Beverage Chronicles with Gary Monterosso

Gluten-Free Beer: How It’s Made and Why It’s Booming

• Gluten-free beer avoids barley and wheat, using alternative grains like millet, rice, and buckwheat, while gluten-reduced beers use enzymes to break down gluten but may not be safe for everyone.
• Brewing gluten-free beer requires extra steps and precision, but modern techniques have greatly improved flavor, offering styles that rival traditional beers.
• Once a niche product, gluten-free beer now appeals to a wider audience—from those with celiac disease to curious drinkers—making the beer world more inclusive.
• Many classic cocktails we still enjoy today were born during Prohibition, when bartenders had to mask the harsh taste of bootleg liquor with creative ingredients.
• Drinks like the Bee’s Knees, Southside, and French 75 combined citrus, sugar, and herbs to transform rough spirits into balanced, enjoyable cocktails.
• These Prohibition-era creations remain popular today, celebrated not just for their flavor but for the ingenuity and rebellious spirit that brought them to life.