Irish alcoholic ginger beer maker Zingibeer has said it aims to double its sales this year after being accepted into Foodworks programme for food and drinks start-ups.
Based in Smithfield, Zingibeer was launched by father and daughter team Kevin and Rachel Byrne last year, and its eponymous drink is now on sale in 300 retailers and on tap in 80 pubs nationwide.
Kevin previously led Persistence Brewing Company, selling kegs to the on trade before the onset of the pandemic when he started trialling his ginger beer recipe.
He approached his daughter, who was working in business banking, about establishing a company to sell the ginger beer, and Zingibeer was incorporated in 2021.
Zingibeer secured distribution with the assistance of Grand Cru Beers and the company’s involvement in the SuperValu Academy. Rachel has now joined the company full-time in a lead business role.
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The company said it growth to date has "exceeded all expectations," and that it expects to produce up to 1,500 hectolitres, up from 70,000 litres in 2022.
Zingibeer’s main ingredient is fermented ginger root, which gives it a spicy flavour, and unlike many of its UK-based competitors, it does not contain sulphites or other preservatives.
“Zingibeer is an exciting new alternative for drinkers looking for a clean deck of ingredients and a low ABV of 4%," Rachel said.
"While too much alcohol is never good for you, this drink is as natural as it can be. That it is made in Ireland is also very positive for consumers.”
The nine companies participating in the Foodworks accelerator are provided with advisory supports from Bord Bia, Teagasc and Enterprise Ireland and are given access to €35,000 in grants.
Rachel Byrne added: “With Foodworks we will get help to decide the kind of company we want to be and to identify the skills we need to develop to get there. The export market is on our radar, but we have a lot of work to do to maximise our potential at home first.
“What we know for sure is that we have a great product, and that is a very good place to start."
Photo: Rachel Byrne.
