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The Trend of One-Can Purchases: Why Drinkers Are Opting for Single Servings of Beer
Single-can sales of craft beer are on the rise, almost matching four-pack sales, indicating a shift towards in-the-moment purchasing among consumers. This trend comes at a time when overall craft beer sales have stagnated, with the Brewers Association noting that single-can sales are increasing even as total beer consumption declines. Craft breweries are adapting, responding to this consumer behavior, which favors convenience and prompt satisfaction.
As noted by Kate Bernot, a lead analyst with Sightlines, consumers are now prone to make more frequent shopping trips but purchase less with each visit. This behavior is influenced by the convenience of services like Amazon Prime and Instacart, leading to preferences for smaller, more manageable purchases. Bernot points out that the psychological ease of spending smaller amounts more frequently is appealing, particularly in a climate of tight budgets and rising expenses.
To capitalize on this trend, breweries are adjusting their packaging strategies. Deschutes Brewery from Bend, Oregon, for example, introduced a new product line available only in single-serve, 19.2-ounce cans. Their CEO, Peter Skrbek, commented on the positive consumer response, noting the brand’s growth in convenience stores, which are increasingly popular as shopping destinations.
While single-can purchases allow consumers to experiment with new brands without the commitment of a larger quantity, they also tend to gravitate towards familiar brands when budgets are tight. This suggests a potential decline in the exploratory behaviors that beer apps like Untappd once encouraged among craft beer drinkers. Instead, the convenience of grabbing a trusted brand at the store may be taking precedence as consumers make quick buying decisions.
As the craft beer landscape evolves, breweries may need to continue embracing these shifts to stay relevant and competitive in the market.
Fireball’s Unique Giveaway: A Lifetime Supply of Cinnamon Whiskey for Those 90 and Older!
Fireball is running a unique contest to celebrate those who have reached the grand age of 90 and over. They are giving away a lifetime supply of their popular cinnamon whiskey to a few lucky seniors. The campaign is a nod to their loyal fanbase, emphasizing how much the elderly enjoy their product, as noted by Danny Suich, Fireball’s Global Brand Director.
To participate, contestants must complete an entry form by March 31. The entry requires a photo of the nominee, along with a response to the question: “How do you (or how does your nominee) keep the mischief alive at 90+?” For those elderly fans who might prefer more traditional methods, there’s also a mail-in option available.
However, it is important to clarify that the notion of a "lifetime supply" may not actually extend to a typical lifetime, considering the average expectancy. Fireball aims to celebrate these spirited individuals while playfully acknowledging the realities of aging.
Participants are subject to a few rules: the lifetime supply cannot be passed down or claimed after death, and every entry must be made by someone born in or before 1935. This means friends and family should act quickly to enter their loved ones before the deadline.
For more details, you can visit LifetimeSupplyOfFireball.com.
The Journey of Popcorn-Flavored Whiskey to Maker’s Madness Nominee: A Flavorful Twist in Distilling Innovation
Whiskey Acres Blue Popcorn Bourbon, produced in northern Illinois, has earned a spot among the final eight "coolest products made in Illinois" for the 2025 "Maker’s Madness" contest. This unique bourbon combines the flavor of blue popcorn with traditional whiskey-making techniques, making it a standout product in the competition. Fans of craft beverages and local products are excited to see how this innovative spirit fares as voting progresses in the contest.
Remembering James Laube: A Tribute to Wine Spectator’s Napa Bureau Chief
James Laube, renowned wine critic and Napa bureau chief at Wine Spectator, passed away at the age of 73 after a brief illness. Laube, who had a notable 40-year tenure at the magazine, was recognized for his keen palate, rigorous wine standards, and forthright honesty, which garnered both admiration and controversy throughout his career.
Laube joined Wine Spectator in 1983 and quickly became a leading voice in wine criticism, authoring several influential books, including "California’s Great Cabernets" and "California’s Great Chardonnays." His storytelling transformed the way many Americans viewed California wines, as noted by Tim McDonald, a veteran in wine public relations.
Growing up in Anaheim, Laube studied history at San Diego State University, where his passion for wine was ignited. He reminisced about exploring wine shops while discovering California’s burgeoning wine scene. Frequent visits to Sonoma County, especially after moving to Napa in 1978, deepened his appreciation for California’s rich offerings, including a fondness for Louis M. Martini wines from his student days.
