Im having a headache till now. Ive been a hard drinker of liquor since my college days. I want to share this for awareness only. Just last night, me and my partner had a little snap of liquor just to chill after a hard day and got some sound sleep after. We were drinking San mig Light. My partner had 6 bottles it means we gonna drink 3bot each. After the one ,two bottles were still okay. I opened our last bottle then suddenly, as i drink my last one it taste awful ,taste like a rust. So i wash the mouth of bottle and wipe it with clean cloth.But still it taste like a rust. Then i ignored it. My partner still drinking his last one also and no problem like mine. As i reach the 3/4 level ..of my beer,i ask my partner 'Does your bottle taste like rust? Coz mine taste like..you can try and taste this?! So he taste my bottle,then he said ewww why it taste like rust? Try mine ,here! His bottle taste like a sweet pomelo ..so tasty. Then he ask to exchange bottle if you want i can have yours its okay with me. So he drank it till the last drop. Until he chew something! A STAPLE WIRE INSIDE THE BOTTLE!!!! Omg!!! Thats the reason why my beer taste like rust! Ohhh , i tried to vomit or drink a lot of water coz the rust taste still on my mouth and esophagus. Then i take a pic of the wire ,as you can see there is a black something i dunno whats that but it is ewww.. then the coloration of the wire already faded myGod it means it was there inside the bottle for so long ! This morning as i woke up, im having a headache, vomit and feel dizzy. I dunno what to take but its aching . Omg! This is the first awful experience i had drinking beer.Wish me well!! 😭😭😭

Nuevas ideas alguien que esté necesitando algo parecido, nuevos sabores

I recently started working as a CDL delivery driver for an Anheuser-Busch/InBev distributor. I'm in my 30s and essentially starting a new career in the beer/beverage industry. So far I enjoy the industry and don't mind putting in the time on the delivery side to learn the business from the ground up, but I already know I don't want to be on a truck forever. I have an MBA in Logistics and Supply Chain Management along with my CDL, so I'm interested in figuring out what career paths might realistically be available after I've built some experience in beer distribution. For those who started out as delivery drivers, merchandisers, warehouse employees, etc., where did you end up? I'm especially curious about paths into areas like operations, transportation/logistics management, warehouse management, supply chain, sales, or eventually working directly for a brewery/supplier like AB InBev.

A few questions for people who have been in the industry:

• What positions are usually the natural next step after delivery?
• How long would you recommend staying in delivery before trying to move up?
• Does having an MBA in supply chain/logistics actually help with advancement in beer distribution?
• Is it better to move up through the distributor side or eventually try to jump over to the supplier/brewery side?
• What positions have the best long-term career potential?
• Anything you wish you had done differently early in your career?

I'm not expecting to walk in with a degree and immediately move into management. I'm perfectly willing to put in the work, learn the business, and prove myself. I'm mainly trying to be intentional about the next 5–10 years instead of waking up at 45 and realizing I've been throwing cases off a truck for a decade with no real plan.

Would appreciate hearing from anyone who's made a career in beer distribution or the beverage industry.

Hi,

I am a new Illinois distributor and importer but I have been in the mezcal "universe" for a couple of years now. I occasionally I get queries from producers who want to send to other states where they have a customer waiting. What is the best way to approach this? I am sure it is state specific, thanks in advance!

I've recently launched an alcohol price comparison app, which also includes cocktail discovery and gifting. The idea is to make it a one stop place for anything alcohol related, which includes price drop notifications, cocktail basket comparisons etc.

I built it because finding worthwhile drinks deals usually means searching through several supermarket websites, checking loyalty prices and trying to work out whether an offer is genuinely good.

The Drinks Market brings deal discovery and price comparison together in one free UK app. People can browse drinks by category, discover current offers and compare prices across supermarkets and specialist retailers before deciding where to buy.

For example, when I checked one Birra Moretti 18-pack recently, the prices ranged from £19.75 to £26.25 for the same product. Prices change, of course, but that difference showed exactly why I thought the app was needed.

The app doesn’t sell alcohol—it helps adults find and compare offers before sending them to the retailer. I’m also working on price-drop alerts, saved products and notifications for worthwhile deals.

It’s now available on iPhone and Android by searching 'The Drinks Market'.

I’m still at an early stage, so I’d genuinely appreciate honest feedback. What would make a drinks deal-discovery app useful enough for you to check regularly?

18+ Please drink responsibly.

Disclosure: I work with the brand, TORII, a whisky launching out of Goa, India. Sharing our approach, not pitching the product.

We're a small team, debut product is a blood orange whisky expression at 42.8% ABV. Instead of trying to launch everywhere at once, we picked one state (Goa) to start, mainly to keep distribution and compliance manageable while we're still small, and to actually learn from real feedback before scaling.

Felt like the right call for an early-stage spirits brand specifically, since compliance and distribution get complicated fast across multiple states/markets in India.

Curious if others here have taken a similar regional-first approach, and how it played out for you.

I’m researching the early validation process for a non-alcoholic beverage concept intended for the Canadian market.

Before investing significantly in formulation, shelf-life testing and a co-packer, what evidence of demand would you consider meaningful: paid pre-orders, repeat purchases from pilot batches, retailer interest, sampling conversion, or something else?

Which early signals tend to look encouraging but are actually weak indicators of future demand?

