Gastropod

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

Feb 11, 2025
Jeremy Rothman-Shore, a dedicated listener, sparks a fascinating discussion on the burgeoning world of non-alcoholic beverages. Discover the historical roots of breakfast beer and Prohibition-era drinks. The hosts explore innovative technologies like spinning cone to enhance flavors while removing alcohol. They dive into the rise of sober curiosity among younger generations and the complexities of crafting enjoyable non-alcoholic options. With taste tests that surprise and delight, this exploration reveals a growing market poised to change social drinking norms.
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INSIGHT

Ethanol's Sensory Impact

  • Ethanol contributes to a drink's fuller mouthfeel, viscosity, and slight drying effect.
  • It also influences the perception of flavor notes, enhancing sweetness and bitterness.
ANECDOTE

Historical Low-Alcohol Drinks

  • Small beer was a popular low-alcohol drink for all ages, even mentioned by Ben Franklin as a breakfast beverage.
  • Ancient Romans enjoyed "workers' wine" (piquette), a lower-alcohol version still containing 5-9% alcohol.
ANECDOTE

Welch's Origins

  • Welch's grape juice originated as an unfermented wine for communion in a Methodist church in 1869.
  • It was marketed as "Dr. Welch's Unfermented Wine" for over two decades.
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