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Monica is the creator of Sous Weed and a photo contributor for Stock Pot Images, Menu Stories, and KQED.\r\n\r\nIn 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. The sequel, Sous Vide Made Simple, will be released fall 2018 along with a chef feature and recipe in the upcoming Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.\r\n\r\nMonica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, ABC7, PopSugar, UPROXX, High Times, CANNABIS NOW, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, and Leafly for her work with Sous Weed.","avatar":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Monica Lo | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/monicalo"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_131300":{"type":"posts","id":"bayareabites_131300","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131300","score":null,"sort":[1547055595000]},"guestAuthors":[],"slug":"uplifting-matcha-limeade-with-cbd-infused-honey","title":"Uplifting Matcha Limeade with CBD Infused Honey","publishDate":1547055595,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I adore this limeade so matcha! This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.\u003c/p>\n\u003cp>[contextly_sidebar id=\"BRoVJwVGVJjTI6GJOOKuh1lilgZCRbP5\"]\u003c/p>\n\u003cp>Matcha is green tea leaves in powdered form which means a more potent source of nutrients and antioxidants. Unlike a cup of coffee, the caffeine from matcha helps you sustain your energy for much longer and without the crash. It's also a gentler, uplifting effect versus the jitters.\u003c/p>\n\u003cp>I'll often substitute regular honey in my recipes with CBD-infused honey to enhance tranquility of the body and mind. It's a personal preference and the recipe works great with regular honey as well.\u003c/p>\n\u003cp>A spoonful of \u003ca href=\"https://www.potlishop.com/collections/all\">Potli's\u003c/a> Hemp Infused CBD Raw Honey may help you de-stress, reduce anxiety and nausea, and benefit from anti-inflammatory properties. All without the cerebral effects of cannabis.\u003c/p>\n\u003ch2>Matcha Limeade with CBD Infused Honey\u003c/h2>\n\u003cp>\u003cem>2 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg\" alt=\"A refreshing CBD pick-me-up. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A refreshing CBD pick-me-up.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 cups water \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tsp matcha \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 oz fresh lime juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 Tbsp CBD Honey, (\u003ca href=\"https://www.potlishop.com/collections/all\">I used Potli Hemp Infused Raw Honey\u003c/a> - 10mg each)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 large mint leaves \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mint, to garnish\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lime wedges, to garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add water, matcha, fresh lime juice, Hemp Potli Honey, and 4 large mint leaves into a blender and blend until uniform. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Serve over ice and garnish with mint and lime wedges.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.","status":"publish","parent":0,"modified":1561418605,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":230},"headData":{"title":"Uplifting Matcha Limeade with CBD Infused Honey | KQED","description":"This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131300 https://ww2.kqed.org/bayareabites/?p=131300","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/09/uplifting-matcha-limeade-with-cbd-infused-honey/","disqusTitle":"Uplifting Matcha Limeade with CBD Infused Honey","path":"/bayareabites/131300/uplifting-matcha-limeade-with-cbd-infused-honey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore this limeade so matcha! This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Matcha is green tea leaves in powdered form which means a more potent source of nutrients and antioxidants. Unlike a cup of coffee, the caffeine from matcha helps you sustain your energy for much longer and without the crash. It's also a gentler, uplifting effect versus the jitters.\u003c/p>\n\u003cp>I'll often substitute regular honey in my recipes with CBD-infused honey to enhance tranquility of the body and mind. It's a personal preference and the recipe works great with regular honey as well.\u003c/p>\n\u003cp>A spoonful of \u003ca href=\"https://www.potlishop.com/collections/all\">Potli's\u003c/a> Hemp Infused CBD Raw Honey may help you de-stress, reduce anxiety and nausea, and benefit from anti-inflammatory properties. All without the cerebral effects of cannabis.\u003c/p>\n\u003ch2>Matcha Limeade with CBD Infused Honey\u003c/h2>\n\u003cp>\u003cem>2 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg\" alt=\"A refreshing CBD pick-me-up. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A refreshing CBD pick-me-up.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 cups water \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tsp matcha \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 oz fresh lime juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 Tbsp CBD Honey, (\u003ca href=\"https://www.potlishop.com/collections/all\">I used Potli Hemp Infused Raw Honey\u003c/a> - 10mg each)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 large mint leaves \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mint, to garnish\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lime wedges, to garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add water, matcha, fresh lime juice, Hemp Potli Honey, and 4 large mint leaves into a blender and blend until uniform. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Serve over ice and garnish with mint and lime wedges.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131300/uplifting-matcha-limeade-with-cbd-infused-honey","authors":["11548"],"categories":["bayareabites_13306","bayareabites_15908","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_504","bayareabites_14076","bayareabites_14738","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_131302","label":"bayareabites"},"bayareabites_130202":{"type":"posts","id":"bayareabites_130202","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130202","score":null,"sort":[1535562957000]},"guestAuthors":[],"slug":"5-cannabis-beverages-to-keep-you-high-drated","title":"5 Cannabis Beverages to Keep You High-Drated","publishDate":1535562957,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Cannabis—you can smoke it, vaporize it, eat it, consume it in sublingual tablets and strips and tinctures and capsules, apply it topically, take a bath in it, and now one of the most exciting and booming categories is how you can drink it. The novelty of being able to drink THC-infused beverages is proving to be wildly popular in the new adult use recreational market, especially beverages that mimic wine or beer (but, to be clear, absolutely no alcohol can be present in any beverages that contain cannabis).\u003c/p>\n\u003cp>[contextly_sidebar id=\"9V5hZFN9rKl0NIaVcfsOGBx3ZpTec3W4\"]\u003c/p>\n\u003cp>Cannabis and beverages were definitely a hot topic at August’s second Wine & Weed Symposium in Santa Rosa, with CannaCraft’s CEO Bill Silver giving the opening remarks and celebrating his company’s release of Hi-Fi Hops in partnership with Lagunitas that week (more on that below). With Constellation Brands—which owns big beer, wine, and spirits brands, including Corona and Kim Crawford—investing $190 million and then another cool $4 billion in Canada’s Canopy Growth (the world’s largest medical cannabis company), you can bet this is just the tip of the iceberg for cannabis beverage innovation and releases. You’ll see many new beverages hitting the Colorado and Nevada legal markets too, but here are five of the latest Californian and compliant cannabis beverages to try.\u003c/p>\n\u003cp>\u003cb>A note on consumption:\u003c/b> if you are new (or returning) to cannabis, you should know that psychoactive effects can occur from consuming around 2 to 2.5mg of THC. 2.5mg is a good place to begin, you can always consume more later—give yourself a couple hours to see how you feel after a first dose. Keep it low and go slow. With beverages, they tend to have a quicker onset. You can expect to start feeling a bit lifted and euphoric effects around 10–15 minutes or so (although everyone is different, so give it time).\u003c/p>\n\u003cp>[contextly_sidebar id=\"hqTHMAMYpcvThHmuTWYiG1RDP4RNmAsz\"]\u003c/p>\n\u003cp>At 10mg per bottle (and more), some of these beverages are built to share, especially if you’re just getting started exploring cannabis. Here’s one of my favorite tricks: if you’ve had enough but want to save the rest of your beverage, try putting the leftovers into ice cubes in big silicone trays (divide it equally so you have an idea of dosage), and you can enjoy them later. It works especially well with carbonated beverages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Save the mixing of these beverages with alcohol for experienced cannabis consumers: alcohol potentiates the effects of cannabis, and vice versa, so tread very carefully in this area. Cross-fading is a slippery slope.\u003c/p>\n\u003ch2>\u003ca href=\"https://lagunitas.com/hifihops\">Hi-Fi Hops by Lagunitas and CannaCraft\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ABX-Lagunitas-Hi-Fi-Hops-lifestyle3-e1535491627795.jpg\" alt=\"Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts. \u003ccite>(CannaCraft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the biggest sensations to just hit the beverage market is this new cannabis “beer” from a partnership between Lagunitas and CannaCraft (one of their brands is AbsoluteXtracts, famed for their vape cartridges). This nonalcoholic beverage is made with IPA-inspired, hop-flavored sparkling water by Lagunitas and is then infused with sun-grown cannabis by CannaCraft. The line of Hi-Fi Hops includes one can with 5mg of THC and 5mg of CBD (perfect for beginners and microdosers, especially since CBD helps mitigate the effects of THC), while the other can features a dose of 10mg of THC.\u003c/p>\n\u003cp>There’s an easy synergy of flavors from and between cannabis and hops, which is why Lagunitas and AbsoluteXtracts partnered last year on their one-off SuperCritical ale release. It was like \u003ci>Freaky Friday\u003c/i>: Lagunitas brewed an IPA with cannabis terpenes (the aromatic compounds), and ABX released a cannabis vape cartridge with hop terpenes (which is still available).\u003c/p>\n\u003cp>In the case of Hi-Fi Hops, the hoppy palate is light and clean, fizzy like a LaCroix, and a little lemony and dry, like a tonic—it’s a lot like drinking a shandy. What’s remarkable about this faux beer is that it’s carb-free and has zero calories, so there’s no beer bloat, but it certainly has its own kind of buzz. It comes on quickly—I started feeling a little pleasantly fizzy in my head after 10 minutes of drinking the 5mg version. Hi-Fi Hops has turned out to be a tremendous hit, and, just a month after the release, CannaCraft has had to quadruple production.\u003c/p>\n\u003cp>Find a list of dispensaries \u003ca href=\"https://www.abx.org/hifi-hops\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://definitelynotrebelcoastwinery.com/\">Rebel Coast Winery\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rebel-coast-LC-High-res-bottle-shot-e1535492525127.jpg\" alt=\"Rebel Coast Winery’s THC-infused sauvignon blanc.