A battle of the beer festivals is brewing in Philadelphia, and it’s set to come to a head next weekend, when Philly Bierfest and Philly Beer Fest — two completely unrelated beer festivals with names that are homophones — take place on the afternoon of Saturday, Feb. 28.
This isn’t a coincidence, according to some members of Pennsylvania’s beer scene who claim the New York City-based organizers of the two-year-old Philly Beer Fest are deliberately trying to capitalize on the good name of Bierfest, a long-standing event with deep local roots.
“It’s a very pointed move,” said Meredith Megan Rebar, the founder of Home Brewed Events, which plans major food and drink festivals in the Philly region. “They’re just doing this intentionally to mess with the event that’s been around longer.”
The 2024 Philly Bierfest, held at the German Society of Pennsylvania at 611 Spring Garden St. The event spans two buildings and includes a food hall, beer classes, and burlesque performances, among other things.
Philly Bierfest was created in 2013 by Northern Liberties-based nonprofit the German Society of Pennsylvania and Marnie Old, a local wine author and longtime freelance columnist for The Inquirer. It began as a way to honor the state’s rich tradition of brewing German-style beers, such as pilsners, kölsches, and lagers.With a deep benchof Pennsylvania- and Germany-based brewers — there are 45 pouring at this year’s event — the festival sells out each year, and was named one of the best beer festivals in the U.S. by USA Today in 2023. The event’s proceeds have gone to the Philly Roller Derby and Brewers of PA since its inception.
Philly Beer Fest, on the other hand, is hosted by by Craft Hospitality, a national events company headquartered in New York City that organizes beverage festivals across the U.S., including the Philadelphia Zoo’s Summer Ale Festival. Craft Hospitality launched Philly Beer Fest at the 23rd Street Armory in 2024. Just over 30 Philadelphia-area beverage makers are featured this year, and proceedspartially benefit the Trauma Survivors Foundation.
In 2024 and 2025, Craft Hospitality scheduled Beer Fest on the weekends immediately before and after Bierfest, which hasbeen held on the last Saturday of February for 13 years (save for a pandemic-induced disruption).
This year’s identical scheduling hasn’t necessarily hurt Bierfest, Old said, noting that tickets sold out this week. But it has caused some headaches. Bierfest’s barbecue vendor accidentally showed up to the wrong venue for a site visit, and Old has spent a great deal of time confirming with vendors that they’re signed up for the right event. In past years, Old has heard from some disappointed Beer Fest attendees who showed up to their event expecting it to be the German-themed Bierfest.
The nonprofit-run festival tried to get ahead of any confusion this year.Prior to Bierfest selling out, it had a pop-up on its website that read: “Friends don’t let friends get the wrong tickets. Share this link to ensure pals get tickets to the original, authentic Philly Bierfest and not the other similarly named event.”
Old isn’t sure if the warnings entirely worked.
“We don’t hear from anyone who got tickets to the wrong festival until after our event,” she said. “I don’t know what their intention is because I’m not on their team, but misleading [the consumer] does seem to be the end effect.”
Craft Hospitality denies scheduling Beer Fest for Feb. 28 as a way to undercut its preexistingcompetitor. In a statement, the company attributed the scheduling snafu to the event being held at a National Guard facility, which limits scheduling.
“Event dates are determined based on venue availability and planning logistics, and are often set by contract approximately 12 months in advance,” the statement read. “Philadelphia has an incredibly active event calendar — this year especially with the World Cup … Overlap between events is not uncommon.”
This isn’t the first time Craft Hospitality’sBeer Fest has been accused of riding Bierfest’s coattails.
After a Craft Hospitality employee emailed Ploughman Cider owner Ben Wenk in Nov. 2023 to gauge interest in vending at the first Philly Beer Fest — then scheduled for Feb. 17, 2024 — Wenk said his cidery would boycott all future Craft Hospitality events over what he felt was the company’s “intentional and malicious” attempt to deceive.
Scheduling a beer festival with an identical-sounding name just a week before its established competitor, Wenk said, went too far.
“Our people and our brand won’t be devoting any further resources towards an organization such as yours that is so brazenly and transparently willing to act in such a predatory way towards an established event like Philly Bierfest, who, by our estimation, have done nothing to deserve it,” Wenk emailed the Craft Hospitality employee in February 2024.
Another Craft Hospitality employee replied to Wenk days later. “No one else has ever mentioned this other beer fest to me personally. Brands have just signed up fairly easily but I do see the conflict you’re pointing out. I will be looking into this,” they wrote.
No one followed up with him, Wenk said, and Craft Hospitality didn’t respond to questions about this interaction.
“Why is this New York events company coming down here to Philadelphia and thinking they can get one over on us?” Wenk said. “It just feels predatory to me.”
Ploughman Ciders, of Adams County, Pa., is boycotting Philly Beer Fest and all other Craft Hospitality events.
Bierfest co-creator Old had also directly flagged issues to Sam Gelin, Craft Hospitality’s founder. Shortly after both beer festivals wrapped in 2024, Old learned Craft Hospitality had scheduled its 2025 Beer Fest on the same day as Bierfest. When she asked Gelin if he would consider moving his event out of concern that it would confuse customers and vendors, Old recalled that Gelin said it would be “desirable” for the events to share the date. Still, Gelin obliged. Philly Beer Fest 2025 took place one week after Bierfest.
“After that conversation and then for this year, I didn’t think I needed to follow up with them. I assumed that they would continue choosing a different date,” Old said.
When she learned in September that this year’s Beer Fest was once again set for same exact date as Bierfest, Old figured it wasn’t worth reaching out to Gelin again.
“If you’re renting your venue, it’s too late to change by that point. Six months is cutting it too close to make any changes,” she said. “And it was clear to me at that stage that [Craft Hospitality] saw having [its] event on the same date as ours as a benefit.”
Craft Hospitality did not respond to questions about whether its founder had been contacted by Old. “Philly Beer Fest is not affiliated with Philly Bierfest,” they said in their statement. “They are separate events with different producers, different names, different socials, different formats, different pricing, different breweries, different cultural focuses, different venues, and overall different experiences.”
Festivals with different aims
The different vibes are part of the problem, according to Rebar,the festival organizer who specializesbeer festivals.
Bierfest typically draws “real beer enthusiasts,” who are there to drink but also to deepen their understanding of German brewing techniques and beer culture. The festival’s format includes beer seminars, a food hall showcasing traditional German eats by local makers, a German Masskrugstemmen (stein-holding) strength competition, and performances from Bavarian folk dancers.
An attendee at the 2024 Philly Bierfest, which has been held on the last weekend of February since its inception in 2023.
Beer Fest, said Rebar, is for people who want to party. The festival is a hodgepodge of beer, hard seltzer, and spiked tea purveyors compared to Bierfest’s lineup of respected German beermakers and Pennsylvania brewers making traditional German beer styles.
“There’s no educational standards to it. It’s just a generic festival, and it’s not [organized] by anybody local,” said Rebar, who attended the first Beer Fest in 2024. “Philly Bierfest has been around for so long, has a really good representation, and has a very clear mission.”
Craft Hospitality did not respond to questions about whether it would provide refunds to attendees who showed up thinking they were at Bierfest and are dissatisfied with their experience.
And while Rebar concedes that it would’ve been difficult for Craft Hospitality to reschedule given the impact on vendors, she said the winter months are typically slow for beer-industry events.
“There’s plenty of other weekends in January, February, [and] March when there’s not a lot going on,” Rebar said.
Not everyone views the festivals as being in competition. Currently three local breweries are participating in both festivals: Norristown’s Von C Brewing, Broad Street Brewing in Bristol, and Triple Bottom Brewing in Spring Garden.
Old said she didn’t force any vendors to choose between the two events. “I hate to put my vendors in an awkward situation … We do not have a problem with anyone being registered for both.”
Triple Bottom Brewing is one three breweries participating in both Philly Bierfest and Philly Beer Fest on Feb, 28, 2026.
Triple Bottom Brewing co-owner Tess Hart has found a silver lining to the fest-on-fest drama. The six-year-old brewery has repeatedly participated in both festivals. The dual events kick off Triple Bottom’s 16-week brewer apprenticeship program for individuals impacted by the justice system and housing insecurity, she said.
This year’s 10-person cohort started last week, Hart said, and they’ll be staffing both festivals concurrently. The challenge, she thinks, will be rewarding.
“We’ll be stretched a little thin on Saturday,” Hart said. “But this will be a good opportunity to get them out of the taproom and really well-practiced about talking about beer in a high-volume situation. For us, that’s a big benefit.”