As a wine critic, Laube wasn’t afraid to express his honest opinions, even when they led to controversies. In the early 2000s, he identified high levels of 2,4,6-trichloroanisole (TCA)—a contaminant that produces musty flavors—in some prestigious Napa Valley wines. This drew sharp criticism from others in the industry, highlighting the divisiveness that often accompanied his frank assessments.
Despite the challenges, Laube’s integrity and commitment to mentorship left a lasting impact on the wine community. "Jim’s honesty and unwavering mentorship shaped many of us," said Tony Lombardi of Lombardi Wines. Friends and colleagues have remembered him as a thoughtful and kind individual outside of his role as a critic. Jeff Gaffner, a longtime winemaker, noted that Laube often avoided discussing wine in their personal interactions, preferring to bond over golf and life discussions.
Laube is survived by his family, including his children and grandchildren. A private memorial service is scheduled for May, marking the loss of a figure who significantly influenced the world of wine.
For further details, you can read more at Wine Spectator.
Wine 101: Your Guide to Choosing the Perfect Bottle for Any Occasion
Choosing the right bottle of wine can enhance any occasion, but the process can feel overwhelming without some guidance. The sommeliers at Sommsation provide practical advice for selecting the perfect wine for any event, emphasizing personal taste and food pairings.
Consider Your Preferences
As you start your wine selection, it’s important to understand your own preferences. Sommelier Hugo Arias suggests focusing on both the style and flavor profile of the wine. Whether you lean toward light or bold, fruity or sweet, there’s a vast array of choices beyond the common varieties like Pinot Noir or Cabernet Sauvignon. For example, if you’re usually drawn to Pinot Noir, exploring other light-bodied reds like Gamay might be exciting.
Pro tip: Everyone’s palate is unique; be respectful of different tastes to ensure a positive experience.
Offer a Range of Options
When hosting, it’s helpful to provide a variety of wines to cater to different tastes. A selection that includes rosé and sparkling wine is always a safe bet since they pair well with a range of dishes and are enjoyable on their own.
Pro tip: Rosé and sparkling wines can set a festive atmosphere and appeal to many palates throughout the year.
Match Wine with Food
Choosing a wine that complements your meal is crucial. Higher acidity wines, such as Riesling and Gamay, pair well with a variety of foods, especially fatty or creamy dishes. This enhances their flavors and keeps the meal balanced.
Pro tip: Bringing wine to a dinner party? Chill it properly in advance to ensure it’s ready to enjoy right away.
Keep a Wine Journal
With so many options available, maintaining a record of the wines you enjoy can be beneficial. Whether in a notebook or on your phone, jot down the names, vintages, and your impressions of each bottle. Doing this not only helps you remember your favorites but also enhances your wine appreciation journey.
Pro tip: Note how each wine made you feel and the context in which you enjoyed it, rather than just focusing on structured tasting notes.
Don’t Hesitate to Ask for Help
When in doubt, seeking assistance from wine professionals or sommeliers can provide valuable insights. They love introducing customers to new wines, making it easier to find the perfect bottle.
Remember, the ultimate goal is to enjoy your wine selection experience, making it fun and engaging for yourself and your guests.
7 Culinary Cruises Perfect for Foodies and Wine Enthusiasts
Cruising has evolved significantly, becoming a destination for foodies and wine connoisseurs. In 2025, several itineraries are set to offer unforgettable culinary experiences aboard stunning ships. Here are some highlights of cruises that cater to those who love fine food and wine.
1. Explore Bordeaux with Viking
Viking offers a captivating eight-day Chateaux, Rivers & Wine cruise through Bordeaux, France. Guests will visit the UNESCO-listed Port of Moon, experience a wine and oyster pairing, learn truffle hunting, and taste exquisite Sauternes wine. This cruise aboard the Viking Forseti, which accommodates 190 passengers, runs from March to November, with prices starting at $2,499 per person.
2. Taste your way from Amsterdam to Luxembourg
On the Vineyards of the Rhine & Moselle Wine Cruise with AmaWaterways, travelers can sail from Amsterdam to Luxembourg, sampling German wines along the way. Highlights include a canal cruise through Amsterdam, a Kölsch beer tasting in Cologne, and a gondola tour with wine tasting in Rüdesheim. Prices for this seven-night adventure start at $3,639.
3. A West Coast food and wine cruise
National Geographic Expeditions presents the Columbia and Snake Rivers: Food, Wine, and History cruise, limited to 62 guests. This engaging eight-day trip features a beer and oyster tasting in Astoria, insights into the Columbia Plateau’s geology, and a private wine tasting in a WWII airplane hangar. Departures take place from March to October, with fares starting at $5,827.