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Rebel Coast Winery’s THC-infused sauvignon blanc. \u003ccite>(Rebel Coast Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This company is the first to release a THC-infused Sauvignon Blanc. Business partners Chip Forsythe (\u003ca href=\"https://rebelcoast.com/pages/wine\">the winemaker\u003c/a>) and Josh Lizotte made the S.B. in Sonoma, removed the alcohol, and then added in uplifting, sativa-dominant strains (the THC extract is provided and powered by \u003ca href=\"https://www.ebbu.com/\">ebbu\u003c/a>, and utilizes their HydroPS solution), plus grape juice concentrate, fruit juice, purified water, and potassium metabisulfite, a preservative agent.\u003c/p>\n\u003cp>It reportedly has a crisp, citrusy, and clean flavor, and comes with some giggles too. Unfortunately I wasn’t able to taste the wine personally because they’ve run out of stock and are looking at another 90 days before it’s available again (so, plan on the end of 2018).\u003c/p>\n\u003cp>The “wine” comes in a 20mg bottle, and the label handily has 5mg markers along the side (go slow). Here’s a bonus: it’s only 35 calories per glass (removing the alcohol also removes the calories, yay). Rebel Coast is reportedly working on releasing a cannabis-infused rosé and sparkling wine as well, and is planning distribution to other legal states and Canada in 2019.\u003c/p>\n\u003ch2>The Fizz by \u003ca>Manzanita and Madrone\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/3BottlesLedge-e1535495625469.png\" alt=\"The three THC-infused flavors of The Fizz from Manzanita and Madrone.\" width=\"1920\" height=\"1847\">\u003cfigcaption class=\"wp-caption-text\">The three THC-infused flavors of The Fizz from Manzanita and Madrone. \u003ccite>(Manzanita and Madrone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first cannabis sodas to hit the shelves of California dispensaries back in 2017, The Fizz is a line of three all-natural sodas: natural cola, ginger root, and lemon lime. They just rebranded and altered the dosage—each bottle now contains 10mg of THC. Manzanita and Madrone’s brewmasters have over 40 combined years of experience with craft and herbal beverages, which makes these small-batch sodas a cut above others with their refined technique and quality ingredients. For example, instead of using chemicals like sodium benzoate, they use quillaja bark extract (native to Chile) to emulsify their premium, CO2-extracted THC.\u003c/p>\n\u003cp>The ginger root has a great bite and kick (mellowed with a touch of tropical sweetness from pineapple), while the lemon-lime is super quenching like a Sprite. The flavorful and spiced natural cola is made using kola nut, which incidentally is the origin of the term “cola.” Since these sodas are made with respect to their ingredients’ medicinal properties, I recommend trying the ginger when you’re fighting a cold (you can even warm it up), and the grapefruit seed extract in the cola has antioxidant benefits. They taste delicious right out of the bottle (just keep an eye on your consumption) or over ice.\u003c/p>\n\u003cp>Find The Fizz stockists \u003ca href=\"https://www.manzamadrone.com/copy-of-contact\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinkdreamin.com/\">California Dreamin’\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CA-Dreamin-4pack-e1535493991994.jpg\" alt=\"California Dreamin’ has a line of four fruity, THC-infused sodas.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">California Dreamin’ has a line of four fruity, THC-infused sodas. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This new line of bottled sodas from couple Amy Ludlum and Peter Bishop features four flavors: grapefruit, tangerine, pomegranate, and cranberry apple. Each soda is made with sparkling water and fruit juice, with no sugar added, and they feature a nice tartness and dryness, while the tangerine is a little sweeter than the other three. Each bottle contains a friendly 10mg each, using a concentrate of sativa-dominant strains, so the experience is uplifting and perfect for daytime recreational use (like hanging out with friends and listening to music). Enjoy California Dreamin’ over ice, and they mix well with LaCroix, club soda, and other sodas—you can add fruit garnish to your glass, too.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinkdreamin.com/pages/buy-california-dreamin\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinksprig.com/\">Sprig\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CBD-ICE-ALL-FLAVORS-e1535494173158.jpg\" alt=\"Sprig offers both THC-infused and CBD sodas in a can. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sprig offers both THC-infused and CBD sodas in a can. \u003ccite>(Sprig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one look at these cheerful sodas in a can, it’s hard to believe they contain 10mg of THC each, so cannabis newcomers should consider splitting it with a friend—and they don’t look like an obvious THC beverage, so make sure people know what they’re pulling out of a cooler and drinking! The Citrus Original soda is sweetened with cane sugar (but still has 1/3 fewer calories than a can of Coca-Cola), while the Citrus Zero Sugar is sweetened with stevia and erythritol (a sugar alcohol substitute). As someone who prefers cane sugar over substitutes (like stevia), I’d stick with the original, but to each their own. If you want some beverage inspiration, they have a page of recipes \u003ca href=\"https://drinksprig.com/blogs/blog/sprig-s-summer-cocktail-concoctions\">here\u003c/a>, and these sodas are perfect for beach days and barbecues.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinksprig.com/pages/store-locator\">here\u003c/a>.\u003c/p>\n\u003cp>Sprig also has a line of \u003ca href=\"https://drinksprig.com/pages/shop-cbd-infused-soda\">CBD sodas\u003c/a> (featuring CBD derived from Colorado-grown hemp), including sparkling citrus (either in the original flavor with cane sugar or sugar-free), along with sugar-free sparkling lemon tea and melon soda. Each can contains 20mg of CBD, enough to deliver relaxed and calm feelings (it’s chillax in a can). These sodas would come in handy after work or a workout, when you want to unwind at home, or even when a hangover strikes. The sparkling lemon tea (which is caffeine-free) made my four-hour road trip a mellow affair (it’s also built for an Arnold Palmer). Bonus: you can order the CBD sodas on their site.\u003c/p>\n\u003ch2>Coming soon\u003c/h2>\n\u003cp>Here are a couple beverages to keep your eye on, and all made by women:\u003c/p>\n\u003cp>\u003ca href=\"https://www.lagrandeur.co/\">La Grandeur\u003c/a>, a crisp, sparkling cranberry beverage (5mg THC per bottle) is due to come back to dispensary shelves in mid-October (it’s perfect for Thanksgiving!).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://tsosonoma.com/\">TSO Sonoma\u003c/a> will be launching a THC-infused, non-alcoholic, low-dose rosé that will come in a bottle and a can in 2019. Look for the TSO Infused wine to be served at their \u003ca href=\"https://www.instagram.com/tsoelevatedevents/\">TSO Elevated Events\u003c/a> first.\u003c/p>\n\n","blocks":[],"excerpt":"Check out the latest cannabis beverages to hit Northern California.","status":"publish","parent":0,"modified":1547056348,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1710},"headData":{"title":"5 Cannabis Beverages to Keep You High-Drated | KQED","description":"Check out the latest cannabis beverages to hit Northern California.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130202 https://ww2.kqed.org/bayareabites/?p=130202","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/29/5-cannabis-beverages-to-keep-you-high-drated/","disqusTitle":"5 Cannabis Beverages to Keep You High-Drated","path":"/bayareabites/130202/5-cannabis-beverages-to-keep-you-high-drated","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cannabis—you can smoke it, vaporize it, eat it, consume it in sublingual tablets and strips and tinctures and capsules, apply it topically, take a bath in it, and now one of the most exciting and booming categories is how you can drink it. The novelty of being able to drink THC-infused beverages is proving to be wildly popular in the new adult use recreational market, especially beverages that mimic wine or beer (but, to be clear, absolutely no alcohol can be present in any beverages that contain cannabis).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Cannabis and beverages were definitely a hot topic at August’s second Wine & Weed Symposium in Santa Rosa, with CannaCraft’s CEO Bill Silver giving the opening remarks and celebrating his company’s release of Hi-Fi Hops in partnership with Lagunitas that week (more on that below). With Constellation Brands—which owns big beer, wine, and spirits brands, including Corona and Kim Crawford—investing $190 million and then another cool $4 billion in Canada’s Canopy Growth (the world’s largest medical cannabis company), you can bet this is just the tip of the iceberg for cannabis beverage innovation and releases. You’ll see many new beverages hitting the Colorado and Nevada legal markets too, but here are five of the latest Californian and compliant cannabis beverages to try.\u003c/p>\n\u003cp>\u003cb>A note on consumption:\u003c/b> if you are new (or returning) to cannabis, you should know that psychoactive effects can occur from consuming around 2 to 2.5mg of THC. 2.5mg is a good place to begin, you can always consume more later—give yourself a couple hours to see how you feel after a first dose. Keep it low and go slow. With beverages, they tend to have a quicker onset. You can expect to start feeling a bit lifted and euphoric effects around 10–15 minutes or so (although everyone is different, so give it time).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>At 10mg per bottle (and more), some of these beverages are built to share, especially if you’re just getting started exploring cannabis. Here’s one of my favorite tricks: if you’ve had enough but want to save the rest of your beverage, try putting the leftovers into ice cubes in big silicone trays (divide it equally so you have an idea of dosage), and you can enjoy them later. It works especially well with carbonated beverages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Save the mixing of these beverages with alcohol for experienced cannabis consumers: alcohol potentiates the effects of cannabis, and vice versa, so tread very carefully in this area. Cross-fading is a slippery slope.\u003c/p>\n\u003ch2>\u003ca href=\"https://lagunitas.com/hifihops\">Hi-Fi Hops by Lagunitas and CannaCraft\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ABX-Lagunitas-Hi-Fi-Hops-lifestyle3-e1535491627795.jpg\" alt=\"Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts. \u003ccite>(CannaCraft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the biggest sensations to just hit the beverage market is this new cannabis “beer” from a partnership between Lagunitas and CannaCraft (one of their brands is AbsoluteXtracts, famed for their vape cartridges). This nonalcoholic beverage is made with IPA-inspired, hop-flavored sparkling water by Lagunitas and is then infused with sun-grown cannabis by CannaCraft. The line of Hi-Fi Hops includes one can with 5mg of THC and 5mg of CBD (perfect for beginners and microdosers, especially since CBD helps mitigate the effects of THC), while the other can features a dose of 10mg of THC.