A new all-day lounge in Old City is betting on kava and kratom — two controversial psychoactive plants — to pull crowds away from bars.
Old City Kava Company opened in December at 40 S. Second St., across from a Fine Wine & Spirits and a honky-tonk bar. The lounge specializes in kava and kratom mocktails intended to boost mood and lower inhibitions, not unlike knocking back of a couple drinks. The establishment’s co-owners, Luca Kobza and Adam Lagner, believe the substances can open up a new social scene in Philly — namely, one that isn’t centered on alcohol.
“We’ve had groups of people showing up who I otherwise believe would’ve been at bars… maybe having a cocktail and then regretting it the next day,” said Kobza. Customers have told them the space is a welcome change from bars and nightclubs, Kobza said.
Old City Kava Company co-owners Luca Kobza (left) and Adam Wagner (right) met in college at the University of Miami and ran a kava bar in Naples, Fla. before moving to Philly.
The 1,900-square-foot lounge is designed for lingering, with 60 seats between its bar, two-top tables, and plush jeweled-toned couches. The space has a small-yet-serviceable board game collection, plus a rotating display of contemporary art for sale from Kensington’s Vizion Gallery.
Old City Kava opens at 10 a.m. daily, serving its kava and kratom- infused mocktails alongside drip coffee from ReAnimator, teas from Random Tea Room, and a selection of pastries from wholesaler Au Fornil. By day, it largely functions as a co-working space.
The atmosphere shifts at night. Open till midnight on weekdays and 2 a.m. on weekends, the space feels cocktail bar-adjacent, with a menu of 16 kava and kratom-infused mocktails. They range from a kava-lemongrass-and-guava paloma to a kratom-kombucha-ginger beer mule and a matcha tonic shaken with kava and kratom. Lagner and Kobza have already hosted run clubs, singles events, and book clubs to highlight the spectrum of Philly’s sober-curious scene.
The interior of Old City Kava Company at 40 S. 2nd Street.
What are kava and kratom?
Old City Kava sources kava — derived from the leaves of the piper methysticum, a large plant that grows in Hawaii and other South Pacific islands — from Fiji, Tonga, and Vanuatu and kratom from Vietnam, Thailand, and Malaysia. They brew both as teas, adding roughly a tenth of an ounce to each mocktail.
The lounge’s eight employees had to undergo 15 hours of in-house “kava-tending” training, which mostly involves learning how to educate first-timers. Lagner hated kava the first time he tried it.
“It’s bitter, earthy. I was very off-put,” said Lagner. At the age of 30, he now prefers drinking it straight.
Adam Wagner making Old City Kava Company’s Lemongrass Paloma, which swaps alcohol for kava.
A visit to the lounge starts with a kava-tender offering samples of pure kratom or kava tea, the latter of which makes your lips tingle with a mild numbness. Despite having no real relationship with one another, kava and kratom often come as a package deal in kava bars across the U.S., which have exploded in popularity as an alternative to traditional bars during a time when fewer young people are choosing to drink.
These laws and the FDA’s plan include carve-outs for the botanic kratom from the leaf — which Old City Kava uses in its mocktails. The varieties are fundamentally different, Lagner said.
“A lot of people conflate the two. … when they hear ‘kratom,’ they think of the products you’re seeing in gas stations,” he explained. “We serve natural kratom leaf tea how it’s been consumed safely for centuries in Southeast Asia. They’re much less potent in their natural form.”
That may be true, but experts still have concerns about botanic kratom. According to Dr. Adam Scioli, chief medical officer of Wernersville, Pa.’s Caron Treatment Centers, botanic kratom is five to 20 times less potent than its synthetic counterpart.But it still carries an addiction risk, Scioli said, and can cause other health issues, such as nausea, high blood pressure, a racing heartbeat, and averse drug interactions, particularly when consumed with sedatives.
“What concerns me most clinically is that kratom is often perceived as ‘natural and therefore safe,’” said Scioli. “History has repeatedly shown us that natural substances can still carry significant addiction risk, especially once commercialized.”
A bar, but not
Lagner, a Blue Bell native and La Salle High School grad, met business partner Kobza, also 30, when they were both students at the University of Miami. The duo would study together at kava bars on South Beach, and after graduating in 2018, opened their own, called Nektar Lab, in Naples, Fla.
Lagner and Kobza sold their stakes in Nektar in 2022. They moved to Philly shortly after, where they found a far less vibrant scene than what they were used to in Florida, the U.S.’s kava capital. (Philly has only one other kava bar, Queen Village’s Lightbox Cafe.)
Adam Wagner pours a shot of creamer for Old City Kava Company’s Old City Red Eye, a coffee drink that includes kava and kratom.
“Most kava bars around the country are very grungy and tiny,” said Lagner. “And there haven’t been enough concepts [in Philly] to show people that this can be a a nice alternative to the social scene that revolves around alcohol and can also fill gaps in some of the daytime third-space sort of sphere.”
Old City Kava’s bestseller is the Old City Red Eye: kava and kratom tea shaken together with ReAnimator cold brew, oat milk creamer, agave, and vanilla syrup. “You would think the kava and kratom cancel each other out because, at face value, it’s an upper and a downer in the same drink,” said Kobza. “But in reality they complement each other. The kava takes the edge off the coffee … the [kratom] just adds a mild euphoria.”
Kobza said first-timers shouldn’t have kava or kratom on an empty stomach, or try too many cocktails at once. (That’s what this Inquirer reporter did, and she ended up with a splitting headache plus lingering nausea.)
The exterior of Old City Kava Company at 40 S. 2nd Street.
Carissa Kilbury, 24, goes to Old City Kava weekly. Sometimes, she spends full workdays at the lounge, sipping a few infused drinks while at her computer. A slow drinker, Kilbury said she doesn’t feel much other than mild relaxation.
“When I’m stressed at work, I feel a little bit less stressed, which is nice,” she said. “It feels like a bar without really being a bar. I like that vibe.”
Old City Kava Company, 40 S. Second St., 215-402-7047, oldcitykava.com. Hours: 10 a.m. – 12 a.m. Sunday through Thursday; 10 a.m. – 2 a.m. Friday and Saturday.
When Aaron Deary, partner and general manager of R&D cocktail bar in Fishtown, began formulating his “liquid love letter” to Philly in honor of our nation’s 250th anniversary this year, he set out to challenge his bartenders in a new and novel way.
Seems appropriate, given that Philadelphia finds new and novel ways to challenge each of us every day.
Typically the mixologists at R&D receive cocktail projects that are flavor-focused, but for the bar’s latest themed menu, “Ripoff & Duplicate,” Deary asked them to create 13 drinks based on the stories, legends, and places that make Philadelphia Philly — from the murder of a meddling Canadian robot to the city’s long history of choking in big moments.
Bartender Eddie Manno makes cocktails at R&D.
The concoctions are presented in a 10-page glossy magazine-like menu designed by Deary that features cheeky Philly tidbits, tips, and neighborhood recommendations.
“We obviously had to put some funny things in there, too, because that’s our city and we wanted to show off some of the more ridiculous sides of Philadelphia that we all love,” Deary said.
While the new menu is the first of its kind for the bar, Deary said they plan to do other iterations throughout the year featuring different Philly neighborhoods and events. So while a dumpster pool drink didn’t make the cut this time, there’s still hope yet.
The Casting Bait (a tropical sour with Vietnamese gin, mangosteen, ginger, guava, and lime) at R&D.
“There were a few of them that came up and ones that I was a wee bit too scared to jump into, but you never know, you might see them in summertime,” Deary said.
Can Philadelphia’s stories be conveyed in a cocktail glass, and, if so, do they taste good? Inquirer food writer Kiki Aranita joined me at R&D last week to find out. We chatted about our experience the next morning. — Stephanie Farr
Kiki Aranita, food and dining reporter
Looking at some of the cocktail descriptions, I won’t lie — I was initially skeptical. There was nutmeg paired with watermelon, cream cheese paired with white chocolate. It takes a sort of mad genius (or 10 of them) to come up with those flavor combinations and have them be good.
I believe the technical term is “wackadoodle.”
Stephanie Farr, Philly culture columnist
Agreed. What I loved was how the drinks were created. Aaron told us they came up with the Philly reference for the drinks first and then created different challenges for the bartenders to invent them. For the HitchBOT, the rule was to create a drink made with ingredients from each of the countries HitchBOT went to before being murdered in Philly. So there’s a gin from Holland, a German herbal liqueur, a Philly orange liqueur, and Canadian maple syrup.
Longing for Awnings and the Art of the Choke.