4. Sail with the James Beard Foundation
Windstar Cruises has partnered with the James Beard Foundation, ensuring that award-winning chefs create exceptional menus. On select themed cruises throughout the year, guests can engage in cooking demonstrations, enjoy chef-led dinners and wine pairings, and explore local markets with culinary experts. Various itineraries will be available, with pricing differing by destination.
5. An onboard dining extravaganza
Virgin Voyages will host its Eat & Drink Festival fleet-wide from June 29 to July 27. This year’s theme, “A Taste of Brilliant,” celebrates the launch of the new ship, Brilliant Lady. The festival will feature curated dining experiences inspired by various ports, with special menus and new restaurant concepts onboard.
6. Revel in Japan’s unique dining experiences
Regent Seven Seas is offering exclusive Epicurean Explorer Tours in Japan. Limited to 18 guests, these culinary-focused excursions allow travelers to learn about Japanese culinary traditions, from manufacturing kitchen knives to indulging in Kobe beef and participating in sushi-making classes. The trip is set to depart on October 28, 2025, with fares starting at $9,599.
7. A new cruise ship with culinary prowess
Oceania Cruises will launch its latest ship, Allura, in July. With a high chef-to-guest ratio, this ship promises exceptional dining experiences, including a 10-day Mediterranean Allure itinerary that features visits to local wineries and cooking lessons in picturesque locations such as Sorrento, Italy, and Rhodes, Greece. Prices begin at $4,505 per guest.
These itineraries showcase the growing trend of culinary-rich voyages that combine travel with gourmet experiences, promising a delightful adventure for those with a passion for food and wine.
Picon Punch and Cocktails to Go: Exploring Nevada’s Latest Libation Legislation
There’s an exciting development in Nevada’s legislative scene regarding alcohol consumption, particularly focusing on the Picon Punch and cocktails to-go. Assembly Bill 375, introduced by Assembly Speaker Steve Yeager (D-Las Vegas) and Assemblyman Bert Gurr (R-Elko), proposes to designate Picon Punch as the state drink and permit the sale of cocktails for off-premises consumption.
Yeager has pointed out that this initiative arose from the experience during COVID-19 when alcohol delivery was allowed to support struggling restaurants. The bill also includes a fee of up to 50 cents per cocktail sold to fund DUI enforcement and education efforts.
Picon Punch, a cocktail associated with the Basque culture, includes ingredients like Torani Amer, sodas, and a float of brandy. The bill has gained strong backing from local businesses but faces opposition from the Nevada Resort Association, which advocates for a restriction on deliveries to resort areas.
Moreover, the bill outlines a framework that local governments can choose to adopt for alcohol-to-go, ensuring that drinks are sold in sealed and tamper-proof containers while maintaining current open-container laws, which limit public intoxication.
In addition, Assembly Bill 404 aims to facilitate the movement of craft brews from breweries to their own taprooms without requiring a distributor as an intermediary. Currently, breweries must sell their products to a distributor and then buy them back to offer them in taprooms. This bill intends to simplify the process, allowing craft brewers to directly manage their products while still limiting them to three locations for distribution.
The legislative efforts surrounding these bills are aimed at enhancing local businesses and generating additional revenue, with projections estimating that the cocktails-to-go measure could net over $11.4 million annually to support responsible drinking initiatives.
For further updates on these legislative proposals, you can visit the Nevada Legislature’s website.
Savor the World: Discover Global Trend Flavors with Zacapa Rum Cocktails
Much of the discussion about cocktail trends this year primarily focuses on the U.S., but there’s an array of bartenders, drinkers, and flavor enthusiasts globally eager to explore new tastes. If you’re looking for some inspiration, Zacapa Rum has a selection of cocktail recipes that channel flavors from various cultures, including the refreshing mint and lime of Cuba, tropical notes such as hibiscus and guava, and the popular Japanese essence of matcha tea.
Zacapa Habana
Ingredients:
- 1.5 oz Zacapa No. 23
- 6 whole mint leaves
- 1 oz Simple Syrup
- 0.75 oz Lime Juice
- 2 dashes Aromatic Bitters
- 2 ounces Champagne, chilled
- Mint Sprig (for garnish)
Method:
- Muddle mint leaves with the simple syrup and lime juice in a shaker.
- Add Zacapa, bitters, and ice; shake until well chilled.
- Double strain into a coupe glass.
- Top with Champagne and garnish with a mint sprig.
