Podcasts about nonalcoholic

By now, you're no doubt tired of hearing us ramble about season four. So, in this week's episode, it's Producer Sean who does it! We finally got our maestro of Malcontent Media to marathon all eight episodes, and he has some thoughts about…well, pretty much all of it. Liamralt! Larry Fish! Vilgefortz's evil minions! Sex montages! And as if that's not enough, it all happens over a bottle of Proof of Life, a strangely goth non-alcoholic whiskey that we mix up into some mean mocktails. It's a season four celebration that's low on ABV, high on attitude and packed with new perspective. It might not always be clear or coherent perspective, but it's new!

A Saskatchewan entrepreneur just scored BIG on Dragons' Den! Tyler Harlton is the co-owner of ONES, Canada's first non-alcoholic winery, and he walked away with $1-million after pitching his business to the Dragons. He joins the show to chat about this experience and what's next for ONES.

Last week, we hosted a series of three webinars focused on different aspects of nonalcoholic brewing. In this episode of the podcast, we share an excerpt from the first session—focused on formulation—featuring Notch founder Chris Lohring, Halfway Crooks cofounder Shawn Cooper, and Abstrax Hops technical sales manager Craig Thomas. Through the course of the conversation, the trio discuss malt choices and process for NA beers, hop usage and different formats, dialing in bitterness, building body without sweetness, adjusting chloride content for fullness, and much more. If this piques your interest, the full webinars are available for viewing on our website: Formulation Fermentation Finishing G&D Chillers A quick word for the brewers out there staring down a broken chiller. You know the pain—warm fermenters, stressed yeast, and that sinking feeling when the repair quote lands in your inbox. With refrigerant regulations changing and the cost of obsolete refrigerants skyrocketing, sometimes the fix costs more than the unit's worth. G&D Chillers is there to help, whether you're a small brew pub or large full-scale production brewery. Don't throw good money at bad equipment. Invest in a solution that grows with your brewery—and keeps your tanks cold when it counts. Big thanks to G&D Chillers for supporting this podcast since 2019, reach out to them at gdhillers.com/podcast to learn how they can support your next six years of growth. Berkeley Yeast Berkeley Yeast just launched Dry Tropics London! Our best-selling liquid yeast strain, now with all the ease-of-use benefits of dry yeast. Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passion fruit. A lot of brewers love the clean passion fruit you get from Tropics, but they don't want every IPA to be a tropical-fruit bomb. At the dry yeast price point, you can pitch and ditch without breaking the bank. Or, you can co-pitch with your house strain to adjust the intensity of the notes. And with nationwide free shipping, there's never been a better time to try Dry Tropics. Order now at berkeleyyeast.com and experience the ease and impact of Dry Tropics London Yeast. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Strata Cryo The multilayered wonders of Indie Hops Strata are now easier than ever for brewers to tap into. Introducing Strata Cryo, in collaboration with Yakima Chief Hops. Whether brewing up a single-hop Strata IPA to wow customers with the depth of flavor this variety delivers or modernizing your flagship IPA to continue setting the highest standards, Strata T99, Strata CGX, Strata HyperBoost, and now Strata Cryo provide the tools for you to create your unique masterpiece. Indie Hops Strata. Life is short. Let's make it flavorful! Midea 50/50 Flex This podcast is sponsored by the Midea 50/50 flex—the industry's first dual compartment three-way convertible freezer. The 50/50 Flex is designed to flex with your life. It can convert to all fridge, all freezer, or half and half with just the touch of a button. Plus, with reversible doors and adjustable storage compartments, you can stay organized no matter your food-storage needs. The 50/50 Flex is also designed to maintain a stable temperature even in non-climate-controlled spaces. So it's perfect for your garage, man cave, or wherever you need a little more space. Maybe use all 20 cubic feet as a beer fridge! Check out Midea.com/us/ for more information on how to take your beer storage to the next level. Old Orchard The beyond-beer space is booming, and Old Orchard is here for it, supplying breweries with fruit ingredients for all your beverage needs: low/no alcohol, hard lemonades, seltzer, cider, and more. Old Orchard has supplied hundreds of industrial customers across 49 states, including nationally and internationally loved brands, so you'll be in good company. More information and free samples are waiting at oldorchard.com/brewer. Brightly Software Brightly Software, a Siemens company, partners with organizations at every stage of their asset lifecycle journey. Brightly is a complete asset-management and operations software that enhances organizational sustainability, compliance, and efficiency through data-driven decision making. Streamline maintenance, simplify capital planning, and optimize resources with solutions uniquely designed to support long-term goals. Learn more at brightlysoftware.com. 2026 Brewers Retreat Tickets are on sale now for the annual Craft Beer & Brewing Brewers Retreat August 23–26 in the hop country of Yakima Valley, Washington. There's nothing like this fantasy homebrew-camp experience, as you brew in small groups led by some of the most inspiring brewers in the world—folks such as Vinnie and Natalie of Russian River, Ben from Breakside, Henry and Adriana of Monkish, Kelsey from North Park, Whitney from Grand Fir, Sean from Lawson's Finest, and more. This year we'll be brewing under the bines at Bale Breaker, and it's sure to be an unforgettable experience. Tickets are on sale now and going fast at brewersretreat.com.

This week on the Food & Beverage Magazine (FBM) Weekly Podcast, your magazine editors dive into the latest strategic movements, brand expansions, and innovations shaping the culinary sector for hospitality industry professionals and decision-makers.In this episode, we break down major business acquisitions, starting with an analysis of what the Culinary Media Group's acquisition of Food52 means for the broader industry. We also explore innovative luxury hospitality experiences, detailing the exclusive Christian Louboutin pop-up at Montage Deer Valley and discussing how design firms like Dunne Kozlowski are delivering unique experiential concepts from start to finish.Looking ahead, we provide critical forecasting for decision-makers, covering the essential packaging trends you can expect to see in 2026 and unveiling our official Editors' Top Picks for specialty items in February 2026.Finally, the program rounds out by celebrating culinary heritage and industry philanthropy. We honor Tujague's remarkable 170 years of culinary heritage, discuss the kickoff of the International Year of the Woman Farmer, and highlight impactful charitable initiatives, including Nutella's "Stacks for Giving Back" and Macy Gray's streamathon against hunger.To read the full articles discussed in today's program, visit us at fbmagazine.com.

AllMomDoes host Julie Lyles Carr welcomes Christy Osborne back to the podcast! Christy was on the show a few years ago, early in her sobriety journey. Today, she returns to talk about the latest research on alcohol dependence, why women struggle to talk about their alcohol use in church settings, and much more!Show Notes: https://bit.ly/4rIbTe5 Takeaways:Christy Osborne shares her journey to sobriety and its impact on her life.The sober curious movement is gaining traction, especially among younger generations.Alcohol is classified as a class one carcinogen, similar to tobacco.Women often feel unable to discuss their struggles with alcohol in church settings.Socializing without alcohol can lead to deeper connections and authentic interactions.Nootropics and other alternatives to alcohol raise questions about dependency and coping mechanisms.Cortisol levels are affected by alcohol consumption, impacting mental health.Non-alcoholic alternatives can be helpful for those transitioning away from alcohol.Community support is crucial for women navigating sobriety.The journey to sobriety is ultimately about drawing closer to Jesus.Sound Bites:"I had this actual come Jesus moment.""Alcohol is a class one carcinogen.""We are not meant to live life alone."Chapters:00:00 - Introduction and Welcome Back02:12 - Christy's Journey to Sobriety04:43 - The Sober Curious Movement08:43 - Understanding Alcohol's Impact on Health14:06 - Socializing Without Alcohol17:10 - Nootropics and Alternatives to Alcohol18:53 - Avoidance and Alcohol20:53 - Cortisol and Alcohol's Effects22:54 - Non-Alcoholic Alternatives24:33 - The Power of Community27:07 - Upcoming Events and Closing ThoughtsKeywords: sobriety, alcohol, health, community, women, coaching, sober curious, mental health, non-alcoholic, support

