New recipes

Our Newest Obsession: Drinking Beer Out Of A Pouch

Our Newest Obsession: Drinking Beer Out Of A Pouch

It loks like a huge Capri Sun, but it tastes like a beer — because it is.

Beer Pouch's resemble the childhood favorite Capri Sun

Capri Sun is a childhood favorite for most young children. As they get older, it serves as a functional, sugary chaser or mixer for drinks when they still have to hide it from their parents (and probably the best tasting thing they have access to in their fridge at home). But Capri Sun consumption seems to stop after you are old enough to order drinks at a bar, but fear not! Adults can now enjoy the fun of a drink pouch with Beer Pouch.

Marketing themselves as “flexible packaging for carbonated beverages,” BeerPouch makes it clear on its site that any bubbly drink like beer (or champagne if you feel like putting your high society drink in a plastic pouch), or non-carbonated drink.

If you’re worried about losing the freshness from cracking open a bottle of beer, don’t worry — the pouch has a screw top, similar to a bottle, which eliminates light and oxygen damage (the two main enemies of beer). If you’re worried about the environment, the site makes it clear that “the recycled aluminum can and the aseptic package have the lowest environmental costs” compared to the virgin aluminum can for single servings.

The pouches are about $10 and can hold 64 ounces. They are mostly marketed towards brewers because they can be customized for each brewery and are a less expensive (and lighter) alternative.


Even after moderate drinking, you may feel like you have trouble pooping. One of the main reasons is dehydration.

Alcohol keeps your body from releasing vasopressin, a hormone that helps your body hang onto fluid by preventing water from going out in your urine. Less vasopressin means you’ll need to pee more. But when your body gets rid of more fluid than normal, that can make you constipated.

The type of alcohol you drink may matter, too. Drinks with a high alcohol content -- more than 15% -- may slow down the movements of the muscles in your gut that push food through your digestive system. The amount of alcohol in typical drinks varies:

  • 12 ounces of regular beer: about 5%
  • 5 ounces of wine: about 12%
  • 1.5 ounces of liquor (such as gin, tequila, or vodka): about 40%

To keep things running smoothly, make sure you drink plenty of water or other fluids that will keep you hydrated.


We Come Down From the Trees for Booze

The story of humanity’s love affair with alcohol goes back to a time before farming—to a time before humans, in fact. Our taste for tipple may be a hardwired evolutionary trait that distinguishes us from most other animals.

The active ingredient common to all alcoholic beverages is made by yeasts: microscopic, single-celled organisms that eat sugar and excrete carbon dioxide and ethanol, the only potable alcohol. That’s a form of fermentation. Most modern makers of beer, wine, or sake use cultivated varieties of a single yeast genus called Saccharomyces (the most common is S. cerevisiae, from the Latin word for “beer,” cerevisia). But yeasts are diverse and ubiquitous, and they’ve likely been fermenting ripe wild fruit for about 120 million years, ever since the first fruits appeared on Earth.

From our modern point of view, ethanol has one very compelling property: It makes us feel good. Ethanol helps release serotonin, dopamine, and endorphins in the brain, chemicals that make us happy and less anxious.

To our fruit-eating primate ancestors swinging through the trees, however, the ethanol in rotting fruit would have had three other appealing characteristics. First, it has a strong, distinctive smell that makes the fruit easy to locate. Second, it’s easier to digest, allowing animals to get more of a commodity that was precious back then: calories. Third, its antiseptic qualities repel microbes that might sicken a primate. Millions of years ago one of them developed a taste for fruit that had fallen from the tree. “Our ape ancestors started eating fermented fruits on the forest floor, and that made all the difference,” says Nathaniel Dominy, a biological anthropologist at Dartmouth College. “We’re preadapted for consuming alcohol.”

Robert Dudley, the University of California, Berkeley physiologist who first suggested the idea, calls it the “drunken monkey” hypothesis. The primates that ventured down out of the trees got access to a brand-new food source. “If you can smell the alcohol and get to the fruit faster, you have an advantage,” Dudley says. “You defeat the competition and get more calories.” The ones that stuffed themselves were the most likely to succeed at reproduction—and to experience (while eating) a gentle rush of pleasure in the brain. That buzz reinforced the appeal of the new lifestyle.

