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.>