\u003c/p>\n\u003cp>There’s an easy synergy of flavors from and between cannabis and hops, which is why Lagunitas and AbsoluteXtracts partnered last year on their one-off SuperCritical ale release. It was like \u003ci>Freaky Friday\u003c/i>: Lagunitas brewed an IPA with cannabis terpenes (the aromatic compounds), and ABX released a cannabis vape cartridge with hop terpenes (which is still available).\u003c/p>\n\u003cp>In the case of Hi-Fi Hops, the hoppy palate is light and clean, fizzy like a LaCroix, and a little lemony and dry, like a tonic—it’s a lot like drinking a shandy. What’s remarkable about this faux beer is that it’s carb-free and has zero calories, so there’s no beer bloat, but it certainly has its own kind of buzz. It comes on quickly—I started feeling a little pleasantly fizzy in my head after 10 minutes of drinking the 5mg version. Hi-Fi Hops has turned out to be a tremendous hit, and, just a month after the release, CannaCraft has had to quadruple production.\u003c/p>\n\u003cp>Find a list of dispensaries \u003ca href=\"https://www.abx.org/hifi-hops\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://definitelynotrebelcoastwinery.com/\">Rebel Coast Winery\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rebel-coast-LC-High-res-bottle-shot-e1535492525127.jpg\" alt=\"Rebel Coast Winery’s THC-infused sauvignon blanc.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Rebel Coast Winery’s THC-infused sauvignon blanc. \u003ccite>(Rebel Coast Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This company is the first to release a THC-infused Sauvignon Blanc. Business partners Chip Forsythe (\u003ca href=\"https://rebelcoast.com/pages/wine\">the winemaker\u003c/a>) and Josh Lizotte made the S.B. in Sonoma, removed the alcohol, and then added in uplifting, sativa-dominant strains (the THC extract is provided and powered by \u003ca href=\"https://www.ebbu.com/\">ebbu\u003c/a>, and utilizes their HydroPS solution), plus grape juice concentrate, fruit juice, purified water, and potassium metabisulfite, a preservative agent.\u003c/p>\n\u003cp>It reportedly has a crisp, citrusy, and clean flavor, and comes with some giggles too. Unfortunately I wasn’t able to taste the wine personally because they’ve run out of stock and are looking at another 90 days before it’s available again (so, plan on the end of 2018).\u003c/p>\n\u003cp>The “wine” comes in a 20mg bottle, and the label handily has 5mg markers along the side (go slow). Here’s a bonus: it’s only 35 calories per glass (removing the alcohol also removes the calories, yay). Rebel Coast is reportedly working on releasing a cannabis-infused rosé and sparkling wine as well, and is planning distribution to other legal states and Canada in 2019.\u003c/p>\n\u003ch2>The Fizz by \u003ca>Manzanita and Madrone\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/3BottlesLedge-e1535495625469.png\" alt=\"The three THC-infused flavors of The Fizz from Manzanita and Madrone.\" width=\"1920\" height=\"1847\">\u003cfigcaption class=\"wp-caption-text\">The three THC-infused flavors of The Fizz from Manzanita and Madrone. \u003ccite>(Manzanita and Madrone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first cannabis sodas to hit the shelves of California dispensaries back in 2017, The Fizz is a line of three all-natural sodas: natural cola, ginger root, and lemon lime. They just rebranded and altered the dosage—each bottle now contains 10mg of THC. Manzanita and Madrone’s brewmasters have over 40 combined years of experience with craft and herbal beverages, which makes these small-batch sodas a cut above others with their refined technique and quality ingredients. For example, instead of using chemicals like sodium benzoate, they use quillaja bark extract (native to Chile) to emulsify their premium, CO2-extracted THC.\u003c/p>\n\u003cp>The ginger root has a great bite and kick (mellowed with a touch of tropical sweetness from pineapple), while the lemon-lime is super quenching like a Sprite. The flavorful and spiced natural cola is made using kola nut, which incidentally is the origin of the term “cola.” Since these sodas are made with respect to their ingredients’ medicinal properties, I recommend trying the ginger when you’re fighting a cold (you can even warm it up), and the grapefruit seed extract in the cola has antioxidant benefits. They taste delicious right out of the bottle (just keep an eye on your consumption) or over ice.\u003c/p>\n\u003cp>Find The Fizz stockists \u003ca href=\"https://www.manzamadrone.com/copy-of-contact\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinkdreamin.com/\">California Dreamin’\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CA-Dreamin-4pack-e1535493991994.jpg\" alt=\"California Dreamin’ has a line of four fruity, THC-infused sodas.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">California Dreamin’ has a line of four fruity, THC-infused sodas. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This new line of bottled sodas from couple Amy Ludlum and Peter Bishop features four flavors: grapefruit, tangerine, pomegranate, and cranberry apple. Each soda is made with sparkling water and fruit juice, with no sugar added, and they feature a nice tartness and dryness, while the tangerine is a little sweeter than the other three. Each bottle contains a friendly 10mg each, using a concentrate of sativa-dominant strains, so the experience is uplifting and perfect for daytime recreational use (like hanging out with friends and listening to music). Enjoy California Dreamin’ over ice, and they mix well with LaCroix, club soda, and other sodas—you can add fruit garnish to your glass, too.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinkdreamin.com/pages/buy-california-dreamin\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinksprig.com/\">Sprig\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CBD-ICE-ALL-FLAVORS-e1535494173158.jpg\" alt=\"Sprig offers both THC-infused and CBD sodas in a can. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sprig offers both THC-infused and CBD sodas in a can. \u003ccite>(Sprig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one look at these cheerful sodas in a can, it’s hard to believe they contain 10mg of THC each, so cannabis newcomers should consider splitting it with a friend—and they don’t look like an obvious THC beverage, so make sure people know what they’re pulling out of a cooler and drinking! The Citrus Original soda is sweetened with cane sugar (but still has 1/3 fewer calories than a can of Coca-Cola), while the Citrus Zero Sugar is sweetened with stevia and erythritol (a sugar alcohol substitute). As someone who prefers cane sugar over substitutes (like stevia), I’d stick with the original, but to each their own. If you want some beverage inspiration, they have a page of recipes \u003ca href=\"https://drinksprig.com/blogs/blog/sprig-s-summer-cocktail-concoctions\">here\u003c/a>, and these sodas are perfect for beach days and barbecues.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinksprig.com/pages/store-locator\">here\u003c/a>.\u003c/p>\n\u003cp>Sprig also has a line of \u003ca href=\"https://drinksprig.com/pages/shop-cbd-infused-soda\">CBD sodas\u003c/a> (featuring CBD derived from Colorado-grown hemp), including sparkling citrus (either in the original flavor with cane sugar or sugar-free), along with sugar-free sparkling lemon tea and melon soda. Each can contains 20mg of CBD, enough to deliver relaxed and calm feelings (it’s chillax in a can). These sodas would come in handy after work or a workout, when you want to unwind at home, or even when a hangover strikes. The sparkling lemon tea (which is caffeine-free) made my four-hour road trip a mellow affair (it’s also built for an Arnold Palmer). Bonus: you can order the CBD sodas on their site.\u003c/p>\n\u003ch2>Coming soon\u003c/h2>\n\u003cp>Here are a couple beverages to keep your eye on, and all made by women:\u003c/p>\n\u003cp>\u003ca href=\"https://www.lagrandeur.co/\">La Grandeur\u003c/a>, a crisp, sparkling cranberry beverage (5mg THC per bottle) is due to come back to dispensary shelves in mid-October (it’s perfect for Thanksgiving!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://tsosonoma.com/\">TSO Sonoma\u003c/a> will be launching a THC-infused, non-alcoholic, low-dose rosé that will come in a bottle and a can in 2019. Look for the TSO Infused wine to be served at their \u003ca href=\"https://www.instagram.com/tsoelevatedevents/\">TSO Elevated Events\u003c/a> first.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130202/5-cannabis-beverages-to-keep-you-high-drated","authors":["11398"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_15908","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1846","bayareabites_358","bayareabites_119"],"tags":["bayareabites_504","bayareabites_16247","bayareabites_13419","bayareabites_16221","bayareabites_16222","bayareabites_16250"],"featImg":"bayareabites_130211","label":"bayareabites"},"bayareabites_129981":{"type":"posts","id":"bayareabites_129981","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129981","score":null,"sort":[1533159387000]},"guestAuthors":[],"slug":"5-drinks-to-drink-when-youre-not-drinking","title":"5 Drinks to Drink When You’re Not Drinking","publishDate":1533159387,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.","status":"publish","parent":0,"modified":1539807405,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1288},"headData":{"title":"5 Drinks to Drink When You’re Not Drinking | KQED","description":"There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129981 https://ww2.kqed.org/bayareabites/?p=129981","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/01/5-drinks-to-drink-when-youre-not-drinking/","disqusTitle":"5 Drinks to Drink When You’re Not Drinking","path":"/bayareabites/129981/5-drinks-to-drink-when-youre-not-drinking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129981/5-drinks-to-drink-when-youre-not-drinking","authors":["11494"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13306","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1875","bayareabites_1844","bayareabites_1807","bayareabites_90","bayareabites_119"],"tags":["bayareabites_772","bayareabites_504","bayareabites_16221","bayareabites_16222"],"featImg":"bayareabites_129983","label":"bayareabites"},"bayareabites_122569":{"type":"posts","id":"bayareabites_122569","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122569","score":null,"sort":[1510755514000]},"guestAuthors":[],"slug":"pioneers-of-high-quality-near-beer-are-banking-on-non-drinking-binges","title":"Pioneers Of High-Quality Near Beer Are Banking On Non-Drinking Binges","publishDate":1510755514,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Jeff Stevens decided to give up alcohol when he was 24.\u003c/p>\n\u003cp>He's 50 now — and he's had no regrets about going sober for the sake of his health. Except for one thing: He has really missed good beer.\u003c/p>\n\u003cp>\"If you're drinking, you have an infinite amount of things you can drink,\" Stevens says. Shelves are full of craft IPAs, stouts and bitters. \"Whereas only about half the bars I've been to have a non-alcoholic beer. And if they do, it's usually just one choice.\"\u003c/p>\n\u003cp>Usually, it didn't taste very good, which was especially disappointing for Stevens — a beer buff who did marketing for booze companies. \"There's this craft beer explosion happening all over the U.S., but no one is making non-alcoholic versions,\" Stevens says.