A truly drunken monkey, Dudley points out, would be an easy target for predators. In spite of widely reported anecdotes, there’s very little scientific evidence of animals in the wild ever getting enough alcohol from fermented fruit to exhibit drunken behavior. A satisfied glow is more likely. But that response to alcohol seems to be specific to humans and perhaps apes.

The reason may be a critical gene mutation that occurred in the last common ancestor of African apes and us geneticists recently dated the mutation to at least 10 million years ago. This change in the ADH4 gene created an enzyme that made it possible to digest ethanol up to 40 times faster. According to Steven Benner, a co-author of the study and a biologist at the Foundation for Applied Molecular Evolution in Alachua, Florida, the new improved enzyme enabled our ancestors to enjoy more of the overripe bounty on the forest floor, without suffering ill effects.

“You could say we came out of the trees to get a beer,” Benner says. But the point wasn’t to get drunk. That would come much later, once we figured out how to make the stuff in quantity.


Americans Have Been Doing Cider Wrong Forever, and It's Time to Change

We’ve been wrong about hard cider for so, so long. For the past few decades, cider has been sold to us as a sweet, gluten-free alternative to beer. But from the process of growing and harvesting fruit to fermenting its juices, this is a drink that has much more in common with wine.

Now that American cider makers are embracing old-school, hands-off fermentation techniques and heirloom apple varieties, cider is getting a well deserved rebrand. It turns out that in this punk rock-ish era of natural wine, there’s just as much unconventional flavor to explore in naturally fermented and spontaneously fermented ciders. If you already have a thing for skin contact wines, you’ll feel right at home, and if you don’t, well, this is a beautiful new world to explore.

The epicenter of the naturally fermented cider movement is the Northeast, the Napa Valley of the American cider world. From New York’s Finger Lakes to southern Maine, heritage apples (native breeds that you probably won’t find at your grocery store) have been growing for more than 300 hundred years. It’s here that cider makers are embracing fermentation techniques that are just as old, turning blends of wild and orchard-grown apples into still and sparkling apple wines that contain tantalizing acidity, tannins, and whispers of the lands in which they were grown. (Yes, you can also call them apple wines. And no, we won’t judge you.)

A sparkling apple wine from Vermont's Fable Farm.

Small-scale producers like Vermont’s Fable Farm Fermentory, use yeasts native to the area instead of controlled industrial blends for ciders that taste nothing like Mott’s. “The key is to step out of nature's way by not filtering, heating, or manipulating the wine with ecology-destructing chemicals,” explains Fable co-founder Jon Piana. “The result is an electric symphony of flavor that, if we've succeeded, evolves even in the glass.”

So how do we find a naturally fermented cider that gets it right? Reading the bottle is a good place to start. Here’s what to look for:

“Wild” or “Naturally” Fermented
This distinction means that the yeast used to turn the apple sugars into alcohol was collected from the fruits’ environment (in the air or on their skins) rather than grown in a lab. The resulting fermentation reflects the terroir and provides deeper, funkier flavors like lemon pith, strawberries, sage, or bleu cheese (in a good way).

Sparkling/Still
Not all cider is bubbly! Like wine, there are still and sparkling varieties. For a smooth drinking experience, go still. For a livelier one, bubbly.


Adults: Stop Eating Food Out of Pouches

I'll admit it: the squeezy pouch of baby food is an amazing feat of technology. You've probably seen these shelf-stable, lightweight packets of puréed nutrients in the grocery store. Maybe you marveled at the product's ingenuity. Maybe you felt resentful that these squeezers weren't around when you were growing up and instead you were fed weird green goo from a plain old jar. Or maybe you decided that you weren't too old to get in on this pouchy action and bought a package of mango-applesauce to give it a try.

