• 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. 

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