\u003c/p>\n\u003cp>So he decided to do it himself. He started \u003ca href=\"https://wellbeingbrewing.com/\">Wellbeing Brewery\u003c/a> in Missouri last year, and he's planning to debut his first two beers — an amber and a wheat — in January.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The beginning of a movement\u003c/strong>\u003c/p>\n\u003cp>Stevens is a bit ahead of the curve in the U.S. — where most non-alcoholic beer on offer is the same limp, tinny stuff that first came out in the '80s, their only real selling point being the fact that they had less than 0.5 percent alcohol by volume. But alcohol-free beers are catching on in the UK, Europe and Canada, and specialty brewers and big brands alike are using new techniques to create new varieties of flavorsome booze-free brews.\u003c/p>\n\u003cp>Even in London — where I'm based, and where the pubs fill up by 4 p.m. — it has become increasingly common to find non-alcoholic craft ales stocked alongside classics. And they're almost suspiciously good.\u003c/p>\n\u003cp>When I bought a \u003ca href=\"https://www.brewdog.com/item/61/BrewDog/Nanny-State.html\">Nanny State\u003c/a> beer, from the Scottish brewery Brewdog, for a friend of mine — a professional chef — he slurped it down without noticing it was alcohol-free. Even after I told him, he happily finished it.\u003c/p>\n\u003cp>\"There's no real reason you can't make great quality non-alcoholic beer,\" says Rob Fink, whose \u003ca href=\"https://www.bigdropbrew.com/\">Big Drop Brewing Co\u003c/a>. in Berkshire, England, only makes beers with an alcohol-by-volume (ABV) lower than 0.5 percent. Most non-alcoholic beers you'd find 20 years ago were made by boiling the ethanol out of normal brews. \"The problem is, when you heat beer, you change its flavor,\" Fink explains. \"You destroy a lot of its delicate aromas.\"\u003c/p>\n\u003cp>Some of the newer, better alcohol-free beers are created through a process called \"arrested fermentation,\" Fink says. That's when you stop the brewing process before the yeast has turned the sugar into alcohol, usually by cooling things down to where the yeast falls dormant. But beers made this way were a bit too flat and sweet for Fink's taste.\u003c/p>\n\u003cp>\"At Big Drop we use a combination of different techniques to reduce the alcohol content of our beers,\" Fink says. The process begins with less grain than traditional beer recipes, \"because less grain means there's less sugar for the yeast to convert into alcohol,\" he says. The company also uses what Fink calls a \"lazy\" yeast — \"a strain of yeast that's particularly slow at converting sugar into alcohol.\" And the beer is brewed at a higher temperature, at which point the lazy yeast begins to act even lazier. Finally, at the very end of the brewing process, a bit of lactose is added to give the beers extra flavor and body.\u003c/p>\n\u003cp>There are other ways to reduce beer's alcohol content that Fink isn't using. At Wellbeing, Stevens uses a process called \"vacuum distillation.\" This means he heats up alcoholic beer in a vacuum, very gently, at low temperatures. So \"the beer hardly even notices\" that the alcohol is evaporating, Stevens explains. He also uses high-tech equipment to capture any aromatics that try to escape during the heating process, and adds them back in at the end.\u003c/p>\n\u003cp>Other brewers, including Germany's \u003ca href=\"http://www.clausthaler.com/\">Clausthaler\u003c/a>, use reverse osmosis, which more or less filters the alcohol out of the beer. Different techniques work best for different styles of alcohol-free beer, Fink says.\u003c/p>\n\u003cp>\u003cstrong>Seeking out the stout\u003c/strong>\u003c/p>\n\u003cp>Fink, who decided to cut back on alcohol three years ago after the birth of his first child, quit his job as a lawyer to start Big Drop in 2016, mostly because he was craving non-alcoholic versions of the craft stouts he loved. \"There are good European — German and Czech — alcohol-free options that I managed to find,\" he says. \"But none of them were stouts.\"\u003c/p>\n\u003cp>Fink says that he didn't start the company because he identified a trend, \"but it's been sort of a happy coincidence that this has become one.\"\u003c/p>\n\u003cp>Joining the growing group of near-beer pioneers is Heineken, which launched alcohol-free Heineken 0.0 this summer in Europe and Israel. My boyfriend and I were more than a bit skeptical when we picked some up from our local supermarket.\u003c/p>\n\u003cp>\"Not as bad as I thought it would be,\" is his verdict. \"It tastes like a mix of lager and grape candy.\"\u003c/p>\n\u003cp>It definitely doesn't taste like a regular Heineken — but that's exactly what Heineken brewers are going for, says spokesperson David Pugh. \"Removing alcohol from regular 5 percent Heineken,\" he writes in an email, \"wouldn't deliver the best tasting non-alcoholic beer.\" Instead, the company uses a mix of two brews with different flavor profiles, removes the alcohol and then adds in a proprietary blend of flavors at the end.\u003c/p>\n\u003cp>At this point, neither Heineken nor Budweiser — which released a non-alcoholic brew called Prohibition in Canada last year and the in UK this Fall — has plans to to sell their alcohol-free options in the U.S. But as Reuters reported last year, AB InBev, the company that owns Budweiser, \u003ca href=\"http://www.reuters.com/article/us-beverages-alcohol/big-brewers-see-strong-potential-for-weak-beer-idUSKCN0ZT0FB\">predicts\u003c/a> that low-alcohol and alcohol-free beers will make up 20 percent of its sales by the end of 2025.\u003c/p>\n\u003cp>That prediction is well founded, says \u003ca href=\"http://www.mintel.com/team/jforsyth/\">Jonny Forsyth\u003c/a>, at the global market research firm Mintel. \"Non-alcoholic beer has really risen in Europe, especially in Germany and Spain, to the point where it's become a mainstream option,\" he says.\u003c/p>\n\u003cp>The German beer company \u003ca href=\"https://us.erdinger.de/beer.html\">Erdinger\u003c/a> was one of the pioneers of a movement to make better non-alcoholic beer in the early aughts, Forsyth says. Now, it's \"Alkoholfrei\" beer is ubiquitous in central Europe. And for the past few years, Erdinger has been heavily marketing its alcohol-free beer as a \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds\">sports recovery drink\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The ABV myth\u003c/strong>\u003c/p>\n\u003cp>Most German beers have traditionally had ABVs between 4 and 5 percent, Forsyth says — so the move to .5 percent ABV wasn't too hard to sell there. The \u003ca href=\"http://www.mintel.com/blog/drink-market-news/is-america-ready-for-lower-alcohol-beer\">craft beer scene in the U.S\u003c/a>., on the other hand, is ruled by super-strong Imperial Ales and tripels, Forsyth says. \"There seems to be this idea that high ABV means high quality.\" But he predicts that's going to change over the next few years, \"especially because every time I look at the younger generation, I see they're so much more health aware.\"\u003c/p>\n\u003cp>That's what Stevens at Wellbeing is banking on. \"Of course my potential market is people like me — who are sober — and also pregnant women,\" he says. \"But there are also people who do drink. And maybe they're out at a bar and they've had a couple, but they want to keep hanging out and watch the game, and they're looking for something else to drink — that's where I can offer something.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance writer based in London. Contact her @maanvisings\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Even if you're staying sober, sometimes you might just miss the taste of a really good beer. But the market for high-end booze-free brews has gone largely untapped. That's starting to change.","status":"publish","parent":0,"modified":1539808524,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1307},"headData":{"title":"Pioneers Of High-Quality Near Beer Are Banking On Non-Drinking Binges | KQED","description":"Even if you're staying sober, sometimes you might just miss the taste of a really good beer. But the market for high-end booze-free brews has gone largely untapped. That's starting to change.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122569 https://ww2.kqed.org/bayareabites/?p=122569","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/15/pioneers-of-high-quality-near-beer-are-banking-on-non-drinking-binges/","disqusTitle":"Pioneers Of High-Quality Near Beer Are Banking On Non-Drinking Binges","nprImageCredit":"Koen Van Weel","nprByline":"Maanvi Singh, NPR Food","nprImageAgency":"AFP/Getty Images","nprStoryId":"562841288","nprApiLink":"http://api.npr.org/query?id=562841288&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/11/15/562841288/pioneers-of-high-quality-near-beer-are-banking-on-non-drinking-binges?ft=nprml&f=562841288","nprRetrievedStory":"1","nprPubDate":"Wed, 15 Nov 2017 08:00:00 -0500","nprStoryDate":"Wed, 15 Nov 2017 08:00:01 -0500","nprLastModifiedDate":"Wed, 15 Nov 2017 08:00:01 -0500","path":"/bayareabites/122569/pioneers-of-high-quality-near-beer-are-banking-on-non-drinking-binges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jeff Stevens decided to give up alcohol when he was 24.\u003c/p>\n\u003cp>He's 50 now — and he's had no regrets about going sober for the sake of his health. Except for one thing: He has really missed good beer.\u003c/p>\n\u003cp>\"If you're drinking, you have an infinite amount of things you can drink,\" Stevens says. Shelves are full of craft IPAs, stouts and bitters. \"Whereas only about half the bars I've been to have a non-alcoholic beer. And if they do, it's usually just one choice.\"\u003c/p>\n\u003cp>Usually, it didn't taste very good, which was especially disappointing for Stevens — a beer buff who did marketing for booze companies. \"There's this craft beer explosion happening all over the U.S., but no one is making non-alcoholic versions,\" Stevens says.\u003c/p>\n\u003cp>So he decided to do it himself. He started \u003ca href=\"https://wellbeingbrewing.com/\">Wellbeing Brewery\u003c/a> in Missouri last year, and he's planning to debut his first two beers — an amber and a wheat — in January.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The beginning of a movement\u003c/strong>\u003c/p>\n\u003cp>Stevens is a bit ahead of the curve in the U.S. — where most non-alcoholic beer on offer is the same limp, tinny stuff that first came out in the '80s, their only real selling point being the fact that they had less than 0.5 percent alcohol by volume. But alcohol-free beers are catching on in the UK, Europe and Canada, and specialty brewers and big brands alike are using new techniques to create new varieties of flavorsome booze-free brews.\u003c/p>\n\u003cp>Even in London — where I'm based, and where the pubs fill up by 4 p.m. — it has become increasingly common to find non-alcoholic craft ales stocked alongside classics. And they're almost suspiciously good.\u003c/p>\n\u003cp>When I bought a \u003ca href=\"https://www.brewdog.com/item/61/BrewDog/Nanny-State.html\">Nanny State\u003c/a> beer, from the Scottish brewery Brewdog, for a friend of mine — a professional chef — he slurped it down without noticing it was alcohol-free. Even after I told him, he happily finished it.\u003c/p>\n\u003cp>\"There's no real reason you can't make great quality non-alcoholic beer,\" says Rob Fink, whose \u003ca href=\"https://www.bigdropbrew.com/\">Big Drop Brewing Co\u003c/a>. in Berkshire, England, only makes beers with an alcohol-by-volume (ABV) lower than 0.5 percent. Most non-alcoholic beers you'd find 20 years ago were made by boiling the ethanol out of normal brews. \"The problem is, when you heat beer, you change its flavor,\" Fink explains. \"You destroy a lot of its delicate aromas.