“We have decided to celebrate our wedding alcohol-free”

Bad experiences with drunken guests, religious reasons, pregnancy or health concerns: there are many arguments for celebrating without alcohol. Nevertheless, the decision not to do so at a wedding is apparently not that easy. "Since the topic of alcoholism has already occupied us many times, we have decided to celebrate our wedding without alcohol," writes a user on the platformHochzeitforum.org.

She wants to know what the others in the online forum think of it. "How would that be 'taken' by you? Would the guests be angry?” The answers vary. "It's your wedding and that's why it's done the way you want it," it says, while someone else writes: "For us, alcohol is just part of celebrating."

Toasting with alcohol is deeply rooted in Central European culture, says Birgit Wilde, who worked as a wedding planner, runs the PlanMy.Wedding online portal and wrote a guide on wedding planning. "If a bride and groom say we want to celebrate alcohol-free, I would first ask them why and advise them to weigh their decision."

If it's just three or four people who regularly go overboard and spoil the mood, she advises: "First talk to the three or four people before you refuse alcohol to all those invited." You can also have other guests sensitize people to be careful, so that those who are not in control have to leave the party if in doubt.

If you decide to have an alcohol-free party, you have to be prepared for the fact that some guests will take a negative view of this or feel patronized, says Wilde. "But I always tell bridal couples: You can't please everyone. Whether it’s the food, the location or the process: there are always people who complain.”

It is important to inform the guests in the invitation – to avoid them renting a hotel room, for example, so as not to drive home drunk. The decision should be packaged positively and not come across as a ban, advises Wilde. "I would write something like: We want to have fun with you, alcohol-free and hangover-free."

You can seek dialogue in advance with guests who might find it difficult to understand the decision. The service staff must also be instructed. "Otherwise it can happen that guests say: Come on, give me a glass of wine, I'll pay for it too."

You don't need alcohol for a boisterous atmosphere, says Wilde. The point is that the guests get along well and that everyone is well entertained. “Music is very important for that. I once organized an alcohol-free German-Turkish wedding, there was a great show program with a folk band that put all the guests in a really good mood.”

Gideon Bellin also advises placing value on high-quality sound and an appealing program. The 30-year-old is the founder of the Berlin agency Sober Sensation, which organizes non-alcoholic parties. "At our events we want to appeal to all the senses - for example with essential oils." Smoke machines, flashes of light or confetti cannons are also used. "We want people to be catapulted into a little bit of another world," says Bellin.

The motivation of the guests is different. “There are many who do not drink alcohol for religious reasons. Some are dry alcoholics or have had bad experiences with alcohol. Many also don’t drink for health reasons.”

Bellin came up with the idea of ​​founding Sober Sensation in 2009 – through a non-alcoholic birthday party. "A lot of people couldn't imagine partying without alcohol back then," he says. But that has now changed – as developments in the beverage industry show.

In the meantime, good non-alcoholic beers and wines, but also gin, vodka and rum can be found. "We try to have sugar-free, alcohol-free cocktails that look good," says Bellin. These include mocktails, ginger shots or bright blue butterfly blossom tea.

Instead of a champagne reception or gin bar, bridal couples can think about a station with so-called infused mineral water. This is mineral water that you can mix and match with fruit, herbs, blossoms or spices to make your own drink.

And why not offer a mineral water accompaniment by a specialized sommelier instead of a wine accompaniment? Because even mineral water could form interesting connections to the food. With a sweet Mousse au Chocolat, for example, a slightly salty mineral water with a little carbonic acid is good. "This creates an exciting contrast to the chocolate and makes the dessert much more pleasant and lighter than drinking sweet dessert wine with it."

Birgit Wilde also advises good alternatives to alcoholic beverages. “I once had a couple whose wedding ceremony was toasted with different juices and juice spritzers instead of sparkling wine. Especially when it's hot in summer, a couple of glasses of Prosecco can quickly go to your head.” But it doesn't necessarily have to be juice. "There are great alternatives with ginger beer or herbal distillates, which - served as a long drink or cocktail - come very close to an alcoholic drink."