For the Art of the Choke, an ode to all the times Philly’s choked in major moments over the years, the rule was to create a drink using ingredients that spelled out J-A-W-N, so there’s Jamaican rum, artichoke amaro, watermelon, and nutmeg.
The best analogy I can think of is it was like these bartenders were given amazing writing prompts and came up with great liquid stories.
Kiki Aranita
HitchBOT was made blue by blue Curacao. It was the most visually stunning of all the drinks, which showed shocking restraint in terms of garnishes and presentation.
It’s one of the less sweet sours I’ve had and it had Jagermeister in it, which gave it a surprising, herbaceous balance.
The Hitchbot (a blue sour with Dutch gin, Jagermeister, maple, and lemon).
Stephanie Farr
I think the Crum Bum was really interesting. It’s listed on a menu page that tells about Philly’s history with pretzels and baseball, but it’s a pretty clear nod to the infamous incident where KYW reporter Stan Bohrman approached a then-retired Frank Rizzo to ask why city police were acting as his private security detail. In turn, Rizzo called him a “Crum Bum.” I love getting to introduce that legendary Philly moment to people who haven’t seen it yet. And as I said, as a reporter, it’s good to be hated by the right people, and Rizzo is definitely someone you want to be hated by.
Also that drink came with a sidecar of pretzels, and it smelled like pretzels and Philly and love. It was a little strong for me though.
Kiki Aranita
We had to ask for seconds of pretzels at this point.
Stephanie Farr
I mean, that is a Philly drink. I want all my cocktails to come with a sidecar of pretzels from now on.
The Crum Bum, a tequila old fashioned with genever, burnt honey, pretzel and mustard spices.
Kiki Aranita
I have to say — a lot of the drinks sounded weird but didn’t taste weird. They were straightforward, balanced, and really lovely.
Stephanie Farr
As you noted, there was a lack of garnishes overall, aside from a few twists. Do you think that was the right call? I don’t know why I was expecting them to come with a Tastykake on the rim or something. That being said, I did not miss the garnishes once I dove into the drinks.
Kiki Aranita
I’m not a native Philadelphian … and I’ve never had a Tastykake. I’m glad my first one didn’t have to be shoved into a cocktail last night.
No component was ever too much. Longing for Awnings, an ode to South Philly, had lingering spice (but not too much!) from serrano pepper and beautiful body from tomatillo (but also not too much! It didn’t taste like salsa).
I also loved the Kompleta martini, which I found really smart and a great way of using Polish bison-grass vodka (not the easiest to find and rarely seen except in Polish restaurants) with Italian Nonino bitters. It tells the story of major immigrant groups coming to Philly in a really thoughtful way.
The Kompleta Martini with bison grass vodka, Italian bitters, and Islay gin.
We also found that embedded in all the Philly history, there were personal stories, the fingerprints of previous bartenders and bar managers who left their mark on R&D. For instance, Resa Mueller, who used to run the bar there — her citywide is a pet-nat and room-temperature gin. You can go and order that off this Very Philly Menu.
Stephanie Farr
And how about that menu? It’s beautiful and cheeky — part neighborhood guide, part Philly history, part urban legend and also still a menu.
In a small guide to Bella Vista in the menu, for instance, it says to go to Angelo’s but “don’t pee on the street” and it also reads “Magic Gardens, mushrooms,” without any context. I’m pretty sure they don’t sell mushrooms at the Magic Gardens, so I can only assume what they’re talking about here.
Kiki Aranita
They self-deprecatingly describe these cocktails as gimmicky, but they’re really not. They lead with flavor and balance first, and gimmick second.
Reading through the menu (it’s basically a graphic novel) and tasting through the cocktails that were odes to different neighborhoods (though unfortunately not mine), made me feel a lot of Philly pride. You really see how vast our bank of flavors, spices, produce, and dishes is.
And in the hands of nerds, it was so much fun to see what they came up with.
I do have to recommend for our readers, though, that they should not attempt to try all the cocktails solo. Bring a group. There are so many cocktails.
Stephanie Farr
I think the menu also illustrates how vast our stories are but also how we have a shared sense of culture as Philadelphians — moments we all remember and some we can never forget, like when Philadelphians caught babies thrown from the window of an apartment building fire, “unlike Agholor.”
The question: Is red wine healthier than white wine?
The science: Many people think red wine is better for youthan white wineor other types of alcohol.
The notion was partly born from studies — some of which have been disputed —that suggested that certain compounds found in red wine could improve cardiovascular health.
Now the evidence suggests that any type of alcohol — including red wine — is unlikely to make you any healthier than drinking no alcohol at all.
“There’s no isolated health benefit of red wine over white wine over any other beverage containing alcohol,” said George Koob, the director of the National Institute on Alcohol Abuse and Alcoholism. And, he added, “There’s no physical health benefits of which we can attribute to alcohol.”
While it’s long been known that heavy alcohol consumption can cause serious health problems, the potential benefits and risks of moderate drinking — defined as up to two drinks per day for men and one for women — have been murkier. In the past, some research suggested that people who drank small amounts of alcohol in general might have a health advantage compared with those who didn’t drink at all.
But as research has evolved over the years, we nowknow that even modest drinking is linked to a higher risk of developing certain cancers such as breast, colorectal and esophageal cancers, as well as brain changes and dementia, heart problems and sleep problems.
Dietary guidance has also changed. Current guidelines from the U.S. Department of Agriculture state that “emerging evidence suggests that even drinking within the recommended limits may increase the overall risk of death from various causes.” The American Heart Association recommends limiting or abstaining from alcohol, even though the association published a scientific review in 2025 that concluded that light drinking poses no risk for coronary artery disease, stroke, sudden death and possibly heart failure, and may even reduce the risk of developing such conditions — though not all experts agreed with that conclusion.
The argument in favor of red wine used to focus on certain compounds.
Red wine contains more polyphenols — plant compounds with antioxidant and anti-inflammatory properties — because the grape juice is fermented with the grape skins, where these compounds are concentrated. (White wine grapes are pressed, and the skins removed, before the fermentation process.)
These polyphenols include procyanidins, flavonoids and resveratrol, which is often mentioned in cancer research.Another type, anthocyanins, helps give red wine its rich color and has been studied for potential cardiovascular benefits.
Most of the health benefits associated with these polyphenols have been observed in studies at much higher doses than what you would get from a couple glasses of wine, so there’s no real advantage,experts said.
“The concentrations are sufficiently low that you would have to drink more than moderate amounts to truly get that much more benefit from the polyphenols in red wine,” which could lead to health issues, said Eric Rimm, a professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health, who has studied the health effects of alcohol.
Instead, you could add stronger sources of anthocyanins into your diet, including darker berries such as blueberries, apples, onions, black or green tea, and dark chocolate, Rimm said.
As for other risks and benefits, some people may avoid red wine because it can stain teeth and cause headaches and even allergy-like symptoms. Whilered wine headaches are not fully understood, some people may be especially sensitive to the tannins in the grapes, histamines or sulfites produced through fermentation, or the additional sulfites added to preserve wine. Some research suggests quercetin, an antioxidant found in grapes, may be responsible.
In one study, people who had a wine intolerance were more likely to report allergy-like symptoms such as nasal congestion, itching, flushed skin and stomach upset more often after drinking red wine than white wine.
What else you should know
While drinking alcohol probably won’t lead to any positive health effects, you may be able to reduce potential negative effects by how you drink it.
First, speak with your health care provider about whether drinking alcohol is safe for you.People who are pregnant, have certain medical conditions, take medications that interact with alcohol, or have or are recovering from an alcohol-use disorder should not drink, according to USDA. Also, teetotalers, people who don’t already drink, should not start drinking for any health reasons, health officials said.
Assuming you’re of legal drinking age — 21 years or older in the United States — here are some tips from experts:
Eat first: Food, particularly foods with some protein, fats and carbohydrates, slows the absorption of alcohol into the bloodstream, reducing potential ill effects.
Understand drink sizes: A standard alcoholic drink has 0.6 ounces of pure alcohol. That’s equal to 5 ounces of wine with 12 percent alcohol, 12 ounces of beer with 5 percent alcohol, or a shot — 1.5 ounces — of an 80-proof liquor. When buying alcohol at a store, check the alcohol content. “Beer used to be 4 or 5 percent alcohol. There are a lot of beers now that are 8 to 10 percent. So you may want to drink a little bit less if you have a higher alcohol-containing beer or a higher alcohol-containing spirit,” Rimm said.
Keep in mind that men and women may process alcohol differently: Women generally don’t produce as much of an alcohol-metabolizing enzyme called alcohol dehydrogenase, which means they break down alcohol more slowly and are at a higher risk of alcohol-related health problems.