\"\u003c/p>\n\u003cp>Some of the newer, better alcohol-free beers are created through a process called \"arrested fermentation,\" Fink says. That's when you stop the brewing process before the yeast has turned the sugar into alcohol, usually by cooling things down to where the yeast falls dormant. But beers made this way were a bit too flat and sweet for Fink's taste.\u003c/p>\n\u003cp>\"At Big Drop we use a combination of different techniques to reduce the alcohol content of our beers,\" Fink says. The process begins with less grain than traditional beer recipes, \"because less grain means there's less sugar for the yeast to convert into alcohol,\" he says. The company also uses what Fink calls a \"lazy\" yeast — \"a strain of yeast that's particularly slow at converting sugar into alcohol.\" And the beer is brewed at a higher temperature, at which point the lazy yeast begins to act even lazier. Finally, at the very end of the brewing process, a bit of lactose is added to give the beers extra flavor and body.\u003c/p>\n\u003cp>There are other ways to reduce beer's alcohol content that Fink isn't using. At Wellbeing, Stevens uses a process called \"vacuum distillation.\" This means he heats up alcoholic beer in a vacuum, very gently, at low temperatures. So \"the beer hardly even notices\" that the alcohol is evaporating, Stevens explains. He also uses high-tech equipment to capture any aromatics that try to escape during the heating process, and adds them back in at the end.\u003c/p>\n\u003cp>Other brewers, including Germany's \u003ca href=\"http://www.clausthaler.com/\">Clausthaler\u003c/a>, use reverse osmosis, which more or less filters the alcohol out of the beer. Different techniques work best for different styles of alcohol-free beer, Fink says.\u003c/p>\n\u003cp>\u003cstrong>Seeking out the stout\u003c/strong>\u003c/p>\n\u003cp>Fink, who decided to cut back on alcohol three years ago after the birth of his first child, quit his job as a lawyer to start Big Drop in 2016, mostly because he was craving non-alcoholic versions of the craft stouts he loved. \"There are good European — German and Czech — alcohol-free options that I managed to find,\" he says. \"But none of them were stouts.\"\u003c/p>\n\u003cp>Fink says that he didn't start the company because he identified a trend, \"but it's been sort of a happy coincidence that this has become one.\"\u003c/p>\n\u003cp>Joining the growing group of near-beer pioneers is Heineken, which launched alcohol-free Heineken 0.0 this summer in Europe and Israel. My boyfriend and I were more than a bit skeptical when we picked some up from our local supermarket.\u003c/p>\n\u003cp>\"Not as bad as I thought it would be,\" is his verdict. \"It tastes like a mix of lager and grape candy.\"\u003c/p>\n\u003cp>It definitely doesn't taste like a regular Heineken — but that's exactly what Heineken brewers are going for, says spokesperson David Pugh. \"Removing alcohol from regular 5 percent Heineken,\" he writes in an email, \"wouldn't deliver the best tasting non-alcoholic beer.\" Instead, the company uses a mix of two brews with different flavor profiles, removes the alcohol and then adds in a proprietary blend of flavors at the end.\u003c/p>\n\u003cp>At this point, neither Heineken nor Budweiser — which released a non-alcoholic brew called Prohibition in Canada last year and the in UK this Fall — has plans to to sell their alcohol-free options in the U.S. But as Reuters reported last year, AB InBev, the company that owns Budweiser, \u003ca href=\"http://www.reuters.com/article/us-beverages-alcohol/big-brewers-see-strong-potential-for-weak-beer-idUSKCN0ZT0FB\">predicts\u003c/a> that low-alcohol and alcohol-free beers will make up 20 percent of its sales by the end of 2025.\u003c/p>\n\u003cp>That prediction is well founded, says \u003ca href=\"http://www.mintel.com/team/jforsyth/\">Jonny Forsyth\u003c/a>, at the global market research firm Mintel. \"Non-alcoholic beer has really risen in Europe, especially in Germany and Spain, to the point where it's become a mainstream option,\" he says.\u003c/p>\n\u003cp>The German beer company \u003ca href=\"https://us.erdinger.de/beer.html\">Erdinger\u003c/a> was one of the pioneers of a movement to make better non-alcoholic beer in the early aughts, Forsyth says. Now, it's \"Alkoholfrei\" beer is ubiquitous in central Europe. And for the past few years, Erdinger has been heavily marketing its alcohol-free beer as a \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds\">sports recovery drink\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The ABV myth\u003c/strong>\u003c/p>\n\u003cp>Most German beers have traditionally had ABVs between 4 and 5 percent, Forsyth says — so the move to .5 percent ABV wasn't too hard to sell there. The \u003ca href=\"http://www.mintel.com/blog/drink-market-news/is-america-ready-for-lower-alcohol-beer\">craft beer scene in the U.S\u003c/a>., on the other hand, is ruled by super-strong Imperial Ales and tripels, Forsyth says. \"There seems to be this idea that high ABV means high quality.\" But he predicts that's going to change over the next few years, \"especially because every time I look at the younger generation, I see they're so much more health aware.\"\u003c/p>\n\u003cp>That's what Stevens at Wellbeing is banking on. \"Of course my potential market is people like me — who are sober — and also pregnant women,\" he says. \"But there are also people who do drink. And maybe they're out at a bar and they've had a couple, but they want to keep hanging out and watch the game, and they're looking for something else to drink — that's where I can offer something.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance writer based in London. Contact her @maanvisings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122569/pioneers-of-high-quality-near-beer-are-banking-on-non-drinking-binges","authors":["byline_bayareabites_122569"],"categories":["bayareabites_301","bayareabites_1846"],"tags":["bayareabites_504","bayareabites_16222","bayareabites_16250"],"featImg":"bayareabites_122570","label":"bayareabites"},"bayareabites_121467":{"type":"posts","id":"bayareabites_121467","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121467","score":null,"sort":[1507527947000]},"guestAuthors":[],"slug":"teetotaling-made-trendy","title":"Teetotaling Made Trendy","publishDate":1507527947,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sharelle Klaus says she has always been a foodie.\u003c/p>\n\u003cp>So she was gutted when she had to pass up an opportunity to dine at \u003ca href=\"https://www.thomaskeller.com/tfl\">The French Laundry\u003c/a>, the famous Napa Valley restaurant with three Michelin stars. She was pregnant at the time — and not drinking.\u003c/p>\n\u003cp>\"What would be the point?\" she says she remembers thinking.\u003c/p>\n\u003cp>She didn't want to travel all the way from Seattle — and be stuck drinking water while her dining companions enjoyed an array of Napa wines, carefully chosen to complement and complete each dish.\u003c/p>\n\u003cp>She came across this issue — lack of beverage options — pretty often throughout her four pregnancies. When she met friends for drinks or dinner, her only choices were water or some kind of sickly sweet soda.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I felt like there were no sophisticated options out there,\" she says.\u003c/p>\n\u003cp>That was in the early 2000s. In 2005, she launched \u003ca href=\"http://www.drysparkling.com/the-flavors/\">DRY Sparkling\u003c/a> — a soda brand with flavors like lavender, juniper berry and rhubarb. Her creations are now served at some of the country's top restaurants — including The French Laundry.\u003c/p>\n\u003cp>Twelve years on, Klaus says the demand for sophisticated nonalcoholic beverages is higher than ever.\u003c/p>\n\u003cp>\"We got into this early,\" she says. \"But now it's becoming less niche.\"\u003c/p>\n\u003cp>Indeed, this summer, media from \u003ca href=\"https://www.nytimes.com/2017/06/27/dining/mocktails-non-alcoholic-drink-recipes.html?_r=0\">\u003cem>The New York Times\u003c/em>\u003c/a> and the \u003ca href=\"http://www.latimes.com/food/dailydish/la-fo-non-alcoholic-cocktails-20170929-story.html\">\u003cem>Los Angeles Times\u003c/em>\u003c/a> to \u003ca href=\"https://www.bonappetit.com/recipes/slideshow/homemade-nonalcoholic-cocktails\">\u003cem>Bon Appetit\u003c/em>\u003c/a> were all touting nonalcoholic cocktails. Food 52 \u003ca href=\"https://food52.com/blog/20504-how-to-make-non-alcoholic-cocktails\">even has tips\u003c/a> on how to build a nonalcoholic bar cart. Meanwhile, big-deal bartenders and foodie startups are tapping teetotalers with gourmet takes on sodas and mocktails (or their more chic counterparts \"soft cocktails\").\u003c/p>\n\u003cp>\"It's a small but definitely growing segment of the market,\" says Duane Stanford, editor of the trade publication \u003cem>Beverage Digest\u003c/em>. \"It's definitely a trend.\"\u003c/p>\n\u003cp>Stanford says the growing demand for sophisticated, nonalcoholic beverages comes on the heels of a push that began a few years ago in Europe.\u003c/p>\n\u003cp>\"The market is further along in Europe, but it's definitely been coming across the pond,\" he adds. \"Basically, there's a growing number of consumers who are paying attention to sugar. Europe has just been further along when it comes to paying attention to sugar, paying attention to ingredients.\"\u003c/p>\n\u003cp>Industry tracker IWSR \u003ca href=\"https://www.theiwsr.com/iwsr_US_BAR.html\">reported\u003c/a> in June that Americans consumed less alcohol in 2016 than in 2015. And \u003ca href=\"https://www.ons.gov.uk/peoplepopulationandcommunity/healthandsocialcare/drugusealcoholandsmoking/bulletins/opinionsandlifestylesurveyadultdrinkinghabitsingreatbritain/2005to2016\">in the U.K.\u003c/a>, the proportion of Brits that drink is now at its lowest since 2005, at around 57 percent, according to government data.\u003c/p>\n\u003cp>Industry experts say there is not much data yet on the burgeoning industry of high-end nonalcoholic beverages. But, Klaus says, \"consumers seem to be looking for something that's better for them.\" And they're willing to pay for it.\u003c/p>\n\u003cp>\"I've certainly noticed around the last 14 months that bartenders and restaurants are now wanting to put more effort into their nonalcoholic beverage programs,\" says Ben Branson, founder of \u003ca href=\"https://www.seedlipdrinks.com/\">Seedlip\u003c/a>, a London-based startup that claims to make \"the world's first nonalcoholic spirits.\"\u003c/p>\n\u003cp>Like, DRY's Klaus, Branson — a nondrinker — grew tired of drinking ginger ale or soda every time he went out to a nice bar or restaurant.\u003c/p>\n\u003cp>\"One day I was looking at this book about distillation that was written in 1651, and it piqued my curiosity,\" Branson says. He wondered whether any of the nonalcoholic tinctures and extracts in there might make for good cocktail ingredients. \"So I bought a little copper still off the Internet and I started playing around,\" he says.\u003c/p>\n\u003cp>After months of trying to distill literally anything he could find (\"I even tried distilling an old book at one point — to try to get that kind of musky smell,\" he says) and a bit of help from professional botanists and distillers — he ended up with two blends. Garden 108 is made from peas, hay, spearmint, rosemary and thyme, and Spice 94 from allspice, cardamom, oak, lemon and grapefruit. In the U.S., they're sold at Dean & DeLuca and other specialty food shops — in 25-ounce glass bottles that retail for about $40 each.