News, Government approves extension of special long-term residence for Ukrainian refugees, Non-alcoholic beer: A healthy sip of the golden brew in Dry February, Prague as a hub? What the Epstein files reveal about Czech connections

News, Government approves extension of special long-term residence for Ukrainian refugees, Non-alcoholic beer: A healthy sip of the golden brew in Dry February, Prague as a hub? What the Epstein files reveal about Czech connections

The Wonderful World of Wine (WWW) Episode 309 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Decoding Non-Alcoholic Wine with Rachel Martin Get ready for groundbreaking wine education on The Wonderful World of Wine (WWW) as Kim and Mark host Rachel Martin, the visionary Founder and CEO of Oceano Wines ( www.oceanowines.com ) and Co-founder of the AFNA Wine Certification Program (Alcohol-Free Non-Alcoholic).( www.alcoholfreeaficionados ) In this can't-miss episode, Rachel uncorks the secrets behind this trending wine style and the professional knowledge powering its growth. She shares her deep wine background and guides listeners on the proper way to refer to non-alcoholic wines. The conversation centers on her brand, Oceano 0, which is making waves as one of the first U.S. non-alcoholic wines made with a true sense of place and vintage dated. You'll get the scoop on: The intricate process to make non-alcoholic wines, including the advanced techniques that preserve quality. An in-depth look at the use of additives, with a specific focus on Velcorin(dimethyl dicarbonate) for microbial control. Costs, shelf life, storage, and aging potential of non-alcoholic wines. The specifics of carbonated n/a wines. Crucial FDA and TTB label information for the category. Fascinating stories and trends in the n/a world. Details on the AFNA Wine Education Program, the first-of-its-kind credential for beverage professionals. How and where you can get your hands on the Oceano 0 wines. Rachel is here to prove that removing the alcohol doesn't mean sacrificing a wine's complexity or its compelling story. Cheers, Kim and Mark

Steakhouse Icons, Five-Star Seas, and the Science of "Sonic Seasoning"Join the Editors of Food & Beverage Magazine as we explore industry-shaping stories, from Bern's Steak House celebrating 70 years of excellence to the fascinating science of "Sonic Seasoning" in Tennessee. We also dive into groundbreaking acquisitions like Wonder's purchase of Blue Ribbon Fried Chicken and the historic new five-star benchmark for dining at sea.This Week's Highlights:• Bern's Steak House: A 70-year legacy of tradition, community, and world-class wine.• Celebrity Cruises: Le Voyage earns the first-ever Forbes Five-Star rating at sea.• Sonic Seasoning: How specific musical frequencies are being used to enhance flavor perception.• Strategic Growth: Inside the acquisition of the iconic Blue Ribbon Fried Chicken brand.• Heart Health: Prioritizing wellness with Boar's Head Brand® for American Heart Month.Visit fbmagazine.com for the full articles and subscribe to the Food & Beverage Magazine newsletter.#FoodAndBeverage #CulinaryInnovation #RestaurantNews #HospitalityTrends #FBMagazine

As featured in Food & Beverage Magazine (www.fbmagazine.com), the culinary and hospitality landscape of 2026 is defined by high-profile partnerships, regional revitalizations, and shifting consumer preferences in the beverage sector.Major industry events continue to drive engagement, such as the South Beach Wine & Food Festival (SOBEWFF) 2026, which remains a primary draw for food enthusiasts. In the corporate sphere, McCain Foods has secured a prominent role as the official french fry partner for Team Canada, while the Georgia Restaurant Association has established its leadership for the year by unveiling its 2026 Board of Directors. Innovation is also taking center stage at the NGA Show in Las Vegas, where the industry celebrated IGA's 100th anniversary alongside new retail inspirations.Significant infrastructure and tourism developments are reshaping key destinations. Myrtle Beach is undergoing a "coastal glow-up" featuring new attractions and contributions from Guy Fieri, while San Juan, Puerto Rico, is seeing a massive $850 million investment with the arrival of a new Hard Rock property. On the high seas, Atlas Ocean Voyages is elevating luxury travel by unveiling a curated celebrity chef lineup for its 2026 itineraries.The beverage industry is witnessing a "potency arms race" in the THC drink market, where 2.5mg has emerged as the preferred "sweet spot" for consumers seeking controlled experiences. Traditional beverage sectors are also evolving; Coca-Cola has expanded its portfolio with new Cherry Float and Diet Coke Cherry variants, and the wine trade is adapting to the new i2a framework introduced at ProWein Düsseldorf. Furthermore, the inaugural Kentucky Bourbon Country Auction in Louisville and the cultural intersection of craft beer and rock music demonstrate the ongoing diversification of craft spirits and brews.Whether it is the fusion of NBA All-Star Weekend and Valentine's romance in Beverly Hills or Mardi Gras-inspired recipes from New Orleans chefs, the industry remains vibrant and multifaceted, as documented by Food & Beverage Magazine (www.fbmagazine.com).

Hosts: Carolyn McMakin, MA, DC       &       Kim Pittis, LCSP, (PHYS), MT 01:37 Patient Case Study: Phantom Limb Pain 09:13 Understanding Liver Health and Detoxification 17:48 Addressing Non-Alcoholic Fatty Liver Disease 29:51 Treating TMJ with FSM 34:17 Understanding Trigger Points and TMJ 37:01 Exploring Eczema and Its Causes 40:27 Post-ACL Reconstruction and Rehabilitation 49:19 Addressing Dementia and Its Potential Causes 55:28 Innovations in Surgical Solutions for Arthritis 57:11 Conclusion and Final Thoughts In the realm of medical practice, understanding various pain management and treatment techniques is essential, especially for medical professionals dealing with complex conditions. This guide delves into methods for treating various kinds of pain, nerve issues, and conditions such as liver toxicity, TMJ, and osteoporosis, as well as discussing new insights into dementia related to sensory loss. **Managing Phantom Limb Pain** Phantom limb pain can occur when nerves are damaged, leading to sensations in a limb that is no longer present. A case in point is the experience of nerve damage in the big toe, where the perceived pain resembles that of a phantom limb. Identifying and running specific treatment protocols such as 40/89 can be effective in alleviating such pain. **Understanding Trigger Points** Trigger points in muscles like the upper trapezius are often symptoms rather than causes of pain. They might originate from other underlying issues such as rotator cuff injuries. Treatment should focus on repairing associated injuries and reducing muscle tension through methods like running specific protocols tailored to nerve and muscle conditions. **Liver Health and Detoxification** The liver plays a crucial role in detoxifying the body, and certain conditions like cirrhosis require targeted treatment. Managing liver health may involve treating for toxicity, anesthesia, and providing support through supplements like lipoic acid and milk thistle. Protocols for conditions like non-alcoholic fatty liver focus on dietary management, particularly the reduction of carbohydrate intake. **Restoring Muscle and Joint Function** In treating joint issues such as TMJ, understanding the biomechanical contributions is vital. A detailed approach involves treating torn or broken ligaments and connective tissues. For post-surgical recovery, such as ACL reconstruction, encouraging the appropriate exercises without further straining repaired tendons is key. Coordinated movement must be restored cautiously to ensure proper healing. **Dealing with Eczema and Immune System Responses** Eczema can often be linked to immune responses and is treated by addressing histamine levels and inflammation. It's often associated with other conditions such as MCAS, and a multi-pronged treatment approach that targets the immune system, skin, and gut health is often beneficial. **Dementia and Sensory Loss** The loss of olfactory senses (smell) can be a predictor of dementia. Understanding the relationship between sensory loss and cognitive decline is critical in early intervention. Questions regarding vaccination effects, particularly related to COVID-19, should be explored as they might impact the onset or progression of symptoms. Pain management and treatment are multifaceted, requiring a comprehensive understanding of the physiological and neurological factors involved. By addressing underlying causes of symptoms like phantom limb pain, improving liver function, and adopting holistic approaches to conditions like eczema and dementia, medical professionals can enhance treatment outcomes. Understanding these dynamics can empower healthcare providers to offer more effective interventions for various complex conditions.