If you did, youɽ be in good company. According to publications like Extra-Crispy, The Wall Street Journal, and The Kitchn, many grown-ups are buying—and consuming—these little packages of puréed fruits and vegetables. Like, on purpose.

That's right, adults are eating baby food. And they need to stop.

How to Freeze Baby Food Without Going Crazy

Don't get me wrong, these packaged baby foods are great for, you know, babies. On a family vacation last year when my then 6-month-old brother, Townes, was transitioning to solid food, the squeeze-y pouches played an invaluable role in keeping him happy and fed throughout the trip, whether we were at the hotel breakfast table or a fancy sushi restaurant or on the beach. Convenient, lightweight, readily available, these packets also usually contain some totally virtuous combination of fruits, vegetables, and the occasional whole grain. Every nutritional need you could have, perfectly sealed in a tiny, science-y, pouch. This is the eating of the future, right? I sure hope not.

The thing is, unlike Townes, you've fully learned how to masticate and ingest solid food. (And even Townes is well on his way these days, enjoying scrambled eggs and berries and lots of banana pancakes.) You have teeth and a jaw that unhinges for a reason. Congrats! Proud of you. Use the incredible set of resources afforded to you by nature. Rejoice in the pleasure of chewing delicious solid food—it's truly, in my opinion, one of the few true joys we're afforded on a daily basis.

Of course, there are plenty of situations and real medical conditions that make eating solid food difficult. But, in that case, there are also plenty of totally delicious foods you can make that are infinitely more delicious than weird tube goo. In fact, there are whole categories of food devoted to this: Soups! Smoothies! Ice cream and milkshakes! Mashed vegetables! All glorious, soft, liquified foods you—an adult—could happily enjoy instead of resorting to sucking room-temperature food out of a tube marketed to babies. In fact, these are actually some of my favorite foods. I used to almost look forward to getting my braces tightened so my mom would make me vichyssoise. Have vichyssoise, not tube goo. You're worth it.

Craving some food but too tired to chew? Try soup!

And, not to get all holier-than-thou, but it's also environmentally unsound to eat those packaged snacks in bulk. These things involve a crazy amount of plastic. Let's start with the new-fangled twisty tops. A true feat of technology, they keep the food perfectly sealed and make it easy to close the packages back up after your toddler inevitably doesn't finish his or her chia seed–enhanced pear purée. But, they also seem to be made of an incredibly hefty, durable plastic. One that feels crazy to recycle after only a single use. They feel like they need to be saved to make some sort of hideous necklace. Then there's the pouch itself, made of some generic BPA-free plastic material. All in all, as with any single-serving packaged food, there's a lot of waste.

Also, you look dumb. Maybe not if you're climbing a mountain and gulping this down for much-needed emergency sustenance. Maybe not if you're running a marathon. But, like, if you're sitting at your desk staring into the void of your computer screen sucking down a squeezy baby food pouch, that's pretty lame. If you're doing it on the subway, also kinda lame. (This is coming from someone who frequently looks lame in a myriad of other ways, but still, at least I don't eat baby food.)

Finally, cooking and eating should be about pleasure, and not 100 percent about utility and convenience. I understand the appeal of having a perfectly portioned, nutritionally balanced puréed vegetable that you can grab and go. You know exactly what you're getting: the ingredients and the number of calories are all there, and you can't eat more than you're allotted. It might free you from an obsession over what you should eat. It's very portable. Also, eating baby food has been a bizarre celebrity diet trend for a while, which I guess means I know nothing about what's cool. (And if eating baby food is guaranteed to make me look like Gwyneth Paltrow and Reese Witherspoon, I take back everything I just wrote. Please send baby food to One World Trade Center, care of Emily Johnson.)

Still, cooking for yourself —not to mention chewing—is a true comfort. Personally, I'll save my tube-eating for the apocalypse (and even then I'm probably opting for cans).


People Say Putting A Pickle In Cheap Beer Makes It Taste Better So We Gave It A Try

We at Delish are seriously passionate about pickles. Like, it's literally the name of my cat, that is how deep my love goes. So when we come across a hack that involves pickles, you better believe we're going to try it. even if it involves putting one of my beloved pickles into a glass of beer.