\u003c/p>\n\u003cp>\"Really, I think consumers are looking for elevated, grown-up drinks that just happen to have no alcohol in them,\" Branson says.\u003c/p>\n\u003cp>He might be onto something. Multinational beverage company Diageo, which owns Cîroc vodka, Johnnie Walker whisky and Tanqueray gin, seems to think so, at least: It recently bought a minority share in Seedlip.\u003c/p>\n\u003cp>But for Branson, the real sign of success was the interest he got from top bartenders. Bottles of Seedlip now regularly feature behind the bar at high-end restaurants around the world — including the Eleven Madison Park in New York City, Atelier Crenn in San Francisco and the bar in The Savoy in London.\u003c/p>\n\u003cp>\"And it's really important to me that Seedlip sits in the back bar,\" Branson says. \"So if we go to an establishment and we're not drinking — we're still going to feel like we're getting the same sort of attention as a drinking customer.\"\u003c/p>\n\u003cp>In fact, if you didn't know better — based on Seedlip's packaging, you would assume it's a high-end craft gin. Branson encourages customers to drink it with tonic or have a bartender incorporate it into alcohol-free cocktails.\u003c/p>\n\u003cp>For Paul Benjamin — founder of the rare tea company\u003ca href=\"http://benjaminandblum.com/\"> Benjamin & Blum\u003c/a> — creating something special and luxurious for nondrinkers meant focusing on presentation as well as flavor. Benjamin & Blum's cold-brewed tea is sold in gilded glass bottles.\u003c/p>\n\u003cp>\"I wanted to create a little bit of curiosity about what it is — I want people to wonder: 'Is it perfume? Is it cognac?' \" he says.\u003c/p>\n\u003cp>What it is, Benjamin says, is a Western take on the East Asian tradition of pairing tea with nice meals. In a previous career as an international lawyer, Benjamin spent a lot of time in China and traveled extensively in East Asia.\u003c/p>\n\u003cp>\"And everywhere you go there, you get tea with a meal,\" he says.\u003c/p>\n\u003cp>In the U.K., though, where Benjamin grew up and now lives, it's always wine with a meal, and beers after work and cocktails on a night out.\u003c/p>\n\u003cp>\"I'm someone who loves wine and spirits,\" he says. \"And yet there are times when I'm not drinking.\"\u003c/p>\n\u003cp>So he wondered whether he could adapt tea to fit into Western drinking culture.\u003c/p>\n\u003cp>\"Tea goes extremely well with food,\" he says. \"And it works well as a palate cleanser at the end of a meal.\"\u003c/p>\n\u003cp>But Benjamin's cold-brewed, rare teas are designed to be served like a white wine or a digestif — slightly chilled, in a coupe glass.\u003c/p>\n\u003cp>So far, he is selling Benjamin and Blum teas in Hong Kong and in the U.K. — but he has already lined up distributors in the Middle East and is looking to expand to the U.S. next.\u003c/p>\n\u003cp>\"Where there has been a really clear demand is from the bar and restaurant trade,\" Benjamin says. \"From their perspective, a nondrinker in a restaurant is spending a lot less. Plus they're looking for ways to really make the nondrinkers feel as welcome as the drinkers.\"\u003c/p>\n\u003cp>The latter is something bartender\u003ca href=\"http://www.mrlyan.com/\"> Ryan Chetiyawardana\u003c/a> says he has always been passionate about. The 2015 \"International Bartender of the Year\" carries Seedlip at Dandelyan — one of his bars in London. This summer, he also came out with a \u003ca href=\"https://www.fireflydrinks.com/2017/05/introducing-superfly/\">nonalcoholic bottled cocktail\u003c/a> — in collaboration with British juice and iced tea company Firefly — that features wormwood, kola nuts and cascara (a tea made from the dried skins of coffee berries).\u003c/p>\n\u003cp>\"All the menus we have created have always included a booze-less part,\" Chetiyawardana writes in an email. \"People I know who usually drink are still taking nights off from alcohol but don't want to sacrifice spending time with their friends, or having something complex, considered and delicious.\"\u003c/p>\n\u003cp>Besides, he says, doing away with the alcohol makes for a fun creative challenge: \"Often people who aren't drinking for whatever reason, or don't drink, are subjected to sugary kids' drinks — which are gratuitously delicious for one drink, but don't hit the spot. We wanted to create something that felt special, suited to the occasion.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"High-end, nonalcoholic beverages are on the rise — with growing demand from bars and restaurants to carry drinks that go beyond water and sweet sodas for those who don't drink alcohol.","status":"publish","parent":0,"modified":1539807368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1392},"headData":{"title":"Teetotaling Made Trendy | KQED","description":"High-end, nonalcoholic beverages are on the rise — with growing demand from bars and restaurants to carry drinks that go beyond water and sweet sodas for those who don't drink alcohol.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"121467 https://ww2.kqed.org/bayareabites/?p=121467","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/08/teetotaling-made-trendy/","disqusTitle":"Teetotaling Made Trendy","nprImageCredit":"Tilley Harris and Alex Pielak","nprByline":"Maanvi Singh, NPR Food","nprImageAgency":"Flickr","nprStoryId":"555909072","nprApiLink":"http://api.npr.org/query?id=555909072&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/10/06/555909072/teetotaling-made-trendy?ft=nprml&f=555909072","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Oct 2017 17:34:00 -0400","nprStoryDate":"Fri, 06 Oct 2017 14:10:00 -0400","nprLastModifiedDate":"Fri, 06 Oct 2017 17:35:45 -0400","path":"/bayareabites/121467/teetotaling-made-trendy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sharelle Klaus says she has always been a foodie.\u003c/p>\n\u003cp>So she was gutted when she had to pass up an opportunity to dine at \u003ca href=\"https://www.thomaskeller.com/tfl\">The French Laundry\u003c/a>, the famous Napa Valley restaurant with three Michelin stars. She was pregnant at the time — and not drinking.\u003c/p>\n\u003cp>\"What would be the point?\" she says she remembers thinking.\u003c/p>\n\u003cp>She didn't want to travel all the way from Seattle — and be stuck drinking water while her dining companions enjoyed an array of Napa wines, carefully chosen to complement and complete each dish.\u003c/p>\n\u003cp>She came across this issue — lack of beverage options — pretty often throughout her four pregnancies. When she met friends for drinks or dinner, her only choices were water or some kind of sickly sweet soda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I felt like there were no sophisticated options out there,\" she says.\u003c/p>\n\u003cp>That was in the early 2000s. In 2005, she launched \u003ca href=\"http://www.drysparkling.com/the-flavors/\">DRY Sparkling\u003c/a> — a soda brand with flavors like lavender, juniper berry and rhubarb. Her creations are now served at some of the country's top restaurants — including The French Laundry.\u003c/p>\n\u003cp>Twelve years on, Klaus says the demand for sophisticated nonalcoholic beverages is higher than ever.\u003c/p>\n\u003cp>\"We got into this early,\" she says. \"But now it's becoming less niche.\"\u003c/p>\n\u003cp>Indeed, this summer, media from \u003ca href=\"https://www.nytimes.com/2017/06/27/dining/mocktails-non-alcoholic-drink-recipes.html?_r=0\">\u003cem>The New York Times\u003c/em>\u003c/a> and the \u003ca href=\"http://www.latimes.com/food/dailydish/la-fo-non-alcoholic-cocktails-20170929-story.html\">\u003cem>Los Angeles Times\u003c/em>\u003c/a> to \u003ca href=\"https://www.bonappetit.com/recipes/slideshow/homemade-nonalcoholic-cocktails\">\u003cem>Bon Appetit\u003c/em>\u003c/a> were all touting nonalcoholic cocktails. Food 52 \u003ca href=\"https://food52.com/blog/20504-how-to-make-non-alcoholic-cocktails\">even has tips\u003c/a> on how to build a nonalcoholic bar cart. Meanwhile, big-deal bartenders and foodie startups are tapping teetotalers with gourmet takes on sodas and mocktails (or their more chic counterparts \"soft cocktails\").\u003c/p>\n\u003cp>\"It's a small but definitely growing segment of the market,\" says Duane Stanford, editor of the trade publication \u003cem>Beverage Digest\u003c/em>. \"It's definitely a trend.\"\u003c/p>\n\u003cp>Stanford says the growing demand for sophisticated, nonalcoholic beverages comes on the heels of a push that began a few years ago in Europe.\u003c/p>\n\u003cp>\"The market is further along in Europe, but it's definitely been coming across the pond,\" he adds. \"Basically, there's a growing number of consumers who are paying attention to sugar. Europe has just been further along when it comes to paying attention to sugar, paying attention to ingredients.\"\u003c/p>\n\u003cp>Industry tracker IWSR \u003ca href=\"https://www.theiwsr.com/iwsr_US_BAR.html\">reported\u003c/a> in June that Americans consumed less alcohol in 2016 than in 2015. And \u003ca href=\"https://www.ons.gov.uk/peoplepopulationandcommunity/healthandsocialcare/drugusealcoholandsmoking/bulletins/opinionsandlifestylesurveyadultdrinkinghabitsingreatbritain/2005to2016\">in the U.K.\u003c/a>, the proportion of Brits that drink is now at its lowest since 2005, at around 57 percent, according to government data.\u003c/p>\n\u003cp>Industry experts say there is not much data yet on the burgeoning industry of high-end nonalcoholic beverages. But, Klaus says, \"consumers seem to be looking for something that's better for them.\" And they're willing to pay for it.\u003c/p>\n\u003cp>\"I've certainly noticed around the last 14 months that bartenders and restaurants are now wanting to put more effort into their nonalcoholic beverage programs,\" says Ben Branson, founder of \u003ca href=\"https://www.seedlipdrinks.com/\">Seedlip\u003c/a>, a London-based startup that claims to make \"the world's first nonalcoholic spirits.\"\u003c/p>\n\u003cp>Like, DRY's Klaus, Branson — a nondrinker — grew tired of drinking ginger ale or soda every time he went out to a nice bar or restaurant.\u003c/p>\n\u003cp>\"One day I was looking at this book about distillation that was written in 1651, and it piqued my curiosity,\" Branson says. He wondered whether any of the nonalcoholic tinctures and extracts in there might make for good cocktail ingredients. \"So I bought a little copper still off the Internet and I started playing around,\" he says.\u003c/p>\n\u003cp>After months of trying to distill literally anything he could find (\"I even tried distilling an old book at one point — to try to get that kind of musky smell,\" he says) and a bit of help from professional botanists and distillers — he ended up with two blends. Garden 108 is made from peas, hay, spearmint, rosemary and thyme, and Spice 94 from allspice, cardamom, oak, lemon and grapefruit. In the U.S., they're sold at Dean & DeLuca and other specialty food shops — in 25-ounce glass bottles that retail for about $40 each.\u003c/p>\n\u003cp>\"Really, I think consumers are looking for elevated, grown-up drinks that just happen to have no alcohol in them,\" Branson says.\u003c/p>\n\u003cp>He might be onto something. Multinational beverage company Diageo, which owns Cîroc vodka, Johnnie Walker whisky and Tanqueray gin, seems to think so, at least: It recently bought a minority share in Seedlip.