New dining landmarks blend cultural heritage with innovation by reimagining historical spaces and fusing diverse culinary traditions with modern business and competitive formats.A primary example of this blend is found in San Antonio at Esencia, a restaurant led by Chef Leo Davila. This venue is characterized as a "cultural fusion masterpiece" that operates within the historic St. Anthony Hotel. By placing a modern fusion concept within a landmark hotel, the establishment honors the heritage of its location while pushing the boundaries of contemporary cuisine.Other landmarks, such as The Atlas in Boston's Allston neighborhood, blend cultural heritage with innovation by creating spaces tailored to specific community identities, specifically targeting "intellectuals and foodies". This approach integrates the intellectual culture of the area with a modern gastronomic landmark, turning a dining space into a cultural hub.The sources also highlight how innovation is applied to the very nature of culinary engagement through "Food Sport". The World Food Championships represent an innovative evolution of culinary heritage, transforming traditional cooking into a high-stakes competitive event that brings global attention to host cities like Indianapolis.Furthermore, the industry's drive toward innovation is often led by influential figures who blend their cultural backgrounds with new industry standards. For instance, Roy Choi, a pioneer in culinary fusion, continues to influence the landmark dining scene by headlining major industry events like the Bar & Restaurant Expo, where the focus is on the anniversary of industry evolution and the future of food and beverage experiences.While the sources mention Roy Choi's role as a headliner at the Bar & Restaurant Expo, I am drawing on my own knowledge—which you may want to independently verify—to note that Choi is widely recognized for innovating the modern food truck movement by blending Korean and Mexican cultural heritage, a concept that has paved the way for many of the "fusion masterpieces" mentioned in the sources.

Paul's been a a friend for ages; he's former London bartender and bar owner, taught seminars for the WSET and Diageo, has lived all over the world* as a conservation biologist - and founded Everleaf. *And is currently wrapping up several years living in Iceland!We chatted about his many careers, the bar biz, learning Chinese, being part of Diageo's Distill Ventures brand incubator program, the state of non-alc, and a whole lot more. Enjoy!Paul on IG: https://www.instagram.com/everleaf_paul/?hl=enEverleaf on IG: https://www.instagram.com/everleafdrinks/?hl=en (Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, we won't supply prepared or sample questions, nor listener or “reach” stats, either, and no, you can't sit in on the interview (or lurk on the Zoom.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

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Bars aren't losing money on non-alcoholic drinks.They're losing money by misunderstanding them.As guest behavior shifts toward functional, botanical, and alcohol-free options, the bars winning right now aren't guessing, they're following the math.In this episode, I break down why non-alcoholic drinks can match or exceed cocktail margins, how pricing psychology has changed, and what happens when you treat this category like a system instead of a patch.If your menu hasn't evolved with how people actually choose drinks now, this episode explains what changed.

Food & Beverage Magazine maintains its over twenty-year reputation as a leading resource by providing critical insights into Hospitality, Food, and Beverage news. Currently, the industry is seeing significant activity in strategic partnerships, such as DAOU Vineyards returning as the official wine partner for the 2026 Nexo Dallas Open. In the spirits sector, Jim Beam has collaborated with Kenan Thompson to launch exclusive lemonade kits designed to enhance the game-day experience for football fans.The hospitality landscape in New York City is also evolving with the debut of Little Opus, an all-day dining venue at The Muse New York, and the opening of Tempo by Hilton Times Square, which emphasizes a lifestyle of rhythm, rest, and intention. Meanwhile, in Chicago, Chef Charlie McKenna of the Fifty/50 Group is set to expand the local culinary scene with a new sandwich shop called Butcher & Fatback.Key leadership appointments are also shaping the industry, including:Jared Dayton as the new General Manager of Ko'a Kea Resort on Po'ipu Beach.Tetyana Mykhaylyuk and Fabian Ludwig taking on roles as Director of Restaurants and Executive Chef, respectively, at the Hard Rock Hotel New York.Furthermore, global innovation continues to advance as Givaudan's 7th Chefs Council recently convened in Mexico City to focus on the future of hot and spicy food trends. For the latest updates and in-depth articles, always refer to Food & Beverage Magazine at www.fbmagazine.com.

These reports from Food & Beverage Magazine highlight several significant developments within the hospitality and culinary sectors. The articles detail new property launches, such as the Tempo by Hilton in Times Square, alongside major leadership appointments at prestigious hotels and resorts. Readers can also find information regarding creative food trends and unique product releases, including unconventional holiday gift ideas. Furthermore, the sources recognize individual achievements by honoring industry professionals for their scientific and service contributions to the field. For additional insights and industry news, interested parties should visit www.fbmagazine.com. All these updates reflect the dynamic nature of modern dining and travel across the country.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Hilary Sheinbaum, a journalist and the founder of GoingDry.co, a non-alcoholic (N.A.) events and menu curation company. She is also the author of "Going Dry: A Workbook: A Practical Guide to Drinking Less and Living More" and "The Dry Challenge: How to Lose the Booze for Dry January, Sober October, and Any Other Alcohol-Free Month."    Ten years ago, Sheinbaum participated in Dry January for the first time. She had no idea it would change her life!   "I made a very spontaneous, silly bet with one of my guy friends on New Year's Eve," Sheinbaum, who was working as a red carpet entertainment journalist at the time - and also wrote articles on beer, wine and spirits, explains.    The first one to take a sip of alcohol in January lost. Her friend lasted around three weeks, Sheinbaum made it through the entire month.    "That was New Year's Eve 2016, and here we are 10 years later, 10 dry Januarys later," she says. "I won a very expensive dinner at a Michelin star restaurant, but honestly the impact that it has had on my life for the past 10 years is worth so much more."   Hilary Sheinbaum talks about going dry: the reason, the trend, and the community aspects. She also talks about her origin story, sober curiosity, and her favorite non-alcoholic margarita recipe, which you can get at JewishJournal.com/podcasts.   "There is dry January, there is sober October; you can really go dry at any point in the year or for more than a month if you like," she says. "It's not about putting pressure on yourself to be [perfect], it's really about seeing how reducing alcohol in your life can make it better on a day-to-day basis."    Learn more at HilarySheinbaum.com and GoingDry.co. Follow @hilarywritesny and @goingdry.co on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Well Seasoned Librarian Podcast Season 16 Episode 18 Guest: Julia Halina Hadas Bio: ulia Halina Hadas is the bestselling author of WitchCraft Cocktails and Moon, Magic, Mixology and is the leading mixologist in the witchcraft and spiritual spheres - combining her professions and passions of witchcraft, mixology, and astrology. Her most recent work, The Modern Witchcraft Book of Astrology, reflects her witchcraft and healing practices, where she incorporates the meaning and myth of astrological archetypes and transits for empowerment, transformation, and manifestation. She is a certified reiki, crystal, energy worker, and holds a BA in Anthropology, with minors in Public Policy and English Literature. Magical Mocktails: https://www.amazon.com/Mystical-Mocktails-Nonalcoholic-Mindful-Affirmations-ebook/dp/B0FM282646?ref_=ast_author_dp_rw&th=1&psc=1&dib=eyJ2IjoiMSJ9.2-hgKPAH1Oa18vT-W_v9ITdVkXs-AHcjhF_EMNp97BD1chHZ_z_bqYgrXHFFhUsZYpSQJJ9bmAsWcxgmpXI4NuAP6F8yfJGh-XGjBQPyg7g.kTVtEJ9BK7KCiLyObGtGalK6MnLZ2CCxbvFTzHwsRN4&dib_tag=AUTHORWebsite: WitchcraftCocktails.com.About the Well Seasoned Librarian (Reviewer)Hailing from San Diego and spending his teenage years in the Pacific Northwest, Dean Jones has become a seasoned resident of the San Francisco Bay Area for over 30 years. A true foodie and lover of the written word, Dean wears many hats: librarian, Podcaster, cookbook reviewer, and writer.Catch him at book festivals, farmers' markets, bookstores, or savoring a delicious meal at a local restaurant. Dean's passion for food and literature shines through his published works. You can find his reviews in “Amoral Beatitudes Magazine” and his insightful articles on platforms like Medium's “One Table One World,” “The Cookbook for All,” “An Idea,” and “Authors What Are You Reading?” Currently, Dean keeps Benicia Times Herald readers informed with his regular cookbook review column.