Drink in moderation: Moderation is defined as up to two drinks per day for men and one for women.Also, space out drinks throughout the week — meaning don’t drink all 7 or 14 drinks in one weekend.
The bottom line: While red wine has more polyphenols, which are associated with cardiovascular benefits, than white wine, they aren’t in a high enough concentration to provide a health advantage. In addition, red wine may be more likely than white wine to cause headaches and allergy-like symptoms in people who are susceptible.
The booze-free month known as Dry January has surged in popularity, from just 4,000 participants when it launched in 2013 to millions of (at least short-term) teetotalers today. If you are considering giving up alcohol this January, you’ll be happy to hear that new research suggests it may bring you health benefits, including better mood and sleep, as well as lower blood sugar and blood pressure.
A review of 16 studies on Dry January recently published in the journal Alcohol and Alcoholism found that even a short pause in alcohol use is linked to improvements in physical and psychological health.
Dry January participants reported better mood, improved sleep and weight loss, and had healthier blood pressure, blood sugar and liver function. And several of the studies found participants experienced some benefits from simply reducing their drinking, also known as “Damp January,” rather than abstaining entirely.
Health effects of giving up alcohol
The tradition of abstaining from alcohol in January began in 2013 as a challenge by a charity, Alcohol Change UK, to reduce “alcohol harm.” In 2025, 21 percent of U.S. adults said they planned to participate in Dry January, a YouGov poll found.
Fewer people in the United States are drinking in general. About 54 percent of U.S. adults say they drink alcohol, according to a 2025 Gallup poll, the lowest that number has been since Gallup started tracking drinking behavior in 1939.
Alcohol use has been increasingly linked to health problems. In January, the U.S. surgeon general published an advisory report warning that alcohol can cause seven types of cancer, including breast and colorectal cancers.
And a 2025 study in the journal BMJ Evidence-Based Medicine suggested that no amount of alcohol is safe in terms of dementia risk.
“Alcohol affects far more aspects of our physical health beyond the commonly cited liver damage,” said Megan Strowger, a postdoctoral research associate at the University at Buffalo and lead author of the new review. (Strowger conducted this research during a postdoctoral fellowship at Brown University’s Center for Alcohol and Addiction Studies.) Strowger and her colleagues were surprised by the wide-ranging health effects of just a month without alcohol, including changes in blood pressure, insulin resistance, blood glucose, liver function and even cancer-related growth factors.
Even those who didn’t abstain for the full month reported health benefits such as better mental well-being a month later. They also had “decreased drinking frequency, reduced drunkenness, and lower alcohol consumption” six months later, two studies cited in the review found.
“Given that there weren’t huge reductions in drinking … I thought it was impressive that they found some of those physical health benefits around lowered blood pressure and liver abnormalities,” said Daniel Blalock, a medical associate professor in the department of psychiatry and behavioral sciences at Duke University School of Medicine, who was not involved in the review.
How to reduce your alcohol consumption
Strowger sees Dry January as a helpful opportunity. “What really makes Dry January successful is its massive reach and unique, non-stigmatizing approach; it focuses on the positive, accessible health outcomes of taking a break, rather than dwelling on participants’ prior drinking habits or issues of addiction,” she said.
Here are some ways you can limit your alcohol consumption:
Try Damp January
If you’re not quite ready to give up alcohol entirely this January (or for Dry July or Sober October), you might consider Damp January, “where the goal is to reduce consumption rather than attempt full abstinence, making the shift feel more manageable,” Strowger said.
“It helps prevent what we call the ‘abstinence violation effect,’ where if you fall off the wagon, you say, ‘Forget it, I might as well just get really drunk since I haven’t met my goal of complete abstinence,’” said Blalock, also a clinical research psychologist at Durham Veterans Affairs Medical Center.
Track your progress
Write down when you drink and how it makes you feel in a notebook, said George F. Koob, director of the National Institute on Alcohol Abuse and Alcoholism, or the Notes app on your phone. There are also digital tools such as the Try Dry app that make tracking your alcohol use simple, Strowger said.
Create an environment to drink less
Try creating a social environment that supports your goal to drink less, Blalock said. For example, if you join a running club for a Saturday morning run, you might be less inclined to drink the night before so you can wake up feeling fresh.
And while you certainly don’t have to join a running club, exercise is one of Koob’s go-to recommendations for drinking less. It can help you cope with stress, rather than relying on alcohol to take the edge off. “Taking a walk clears your brain, and you come back and you don’t need that drink in order to relax,” he said.
The researchers noted there’s also little harm in trying Dry January if you’re at all sober-curious – it may even be easier than trying to cut back on drinking at other times of the year.
Saying you’re participating in Dry January often reduces some of the stigma associated with wanting to drink less alcohol, because so many people do it and can relate to the desire to start the year off a little bit healthier, Blalock said.
“Dry January really helps you evaluate your relationship with alcohol,” Koob said. It may prompt you to pay more attention to how much and when you’re drinking, and how you feel the next day. “If you feel better when you’re not drinking, you should listen to your body, because it’s telling you something,” he said.
Technically it’s always whiskey-sipping season in my house. But there is something extra cozy about the December chill that sparks the spirit of giving whiskey, too. The glint of colorful lights on a big ice cube rattling through a tumbler of amber elixir. The toasty vanilla perfume of barrel char, the punchy spice of distilled rye, a whiff of peat smoke from a faraway land. A great bottle that captures this kind of magic is the definition of a win-win gift because, hopefully, whoever receives it will be in the cheerful mood to crack it open right there and share! That’s just good manners.
That is exactly what I did recently when I gathered a group of thirsty friends, neighbors, and spirit nerds for an afternoon tasting to determine the stars for my annual holiday bottle list. This year we sniffed, sipped, and selected 14 winners from a competitive collection of 33 bottles from across the world, including intriguing entries from two countries not yet known for whiskey — Mexico and Korea — as well as a pleasant surprise from a music icon more famous for her Billboard hits than her high-rye mashbill. All of these bottles are currently available retail in Pennsylvania and South Jersey, and they suit a wide range of tastes and price points, from a half-dozen sub-$50 values to a handful of triple-digit splurges.
One noticeable trend is the continued swing toward high-proof spirits, and in particular, whiskeys categorized as bottled-in-bond. This legal designation was created in 1897 to certify purity — with no additives other than water — and that the whiskey in question is produced by one distillery, aged no fewer than four years, and bottled at 100 proof. While the Bottled in Bond Act was launched as an integrity initiative when late 19th-century rectifiers were adding ingredients like creosote and wintergreen to their booze, the reasons for the current resurgence is unfortunately economic.
America’s craft industry is in the midst of a major implosion, with nearly 25% of America’s craft distillers closing over the past year due to a variety of reasons, from a rise in legalized cannabis and GLP-1 drugs that have cut into liquor consumption to the double-whammy of rising costs and plummeting exports due to tariffs. The net effect, says Rob Cassell of New Liberty Distillery in Northeast Philly, has been a wave of distillers unloading their more expensive aged inventory as the industry consolidates. That’s concerning for whiskey fans.
The flip side is that I also happen to be a fan of the 100-proof category, which offers more punch (and, often, more flavor) than standard bottlings typically in the 80- to 90-proof range. So I was happy to do my part and support the cause, putting several of these intriguing bottles on my annual tasting table and now passing them along as recommendations. While the industry confronts the sobering facts of its new reality, we can at least drink well.
Scotch
From left: Dewar’s Blended Scotch Whisky, The Glendoronach Highland Single Malt Scotch Whisky, and Bruichladdich Islay Single Malt Scotch Whisky.
