Episodes

  • Beverage Chronicles, April 8, 2026

    Beverage Chronicles, April 8, 2026
    Apr 8 2026
    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.
    Show more Show less
    15 mins
  • Beverage Chronicles, April 1, 2026

    Beverage Chronicles, April 1, 2026
    Apr 1 2026
    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.
    Show more Show less
    15 mins
  • Beverage Chronicles, March 25, 2026

    Beverage Chronicles, March 25, 2026
    Mar 25 2026
    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.
    Show more Show less
    15 mins
  • Beverage Chronicles, March 18, 2026

    Beverage Chronicles, March 18, 2026
    Mar 18 2026
    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
    Show more Show less
    15 mins
  • Beverage Chronicles, March 11, 2026

    Beverage Chronicles, March 11, 2026
    Mar 11 2026
    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.
    Show more Show less
    15 mins
  • Beverage Chronicles, March 4, 2026

    Beverage Chronicles, March 4, 2026
    Mar 4 2026
    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."
    Show more Show less
    15 mins
  • Beverage Chronicles, February 25, 2026

    Beverage Chronicles, February 25, 2026
    Feb 25 2026
    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?
    Show more Show less
    15 mins
  • Beverage Chronicles, February 18, 2026

    Beverage Chronicles, February 18, 2026
    Feb 18 2026
    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
    Show more Show less
    15 mins