What Goes Into a Craft Soda on London Menus

"Carbonation defines the experience. A highly carbonated soda delivers sharp sparkle and aroma lift, while a softer level feels rounder and more wine-like. Bars across London test carbonation carefully, especially when serving from a keg. Over-carbonated drinks can foam excessively during service, slowing staff and frustrating guests. Under carbonated sodas taste flat and dull."

"Premium positioning requires professional production standards. Natural extracts can separate, fresh juices can ferment, and botanicals can cloud if not stabilised properly. Producers rely on pasteurisation, filtration, or controlled acidity to protect product integrity. Clear labelling and batch tracking also support food safety expectations in the UK hospitality sector."

"From small batch trials to consistent keg pours, every step shapes flavour, texture, and safety. Behind that simple glass sits a recipe tested for clarity, shelf stability, and repeatable taste. London's bar scene has raised expectations, and craft soda has had to grow up fast."

Craft soda has evolved beyond simple fizzy sugar water to become a carefully engineered beverage served in London's cafés and cocktail bars. Success depends on mastering carbonation levels, which affect mouthfeel and overall experience—too much causes excessive foaming during service, while too little results in a flat taste. Producers must implement professional production standards including pasteurisation, filtration, and controlled acidity to ensure stability, safety, and shelf life. Scaling from small-batch trials to consistent keg pours requires recipe adjustments for volume production, packaging, and regulatory compliance while preserving the intended flavour profile.

Read at Business Matters