Bruichladdich The Classic Laddie
The eye-catching teal blue bottle is only one sign this whisky is different. Bruichladdich, a once-fallow Victorian-era distillery, was revived in 2001 by emissaries of the French wine industry with a modern aesthetic and a focus on locally grown barley, which always comprises at least a portion of the mashbill. It’s one of the only distilleries on Islay (the smoke-shrouded home of Laphraoig) that makes some of its whiskies without peat-smoked malts. (Some of its bottles, like Octomore and Port Charlotte, are actually quite peaty). The Laddie is its signature elegant bottling. It smells of lemon and honey on the nose, then coats your palate with a fresh, clean flavor that evokes a breezy field of grain, then blooms into the fruity flavor of a Bosc pear glazed in salted dark caramel. Remarkably smooth for a 100-proof dram. Bruichladdich The Classic Laddie, 100 proof, 750ml, on sale in Pennsylvania in December ($3 off) for $54.99 (PLCB Item # 000096308)
Dewar’s Blended Scotch 19-year-old, Champions Edition Oakmont label
My dear late mother-in-law was a devoted Dewar’s drinker, and what’s fascinating is that even in its fancied-up form, such as this 19-year-old collectible for the U.S. Open Golf Championship, the traditional sweet side notes of this classic blended Scotch hold true: bananas and chocolate, tanged with citrus and baking spice. That profile reads deeper and more resonant in this slightly higher-octane edition (86 proof vs. the usual 80), which also has the added notes of apple brandy from the Calvados barrels used for aging. Apparently, because this 2025 golf tournament was held at Oakmont Country Club in Pittsburgh, Dewar’s wanted to honor Pennsylvania’s long affinity for the fruit, and it landed with my judges. “Smells like Mott’s apple sauce!” said one after a big sniff, while another, who added a splash of water, noted it took on a lovely butterscotch finish. Dewar’s Blended Scotch 19-year-old, The Champions Edition Oakmont label, 86 proof, 750ml, $79.99 (PLCB item #100047823)
The Glendronach 15-year-old Sherry Cask
This 15-year-old Highland malt looks and smells like burnished old copper, and delivers a decadent fruitcake of deliciousness on the palate — fudgy chocolate, bitter oranges, toasty walnuts, candied cherries, and figs, all wrapped up in a minty finishing puff of pipe smoke. Aged in Pedro Ximénez and Oloroso sherry casks, which accounts for the nutty and dark caramel notes, this 92-proof dram is both smooth and brawny, so a small splash of water only lengthens the flavors rather than dilutes them. A worthy splurge for the single-malt collector in your life.The Glendronach 15-Year-Old Sherry Cask, 92 proof, 700ml, $114 (PLCB Item #100043250)
Asian whiskeys
From left: The Yamazaki, Single Malt Japanese Whiskey and Ki One Single Malt Korean Whiskey.
Ki One Korean Single Malt Whisky
The single most fascinating whisky in this year’s tasting came from Ki One, South Korea’s first single-malt distillery, founded in 2020 by Korean American Bryan Do, who quit his job as a Microsoft exec to pursue his passion for spirits. He and master distiller Andrew Shand, who’s worked in both Scotland (Glenlivet) and Japan (Nikka), wanted to create a whisky that spoke to Korea’s love of spice, achieved largely through the choice of casks and the fast-aging properties of the region’s heat. This “Batch 1” edition aged in virgin American oak gets there beautifully, with deep caramel color and tropical fruit notes on the front — bananas, passion fruit, green Gage plums — along with a sweetness that phases into a tingly finish with a peppery, fermented tang reminiscent of gochujang. Not for everyone, considering the price, but well-made and utterly unique. Ki One Korean Single-Malt Whisky, 80 proof, 700 ml, $124.99 at Benash Liquors & Wines, 2405 NJ-38, Cherry Hill, N.J., 856-667-3539, benashliquors.com
Yamazaki Distiller’s Reserve
Any good Japanese whiskey under $100 is worth a second look, but especially one from the Yamazaki, Japan’s pioneering single-malt distillery built in 1923. The Distiller’s Reserve is Yamazaki’s entry-level bottling, but it’s still a gloriously smooth and complex sipper that will convey much of what makes the brand so coveted. The use of Japanese mizunara oak casks, along with American and Spanish wood, lends a subtle incense-scented component to the mix. Each sip is like a lovely pastry of beguiling flavors, with spiced stone fruit and caramel-vanilla on the nose segueing to strawberries and toasted coconut on the palate, shaded by a soft backdrop of peated malt. This is the kind of whiskey that coats your teeth in the best way. Its aromatics are also lovely when they sparkle atop the icy fizz of a luxury highball. The Yamazaki Distiller’s Reserve, 86 proof, 750ml, $94.99 (PLCB Item #100051645)
Mexican whiskey
Prieto y Prieta
When I think of Mexico, I naturally think of agave spirits, but Mexico’s deep relationship to corn is also inspiring, so why not whiskey? This unique, brassy-colored whiskey de maiz shows what can be done with four heirloom varieties of corn from Oaxaca, and the results are intriguing. Caramel corn, grilled corn husks, and cinnamon are the most obvious aromas that hit you first, but what makes this whiskey so cool are the intensely earthy flavors that emerge on the palate, evoking mushrooms, green peppercorns, and a soft hibiscus tang. Your first instinct might be to add a splash of water to this 86-proof spirit, but that only seemed to dilute the character of its best traits. The label, featuring ears of corn with gilded kernels, will look pretty on any bar cart.Prieto y Prieta Mexican Whisky, $49.99, 86 proof, 750ml, at Benash Liquors & Wines
From left: Sirdavis Rye Whiskey Finished in Sherry Casks and Preito y Preita Whisky Mexicano.
American whiskey
SirDavis American Whiskey
On the subject of beautiful packaging, the tall, fluted shoulders of SirDavis’ bottle — topped with a cut crystal-style stopper and embossed with a bronze horse — stood out like an oversized bottle of luxury perfume. The soigné Western-themed look made sense once I told the tasting team this American whiskey was created by Beyoncé Knowles-Carter in collaboration with Moët Hennessy in the midst of her Cowboy Carter glory. I did not reveal that fact, however, until after we sipped. And this brilliant copper-hued spirit rose on its own merits. It wore its high-rye spice proud, lending some needed backbone to the pretty flavors of barley malt that followed with toffee-caramel sweetness, baking spice, and a raisiny finish thanks to Pedro Ximenez barrels.
Celebrity bottles almost always fall flat. But Queen Bey is no ordinary celeb. She also has whiskey roots, paying tribute here to her great-grandfather, Davis Hogue, a Prohibition-era moonshiner for whom SirDavis is named. Not really a profound whiskey, but given the pedigree, far better than it has to be. SirDavis American Whiskey, 88 proof, 750ml, $98, available online at sirdavis.com
Bourbon
From left Baby Jane Bourbon, Old Forester Kentucky Straight Bourbon 1870, and Willett Bourbon
Old Forester Straight Bourbon 1870
This version of Old Forester is made to the original mashbill and shines like a copper penny in the glass. It’s an easy drinker that shows the brand’s classic chocolate-and-cherry notes, but also floral aromas, citrus, and baking spice. Old Forester aficionados will debate which bottling of its age-dated series is best (I’m still partial to the chocolate-cake goodness of the 1920 label), but this bottle — a stellar sub-$50 value that’s perfect over a big ice cube or two — satisfies every time. Old Forester Straight Bourbon 1870, 90 proof, 750ml, $44.99, (PLCB Item # 9882)
Widow Jane Baby Jane Bourbon
The “Baby Jane” edition from Brooklyn’s Widow Jane is the first bourbon that includes whiskey made at its Red Hook distillery in New York. Named for the proprietary Baby Jane breed of heirloom corn that lends this bourbon both creamy and spicy notes, it’s blended with sourced whiskey from Kentucky and limestone mineral water from the abandoned Widow Jane mine in Rosendale, N.Y. (the distillery’s namesake). The nose offers a bright combo of sweet corn and crushed red apple skins, while the flavors channel the advertised duo of sweetness and spice — think strawberry shortcake topped with lots of whipped cream, plus several grinds of black pepper and sea salt. One taster found the name “too creepy,” but the rich texture and balance of this small-batch whiskey, at just under $50, is a worthy gift to give or receive.Widow Jane Baby Jane Bourbon, 91 proof, 750ml, $49.99 (PLCB item # 35053)
From left The Representative Straight Bourbon Whiskey, Still Austin Straight Bourbon Whiskey, Angels Envy Kentucky Straight Bourbon Whiskey and Old Grand Dad Kentucky Straight Bourbon Whiskey for Craig Laban, studio, Tuesday, December 9, 2025
Still Austin “The Musician” Straight Bourbon
This relatively new distillery from Texas’ Hill Country impressed the tasting panel last year with a rye (“The Artist”) that landed on our final list for its combination of character and value. No surprise Still Austin’s straight bourbon earns another recommendation. This also features a relatively high rye mashbill (25%) among its all-Texas grain, which lends some peppery spark to the honeyed, toasty nose of this deep amber juice. More fruit and nuts rise on the palate, shaded by a finish tobacco, baking spice, and tea. Overall, it’s impressively smooth for a young whiskey (aged just two years) that clocks in just shy of 100 proof. Still Austin “The Musician” Straight Bourbon, 98.4 proof, 750ml, $42.99 at Total Wine (Cherry Hill), $44.99 (PLCB Item #52349)
