Beverage Chronicles

• Prohibition failed to stop Americans from drinking, but it sparked the rise of speakeasies, bootlegging, and the cocktail culture we still enjoy today.
• The aftertaste of a beverage can significantly influence enjoyment, with bitterness affecting people differently based on genetics and taste perception.
• Modern canned cocktails combine convenience with quality, using refined spirits and craft-inspired recipes to deliver bar-qua...

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• Schlitz beer rose from Milwaukee brewing roots to become the world’s top-selling lager before collapsing in the 1970s after cost-cutting changes damaged quality and consumer trust.
• Founders All Day IPA helped redefine the “session IPA” category by offering full hop character with lower alcohol, making craft beer more approachable and widely drinkable.
• Starbucks’ new summer lineup uses colorful, layered ...

• Guinness is finding new life as a cocktail ingredient in drinks like the Espresso Stout Martini, Black Velvet, and Top Hat.
• We highlight gin cocktails, including the lighter and refreshing Gin Sonic.
• Beverage Chronicles visits Atlantic City to explore Finland’s famous Long Drink and its growing popularity in the United States.

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• Breweries are simplifying beer style names to attract casual drinkers while trying to avoid losing the identity and uniqueness that built craft beer culture.
• Beer historian Rachel Benkowski explores the history and cultural importance of Belgian lambic, a spontaneously fermented beer deeply tied to place, patience, and tradition.
• A new study compared health outcomes among beer, wine, and spirits drinkers, while Columbia Sports...

• Poitin, Ireland's ancient unaged barley spirit, was illegally bootlegged for 300+ years until 1997, predating whiskey and inspiring global moonshine culture.
• Maura Clare learned a secretive 20th-century recipe with molasses and beet sugar from a retired bootlegger, blending whiskey warmth, tequila aroma, gin complexity, and rum sweetness at 45% ABV.
• Named after her nun cousin who smuggled it in a holy water bottle, the Gothi...

• Many IPA critics just haven’t found the right style—flavors vary widely and bad storage can ruin the experience.
• Modern IPAs are more balanced and approachable than the overly bitter versions of the past.
• Freshness, proper storage, and open-minded tasting can completely change your perception of the style.

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• Gluten-free beer avoids barley and wheat, using alternative grains like millet, rice, and buckwheat, while gluten-reduced beers use enzymes to break down gluten but may not be safe for everyone. 

• Brewing gluten-free beer requires extra steps and precision, but modern techniques have greatly improved flavor, offering styles that rival traditional beers. 

• Once a niche product, gluten-fr...