In past decades, canned beers and sodas were seen as déclassé. But today’s au courant artisanal beers, wines and cold-brew coffees are being packaged in cans. What gives? 

Underwood wine, fresh out of a can

Underwood wine, fresh out of a can

David L. Reamer

Next, the intellectual wing of the wine world has embraced the so-called “natural wine” movement, which celebrates minimalism in farming and winemaking. Our bevy of beverage-expert guests discusses this phenomenon and its counterparts in the realms of beer and fine spirits.

And finally, consumers are accustomed to seeing nutrition information on packaged food and non-alcoholic beverage labels. But wine, beer and spirits packaging typically does not include dietary facts … until now. Last summer, the Beer Institute introduced a voluntary initiative pushing a majority of American beer labels to be printed with nutrition information by the year 2020. Our panelists consider the implications of requiring full disclosure of ingredients and nutrition information on the backs of beer, liquor or wine bottles.

Meet our panelists: Alice Feiring is the author of four books on wine as well as the wine newsletter “The Feiring Line.” Jim Meehan is author of “The PDT Cocktail Book” and the forthcoming “Meehan’s Bartender Manual.” Christian DeBenedetti is author of “The Great American Ale Trail” and the “Beer Bites Cookbook.” Our host is Katherine Cole.

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