If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode!I read an article today called "Nonalcoholic wine is still terrible. Will it ever get better?" It's by Ester Mobley in the 1/24/26 San Francisco Chronicle and it inspired me to add to and re-release our episode from last January, where 4 of us got together to taste a lineup of De-Alcholoized Wines. It was a great episode, entertaining and enlightening... so here's your chance in case you missed it!The rise of NOLO wines (non-alcoholic or low-alcohol alternatives) is a hot and polarizing topic in the beverage industry. Listen in as Michael and I and our good friends and fellow wine industry professionals, Hoby and Justin, taste through sparkling, white, rosé and red non-alcoholic wines and share our unfiltered responses with each other!Learn about the different methods used to create non-alcoholic wines, preserving flavor during alcohol removalHow are de-alcoholized wines different from the sparkling grape juice we were all served as kids during the holidays?Can Nolo wines fully replace traditional wines, or are they just enjoyable alternatives?Want to hear more of Dr. Hoby Wedler? Listen to this episode where he talks about Seeing Flavor and Tasting Color and our episode talking about the "Come Over October Campaign". Follow him on INSTAGRAM and check out his WEBSITE.We tasted: Zilch sparkling roséFre Rose and Sauvignon BlancGiesen New Zealand Sauvignon Blanc and Red BlendHand On Heart Cabernet SauvignonAriel Cabernet SauvignonOther resources and links: Podcast website: www.sipwithnikki.com: Sign up there to be part of our SIP Community and receive my free Wine Tips downloadDid you know I make my own wine here in Sonoma County? My 2022 Sollevato Sangiovese and 2023 Grenache are available to be shipped to most US...

Send us a textIn this episode we subscribe to the viral "Dry January" movement and sample a bunch of non-alcoholic beer offerings from Sierra Nevada Brewing Company and BERO.  Do these "beers" taste any good or was this just a waste of time and taste buds?  Tune in to hear our thoughts?

This is The Beer Is Fundamental Show. This is Episode 143 and we want to welcome you once again to the NeighBeerHood where craft beer is always the talk of the town. We are your hosts, BT aka O-Beer-Wan Kenobi the Jedi Knight of craft beer and Lady T. BT is observing Dry January and it is hard on him. He is detoxing and it is driving him crazy. Lady T is trying to be as supporting as she can. But she is not observing Dry January. This episode’s libation is The Green Fizz. It is a non-alcoholic drink that has a gin base. It is quite tasty. The ingredients are below. It is a recipe that can be found on the site of one of our new advertisers, Viski. Ingredients: (Serves 1) 1½ oz Zero proof gin 2 oz Green juice (spinach, kale, apple) 1 oz Pineapple juice A few slices of cucumber, kiwi, and green apple Ginger beer to top DIRECTIONS: Add cucumber, gin, green juice and pineapple juice to a cocktail shaker and muddle. Add ice and shake, then double strain into an ice-filled glass. Top with ginger beer and garnish with cucumber slices.

While it's easy to find a hops-forward IPA or a crisp lager that fools even the best beer connoisseur… de-alcoholized wines leave something to be desired. They are often too bitter, too sweet, or too watery, tasting more like something you would serve at a kids' party than an adult beverage. So we speak with Wes Pearson, a senior research scientist and sensory group manager at the Australian Wine Research Institute about why that is, and how we can change that.

Many people try to cut back on alcohol for their New Year's resolutions and these days there are many non alcoholic beverage options to consider for those looking to stick with it. Ted explains how alcohol is actually removed from beer, wine and spirits and the products that are available today. For more information, and to check out some of the incredible selections Ted and the team at Haskell's has to offer, visit Haskells.com.

We had to take a break after last weeks high ABV bonanza. We needed to take things down a few notches. We're doing Dry January...for this episode at least. We've got the non-alcoholic beers from Omnipollo, Mikkeller and Sierra Nevada. The world of non-alcoholic beers has really changed. Gone are the days of lame flavorless pilsners and lagers. Breweries are really upping their game going for it. We got stouts, sours and IPAs. #beer #craftbeer #drinks #dryjanuary #stout #sourbeer #ipa #non-alcoholic

How did winemakers first figure out how to remove alcohol from wine without destroying it? Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How was the German winemaker, Carl Jung, a pioneer in the field of no and low alcohol wine? Why is the reverse osmosis process better suited to small alcohol adjustments rather than full dealcoholization? How has the spinning cone column become one of the most effective tools for removing alcohol from wine? Why is it so challenging to preserve flavour and aroma in non-alcoholic wines? Why are low alcohol wines often more successful than alcohol free wines? How can vineyard and fermentation choices reduce alcohol while preserving wine character? Why do lower alcohol wines preserve a sense of place more successfully than fully de-alcoholized wines? How do beer producers have more technical options for making low alcohol products than winemakers? What is the connection between alcohol and mouthfeel? Why is Sauvignon Blanc often the most successful base for alcohol free wine? How does Wes envision the future of non alcoholic wine?   Key Takeaways How did winemakers first figure out how to remove alcohol from wine without destroying it? The story goes that Carl Jung was somewhere in India, in the Himalayas, and he noticed that water boiled at a lower temperature and started thinking about, oh, well you know, they had a family winery and I wonder if we can take ethanol out if we boiled it at a lower temperature. Understanding, of course, classic distillation ethanol boils at around 70-something degrees and water would boil at 100. So you could boil your ethanolic solution, remove the ethanol, trap it on this side, leave your water here or whatever solution you have your ethanol in, and then keep the ethanol. That's classic distillation. Normally we keep the distillate, we keep the alcohol, and get rid of what we've taken it out of. Now we want to keep what we've taken it out of and get rid of the ethanol. So that was the whole premise behind vacuum distillation. Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? When that wine comes off the spinning cone column, it's not a pleasant drink. It's extremely acidic. You've concentrated the acids by about a third, and as well, you've lost all the flavor. Also the flavor that balances out all that acid is gone as well. We need to do a lot of work in building that back up. We should use more tools that we have to try to build some of these up, to build flavor. Now, of course, from the economics behind this, these are not expensive products. So we can't just whack everything in there and hope for the best. We have to have some judiciousness when it comes to how much these things cost and how much you can add, and how we can do this to recover what we've taken out and put back so that it's more cost effective. This is all part of the research that we're working on. Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? When the yeast eat the sugar in the grape juice, those sugars are all attached to all kinds of other chemical compounds. The yeast come along, they eat the sugar, and release the flavor compound. And so those fermentation products, most of them are esters and organic acids. Now the esters are the really pretty things that we smell, all the fruity flavors. And the organic acid portions of those, they're less appealing. Now, when you put those through the dealcoholization machine, the spinning cone column in particular, you get the stinky stuff staying, and you get the nice stuff going. Within Sauvignon Blanc, you lose the acetate, but actually three-mercaptohexanol smells lovely. It smells like passion fruit, and so that stays. Where if your wine doesn't have thiols, something like Chardonnay, which is much lower in thiols, you don't get that retention of that character.   About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.           To learn more, visit https://www.nataliemaclean.com/371.

Australians love to crack open a ‘cold one', but increasingly we're turning to non-alcoholic beers, wines and spirits. How did NoLo drinks become so popular? What's actually in them? And are they healthier than their boozy counterparts?Guest: Jacinta Bowler, ABC science reporter If you're into the science of what we eat and drink, check out our episode on the influx of random chip flavours or why the alt right is obsessed with eating meat. Read Jacinta's article on no and low-alcohol drinks here.If you have something you'd like to see covered on Quick Smart, let us know at quick.smart@abc.net.au--------You're listening to Quick Smart's summer season. We'll return with fresh episodes next year, but in the meantime please enjoy our special curation for the holidays. This episode originally aired on 25th Feb, 2025.