\u003c/p>\n\u003cp>But for Branson, the real sign of success was the interest he got from top bartenders. Bottles of Seedlip now regularly feature behind the bar at high-end restaurants around the world — including the Eleven Madison Park in New York City, Atelier Crenn in San Francisco and the bar in The Savoy in London.\u003c/p>\n\u003cp>\"And it's really important to me that Seedlip sits in the back bar,\" Branson says. \"So if we go to an establishment and we're not drinking — we're still going to feel like we're getting the same sort of attention as a drinking customer.\"\u003c/p>\n\u003cp>In fact, if you didn't know better — based on Seedlip's packaging, you would assume it's a high-end craft gin. Branson encourages customers to drink it with tonic or have a bartender incorporate it into alcohol-free cocktails.\u003c/p>\n\u003cp>For Paul Benjamin — founder of the rare tea company\u003ca href=\"http://benjaminandblum.com/\"> Benjamin & Blum\u003c/a> — creating something special and luxurious for nondrinkers meant focusing on presentation as well as flavor. Benjamin & Blum's cold-brewed tea is sold in gilded glass bottles.\u003c/p>\n\u003cp>\"I wanted to create a little bit of curiosity about what it is — I want people to wonder: 'Is it perfume? Is it cognac?' \" he says.\u003c/p>\n\u003cp>What it is, Benjamin says, is a Western take on the East Asian tradition of pairing tea with nice meals. In a previous career as an international lawyer, Benjamin spent a lot of time in China and traveled extensively in East Asia.\u003c/p>\n\u003cp>\"And everywhere you go there, you get tea with a meal,\" he says.\u003c/p>\n\u003cp>In the U.K., though, where Benjamin grew up and now lives, it's always wine with a meal, and beers after work and cocktails on a night out.\u003c/p>\n\u003cp>\"I'm someone who loves wine and spirits,\" he says. \"And yet there are times when I'm not drinking.\"\u003c/p>\n\u003cp>So he wondered whether he could adapt tea to fit into Western drinking culture.\u003c/p>\n\u003cp>\"Tea goes extremely well with food,\" he says. \"And it works well as a palate cleanser at the end of a meal.\"\u003c/p>\n\u003cp>But Benjamin's cold-brewed, rare teas are designed to be served like a white wine or a digestif — slightly chilled, in a coupe glass.\u003c/p>\n\u003cp>So far, he is selling Benjamin and Blum teas in Hong Kong and in the U.K. — but he has already lined up distributors in the Middle East and is looking to expand to the U.S. next.\u003c/p>\n\u003cp>\"Where there has been a really clear demand is from the bar and restaurant trade,\" Benjamin says. \"From their perspective, a nondrinker in a restaurant is spending a lot less. Plus they're looking for ways to really make the nondrinkers feel as welcome as the drinkers.\"\u003c/p>\n\u003cp>The latter is something bartender\u003ca href=\"http://www.mrlyan.com/\"> Ryan Chetiyawardana\u003c/a> says he has always been passionate about. The 2015 \"International Bartender of the Year\" carries Seedlip at Dandelyan — one of his bars in London. This summer, he also came out with a \u003ca href=\"https://www.fireflydrinks.com/2017/05/introducing-superfly/\">nonalcoholic bottled cocktail\u003c/a> — in collaboration with British juice and iced tea company Firefly — that features wormwood, kola nuts and cascara (a tea made from the dried skins of coffee berries).\u003c/p>\n\u003cp>\"All the menus we have created have always included a booze-less part,\" Chetiyawardana writes in an email. \"People I know who usually drink are still taking nights off from alcohol but don't want to sacrifice spending time with their friends, or having something complex, considered and delicious.\"\u003c/p>\n\u003cp>Besides, he says, doing away with the alcohol makes for a fun creative challenge: \"Often people who aren't drinking for whatever reason, or don't drink, are subjected to sugary kids' drinks — which are gratuitously delicious for one drink, but don't hit the spot. We wanted to create something that felt special, suited to the occasion.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121467/teetotaling-made-trendy","authors":["byline_bayareabites_121467"],"categories":["bayareabites_13306","bayareabites_1844"],"tags":["bayareabites_504","bayareabites_16222"],"featImg":"bayareabites_121468","label":"bayareabites"},"bayareabites_112625":{"type":"posts","id":"bayareabites_112625","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112625","score":null,"sort":[1476220234000]},"guestAuthors":[],"slug":"tax-soda-to-fight-obesity-who-urges-nations-around-the-globe","title":"Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe","publishDate":1476220234,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A World Health Organization report recommends fiscal policies, including taxes, that hike the retail price of sugary drinks to fend off obesity and diabetes — and the related health care costs.","status":"publish","parent":0,"modified":1539808931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":507},"headData":{"title":"Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe | KQED","description":"A World Health Organization report recommends fiscal policies, including taxes, that hike the retail price of sugary drinks to fend off obesity and diabetes — and the related health care costs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112625 http://ww2.kqed.org/bayareabites/?p=112625","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/11/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe/","disqusTitle":"Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprImageCredit":"Zhang Peng","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"LightRocket via Getty Images","nprStoryId":"497525337","nprApiLink":"http://api.npr.org/query?id=497525337&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/11/497525337/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe?ft=nprml&f=497525337","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Oct 2016 16:56:00 -0400","nprStoryDate":"Tue, 11 Oct 2016 14:37:00 -0400","nprLastModifiedDate":"Tue, 11 Oct 2016 16:56:49 -0400","path":"/bayareabites/112625/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112625/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe","authors":["byline_bayareabites_112625"],"categories":["bayareabites_13306","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358","bayareabites_11070"],"tags":["bayareabites_504","bayareabites_14775","bayareabites_449"],"featImg":"bayareabites_112626","label":"source_bayareabites_112625"},"bayareabites_111685":{"type":"posts","id":"bayareabites_111685","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111685","score":null,"sort":[1472072590000]},"guestAuthors":[],"slug":"berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks","title":"Berkeley's Soda Tax Appears To Cut Consumption Of Sugary Drinks","publishDate":1472072590,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3\u003c/p>\n\u003cp>The nation's first \"soda tax\" on sugar-sweetened beverages, which went into effect in Berkeley, Calif., last year, appears to be working.\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://news.berkeley.edu/2016/08/23/sodadrinking/\">study\u003c/a>, consumption of sugary drinks — at least in some neighborhoods — is down by a whopping 20 percent.\u003c/p>\n\u003cp>That estimate results from what \u003ca href=\"http://sph.berkeley.edu/kristine-madsen\">Kristine Madsen\u003c/a>, a researcher at the University of California, Berkeley's School of Public Health, calls a \"perfect natural experiment.\" In the fall of 2014, voters in Berkeley and San Francisco, on opposite sides of the San Francisco Bay, voted on proposals to tax sugar-sweetened drinks at the rate of one cent per fluid ounce.\u003c/p>\n\u003cp>The proposals were aimed at reducing consumption of these drinks, which are blamed for increasing rates of obesity and Type 2 diabetes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before the votes, Madsen and a small army of collaborators began laying the groundwork for efforts to measure whether such a tax would actually work.\u003c/p>\n\u003cp>They targeted low-income neighborhoods of each city, as well as Oakland, and carried out surveys of people they met on the street. \"We asked how often they drank various beverages,\" Madsen says.\u003c/p>\n\u003cp>They recorded the answer and waited for the vote.\u003c/p>\n\u003cp>The tax did not pass in San Francisco. But it did in Berkeley. So sugary drinks became more expensive Berkeley, but not in San Francisco.\u003c/p>\n\u003cp>Madsen and her collaborators then returned to the same neighborhoods, with the same questions. \"I would say, 'How often do you drink regular soda, like a Coke, or Sprite? Once a week? Once a month?' And some people would just say, 'Well, I drink it every day.' And what we were trying to do was get some way of making everybody equal, so that everybody could be expressed as times per day that they drank soda.\"\u003c/p>\n\u003cp>Before the vote, the answers had been very similar in both cities. The average person drank about 1.25 sugary beverages per day.\u003c/p>\n\u003cp>After the vote, those responses diverged. In San Francisco, where there was no tax, people said that they were drinking slightly more sugary beverages. (It was a hot summer.) In Berkeley, though, reported consumption of sugar-sweetened drinks went down by 20 percent.\u003c/p>\n\u003cp>People in Berkeley reported a huge increase in their water consumption. Water consumption increased in San Francisco as well, but not by as much.\u003c/p>\n\u003cp>Madsen says a 20 percent reduction in consumption of sugar-sweetened beverages would be enough to reduce rates of obesity and Type 2 diabetes in years to come. \"This would have a huge public health impact if it were sustained,\" she says.\u003c/p>\n\u003cp>She is not sure it will be sustained. People may be more inclined to react to such a tax when it is new.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=jhc38\">John Cawley\u003c/a>, a professor of public policy and economics at Cornell University, says that a 20 percent drop is more than economists would have predicted, since the tax caused prices of sugary drinks to go up only modestly. \u003ca href=\"http://www.nber.org/papers/w21465\">Cawley\u003c/a> and \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">others\u003c/a> found that soda sellers did not pass the full cost of the tax on to consumers but absorbed somewhere between 30 and 50 percent of the cost themselves.\u003c/p>\n\u003cp>\"This is a big decrease\" in consumption, Cawley says. \"It makes complete sense that, when prices go up, people buy less. That's the law of demand. So I did expect to see some kind of decrease in consumption, but this is a very large decrease.\"\u003c/p>\n\u003cp>Cawley noted that there is a relatively large margin of error in the estimates of beverage consumption. \"It will be interesting, as more information comes in, whether this finding holds up.\"\u003c/p>\n\u003cp>\"This isn't the final answer,\" says \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a professor of public health at George Washington University, \"but it is consistent with what we know about how people respond to prices. This definitely adds a lot of information about reductions in reported consumption, and we'll have to look further to see if we're seeing reductions in sales data.