Old Grand-Dad Straight Bourbon Bottled in Bond 7-year-old
The seven-year-old Bottled-in-Bond expression of Old Grand-Dad is a relatively limited seasonal release for this standby bourbon brand. It’s also a step up in character over the basic bargain label associated with Old Grand-Dad, which was founded in 1840 by the grandson of whiskey legend Basil Hayden Sr., also the namesake Jim Beam’s popular (and much more expensive) small-batch whiskey. This 2018 edition is somewhat restrained on the nose, but the initial flavors of grainy graham cracker sweetness open up into a zingy plume of caraway and pepper spice, with a lingering lime-zest acidity that flashes and lingers on the tongue. Those savory elements step forward even more with a splash of water. This would make a fantastic julep. The panel also gave a collective “Wow!” of surprise when I revealed the price: This thrifty Old Grand-Dad rings in just under $40. Old Grand-Dad Straight Bourbon Bottled in Bond 7-year-old, 100 Proof, 750ml, $39.99, (PLCB Item # 100050572)
Angel’s Envy Bottled in Bond Bourbon
This is the first bottled-in-bond edition from Angel’s Envy, which also happens to be its first cask-strength spirit, a six-year-old whiskey that is decadent and rich from first sniff to final sip. Its nose of vanilla custard and caramelized Demerara sugar led one taster to declare it “the crème brûlée of bourbons!” On the palate, the dessert notes take a different and fruity turn — like chocolate-covered apricots — that just keep going. Don’t be tempted to add water. Despite the high proof (actually relatively low for a cask-strength), this whiskey is perfect as is. Angel’s Envy Bottled in Bond Bourbon, 100 proof, 750ml, $64.99 (PLCB Item #53715)
Proof and Wood Straight Bourbon “The Representative”
I never thought about Congress in terms of whiskey until I encountered this series of Washington-themed spirits from Proof and Wood, which ages whiskeys according to political terms in office, from the “Senator” (six years) all the way up to the Presidential Dram (eight years). The “Representative,” aged “at least two Congressional terms,” is a four-year-old powerhouse distilled in 2020 that blends sweetness and spice with impressive balance considering it’s bottled at 114.8-proof cask strength. (When diluted to 80 proof, the same mashbill becomes Proof and Wood’s Deadwood bourbon.) It’s eminently sippable as is, but a splash of water accentuates the buttery sweetness and also teases forward some of its more interesting notes — sassafras, licorice, and an herbal bitterness reminiscent of amaro. It’s delicious on its own terms, but for a cask-strength whiskey at $50, it’s an absolute deal.Proof and Wood Straight Bourbon “The Representative”, 114.8 proof, 750ml, $49.99 Benash Liquors & Wines
Willett Pot Still Reserve Small Batch Bourbon
Despite its slightly elevated heat at 94 proof, this straight bourbon from Bardstown, Kentucky, is an easy sipper that rides the smooth caramel notes of a mashbill that’s mostly corn and wheat, giving off the elegant tang of a moist lemon cake soaked in vanilla syrup. An herbal whiff and salty wave rise just enough to keep the finish peppery and interesting. (“I’d love this in a Manhattan!” opined one judge.) The elegant bottle — shaped like a long-necked pot still — is a major selling point on its own for gift-giving in the $50 range. Even better, this whiskey comes in 50-milliliter minis that makes it perfect for stuffing your stockings with the magic of bourbon, too.Willett Pot Still Reserve, Small Batch Bourbon, 94 proof, 750ml, $46 at Total Wine; 50 ml for $9.49 at Total; $54.99, 750ml in Pennsylvania (PLCB Item #: 30489)
The largest U.S. outpost of thepopular Vietnamese coffee brand Trung Nguyên Legend is open in South Philly.
Packer Park residentsEstelle Nguyen and husband Vandy Doopened their Trung Nguyên Legend franchise at 113-117 Washington Ave. late last month. The couple transformed a one-story cabinetry showroom into a 5,000-square-foot cafe with two floors and a year-round roof deck,where customers can sip on citrusy espresso tonics, frothy Vietnamese egg coffees, or strong phin pour-overs, paired with a small array of European pastries (macarons, eclairs, mille-feuille) delivered daily from an off-site bakery.
Founded in 1996, Trung Nguyên is one of Vietnam’s largest coffee brands, known for turning robusta beans from the country’s Central Highlands region into a well-regarded line of ground and instant coffees sold internationally.
Hot Vietnamese Egg Coffee served over a pool of warm water at Trung Nguyên Legend’s Philly location at 113-117 Washington Ave.
Not every Trung Nguyên coffee shop is as massive —or luxurious — as the new Washington Avenue outpost. The chain operates 1,000 locations across Vietnam, China, and Europe, the majority of which are grab-and-go stores. Legend stores, however, are the brand’s version of a Starbucks Reserve, with more seating and higher-end touches like interactive coffee services.
Most of Trung Nguyên’s U.S locations are Legends. The first franchise opened in Southern California in 2023, with six outposts across Portland and Texasfollowing soon after. Nguyen and Do’s location is the only one on the East Coast, a fact Nguyen brags about.
“I wanted to do something gorgeous,” said Nguyên, 52.
Under her careful supervision, baristas at the first-floor counter crouch down to ensure that the amount of cold foam is level across matcha, sesame, and tiramisu lattes. Nguyen folds napkins printed with the Trung Nguyên logo into perfect equilateral triangles. As she greets customers,Nguyen promises tours of the rooftop lounge to people she hopes will become regulars.
The coconut matcha at Trung Nguyên Legend on Washington Avenue in South Philly.
Nguyen and Do, both Vietnamese, moved to Philadelphia in 2005 to become big-time entrepreneurs: Together, they own a South Philly daycare, a wedding planning business, and Asian Palace, a Chinese restaurant at 2001 Oregon Ave. that doubles as a banquet hall.
The Trung Nguyên franchise, Do said, is the couple’s first venture that pulls directly from their culture. Vietnam is the world’s second-largest coffee exporter, known for strong coffees brewed through phins, slow-drip coffee filters that help retain the heat and intensity of coffee grounds. The country’s coffee shop scene is also somewhat different; shops generally stay open past 10 p.m and gladly let customers linger.
Trung Nguyên instant coffees, phin filters, and other merchandise available for purchase at the Vietnamese coffee chain’s South Philly Legend store.
“We’ve lived in Philly for over 20 years,” said Nguyên. “We didn’t see any spot like this where you could hang out with coffee and dessert.”
The final result is a Trung Nguyên unlike any other in the U.S. The couple paid a sum “in the low six-figures” to sign a franchise agreement in February 2024, Nguyên said, and invested “significantly more” to add a second-floor dining space to the former showroom.
The size was Nguyen’s idea, like most everything else in this Trung Nguyên. (Do, her husband, mostly nods in agreement while snapping photos of his wife at work.)
“This is all me, honey,” Nguyen said. “I wanted a pop.”
Vandy Do and Estelle Nguyen posed for a portrait at Trung Nguyên Legend Coffee World Philly on Thursday, Dec. 4, 2025 in Philadelphia.
The space is decorated in tones of black, beige, and brown — Trung Nguyên’s signature colors — with grand couches and plush fabric chairs that Nguyen said she lobbied the company to include, breaking with their standard look.
A 17-foot tree covered in fake fuschia flowers looms over the main staircase. It was another of Nguyen’s visions: After spotting a barren tree on the side of a South Philly road, Nguyen had Do cut it down, the branches hanging out of his trunk on the drive home. She spent roughly a week gluing strands of flowers onto the salvaged tree. Its stump sits on the cafe’s patio, surrounded by a plant wall and a water fountain.
That, Nguyen said graciously, was her husband’s idea.
The roof deck at Trung Nguyên Legend Coffee World Philly on Thursday, Dec. 4, 2025 in Philadelphia.
Different coffees for different floors
South Philly’s sprawling Trung Nguyên also offers a choose-your-own adventure element: Depending on which floor one visits, customers have the option to order coffee brewing experimentsreminiscent of a high school chemistry class.
“It’s like playing” with your coffee, Nguyen said.
All of the store’s coffee beverages are made with Trung Nguyên-brand arabica and robusta beans — the latter of which is stronger with double the caffeine content. Baristas use both phins and a traditional espresso machine, depending on the order.
Though there’s plenty of seating throughout, downstairs ismainly intended for to-go coffees. Customers can watch baristas prepare drinks with military precision. Nguyên said the most common orders thus far have been yuzu coffee — an espresso tonic spiked with fresh-pressed yuzu juice — and a “matcha cloud” with matcha-oat milk cold foam floated atop iced coconut water.
Co-owner Estelle Nguyen pours condensed milk as part of the Ottoman Iced Milk Coffee service at Trung Nguyên Legend.