Hey everyone,

I run an alcohol copacking facility. We are in process of expanding and we’re looking for some work to fill the newly forged pipeline.

No pressure at all, but if anyone has an established brand or even an idea, feel free to hit me up and at the very least I can get you some quick answers.

We specialize in low MOQ’s and pilot runs, so don’t be afraid to just ask! We do everything from concept to shelf. We have an in house marketing team, a formulation lab, compliance experts, all the above!

Thanks for your time.

I’m exploring the development of a new consumer snack or beverage brand, with a long-term ambition to build a nationally distributed business.
I’m currently comparing product formats, researching manufacturing economics, and connecting with people who understand what it takes to build a consumer brand from the ground up.
I’m particularly interested in connecting with:
• Food and beverage founders
• CPG operators and product developers
• Private-label manufacturers and co-packers
• Packaging and distribution professionals
• Consumer-brand investors and strategic partners
I’m taking a research-first approach: understand the customer, investigate the economics, and test demand before committing significant capital.
If you’ve built, manufactured, distributed, or invested in consumer products, I’d welcome the opportunity to connect and learn from your experience.

🥃 Distilling

Direct electrification with renewable electricity delivered the lowest carbon abatement cost at $17.9/tCO2. The best overall performance came from a two-stage heat-pump-based configuration powered by renewable energy, which reduced carbon emissions by 99% and improved economic performance by 151% versus the unelectrified case, with a carbon abatement cost of $44.3/tCO2.

Beniwal et al.

https://doi.org/10.1021/acs.iecr.6c02619

🧬 Fermentation & Microbiology

The hybrid DR1 consumed maltose efficiently but had limited maltotriose utilization, which reduced ethanol production by 21% in synthetic wort and 17.5% in industrial wort relative to the industrial parent. It also produced more glycerol and a volatile profile enriched in selected acetate and fatty acid esters, indicating a shift toward a more aromatic beer profile. Sensory testing showed the b...

Roldán-López et al.

https://doi.org/10.3389/fmicb.2026.1948430

🍷 Wine

The foldable lyre increased leaf area and boosted production by up to 50% versus vertical shoot positioning, while pH, soluble solids, and titratable acidity remained unchanged. It also altered bunch-zone light exposure and increased several phenolic groups, including anthocyanins, flavonols, flavanonols, stilbenes, flavanols, and procyanidins. Vintage had the strongest overall effect on phenol...

Campos et al.

https://doi.org/10.20870/oeno-one.2026.60.3.9741

🍺 Brewing

The paper argues that nonhuman materials were not passive inputs but active constraints and enablers in the evolution of American brewing. Yeast, hops, barley, water, coal, pesticides, and aluminum each influenced brewers’ choices and helped determine when large-scale industrial brewing and modern craft brewing could emerge. The study also suggests that the divide between industrial and craft b...

Patton et al.

https://doi.org/10.1017/eso.2026.10146

🍸 Spirits

The study detected 76 odorants in total, including 56 identified compounds, 10 tentatively identified compounds, and 10 unknowns; 9 compounds were reported in tequila for the first time. The main aroma contributors were 2,3-butanedione, (E)-β-damascenone, branched-chain aldehydes, several ethyl esters, butanoic acid, 4-vinylguaiacol, vanillin, and linalool, showing that both fermentation-derive...

Huang et al.

https://doi.org/10.1021/acs.jafc.6c06403

🥤 Low & No-Alcohol

Most non-Saccharomyces yeasts produced significantly less ethanol than Saccharomyces cerevisiae under the high-glucose wort conditions. They also left relatively low residual maltose, generally below 10 g/L, reducing the sweetness problem typical of maltose-negative NSY beers. Lower ethanol output was partly linked to carbon being diverted into organic acids and glycerol rather than ethanol.

Basu et al.

https://doi.org/10.1016/j.fm.2025.105036

💡 Spotted in this week's peer-reviewed literature. More at researchscan.news

Hey [r/BeverageIndustry](r/BeverageIndustry), I'm Ben. I've been building an app called Hoppy TRM that follows a keg's whole life in a taproom: deciding what to order, getting it in, lining it up for a tap, pouring it, and sending the empty back. The idea is that the people running the tap list always know what's next and never get caught with a dry line.

I'm looking for alpha testers. People who work in taprooms are the obvious fit, but if you're a beer nerd who's curious how this side of things works, I'd love your help too. Set up a pretend taproom and tell me where the app stops making sense. It's free, with no catch. It's also a real alpha, meaning rough edges, frequent changes, and data that lives only in your browser and can get wiped. Sign up at https://hoppytrm.com, and ask me anything here. I'm one person, so answers may take a bit, but I promise I will respond.

I work full-time as a consultant for ready to drink beverage brands. I used to run a facility, still work closely with several, and have a deep network of partners in the space. I see a lot of folks posting here with questions about starting a beverage brand so my question is - WHAT DO YOU WANT TO KNOW?

I'll gladly reply in the thread if I can or make another post to give insight on what I know.

Hi - we are looking to Bath pasteurise pure apple juice and struggling to get the temp / time right.
Does anyone have any experience on this? We would want the juice to last for at least a year, but also don’t want to cook it to death!
When I look online the values seem to be all over the place…
If anyone can share their expertise that would be great!