Bobby sits down with founder and managing director of Poachers drinks from Wexford They chat through the business and some of their most popular products

After 2025 ended on a high note for the major averages, Mike Santoli flags the market indicators he'll be watching in January 2026. The first day of the new year also brings a new mayor for New York City and a new boss for Berkshire Hathaway. After 60 years, Warren Buffett has officially stepped down as CEO, handing the reins to successor Greg Abel. The national wealth tax debate is playing out in California, where billionaires are threatening to leave the state over proposed legislation. Former U.S. Senators Heidi Heitkamp (D-ND) and Pat Toomey (R-PA) discuss the suggested policy and its implications. Plus, healthy resolution-makers have more nonalcoholic drink choices than ever. CEO and co-founder of Athletic Brewing Bill Shufelt discusses his brand's 12 styles of NA beers, mocktails, and increased market share.  Heidi Heitkamp & Pat Toomey - 24:32Bill Shufelt  - 41:04 In this episode:Becky Quick, @BeckyQuickRobert Frank, @robtfrankMichael Santoli, @michaelsantoliKatie Kramer, @Kramer_Katie Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

ad free on patreon @www.patreon.com/dopeypodcastThis week on Dopey! It's Christmas Eve! Wishing all the listeners a Merry Fucking Christmas! This week we open the show reminding everyone about patreon and reading a note from incarcerated Dope - Montana about prison life, Toastmasters, college aspirations, and his badass DIY cubicle decor.We reflects on Christmas's universal meaning – love, hope, togetherness – while sending love to the Reiner family. The main interview features longtime friend and DopeyCon organizer Rachel Hechtman (@soberincentralpark), recorded the day the Nick Reiner news broke. Rachel shares her wild journey: early drinking and coke at 14, boarding school antics (including Paris Hilton-sourced coke), dealing at Dartmouth, drug-induced psychosis, a secret marriage to an Italian guy (Giuseppe!), massive weight loss (80 lbs), and getting sober through daily Central Park walks with her dog George during COVID – no 12-step, just determination, walking, and community-building.All that plus copious Nick Reiner Spotify comments on this brand new Wednesday version of that good old dopey show! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Well it appears that non-alcoholic beer has generally the same effect on the talent as alcoholic beer. So we may have meandered a bit. We definitely talk about the Spurs and the NBA Cup and now our expectations. Then we talk CFP and no one will take JMU or Tulane, even with the points. Then Walter forgets what we talk about as we go over the NFL!

While you may need to forego you favorite drink while you're expecting, you shouldn't have to miss out completely. Introducing the "mocktail" which combines great ingredients and garnishes for the perfect non-alcoholic drink during your pregnancy. Today we're putting some of these recipes to the test by making them right in our studio! Learn more about your ad choices. Visit megaphone.fm/adchoices

#712 When Joe Chura quit drinking during the 75 Hard challenge, he didn't just transform his health — he found his next business! In this episode hosted by Brien Gearin, Joe shares how that personal decision sparked the launch of Go Brewing, a non-alcoholic beer company built from his garage that's now on track to hit $10 million in revenue. With a background in tech and automotive, Joe applied his digital marketing and DTC expertise to grow the brand online, sell to over 60,000 customers, and gather powerful customer data that helped him land 6,000 retail placements across 23 states. He explains why they built their own brewery instead of outsourcing, how they created a unique taproom experience, and what it takes to stand out in the emerging NA beverage space. If you want a behind-the-scenes look at building a fast-growing CPG brand from scratch, this episode is packed with insights! (Original Air Date - 5/3/25) What we discuss with Joe: + Origin of Go Brewing during 75 Hard + Brewing beer from his garage + Scaling from 0 to 60,000 customers + Using DTC to gather customer data + 6,000 retail placements nationwide + Building a taproom for NA beverages + Strategic hiring and lean marketing + Challenges of beverage distribution + Differentiating in a growing NA market + Plans for THC and electrolyte drinks Thank you, Joe! Check out Go Brewing at ⁠GoBrewing.com⁠. Follow Joe on ⁠Instagram⁠ and ⁠LinkedIn⁠. Watch the ⁠⁠⁠⁠⁠⁠⁠⁠⁠video podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ of this episode! To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode we dive into several offerings by Lyre's Non-Alcoholic while chatting about throwbacks, October of 2019, drunk raccoons, sleeping on a nice cool tile floor, Australian Lyres, no expectations and a healthy does of curiosity, American Malt, Australians saying No,  the highest of hopes, Karo syrup with lemon, left foot in the air and big toe up, revenge of the glucosides, London Dry, mixing up old fashioneds and G&Ts, spitting in your face while chewing juicy fruit, pinkies out, caught myself in a prosecco tasting once, caramel candies in an ash tray tastes like the 80s, and summer pool water.  Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Music by @joakimkarudmusic Episode #324

Christmas can be a time of excess, from the food to the presents and, of course, the alcohol. But Irish drinking patterns are changing, with more people looking to moderate their alcohol consumption.Vaughan Yates, founder of the TVM Collective, joins The Last Word to chat about some great non-alcoholic drinks options for the festive period.Catch the full chat by pressing the 'Play' button on this page!

Cut Calories, Keep the Flavor: My Favorite Non-Alcoholic Beers for Over-40 FitnessClick On My Website Below To Schedule A Free 15 Min Zoom Call:www.Over40FitnessHacks.comOver 40 Fitness Hacks SKOOL Group!Get Your Whoop4.0 Here!In this fun and practical episode, Brad Williams dives into the booming world of non-alcoholic beers—something he's been experimenting with to cut calories, drink more responsibly, and stay social while still enjoying the taste of beer. As a longtime cocktail and IPA fan, Brad shares how his search for better NA options actually started with his dad, who quit drinking and discovered a game-changing brand called Bero (co-founded by Tom Holland).Brad breaks down why today's “mock beers” taste far better than the old-school O'Doul's and Corona Zeros—and how the explosion of Gen Z/Gen Alpha non-drinkers is fueling innovation across the industry.Brad reviews a wide range of NA beers across multiple categories, sharing what's worth buying—and what to skip:Bero (Bero/Barrow): The brand that started his journey. Solid lineup including hazy IPA, golden pilsner, wheat beer, and seasonal releases. Tastes surprisingly close to real beer.Athletic Brewing Co.: Brad's family favorite overall—huge variety, great flavors, constant new releases. Their Mexican-Style Copper stands out despite being a lower-calorie exception.Guinness Zero: The closest match to the original of any NA beer he's ever tasted. Nearly impossible to tell apart from real Guinness.Blue Moon Non-Alcoholic Belgian White: One of the best wheat-style replicas; incredibly close to the classic flavor.Golden Road Mango Cart (NA): A top pick if you like fruity wheat beers—shockingly close to the real Mango Cart.Sam Adams Just the Haze: Brad's favorite hazy IPA option—refreshing, citrusy, and extremely satisfying.Lagunitas IPNA: A strong IPA choice true to the Lagunitas vibe.Asahi & Sapporo (Zero versions): Best-in-class among light NA beers; great pairing for sushi nights.Becks, Heineken Zero, Stella Zero: Solid middle-tier options—better than old-school NA beers but not as flavorful as Bero or Athletic.He also calls out what to avoid—especially NA beers under ~60 calories, which tend to taste like hop water. Athletic Brewing's “Athletic Light” and many 20–30 calorie beers miss the mark.Dark/Stout: Guinness ZeroIPA: Bero Double Tasty West Coast IPAHazy IPA: Sam Adams Just the HazeWheat Beer: Blue Moon NA Belgian WhiteFruity Wheat: Mango Cart NALight Beer: Athletic Brewing Mexican-Style CopperPilsner: Athletic Brewing Golden Pilsner (best of the few he's tried)Brad also notes a big missing category: Ambers/Reds. The top-rated pick online is Shiner Rodeo Red (NA), but he hasn't been able to find it yet.Brad explains how swapping real beers for NA options has helped him:Cut calorie intake significantlyReduce alcohol load on the liverStay social while drinking lessAvoid the “alcohol creep” during long social eventsImprove hydration and recoveryIf you're interested in online personal training or being a guest on my podcast, "Over 40 Fitness Hacks," you can reach me at brad@over40fitnesshacks.com or visit my website at:www.Over40FitnessHacks.comAdditionally, check out my Yelp reviews for my local business, Evolve Gym in Huntington Beach, at https://bit.ly/3GCKRzV