Open from 3 to 9 p.m. daily (hours are subject to change as Nguyen hires more staff), the upstairs is the only level where customers can order Trung Nguyên’s signature Zen, Ottoman, and Legend coffee services, all of which include a 20% gratuity.
Each service comes with percolating coffee that’s been arranged on a tray with the appropriate phins or kettles for the customer to finish the process, along with finishing accoutrements like milk and sugar, and an amaretti cookie — Nguyen’s personal touch. QR codes display instructions on how to create the perfect pour.
Nguyen’s favorite service is the Legend. To get the perfect sip, customers must wait for grounds to finish passing through a phin before adding a thimble-sized serving of condensed milk to the brew and pouring the mixture over a glass of ice. Another option is the elaborate Ottoman service, a five-step process that involves transferring the coffee from a jug to a traditional Turkish ibrik to a petite teacup. The end result of this coffee theater tastes like a smoother, slightly bitter version of cafe con leche.
The second-floor interior of Trung Nguyên Legend Coffee, where a 20% auto-gratuity is applied.
Also available on both floors: creamy Vietnamese egg coffee, which became Vietnam’s signature drink in the 1940s after bartenders in Hanoi started subbing milk for whipped eggs to cope with a dairy shortage. Trung Nguyên’s version comes blended with ginger to neutralize the smell of the egg; it goes down easy, in layers of frothy foam and slightly sweet coffee. Do recommends trying it upstairs, where the drink is served hot over a bowl of warm water in order to retain its temperature.
The concoction will run dine-in customers $8.34 for an 8-ounce cup. If they want to recreate the experience at home, they can purchase Trung Nguyên-branded products.
“A lot of people told me I was crazy to sell $10 coffees and invest so much,” said Nguyen. “This is my big challenge.”
Trung Nguyên Legend, 113-117 Washington Ave., 215-755-1953, trungnguyenlegendphilly.com. Hours: 7:30 a.m. to 8:30 p.m. daily
(left to right) The Yuzu Coffee, Vietnamese Egg Coffee and Tiramisu Latte at Trung Nguyên Legend in Philadelphia.
Right now, any Philadelphian 21 or older can go online or walk into a regional smoke shop and buy a THC-infused drink as potent as products in legal dispensaries.
But soon, that might all change.
The billion-dollar intoxicating beverage industry exploded in recent years, with THC-infused seltzers, lemonades, and teas that resemble popular products like Surfsides or White Claws. Sold in local gas stations, smoke shops, and liquor stores outside of Pennsylvania, these weed drinks deliver a cannabis high that is infused into bubbly, sweet canned beverages.
While marijuana is still federally illegal, the hemp industry had found a way to manufacture and sell hemp-derived THC drinks across the country through a legal loophole that is soon closing.
Last month, Congress banned all intoxicating hemp products, a slew of THC-infused smokeable, vape-able, and edible products that are derived from hemp plants but could be mistaken for actual marijuana. In many cases, the drinks are just as potent as conventional weed.
Starting in 2027, almost all of them will be illegal, spurring a nationwide movement within the industry to save the burgeoning market.
Arthur Massolo, the vice president of national THC beverage brand Cycling Frog, which sells its wares locally, saidthese restrictions will have devastating effects on the producers of thousands of hemp-derived products, like THC, but also CBD, the non-intoxicating cannabinoid popular for treating anxiety, sleep, and pain.
Will Angelos, whose Ardmore smoke shop and wellness store, Free Will Collective, relies on THC drinks for nearly 40% of its business, is hoping for some saving grace. “We’re either looking to pivot or we’re disappearing,” he said.
Adults share Cycling Frog canned THC drinks in this marketing photo provided by Cycling Frog.
What are THC-infused drinks?
Seltzers, sodas, teas, mocktails, and lemonades all infused with THC — and sometimes non-intoxicating CBD — exploded onto the scene a few years ago and grew into a billion-dollar business, said hemp market analyst Beau Whitney.
“These drinks have transformed the hemp industry into this low-dose intoxicating health and wellness, alcohol-adjacent product,” said Massolo, who is also the president of U.S. Hemp Roundtable, a hemp business advocacy organization.
The THC-infused drinks sold in gas stations, smoke shops, and liquor stores are supposedly formulated using legally grown hemp, which is allowed to be grown under the 2018 Farm Bill that opened the door to hemp farming in the U.S.
Lawmakers carved out an exemption from federal drug laws for cannabis plants containing 0.3% or less of THC. These low-THC plants are considered “hemp” and are legal to grow. Cannabis plants over that THC threshold are considered marijuana and can carry felony charges if the plant is not being grown by state-licensed growers in places where adult use or medicinal marijuana is legal, like New Jersey and Pennsylvania.
While intoxicating hemp products have enjoyed consistent growth in the past years, these THC-infused drinks have increasingly appeared in aisles of liquor stores and supermarkets in some states, allowing adults who normally don’t visit dispensaries to pick up a bottle of infused wine in the same place they grab groceries, said New Jersey cannabis lawyer Steve Schain.
Hemp products photographed at the Philadelphia Inquirer, November 21, 2025.
The ease of access to THC drinks allowed the national market to grow to $1.3 billion in annual sales, and if access continues, Whitney said, that figure could reach $15 billion in the coming years.
This is all thanks to what Whitney calls the “FPS,” or “Female Power Shopper.” These women, ages 29 to 45, are the ones who are likely shopping for a household in grocery and liquor stores, and may jump at the chance to try cannabis products without diving headfirst into dispensaries, Whitney said.
Mary Ellen, 55, of Bucks County, who asked to not to be identified by her last name over concerns for her cannabis use and employment, said these THC drinks are the perfect way to unwind after a long day, especially for adults like her who choose not to drink alcohol. As a medical marijuana patient, she uses regulated cannabis for a variety of ailments, but also enjoys THC drinks like Nowadays’ infused mocktails that she buys at Angelos’ Ardmore store.
“I’d rather come home and have a glass of Nowadays. That’s a lot better than having a glass of vodka or a benzodiazepine,” she said. “I’m not going to forget what I did the night before, and I’m not going to wake up feeling crappy the next morning.”
City smoke shop exterior in the 1000 block of Chestnut Street Monday, July 21, 2025.
What are the concerns over THC drinks?
As the money started to roll in for THC drinks, fear among local communities and law enforcement began to grow. In the Philadelphia suburbs, the Bucks, Chester, and Montgomery County district attorneys’ offices finished a 10-month investigation into intoxicating hemp products and the local stores that sell them.
The 107-page grand jury report speaks of a public health crisis unfolding in “plain sight” across Pennsylvania, where retailers have little to no oversight, in some cases selling actual marijuana.
Montgomery County District Attorney Kevin Steele said the industry created a “Wild West situation” and urged state lawmakers to regulate the industry similarly to alcohol and tobacco, including age requirements, licensing, and mandatory lab testing.
Stakeholders in the industry support regulation of some kind. While hemp-derived THC companies fear the economic collapse of their industry, Massolo and Angelos say there is concern that these products will leave overt brick-and-mortar operations known by local officials for more covert, illicit operations, similar to how these products were purchased before the 2018 Farm Bill.
“We’ve basically traveled back to 10 seconds before the Farm Bill of 2018 was signed,” Schain said.
Mary Ellen says the lack of regulation is a major sticking point for consumers who flock to these products, but would like some reassurance on the drinks they are ingesting.
But, even if the ban goes into effect, she said, “people will just figure out another way for us to get it. It’ll be like a prohibition that we’ve seen in this country with alcohol and marijuana.”
THC and CBD-infused beverages on the shelves of Free Will Collective, an Ardmore smoke shop and wellness store owned by Will Angelos. As Congress moves to ban most intoxicating hemp products, business owners like Angelos aren’t sure they will be able to keep the doors open long past 2027 if current regulations go into effect.
Will THC-infused drinks be banned or saved by 2027?
Now, as the industry’s yearlong grace period begins before the ban takes effect, companies are scrambling.
The intoxicating hemp manufacturers and retailers who spoke to The Inquirer said the game plan is to offload all of the intoxicating hemp products in stock, including THC-infused drinks, flower, vapes, and even CBD products.
Some companies will see almost their entire product catalog become illegal, in some cases dwindling from 45 products on offer down to two, Whitney said of the firms he works with. The far-reaching impact will also hurt industrial hemp products, cannabis tourism, alcohol distributors, and even the legal cannabis industry, as some of their products, including CBD, will now have to contend with these new regulations, Schain and Whitney said.