Cafe Guayaba
Ingredients:
- 1.5 oz Zacapa No. 23
- 0.75 oz Mr Black Coffee Liqueur
- 0.5 oz Guava Puree
- 2 dashes Orange Bitters
Method:
- Combine all ingredients in a shaker filled with ice.
- Shake and strain into a coupe glass.
- Garnish with sliced guava and three coffee beans.
Zacapa Matcha Old Fashioned
Ingredients:
- 1.5 oz Zacapa No. 23
- 0.25 oz Matcha Syrup*
- 2 dashes Orange Bitters
Matcha Syrup:
- 1 tbsp Ceremonial Matcha Green Tea Powder
- 2 cups water
- 2 cups cane sugar
Method:
- In a pot, combine matcha and sugar, whisk together, then add water.
- Bring to a boil while stirring gently to mix matcha, then reduce heat and stir for about 3 minutes.
- Let cool and store in a jar in the fridge for up to two weeks.
- In an Old Fashioned glass, combine Matcha Syrup with orange bitters and Zacapa Rum.
- Fill the glass with ice cubes and stir gently. Garnish with an orange twist.
Zacapa Hibiscus Twist
Ingredients:
- 1.5 oz Zacapa No. 23 Rum
- 0.25 oz Hibiscus Simple Syrup*
- 2 dashes Aromatic Bitters
- Grapefruit Twist (for garnish)
Method:
- Combine all ingredients in a mixing glass filled with ice.
- Stir and strain into a rocks glass.
- Garnish with a grapefruit twist.
Hibiscus Infused Simple Syrup
To make:
- Combine ¼ cup dried hibiscus or three bags of hibiscus tea into a simple syrup. Let it infuse at room temperature for one hour. Optionally, add a dash of grated cinnamon for added flavor.
These cocktails represent a fusion of flavors from around the world, perfect for any occasion or gathering.
Rumble (RUM) Set to Announce Quarterly Earnings This Wednesday
Rumble (NASDAQ:RUM) is set to release its quarterly earnings before the market opens on Wednesday, March 26th. Analysts predict the company will report a loss of ($0.13) per share for the quarter.
Stock Performance
On Monday, Rumble shares opened at $7.74. The stock has a 50-day moving average of $10.58 and a 200-day average of $8.45. Its market capitalization stands at $3.02 billion, with a PE ratio of -12.29 and a beta of 0.56. The stock has experienced a 52-week low of $4.92 and a high of $17.38.
Analyst Ratings
Maxim Group recently initiated coverage on Rumble, granting it a "buy" rating and setting a price target of $20.00.
Insider Activity
In a related development, CEO Christopher Pavlovski sold 354,849 shares on February 7th at an average price of $7.50, totaling approximately $2.66 million. Following this sale, he retains ownership of 522,927 shares, valued at around $3.92 million, marking a 40.43% decrease in his holdings. Additionally, CTO Wojciech Hlibowicki sold 3,817,165 shares on the same day in a transaction valued at about $28.63 million. Following this, he now directly owns only 4,592 shares. In the last ninety days, insiders have sold over 41 million shares, representing a significant portion of the company’s stock.
About Rumble
Rumble Inc. is a video-sharing platform operating both in the U.S. and internationally, offering users a free platform for video-sharing, live streaming, and access to on-demand content.
Introducing a Bold Twist: Japan’s High-Alcohol Canned Cocktails Set to Launch!
The canned cocktail market in Japan is expanding, particularly with the introduction of high-alcohol options. Suntory is set to release two new flavors in its popular Horoyoi line this spring, launching products with an alcohol content of 14 percent, a significant increase from the current 3 percent.
Horoyoi, which means "faintly intoxicated," has been known for its low-alcohol fruity cocktails that provide a lighter drinking experience. However, the upcoming Horoyoi no Moto, or Horoyoi Base, deviates from this trend by offering a concentrated liqueur intended for mixing with soda water or other beverages. This new product is designed to be customized, allowing consumers to control their alcohol intake while still enjoying the flavors.
Suntory recommends a mixing ratio of one part Horoyoi Base to three parts of a mixer, which results in a slightly higher alcohol content of 3.5 percent. Some online discussions have questioned whether this new product will allow for stronger drinking experiences, with comments from drinkers expressing excitement about the possibility of enjoying it straight or questioning the term "faintly intoxicated" in light of its stronger alcohol content.
Horoyoi Base will become available on April 1 for 390 yen per 250-milliliter bottle, marking a new chapter in the evolution of canned cocktails in Japan.
For more information, check the full story on SoraNews24 here.