Why are we seeing such a boom in non-alcoholic drink options, and how do they stand out from wellness beverages as their own specific category?  I invited my dear friend Ren Navarro back to AnthroDish to explore these trends in the beverage industry. Ren is a culture consultant, drinks expert, and founder of B. Diversity Group. With over 20 years of experience in corporate management and over a dozen years in the beer industry, she's helped everyone from family-run breweries to multinational brands build spaces people want to be a part of. What started as honest conversations over pints has evolved into company-wide transformations: policy audits, inclusive hiring systems, value statement creations, and real community engagement across industries. Whether she's teaching, advising, or helping revamp policies, her mission stays the same—build cultures that reflect the values people say they believe in. She loves tattoos, goats, and gives pretty good hugs. Today, Ren and I explore some of the experiences, tastes, and forms that non-alcoholic beverages are taking, what hop water is, and why these non-alcoholic options offer much more inclusive and diverse experiences than their wellness counterparts. Resources:  Website: https://bdiversitygroup.com/  Instagram: @bdiversitygroup Previous episodes:  On Craft Beer's Diversity Problem Creating Safer Communities for Breweris and Vulnerable Neighbours Beer (and Everyone) Still Has a Diversity Problem   

The success story keeps rolling for Kiwi company AF Drinks. The alcohol-free brand has just secured nationwide distribution in the UK with supermarket giant Morrisons. It follows on from their US expansion, with them now stocked in over 4000 stores including Target, Walmart, and Sprouts. Founder Lisa King told Mike Hosking there's been a huge trend towards alcohol moderation. She says that a lot of people are still drinking alcohol, but they're moderating it and choosing to drink less or drink non-alcoholic versions. LISTEN ABOVE See omnystudio.com/listener for privacy information.

A perfect way to end a great week of NA beers from Athletic Brewing! With the holiday season it can be difficult to satisfy that "winter wamer" category with a Non-alcoholic option, but Athletic nails it with their Winter Wonder Winter Warmer!

Non-alcoholic drinks and mocktails are very popular, but are they good for your sobriety? In this episode I'll explain both sides of the argument- how they can be helpful for your sobriety and how they can be triggering, cause cravings, or hold you back. You'll learn if 0.5% non-alcoholic drinks are okay to drink and why you may get the feeling of a fake buzz when you consume alcohol-free drinks. Work with me: Community & Meetings: Living a Sober Powered Life https://www.soberpowered.com/membership Sober coaching https://www.soberpowered.com/sober-coaching  Weekly email: You'll hear from me on Fridays https://www.soberpowered.com/email Support the show: If you enjoyed this episode please consider buying me a coffee to support all the research and effort that goes into this podcast https://www.buymeacoffee.com/soberpowered Thank you for supporting this show by supporting my sponsors https://www.soberpowered.com/sponsors Sources are posted on my website Disclaimer: all of the information described in this podcast is my interpretation of the research combined with my opinion. This is not medical advice.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Being a memeber has it's benifits with Athletic Brewing, like today's hoppy monster Triple Palm Triple Hopped IPA. Today Chris, John and Chris brought a memebers only beer that will have hop-heads asking, "how quickly can you sign me up?"

I've always said drinking beer for a good cause is the best reason to drink beer. Well Athletic Brewing takes that a step further, so I can drink beer for a good cause and have it be a little better for me because its non-alcoholic! Every year Athletic partners with Yakima Chief Hops and a armed services orginization to creat a beer that gives back to our military heroes. The beer is called Ready Front IPA and this years beer is second to none!

Music and collabs are in the very blood of Athletic Brewing, so it was an easy partnership for Althetic and The Warpped Tour to collab on a Hoppy Pale Ale called Side Stage. Bright citrus flavors with a hint of citrus and tropical hop flavors all balanced with a clean finish will have you asking your self, "are you sure this is a NA beer?"

Coming down from San Diego Craft beer week it seemed like a good idea to take a break from beer. But, I didn't want to take a break from beer so I invited the crew from Athletic Brewing to showcase what they've been working on in Beer-amar! With 5 days of non-alcoholic beers to get into, Johnn, Chris and Chris started in easy with their Golden called Upside Dawn.

Are high-end non-alcoholic drinks worth the price? What is the bartender's secret to great citrus-based cocktails like Margaritas or Mimosas? How do bartenders redefine a crafted cocktail without alcohol? Why does the term "Mocktail" for zero-proof non-alcoholic drinks offend many bartenders? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Elva Ramirez, author of the award-winning books Sparkling and Zero Proof. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Elva Ramirez's terrific book, Sparkling: Champagne and Sparkling Cocktails for Any Occasion. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did bartenders at Dante in New York discover that burrata water could replace egg whites in a Champagne Ramos cocktail? Why should citrus juice be used within hours, and how can leftover juice be transformed instead of being wasted? What are the biggest mistakes home bartenders make with bottled juices? Why do large ice blocks make a better punch than cubes? What inspired Elva to write Zero Proof? How did she recognize that the non-alcoholic movement was becoming a lasting cultural shift? How does America's long-standing tension between loving alcohol and fearing its effects still shape drinking culture today? What was the infamous "Raines Sandwich," and how did it expose the loopholes in New York's early drinking laws? How do public declarations like temperance pledges connect to today's Dry January social media posts? Why did the US Army go completely dry in 1917 and how did that decision pave the way for Prohibition? Why do professional bartenders dislike the word mocktail and prefer the term "zero proof"? How did Seedlip, the first distilled non-alcoholic spirit, transform modern bar culture? Why are alcohol-free cocktails sometimes as expensive as traditional ones? How is the culture around not drinking changing? Why does Elva believe opting out of drinking should feel as natural as any other choice?   Key Takeaways Are high-end non-alcoholic drinks worth the price? There's a real conversation happening among consumers: "Why am I paying $16 for a non-alcoholic drink?" But what you're not seeing is all the work that happened three days before to get you that drink. So what you're seeing when you get an expensive non-alcoholic drink is really the result of a lot of effort in the kitchen before it ever gets to the bar. How do bartenders redefine a crafted cocktail without alcohol? Bartenders are challenging themselves in this space. They were saying, "Okay, what if I take the alcohol out but still make something that's crafted, that still has balance?" They were doing all these really interesting experiments. They were using teas, ferments, and all these different things. That was really the seed of Zero Proof -  the idea of how to continue evolving this craft and keep it inclusive. Why does the term "Mocktail" for zero-proof non-alcoholic drinks offend many bartenders? Bartenders prefer the term zero-proof, because "mock" means to make fun of or fake. They don't want the consumer to feel like they're making a lesser choice or not being seen in their choice when they order a non-alcoholic drink. They're also putting as much effort, if not more, into making these really beautiful non-alcoholic drinks.   About Elva Ramirez Elva Ramirez is an author, journalist and brand strategist. She is the author of "Sparkling" and "Zero Proof," which were both finalists for Best Cocktail Book at Tales of the Cocktail in their respective years. "Sparkling" is a finalist for IACP's 2025 Best Cookbook Awards. Elva holds an MBA from CUNY Baruch College and a Master's in journalism from Columbia University.         To learn more, visit https://www.nataliemaclean.com/362.