\"\u003c/p>\n\u003cp>The American Beverage Association, which represents the soda industry, says that its member companies don't provide detailed data on sales trends within particular cities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.capitolmatrixconsulting.com/team_williams.html\">Brad Williams\u003c/a>, an economist with Capitol Matrix Consulting in Sacramento, Calif., who has been a consultant for the beverage industry, told The Salt that the successful pro-soda tax campaign in 2014, rather than the tax itself, may have led people to report that they were drinking less soda. \"There's a limited price differential between sugar-sweetened and non-sugar-sweetened beverages, especially in chain stores,\" he says. \"It's not like consumers are getting price signals, so to the extent that consumption was reduced, it was the result of the campaign\" against sugary drinks rather than the tax, he says.\u003c/p>\n\u003cp>The new study was published this week in the \u003cem>American Journal of Public Health.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"According to a new study, the nation's first soda tax succeeded in cutting consumption of sugar-sweetened beverages. But there's uncertainty about whether the effect will be permanent.","status":"publish","parent":0,"modified":1539808963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":826},"headData":{"title":"Berkeley's Soda Tax Appears To Cut Consumption Of Sugary Drinks | KQED","description":"According to a new study, the nation's first soda tax succeeded in cutting consumption of sugar-sweetened beverages. But there's uncertainty about whether the effect will be permanent.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111685 http://ww2.kqed.org/bayareabites/?p=111685","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/24/berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks/","disqusTitle":"Berkeley's Soda Tax Appears To Cut Consumption Of Sugary Drinks","nprImageCredit":"Robert Galbraith","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Reuters","nprStoryId":"491104093","nprApiLink":"http://api.npr.org/query?id=491104093&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/23/491104093/berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks?ft=nprml&f=491104093","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Aug 2016 11:33:00 -0400","nprStoryDate":"Tue, 23 Aug 2016 19:49:00 -0400","nprLastModifiedDate":"Wed, 24 Aug 2016 11:33:32 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3?orgId=1&topicId=1053&d=149&p=2&story=491104093&t=progseg&e=491014243&seg=2&ft=nprml&f=491104093","nprAudioM3u":"http://api.npr.org/m3u/1491125302-e1a508.m3u?orgId=1&topicId=1053&d=149&p=2&story=491104093&t=progseg&e=491014243&seg=2&ft=nprml&f=491104093","audioTrackLength":150,"path":"/bayareabites/111685/berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3?orgId=1&topicId=1053&d=149&p=2&story=491104093&t=progseg&e=491014243&seg=2&ft=nprml&f=491104093","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nation's first \"soda tax\" on sugar-sweetened beverages, which went into effect in Berkeley, Calif., last year, appears to be working.\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://news.berkeley.edu/2016/08/23/sodadrinking/\">study\u003c/a>, consumption of sugary drinks — at least in some neighborhoods — is down by a whopping 20 percent.\u003c/p>\n\u003cp>That estimate results from what \u003ca href=\"http://sph.berkeley.edu/kristine-madsen\">Kristine Madsen\u003c/a>, a researcher at the University of California, Berkeley's School of Public Health, calls a \"perfect natural experiment.\" In the fall of 2014, voters in Berkeley and San Francisco, on opposite sides of the San Francisco Bay, voted on proposals to tax sugar-sweetened drinks at the rate of one cent per fluid ounce.\u003c/p>\n\u003cp>The proposals were aimed at reducing consumption of these drinks, which are blamed for increasing rates of obesity and Type 2 diabetes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the votes, Madsen and a small army of collaborators began laying the groundwork for efforts to measure whether such a tax would actually work.\u003c/p>\n\u003cp>They targeted low-income neighborhoods of each city, as well as Oakland, and carried out surveys of people they met on the street. \"We asked how often they drank various beverages,\" Madsen says.\u003c/p>\n\u003cp>They recorded the answer and waited for the vote.\u003c/p>\n\u003cp>The tax did not pass in San Francisco. But it did in Berkeley. So sugary drinks became more expensive Berkeley, but not in San Francisco.\u003c/p>\n\u003cp>Madsen and her collaborators then returned to the same neighborhoods, with the same questions. \"I would say, 'How often do you drink regular soda, like a Coke, or Sprite? Once a week? Once a month?' And some people would just say, 'Well, I drink it every day.' And what we were trying to do was get some way of making everybody equal, so that everybody could be expressed as times per day that they drank soda.\"\u003c/p>\n\u003cp>Before the vote, the answers had been very similar in both cities. The average person drank about 1.25 sugary beverages per day.\u003c/p>\n\u003cp>After the vote, those responses diverged. In San Francisco, where there was no tax, people said that they were drinking slightly more sugary beverages. (It was a hot summer.) In Berkeley, though, reported consumption of sugar-sweetened drinks went down by 20 percent.\u003c/p>\n\u003cp>People in Berkeley reported a huge increase in their water consumption. Water consumption increased in San Francisco as well, but not by as much.\u003c/p>\n\u003cp>Madsen says a 20 percent reduction in consumption of sugar-sweetened beverages would be enough to reduce rates of obesity and Type 2 diabetes in years to come. \"This would have a huge public health impact if it were sustained,\" she says.\u003c/p>\n\u003cp>She is not sure it will be sustained. People may be more inclined to react to such a tax when it is new.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=jhc38\">John Cawley\u003c/a>, a professor of public policy and economics at Cornell University, says that a 20 percent drop is more than economists would have predicted, since the tax caused prices of sugary drinks to go up only modestly. \u003ca href=\"http://www.nber.org/papers/w21465\">Cawley\u003c/a> and \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">others\u003c/a> found that soda sellers did not pass the full cost of the tax on to consumers but absorbed somewhere between 30 and 50 percent of the cost themselves.\u003c/p>\n\u003cp>\"This is a big decrease\" in consumption, Cawley says. \"It makes complete sense that, when prices go up, people buy less. That's the law of demand. So I did expect to see some kind of decrease in consumption, but this is a very large decrease.\"\u003c/p>\n\u003cp>Cawley noted that there is a relatively large margin of error in the estimates of beverage consumption. \"It will be interesting, as more information comes in, whether this finding holds up.\"\u003c/p>\n\u003cp>\"This isn't the final answer,\" says \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a professor of public health at George Washington University, \"but it is consistent with what we know about how people respond to prices. This definitely adds a lot of information about reductions in reported consumption, and we'll have to look further to see if we're seeing reductions in sales data.\"\u003c/p>\n\u003cp>The American Beverage Association, which represents the soda industry, says that its member companies don't provide detailed data on sales trends within particular cities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.capitolmatrixconsulting.com/team_williams.html\">Brad Williams\u003c/a>, an economist with Capitol Matrix Consulting in Sacramento, Calif., who has been a consultant for the beverage industry, told The Salt that the successful pro-soda tax campaign in 2014, rather than the tax itself, may have led people to report that they were drinking less soda. \"There's a limited price differential between sugar-sweetened and non-sugar-sweetened beverages, especially in chain stores,\" he says. \"It's not like consumers are getting price signals, so to the extent that consumption was reduced, it was the result of the campaign\" against sugary drinks rather than the tax, he says.\u003c/p>\n\u003cp>The new study was published this week in the \u003cem>American Journal of Public Health.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111685/berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks","authors":["byline_bayareabites_111685"],"categories":["bayareabites_109","bayareabites_264","bayareabites_13306","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_11070"],"tags":["bayareabites_14751","bayareabites_504","bayareabites_14775","bayareabites_449"],"featImg":"bayareabites_111686","label":"bayareabites"},"bayareabites_104647":{"type":"posts","id":"bayareabites_104647","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104647","score":null,"sort":[1450386989000]},"guestAuthors":[],"slug":"diy-your-way-to-root-beer-greatness","title":"DIY Your Way to Root Beer Greatness","publishDate":1450386989,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.","status":"publish","parent":0,"modified":1547229395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1540},"headData":{"title":"DIY Your Way to Root Beer Greatness | KQED","description":"Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104647 http://ww2.kqed.org/bayareabites/?p=104647","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/17/diy-your-way-to-root-beer-greatness/","disqusTitle":"DIY Your Way to Root Beer Greatness","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/104647/diy-your-way-to-root-beer-greatness","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104647/diy-your-way-to-root-beer-greatness","authors":["5485"],"categories":["bayareabites_13306","bayareabites_2638","bayareabites_12","bayareabites_11070"],"tags":["bayareabites_504","bayareabites_987","bayareabites_16222","bayareabites_14738"],"featImg":"bayareabites_104652","label":"source_bayareabites_104647"},"bayareabites_102584":{"type":"posts","id":"bayareabites_102584","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102584","score":null,"sort":[1446165130000]},"guestAuthors":[],"slug":"spooktacular-array-of-eerily-awesome-halloween-treats","title":"Spooktacular Array of Eerily Awesome Halloween Treats","publishDate":1446165130,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats.","status":"publish","parent":0,"modified":1567629328,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":281},"headData":{"title":"Spooktacular Array of Eerily Awesome Halloween Treats | KQED","description":"Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102584 http://ww2.kqed.org/bayareabites/?p=102584","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/29/spooktacular-array-of-eerily-awesome-halloween-treats/","disqusTitle":"Spooktacular Array of Eerily Awesome Halloween Treats","source":"Halloween Recipe Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/series/halloween-recipes/","path":"/bayareabites/102584/spooktacular-array-of-eerily-awesome-halloween-treats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102584/spooktacular-array-of-eerily-awesome-halloween-treats","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1244","bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_334","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_504","bayareabites_1561","bayareabites_833","bayareabites_1820","bayareabites_16285","bayareabites_41","bayareabites_14738"],"featImg":"bayareabites_102596","label":"source_bayareabites_102584"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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