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Dazed & Infused: THC in the Brewery
Legal hurdles aside, there are technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you.
Legal hurdles aside, there are technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you. <a href="https://brewingindustryguide.com/dazed-infused-thc-in-the-brewery/">Continue reading.</a>
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Beer never stands still. It seems like every week there’s another story about changing consumer habits, drinkers’ renewed focus on healthy lifestyle, beer’s slowing growth among a new generation of drinkers, or pressure on the industry from legalized marijuana. Each story seems to presage the announcement of a new brand of seltzer, kombucha, or nonalcoholic (NA) beer.
As craft brewers have shown—while contributing to the proliferation of variously flavored hard seltzer brands—if there’s demand for a drink, then there’s a will to produce it, regardless of whether they’re excited about doing it.
However, there’s a new breed of beverages developing in parallel with the nascent cannabis industry that has some craft-beer veterans particularly excited.
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