Superpowers for Good should not be considered investment advice. Seek counsel before making investment decisions. When you purchase an item, launch a campaign or create an investment account after clicking a link here, we may earn a fee. Engage to support our work. Watch the show on television by downloading the e360tv channel app to your Roku, LG or Amazon Fire TV. You can also see it on YouTube.Devin: What is your superpower?Amanda: My superpower is just diving in!The non-alcoholic beverage movement is taking the country by storm. While many expect trends to start in big coastal cities, this time something special is happening in the heart of Ohio. Amanda Ortega, founder and CEO of Beyond Bottleshop, is leading the charge to make intentional, alcohol-free drinking accessible to everyone.Amanda's shop in downtown Springfield, Ohio, offers a colorful selection of non-alcoholic and functional beverages — drinks that not only taste good but also help people feel energized, relaxed, or uplifted. She explained, “A lot of the non-alcoholic industry kind of exploded during COVID. A lot of the products that I carry were founded during that time. So we're not too far behind, and I'm just excited to be an industry leader in the Midwest.”Beyond Bottleshop started small, inside a local gift shop. As Amanda put it, “It was an opportunity for me to have a small space with not too much overhead and start selling these non-alcoholic beverages.” What began as a local experiment quickly grew into something much bigger. Customers now drive an hour or more to visit the store, and Amanda has launched an online shop to reach more people across the country.Her next goal is to expand into distribution, helping restaurants and bars create high-quality, non-alcoholic cocktails. “I'm really passionate about getting into the hospitality industry and bridging the gap between what's happening for people personally and what they can get when they're out,” she said. “I'm excited to bridge that gap with other businesses.”Amanda is also raising capital for Beyond Bottleshop through a regulated investment crowdfunding campaign on Honeycomb Credit. The campaign allows community members to invest as little as $100 to help her business grow. “There are a lot of people who feel passionate about what I do,” she said. “What a cool opportunity that they can give a hundred dollars, a thousand dollars, or whatever is in their range to help a small business grow that's local.”Her passion for intentional drinking came from her own journey. After years of running a wine shop and working in hospitality with her husband, a chef, Amanda began to seek healthier, more mindful options. “I just became really passionate about intentional drinking,” she said. “It just felt like enough time has been spent in my life in and around alcohol. It was time for something different.”Through Beyond Bottleshop, Amanda is creating not only a business but also a movement — one that's reshaping how communities in the Midwest and beyond think about what's in their glass.tl;dr:* In this episode, I talk with Amanda Ortega, founder of Beyond Bottleshop, about the booming non-alcoholic beverage movement.* Amanda shares how her Springfield, Ohio, shop became a local hub for functional, alcohol-free drinks with national reach.* She explains her decision to raise capital through Honeycomb Credit, inviting community investors to fuel her growth.* Amanda reveals her superpower: fearless connection — diving in, building trust, and uniting people for shared success.* Together, we explore how authentic relationships and collaboration can drive business growth and positive social change.How to Develop Fearless Connection As a SuperpowerAmanda Ortega's superpower is fearless connection—the ability to dive in, take risks, and build authentic relationships that move ideas forward. As she explained, “My superpower is just diving in. I see a need, and it feels natural to make it happen if it's related to something I'm passionate about.” She combines her entrepreneurial spirit with a genuine love for people, creating trust and collaboration wherever she goes. Amanda's energy comes from her drive to connect with others who share her vision. “It just lights me up,” she said, “talking to other entrepreneurs and business owners about how we can move forward together—how we can change the world together.”One powerful example of Amanda's superpower in action comes from her work connecting local businesses. She described bringing together a sound bath practitioner, a yoga instructor, and her own non-alcoholic beverages to create an experience that nourished the body, mind, and spirit. “I said, Hey, I can bring drinks, you do this, and you do that, and it brings all our customers together for an even better experience,” she recalled. “That's how I see the world—bringing people together in that way and just building and bringing all our superpowers together.”Throughout this episode, Amanda offered practical insight into how others can develop their own gift for connection:* Start small. Attend local networking events or farmers markets to meet people with shared interests.* Ask thoughtful questions. Focus on understanding others' stories before sharing your own.* Build one-on-one trust. Find common ground and let authentic relationships grow naturally.* Encourage collaboration. Look for ways to align skills, goals, or audiences to create mutual benefit.* Stay fearless. Take risks by reaching out, offering ideas, and trying new partnerships.By following Amanda Ortega's example and advice, you can make fearless connection a skill. With practice and effort, you could make it a superpower that enables you to do more good in the world.Remember, however, that research into success suggests that building on your own superpowers is more important than creating new ones or overcoming weaknesses. You do you!Guest ProfileAmanda Ortega (she/her):Founder/ CEO, Beyond Bottleshop, LLCAbout Beyond Bottleshop, LLC: Beyond Bottleshop is Central Ohio's first curated hub for non-alcoholic and functional beverages, founded by Amanda Ortega to lead a cultural shift toward intentional, wellness-centered drinking. More than a retail space, Beyond Bottleshop is a movement-driven experience that blends strategic brand storytelling with compliance expertise, community engagement, and emotionally resonant rituals. From kava and adaptogenic elixirs to sparkling teas and mood-enhancing tonics, it offers a thoughtfully selected inventory backed by educational resources, experiential campaigns, and hospitality partnerships. With a growing eCommerce presence and plans to expand into wholesale and regional distribution, Beyond Bottleshop is building the infrastructure to scale its impact and become the trusted leader in mindful beverage experiences across the Midwest.Website:beyondbottleshop.comCompany Facebook Page: facebook.com/beyondbottleshopOther URL: invest.honeycombcredit.com/campaigns/Beyond-BottleshopBiographical Information: Amanda Ortega is the founder and owner of Beyond Bottleshop, Central Ohio's first curated hub for non-alcoholic and functional beverages. A visionary leader and strategic storyteller, Amanda blends deep compliance expertise with emotionally resonant branding to pioneer a cultural shift toward intentional, wellness-centered drinking. Her career spans over a decade in hospitality, from supporting her husband's food truck and opening a small restaurant to owning a wine shop and earning her Level 1 sommelier certification. As a former SBDC business coach and private consultant, she's empowered other hospitality start-ups with operational clarity and creative direction. At Beyond Bottleshop, Amanda leads experiential marketing, community engagement, and educational initiatives that spark curiosity and connection. With a growing eCommerce presence and plans to expand into wholesale and regional distribution, she's building a movement—not just a business—centered on mindful drinking, partnership, and purpose.Personal Facebook Profile: facebook.com/amanda-ortegaInstagram Handle: @beyondbottleshopSupport Our SponsorsOur generous sponsors make our work possible, serving impact investors, social entrepreneurs, community builders and diverse founders. Today's advertisers include FundingHope, Crowdfunding Made Simple, SuperGreen Live and Envirosult. Learn more about advertising with us here.Max-Impact Members(We're grateful for every one of these community champions who make this work possible.)Brian Christie, Brainsy | Cameron Neil, Lend For Good | Carol Fineagan, Independent Consultant | Hiten Sonpal, RISE Robotics | John Berlet, CORE Tax Deeds, LLC. | Lory Moore, Lory Moore Law | Mark Grimes, Networked Enterprise Development | Matthew Mead, Hempitecture | Michael Pratt, Qnetic | Dr. Nicole Paulk, Siren Biotechnology | Paul Lovejoy, Stakeholder Enterprise | Pearl Wright, Global Changemaker | Scott Thorpe, Philanthropist | Sharon Samjitsingh, Health Care Originals | Add Your Name HereUpcoming SuperCrowd Event CalendarIf a location is not noted, the events below are virtual.* Superpowers for Good Live Pitch applications due by November 17. Apply to pitch at the Superpowers for Good live event on December 11, 2025. This is your chance to spark campaign momentum and present to expert investors who frequently invest in our winners. Applicants must have an active Regulation Crowdfunding offering live when applying that will still be live on the event date. Apply by November 17, 2025.* SuperCrowdHour, November 19, 2025, at 12:00 PM Eastern — Devin Thorpe, CEO and Founder of The Super Crowd, Inc., will lead a session on “Investing with a Self-Directed IRA.” In this session, Devin will explain how investors can use self-directed IRAs to participate in regulated investment crowdfunding while managing taxes and optimizing returns. He'll break down when this strategy makes sense, how to choose the right custodian, and what fees, rules, and risks to watch for. With his trademark clarity and real-world experience, Devin will help you understand how to balance simplicity with smart tax planning—so you can invest confidently, align your portfolio with your values, and make your money work harder for both impact and income.* SuperGreen Live, January 22–24, 2026, livestreaming globally. Organized by Green2Gold and The Super Crowd, Inc., this three-day event will spotlight the intersection of impact crowdfunding, sustainable innovation, and climate solutions. Featuring expert-led panels, interactive workshops, and live pitch sessions, SuperGreen Live brings together entrepreneurs, investors, policymakers, and activists to explore how capital and climate action can work hand in hand. With global livestreaming, VIP networking opportunities, and exclusive content, this event will empower participants to turn bold ideas into real impact. Don't miss your chance to join tens of thousands of changemakers at the largest virtual sustainability event of the year.Community Event Calendar* Successful Funding with Karl Dakin, Tuesdays at 10:00 AM ET - Click on Events.* From Vision to Impact: The Stories Behind CfPA's Summit Awardees, November 12, 2025, at 2:00 Eastern.If you would like to submit an event for us to share with the 10,000+ changemakers, investors and entrepreneurs who are members of the SuperCrowd, click here.Manage the volume of emails you receive from us by clicking here. Get full access to Superpowers for Good at www.superpowers4good.com/subscribe

