Beverage Chronicles

Gluten-Free Beer: How It’s Made and Why It’s Booming

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-free beer now appeals to a wider audience—from those with celiac disease to curious drinkers—making the beer world more inclusive.

Many classic cocktails we still enjoy today were born during Prohibition, when bartenders had to mask the harsh taste of bootleg liquor with creative ingredients.

Drinks like the Bee’s Knees, Southside, and French 75 combined citrus, sugar, and herbs to transform rough spirits into balanced, enjoyable cocktails.

These Prohibition-era creations remain popular today, celebrated not just for their flavor but for the ingenuity and rebellious spirit that brought them to life.

Title: THC-Infused Drinks: Boom Meets Regulation

Cornbread Hemp's CEO Eric Zipperle discusses the rapid rise of THC beverages as a wellness alternative to alcohol, highlighting their company's growth, key partnerships, and regulatory hurdles.

Title: Straight Bourbon, Status Bottles, and Smart Storage

Highlights:

Straight bourbon must be made in the U.S., use at least 51% corn, and age a minimum of two years in new charred oak to be called “straight.”

Kentucky produces the lion’s share of the world’s bourbon and leverages climate swings to drive intense barrel interaction.

Premium pricing and bottle design act as silent PR, signaling occasion, status, and expected quality before anyone tastes a drop.

Most pale ales and IPAs are best within about three months, while strong, malt‑forward styles can be cellared for years with cool, steady, dark storage.

Title: Smart Beer Buying, Can Innovation & Cocktail Classics

Unrefrigerated beer and the effects on quality

Canned beer has evolved from low-quality perception to the best format

for freshness and protection

How Public Relations help beverage brands grow

History of the Espresso Martini

Whether you enjoy bourbon, scotch or rye, we have a beer for you!

The perfect food and wine pairings.

When that label catches your eye.

Our Katie Johnson talks with Jessica Merritt, aks "Beer Babe Jess" (photo attached) about her new book, "Rethink Everything You Know About Craft Beer" (available now via Amazon). They also talk about March being "Women's Beer Month."

Does An Exceptional Beverage Have To Empty Your Wallet. Is that relationship between price and quality real or are we all just falling for a very expensive marketing trick?

Is Your Glass REALLY Clean, PR for drinks, perfect food and wine, and myths debunked

Is Your Glass REALLY Clean?

Brand Magic: PR for Drinks

Drink Smarter: Perfect Food & Wine

Canned Beer: Myths Debunked

Host Gary Monterosso speaks with Hannah Mizrahi of the New York Cocktail Expo. Hannah tells us about upcoming trends in the cocktail segment for 2026. We also discuss how festivals play a key role in shaping consumer tastes.

Guest, Hannah Mizrahi, New York Cocktail Expo

In this episode, host Gary Monterosso speaks with Hannah Mizrahi of the New York Cocktail Expo. Hannah tells us about upcoming trends in the socktail segment for 2026