Supposedly, putting a pickle into a glass of light, cheap, beer is supposed to make it taste better. We came across this hack from SimpleMost this week, but it's not exactly new. In fact, when Esquire explored the subject back in 2017, Joe McClure of McClure's Pickles explained why this combo works so well. TLDR it's basically the same reason you love having pretzels or French fries with a can of beer&mdashthe vinegar and salt notes complement the flavors in beer perfectly.

In the both pieces, the authors recommend lighter, more affordable lagers to try with this trick, versus, say, a fancy IPA. I, luckily, almost exclusively drink this type of beer when I do drink beer, and always have a stash of pickles on hand so I thought I would give this a try. Because Grillo's Pickles recently started a "spear in a beer" campaign with PBR (and I had a PBR in my fridge), I decided to go with that one!

The first thing I noticed when I popped the pickle in is how much it foamed up. Seriously, I promise I gave this a better pour than how it appears in the photo, but it would not stop fizzing and foaming. I am sure it has something to do with chemistry, but I was always bad with science.

Nevertheless, I gave it a sip before and after, and it definitely made a difference. The beer had a bit of a zip now, similarly to how it would taste if I added a lime, though this was obviously a bit brinier. It just added something a little extra!

The longer you let it sit, the more it will taste like pickles, so unless you're TRULY more of a pickle eater than a beer drinker&mdashor you're prone to chugging&mdashI would remove it after a minute or two. That said, I wouldn't try this if you already don't like pickles. My boyfriend HATES them (I know, I know), and although I didn't think the taste was overly strong, he despised it even though it had only been sitting a few seconds.

So there you have it! If you have an extra pickle laying around and you're bored, give this one a try the next time you're day drinking!


Carbonation causes gas, bloating and carries a risk of acid reflux. One of the reasons you don’t want to consume soda is due to the carbonation that is present in all forms including colas, clear-colored and no caffeine varieties.

The bubbles cause expansion of your stomach and bloating, which you can burp out to relieve discomfort under normal circumstances, but the reduced size of your stomach can make the discomfort severe and could be significantly painful.

It can also slow healing from the procedure because the bloating puts excessive pressure on the incision. The same logic applies to anything with carbonation including beer, sparkling wine, champagne, or seltzer water.

If you absolutely cannot go without, limit your intake to a few sips and allow it to get flat before consuming for less carbonation and irritation.

Slows down weight loss. Beverages other than water tend to be high in sugar and carbohydrates. These empty calories make it harder to lose weight and keep it off, not to mention they may spur a craving for other sugars and sweet foods.

Caffeine is a diuretic. Most sodas contain caffeine which dehydrates your body, meaning you need to drink even more water than the recommended 64 ounces per day. It also affects how some vitamins and minerals are absorbed into your system.

Since the sleeve already impacts how your body absorbs nutrients it’s essential for you to do everything you can to ensure you aren’t depriving it of any others.


9 Must-Try Frozen Alcoholic Drinks

Once the weather gets warm, what’s more fun than whizzing up some frozen alcoholic drinks? Alex and I have been making a bunch of frozen cocktail recipes for various gatherings this summer. And it’s been so much fun that we’re sharing all the recipes with you!

Something about frozen drinks makes any occasion more celebratory and carefree. We’ve had our neighbors over for dinner on the patio with frozen margaritas, and watched our toddler Larson splash in his kiddie pool as we sipped frozen sangria. We shared strawberry daiquiris with Alex’s sister as a treat after epic cousins sleepover.

We hope these frozen alcoholic drinks recipes will inspire you to make memories of your own (and drink responsibly, of course!). They’d be perfect drink recipes for 4th of July, bachelorette parties, girls weekends, pool parties, and weekends at the cabin. Are you ready?