At the U.S. Hemp Roundtable, Massolo is having daily board meetings, including on weekends, to coordinate a response to federal lawmakers. It’s now a race against the clock to remedy or claw back some of the new regulations before damage is done to the industry’s distribution pipelines, Massolo said. The group hopes to rally other industries, like traditional beverages, wellness products, and supplements, to bolster its case.
Among the U.S. Hemp Roundtable’s recommendations to lawmakers are an extension of the hemp ban grace period to two years, raising the limit on hemp-derived THC products, and allowing states to regulate these products as they see fit, to name a few.
Stakeholders say they want regulations to help legitimize this billion-dollar endeavor and save it from annihilation, but smaller operators like Angelos hope it’s not at the expense of small independent businesses.
While precautions like rigorous age verification systems and lab testing are necessary, Angelos said, if regulators “overtax, or over gate-keep,” many of the smaller retailers — who he said enjoy the benefit of knowing their local government officials and community — won’t be able to compete in the market.
“There obviously has to be standards, but I’m scared of an overcorrection,” Angelos said of the hemp ban. “It’s not just a singular choice. If you want your kids to be safe, have a mechanism where you can keep your eyes on the product.”
It’s a bad day to be a vaguely beach-y can of vodka iced tea with a sun on it.
Local vodka distiller Stateside Brands,best known for its top-selling Surfside hard iced teas and lemonades, is suing Anheuser-Busch InBev, alleging that the beverage conglomerate ripped off Surfside’s can design when creating Skimmers — a recently launched line of competing vodka-based hard teas and lemonades — according to a federal lawsuit filed in Philadelphia on Tuesday.
The suit centers on “strikingly similar” packaging used by Surfside and Skimmers, which debuted in April. Both cans use the same central design elements to give off a vibe of causal debauchery, the lawsuit alleges, which could dupe consumers into believing that Skimmers is associated with Stateside.
Stateside is seeking a permanent injunction that would force Anheuser-Busch to change Skimmers’ packaging. They are also suing for an unspecified amount of damages, including “any and all profits” that Anheuser-Busch has earned from selling cans of Skimmers.(For context, the spirit-based ready-to-drink cocktail market is valued at more than $2.7 billion, more than double its valuation in 2021.)
“Anheuser-Busch could have selected from a vast universe of design elements to create a can that stood on its own,” the lawsuit states. “Instead, it opted to mimic Stateside and freeride off its popular and successful Surfside design, product, reputation and goodwill to gain an unfair marketplace boost.”
Image included in complaint of a direct comparison between Stateside Brand’s Surfside hard teas and Anheuser-Busch’s recently launched Skimmers line.
Stateside is represented in the suit by Center City law firm Reilly, McDevitt & Henrich.
“Every element — from our design and packaging to the way we show up in the world — has been intentionally crafted to reflect who we are, our values and what we stand for,” a Stateside representativesaid in an emailed statement. “We are dedicated to … ensuring our brand and the trust our customers place in it remain clear, recognizable, and uniquely ours.”
Anheuser-Busch “will vigorously defend” against the accusations, a spokesperson said over email. “We believe this lawsuit is without merit.”
Surfside is the canned cocktail-de-résistance for Stateside, a distillery cofounded in Kensington in 2013 by area natives Clement Pappas and Matthew Quigley and their brothers. The company initially specialized in “craft vodka” and later hard seltzers, but struck gold in 2021 when it launched Surfside, a 4.5% ABV, 100-calorie cocktail of vodka mixed with various teas (and later lemonades).
In 2022, Stateside sold 200,000 cans of Surfside. In 2024, the company sold over 4.9 million cans, according to the lawsuit. This summer, Forbes hailed Surfside “the fastest growing alcohol brand in America” after Stateside said it was on track to sell 12 million cans this year alone.
The sunshine-y cans are as prevalent nationwide as they are in Philly. Surfsides have been the best-selling spirit in Citizens Bank Park three years running, and the distiller entered a 15-year licensing deal to turn Xfinity Live! into Stateside Live! this fall.
Surfside, the canned cocktail brand from Kensington-based vodka distiller Stateside Brands, has become a national player in the spirits-based RTD scene.
Stateside’s lawsuit contends that Skimmers’ packaging borrows three elements to create an indistinguishable identity:
a gradient of different colors of bands covering the lower third of the can,
A white background overlaid by a sun and each brand’s name,
A rim color that pulls from the lower third’s color scheme.
“Anheuser-Busch obtained a substantial unfair competitive advantage by forgoing the effort required to develop its own brand identity and is instead freeriding on Stateside’s significant investments of time and money,” the suit reads.
Anheuser-Busch is one of the biggest brewers in the world, responsible for Budweiser and Bud Light and foreign brews, such as Stella Artois and Modelo. The company entered the canned cocktail market with Cutwater, a line of drinks with ABVs as high as 13%. At only 4.5% ABV, Skimmers is meant to be a chiller alternative.
A hawker carries drinks, including Surfside canned cocktails, around Citizens Bank Park during a Philadelphia Phillies game in 2024. Surfside canned cocktails lead the stadium’s alcoholic drink sales.
“We live in a culture where dupes are everywhere, and normally it’s the smaller companies knocking off the big guys with a cheaper product. This is a big guy knocking off a smaller one.”
This isn’t the first time Anheuser-Busch has been called out for jacking some beverage swag: Outdoor apparel brand Patagonia sued the beverage producer for copyright infringement in 2019 after it launched a beer called Patagonia and began selling it at ski lodges. Both parties settled out of court in 2021.
Still, said Gerben, the lawsuit may not be a slam dunk for Stateside. The beverage upstart never filed a trademark to protect the Surfside product design, based on records from the United States Patent and Trademark Office.
It’s common for some beverage companies to trademark the designs of their bottles, said Gerben. Jack Daniels has one for the distinctive square shape of its whiskey handles, while Maker’s Mark has one to protect its iconic drippy red wax seals.
That level of granularity is typically reserved for more sophisticated companies, explained Gerben.
“Surfside really only took off in 2022,” he said. “They were probably only focused on how to meet demand.”
Pennsylvania spent a whopping $2.53 billion at Fine Wine & Good Spirits stores from July 2023 to June of last year. From pints of whiskey and boxes of wine to cans of vodka seltzers — 156 million units were sold across the state.
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Zipcode falls mostly in County, but also spans .
Raise a glass to Pa. – here’s what alcohol people loved in the state
Sales at state-run liquor stores show that was purchased more than .
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loves its
There store in your zipcode. This data is based off of those sales.
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You’re a neighborhood of brand loyalists
In , more units of were purchased here than any other brand.
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Folks in have a unique taste for
spent more money on this than the rest of the state on average.
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A bottle of white? A bottle of red?
When it comes to wine, your area prefers the based on units sold.
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Wine lovers of agree, is the best varietal
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is a –
These are the most popular liquors by units sold.
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Bottoms up to
When it comes to stiffer drinks, these are the most popular liquors sold.
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For the more refined palate, is flying off the shelves in
A sweeter option flavored with herbs or fruit, these liqueurs are most often purchased.
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That’s a wrap for , but the party doesn’t have to stop
Check out these other zip codes to see how the alcohol flows elsewhere …
Lansdale is most loyal to one Philly brand — makers of Stateside Vodka and Surfside cocktails.
Bryn Mawr, on the Main Line, loves its white wine.
See just how much State College drinks
Doylestown, staying true to its Irish roots, consumes a lot of Baileys.
Methodology
The Philadelphia Inquirer acquired a dataset from the state Liquor Control Board comprising one year of daily sales data of each product sold at each of the state-owned Fine Wine and Good Spirits. The data only include Pennsylvania, donot include beer sales, and do not include any wine or mixers sales made outside of state stores (grocery stores, etc.).
For this story, we analyzed sales data by zip code. For zip codes with no state-run liquor stores, we assigned the zip code of the nearest store. The Inquirer also categorized alcohol into four main types — wine, liquor, liqueur, and cocktails (mixed drinks) — along with subcategories of each. Our analysis includes “most unique brand”’ which was calculated as the most money spent compared to the statewide average with a minimum of 0.1% of sales in that zipcode. Across all zip-code level analysis, we only analyzed bottles over 200 ml and excluded mini-liquor bottles.
Struggling with alcohol? There are ways out. For free, anonymous help, 24 hours a day, 7 days a week:
Pennsylvania: Call 1-800-662-HELP or visit PA.gov for a live chat.
New Jersey: 1-844-732-2465
Staff Contributors
Design and Development: Garland Fordice
Data: Chris A. Williams and Lizzie Mulvey
Editing: Sam Morris and Stephen Stirling
Copy Editing: Brian Leighton
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