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Starting a beverage brand might be one of the hardest things you can do in CPG. The margins are thin, the logistics are brutal, and most investors will tell you not to even try. But Harvard Business School grad Vanessa Royle and her co-founder did it anyway. They built Tilden, a ready-to-drink, premium non-alcoholic cocktail from the ground up. It all started with kitchen experiments, then they raised their first friends-and-family round with intention, and structured their seed raise to last. From the start, they made one simple but rare choice: to build for profitability, not hype, to grow slowly, stay intentional, and do things on their own terms. But that gets hard once the feedback starts rolling in. Every investor has a different take on pricing, strategy, and what success should look like. Somewhere in all those opinions, even the most confident founder can start second-guessing themselves. Vanessa eventually learned that sometimes, you really do know your business better than any investor. Feedback can be helpful, but it doesn't mean you have to change direction every time someone tells you to. So what did she figure out along the way? And what should CPG founders really look for in an investor? In this episode, Vanessa shares how she tuned out the noise, made the right calls for her company, her unexpected mini Shark Tank moment, and what's next for Tilden as the brand keeps growing. Topics Covered; Why most investors discourage founders from entering the beverage industry How to structure a friends-and-family round that sets you up for long-term success The simple way Tilden kept their cap table clean while bringing dozens of early believers on board What founders get wrong about feedback, and how to know when to trust your instincts instead Why chasing growth too fast can backfire (and how profitability became Tilden's secret advantage) How to prepare for a seed raise when investors keep moving the goalposts What it really takes to stand out in a crowded non-alcoholic category Guest Bio Vanessa Royle is a Harvard Business School grad and co-founder of Tilden, a ready-to-drink, premium non-alcoholic cocktail that redefines how we celebrate without alcohol. After quitting drinking in 2020, Vanessa was frustrated by the lack of sophisticated non-alcoholic options. So she set out to create her own premium ready-to-drink cocktail that's low sugar. She has broken through the initial push and is currently selling in hundreds of stores. To learn more, visit https://drinktilden.com/, follow @drinktilden on Instagram. If you want to learn more about investing, send an email to vanessa@drinktilden.com. About Your Host Jayla Siciliano, Shark Tank entrepreneur turned real estate investor, excels in building brands, teams, and products. CEO of a bi-coastal luxury short-term rental company, she also hosts the Seed Money Podcast, where she's on a mission to help early-stage entrepreneurs turn their ideas into reality! Connect: Website: https://seedmoneypodcast.com/ Instagram: https://www.instagram.com/jaylasiciliano/ Subscribe and watch on YouTube https://www.youtube.com/@seedmoneypodcast/ Please rate, follow, and review the podcast on https://podcasts.apple.com/us/podcast/seed-money/id1740815877 and https://open.spotify.com/show/0VkQECosb1spTFsUhu6uFY?si=5417351fb73a4ea1/! Hearing your comments and questions helps me come up with the best topics for the show! The information in this podcast is educational and general in nature and does not take into consideration the listener's personal circumstances. Therefore, it is not intended to be a substitute for specific, individualized financial, legal, or tax advice.

This week, Molly welcomes back Ian Andersen, co-founder of Sunnyside, for a timely and thought-provoking conversation on the evolving landscape of alcohol health and behavior change. Ian shares the backstory of Sunnyside's growth from its origins during the pandemic to the recent launch of Sunnyside Med, a new initiative designed to support individuals seeking more structure and support in reducing their alcohol consumption.If you're feeling challenged during “More Sober October,” or you've ever felt like you're behind the curve while the media insists everyone is drinking less, this episode offers reassurance, insight, and practical next steps.What You'll Learn:Why Sunnyside was founded and how its inclusive, non-prescriptive model fills a critical gap in alcohol supportWhat Sunnyside Med is and who it's designed to helpThe disconnect between public alcohol trends and personal strugglesHow the cultural narrative around moderation is evolvingWhy sustainable change requires systems, not shameThe psychological barriers that often prevent progress and how to overcome themQuotable Moments“We don't want to be the food scale or calorie counter of alcohol. We want to be a guide, not a judge.” – Ian Andersen“Just because the news says people are drinking less, doesn't mean you feel less stuck.” – Molly WattsResources and LinksLearn more about Sunnyside: www.sunnyside.coGet details on Sunnyside Med: https://www.joinsunnysidemed.com/Visit Molly's site for courses and coaching: www.mollywatts.comLow risk drinking guidelines from the NIAAA:Healthy men under 65:No more than 4 drinks in one day and no more than 14 drinks per week.Healthy women (all ages) and healthy men 65 and older:No more than 3 drinks in one day and no more than 7 drinks per week.One drink is defined as 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of 80-proof liquor. So remember that a mixed drink or full glass of wine are probably more than one drink.Abstinence from alcoholAbstinence from alcohol is the best choice for people who take medication(s) that interact with alcohol, have health conditions that could be exacerbated by alcohol (e.g. liver disease), are pregnant or may become pregnant or have had a problem with alcohol or another substance in the past.Benefits of “low-risk” drinkingFollowing these guidelines reduces the risk of health problems such as cancer, liver disease, reduced immunity, ulcers, sleep problems, complications of existing conditions, and more. It also reduces the risk of depression, social problems, and difficulties at school or work. ★ Support this podcast ★

Have you ever stood in front of the growing selection of non-alcoholic beverages and wondered if they're a smart choice or a slippery slope?    Non-alcoholic drinks are everywhere now: fancy mocktails at restaurants, craft NA beers at the grocery store, entire shops dedicated to alcohol-free spirits. But beneath the surface of this booming market lies a deeper question that many people wrestle with: are these drinks helping you move forward, or are they keeping you stuck in old patterns? The answer isn't as straightforward as you might think.   Tune in this week as Adriana Cloud joins me to dig into the archetypes most connected to non-alcoholic drinks, and explore how to approach these beverages with curiosity rather than rules.    Find a personalized approach that helps you change your habit in my new book, The Ultimate Guide to Drinking Less, here: https://rachelhart.com/guide/   Discover alternative approaches to drinking less inside our membership program, Take a Break: https://rachelhart.com/tab/   Get the full show notes, transcript, and more information here: https://rachelhart.com/439