LOW / NON-ALCOHOLIC

ERDINGER ALKOHOLFREI   0.5%    4
(Germany) A refreshing isotonic drink that provides the body with essential vitamins such as folic acid and vitamin B12, reducing fatigue, promoting energy-yielding metabolism and supporting the immune system. Vegan

BIG DROP PALE ALE 0.5% 4.25
(Ipswich, England) A multi-award winning, non-alcoholic, dry-hopped pale ale. Pale in colour but robust in flavour. Vegetarian (contains lactose)

BIG DROP STOUT 0.5% 4.50
(Ipswich, England) Another award-winner packing coffee, chocolate and sweet vanilla flavours. Vegetarian (contains lactose)

BUDVAR B:FREE   0.5%    4
(Czech Republic) Brewed with whole cone Saaz hops and Movarian malted barley to give toasted sweet malt flavours and an earthy, spiced aroma. Vegan

LAINE BREW CO. KING LIMBO 0.5% 4.50
(Brighton, England) Red IPA made using Citra, Mosaic, Summit, and Columbus hops giving tropical fruit and zesty grapefruit flavours.

SMALL BEER SESSION PALE 2.5% 4.75
(London, England) From a brewery dedicated to using sustainable practices, this golden ale boasts malt aromas, gentle herbaceous hop flavours and a peppery finish. Vegan

SMALL BEER LAGER 2.1% 4.90
(London, England) Saaz, Mosaic, and Galena hops make for a crisp, refreshing lager made using 100% renewable energy and a process that uses just over 10% of the water required to make regular beer. Vegan
 

GLUTEN-FREE

FIRST CHOP JUICY IPA   5%    5.10
(Manchester) A well-balanced East Coast IPA jam-packed full of tropical fruit flavours. Gluten-free, Vegan

FIRST CHOP POD VANILLA STOUT   4.2%    4.95
(Manchester) A classic oatmeal stout with the addition of vanilla pods highlighting the chocolate flavours. Maris Otter pale, cara, black, chocolate and crystal malts are joined by roasted barley, oats, malted wheat and Pacific Jade and Delta hops. Gluten-free, Vegan

ARBOR MOSAIC 4% [BRIST❤L] 5.80
(Bristol, England) Easy-drinking, single-hopped pale packed with floral and tropical fruit flavours. Vegan

LONDON BEER FACTORY SURFACING   4%    5.20
(London, England) Traditional German-style lager using Hallertau Blanc hops to produce a crisp, clean and refreshing beer. Gluten-free, Vegan

JUBEL ALPINE PEACH   4%    4.95
(Cornwall, England) A cleanly hopped lager infused with natural peach essence that was inspired by the Alps. The perfect summer drink. Gluten-free, Vegan

JUBEL COAST GRAPEFRUIT 4%    4.95
(Cornwall, England) A crisp lager made using Cornish spring water and Magnum hops and blended with zingy grapefruit juice. Gluten-free, Vegan

HAWKES GINGER BEER   4%    5
(London, England) An alcoholic ginger beer made from natural ginger, mandarin and fermented kiwi. Gluten-free, Vegan

ANNINGS FRUIT CIDERS   4%    [68 miles]    5.40
(Axminster, England) Made by Lyme Bay Winery using real fruit extracts blended with genuine West Country cider. Gluten-free, Vegan
• Pink Grapefruit & Pineapple • Strawberries & Lyme • Crushed Mixed Berries • Elderflower & Cucumber

GLUTEN-FREE

WILD BEER BIBBLE   4.2%    [25 miles]    4.80
(Somerset, England) Pale ale with notes of grapefruit, tangerine and juicy tropical fruit.

TAUNTON CIDER   4%    4.50
(Taunton, England) Delicious medium cider made from Dabinett, Harry Masters Jersey and Yarlington Mill apples. Vegan & Gluten-free

STOWFORD PRESS   4.5%    4.10
(Herefordshire, England) Refreshing medium-dry cider made using century-old traditions. Vegan & Gluten-free

ESTRELLA DAMM 4.6% 4.60
(Barcelona, Spain) Refreshing lager with subtle hints of grapefruit and orange. Vegan

STAROPRAMEN 5% 4.50
(Prague, Czech Republic) Czech pilsner with a soft malty flavour and subtle bitterness.

SHARP'S OFFSHORE 4.8% 4.70
(Cornwall, England) Crisp and clean pilsner with tropical fruit and herbal lemon flavours.

BLUE MOON 5.4% 4.80
(Colorado, US) Belgian-style wheat beer with citrus aromas and a smooth, creamy finish. Vegan

We also stock rotating casked and kegged ales from local breweries including:
COCKSURE
GOOD CHEMISTRY
MOOR
ARBOR
NEW BRISTOL BREWERY
FIERCE & NOBLE
ELECTRIC BEAR


ABOUT THE DRINKS MENU

This menu has been designed with the aim of making Bocabar as sustainable as possible. It is not perfect and we continue to try and find solutions to help reduce our carbon footprint. We have searched for creative ideas to reduce the amount and type of waste we produce, while still offering the same high quality of product as before.

HOUSE SPIRITS
Our house gin and vodka are distilled in the heart of the city by the award-winning Bristol Spirits Collective. They are delivered to us direct in large containers which we then decant into glass bottles. The containers are refilled by the Bristol Spirits Collective when needed and the process begins again. As a result we create zero waste when using our most popular spirits, having also greatly reduced their food miles.

PACKAGED WASTE
We offer a pretty decent range of ciders, lagers, and locally-sourced ales on draught so we thought our packaged beers and ciders should offer something different, rather than duplicate what we already have. This section is therefore split into two categories: low/non-alcoholic and gluten-free. We hope this will reduce the volume of cans and glass bottles we need to recycle without eliminating the choice available.

TYPE OF WASTE
Where possible we source our packaged beer in cans. Cans weigh significantly less than glass bottles translating to a reduction in CO2 emissions during transportation. They are easier to recycle, can be done so indefinitely, and keep the beer fresher by eliminating light damage and reducing oxidation.

FOOD WASTE
Citric acid occurs naturally in all citrus fruits, balancing out the sweetness of syrups and liqueurs used in cocktail production. We have replaced the lemon and lime juice in all our cocktails with a food-grade citric acid solution produced by microbial submerged fermentation. We have thereby reduced the number of citrus fruits we import from overseas and the volume of food waste created by the discarded citrus shells.

CLOSED-LOOP COCKTAILS
Rather than using egg whites in our cocktails we use aquafaba. Aquafaba is the left-over juice from canned chickpeas which mimics the functional properties of egg whites. The kitchen uses the chickpeas and the bar uses the aquafaba, which would otherwise simply be discarded, allowing for closed-loop cocktail production. This also means that most of our cocktail menu is suitable for vegans.