The Blurry Boundary Dividing Soft Drinks from the Beer Aisle | Imbibe Magazine

Photo: Jonathan Cooper

These are fiscally difficult days in brewing. Shelf space at shops and taps at bars and restaurants are scarce. With inflation escalating costs for raw materials and labor, plus competition from wine, spirits, and hard seltzers and kombucha, in addition to overall market maturity, “breweries are looking for growth opportunities,” says Bart Watson, the chief economist for the Brewers Association. 

Instead of bemoaning flat sales, breweries are expressing fizzy optimism about soda. They’re using brewing equipment to make full-flavored sodas sold to anyone, regardless of age. Breweries are appealing to local customers by channeling the flavor profile of regional sodas such as Texas favorite Big Red, a cream soda, and North Carolina’s cherry-like Cheerwine. And national soda brands such as Mountain Dew and Stewart’s are being remixed with alcohol for the over-21 crowd. Pass the Baja Blast HARD MTN DEW, please.

For Imbibe, I took a deep sygary dive into the world of soda and beer.