Disney World's Newest Drink Has Instagram Freaking Out

On Saturday, Disney World's Animal Kingdom theme park opened an entire section dedicated to the 2009 movie Avatar. And though people have lined up around Pandora: World of Avatar to check out the rides and scenery, one of the biggest hits in the entire park is the most Instagrammable theme park drink yet.

The Night Blossom is available at the Pongu Pongu Lounge, which translates to "Party Party" in the Na'vi language from the movie. The fictional backstory behind the restaurant is that it was created by an expat who moved to Pandora and never left. But that expat must have pretty good Internet service, because he or she created a drink that aligns with every Instagram trend in the book.

It's a mixture of limeade with apple and desert pear flavors, layered on top of one another and topped with passion fruit boba balls. To me, it tastes like sour Skittles &mdash sugary sweet with a layer of tart sour flavor on top. Disney fans say it's similar to the recent Violet Lemonade drink sold for a limited time at Epcot.

You can also get it in a souvenir glass that has a glowing "unadelta" seed.

They also offer a boozy version: the Mo'ara Margarita, with strawberry and blood orange flavors and strawberry boba balls.

When I tried the Night Blossom at a media preview event last week, I knew I had to Instagram it before I even took a sip. The drink seems like an otherworldly cousin to the Unicorn Frappuccino, with its bright colored layers and fun topping. You just have to take a photo, especially with the scenic world of Pandora as a backdrop. And it's clear that everyone is doing just that&mdashafter they wait hours in line for the new rides.


How to Drink Alcohol After Bariatric Surgery

If you don’t have a history of AUD, there is no reason to stop drinking completely following bariatric surgery. There are, however, a few recommendations you should follow while you’re drinking.

Best alcoholic beverages (if you’re going to drink)

Stick to lower calorie options – try spirits mixed with calorie-free mixers like soda water or diet tonic (i.e. vodka and soda water, gin and soda…etc), and dry wines.

Avoid alcohol during the rapid weight loss phase

There is a time immediately after surgery when the weight comes off quickly. This period usually lasts about six months to a year after bariatric surgery. During this time, your metabolism is changing rapidly. It is better not to drink until the weight loss slows and your body adjusts to its new post-surgery state.

That said, if you are going to drink alcohol it’s best to limit yourself to 1-2 nights per week and 1-2 drinks at a time and make them low-calorie options. Avoid beverages like beer and sugar and carb-loaded frozen and fruity drinks. Stick to dry wines and diluted spirits, like gin and club soda…etc.

Be mindful

When you drink, pay attention to how alcohol affects you. Be aware that your body is more sensitive to alcohol now than it was before. Stop drinking if you start to feel tipsy.

As you begin to feel you’re ready to re-introduce alcohol into your life after bariatric surgery test in small quantities. Don’t assume that you can drink like you used to, because you can’t. Start with a small amount and see how you feel.

Also, start out with lower alcohol content beverages like wine instead of spirits.

Don’t drink and drive

After bariatric surgery, a single drink can raise your blood alcohol level over the legal limit. To avoid being arrested for driving under the influence of alcohol, don’t get behind the wheel of a car if you’ve had anything at all to drink.

Take vitamins

Drinking alcohol inhibits the absorption of certain vitamins. Therefore, it is important to take all of the vitamins and supplements recommended by your doctor. Be sure to let your doctor know that you’re drinking socially.

Seek help if you need it

If you drink to the point of intoxication on a regular basis, it’s probably time to get some help. Talk to your doctor or nutritionist and ask for a referral to substance abuse treatment. You can also call your health insurance plan for a list of treatment providers.

Having bariatric surgery doesn’t mean that you have to stop drinking entirely. It does mean, however, that the way your body processes alcohol will change. You need to be aware of these changes and alter your drinking habits to accommodate them.

The Bottom Line

If you’ve had bariatric surgery you do not have to live an alcohol-free life, but you do need to be careful. Understand that your body will process alcohol differently than it did before you had bariatric surgery and reintroduce it slowly.

It’s unanimously suggested to avoid alcohol completely during the first year after surgery, but after the first year just use good judgement, be safe and don’t overdo it.