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Craft Beer Times | Booze Buzz: The Sudden Craze for Juicy Beers, Wines, and Seltzers

Booze Buzz: The Sudden Craze for Juicy Beers, Wines, and Seltzers

Booze Buzz: The Sudden Craze for Juicy Beers, Wines, and Seltzers

What is the “Juicy” trend?

If you’re a fan of beers, wines, and seltzers, you may have noticed a recent trend in the industry. The term “juicy” is suddenly what every drink wants to be.

But what does this trend mean exactly? The “juicy” trend is all about incorporating flavors that are reminiscent of fruits, especially citrus fruits, into beverages.

Why is “juicy” so popular now?

One reason for the popularity of the “juicy” trend may be due to consumers’ desire for healthier beverage options. Fruits are often associated with health and wellness, so incorporating fruit flavors into alcoholic drinks could be a way to appeal to health-conscious consumers.

Another reason for the trend could be that it appeals to younger consumers. The use of bright, fruity flavors can help make drinks seem more fun and appealing to a younger audience.

Examples of “juicy” drinks

Many different types of beverages have embraced the “juicy” trend, including:

  • IPAs and other craft beers that are brewed with hops that have tropical fruit flavors
  • Wines that are made with grapes that have ripe fruit flavors such as apricot and peach
  • Seltzers and other spiked sparkling waters that feature flavors like grapefruit and lemon-lime

The future of the “juicy” trend

It remains to be seen whether the “juicy” trend will continue to dominate the alcohol beverage industry or if it will eventually fizzle out. However, for now, it seems to be a popular choice for breweries, wineries, and beverage companies alike.

Whether you’re a fan of the trend or not, there’s no denying that “juicy” drinks offer a refreshing and flavorful option for those looking to sip on something new.


Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

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