No Buzz Booze: The History and Science of Going Low- or No-Alcohol

Dry January may be over, but, for many people, drinking less
alcohol or none at all is an increasingly common choice year-round.
And, unlike in the past, when dealcoholized options were few and
far between—and had a well-deserved reputation for tasting
bad—there’s now a booming market for non-alcoholic beers, wines,
canned cocktails, and even spirits for the so-called "sober
curious." But how do they get the booze out of our favorite
tipples—and why is hard to keep the flavor? Gastropod is here to
investigate! Join us for the history of breakfast beer, worker’s
wine, and Welch’s Prohibition-era roots, as well as the science
behind the “spinning cone” technology that revolutionized the world
of non-alcoholic beverages. Plus: our hosts and a few brave
volunteers put their taste buds on the line to find out which of
these new drinks is worth swapping for the hard stuff, and which
they wish they'd left on the shelf. Learn more about your ad
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