Eh, I quit a few years ago. When you have to have conversations with yourself about it, it’s time. So cold turkey I went, luckily NBD for me. The only time I miss it is after a really trying, long day; or I’m just craving flavors that aren’t sugary drinks like soda. I don’t like sweet drinks very much. Alcohol lends an intensity to flavors that’s impossible to replicate.
Looking back at it I’m really glad I quit.
Anyway, hopefully added years/stopped shaving years off my life. We’ll see.
Depends. Alcohol dissolves things that normally are only fat soluble so you can get an entirely different flavour from common foods (wine and beer tastings/pairings for example)
For fermented beverages the yeast and malt make a pretty unique flavour. Same with hops in a good pale ale or IPA. There’s also the body and mouth feel that’s hard to replicate without making alcohol. Residual sugars after fermentation are also kind of unique to alcohol since you always have normal sugars mixed in with other foods.
That’s good, and just fizzy mineral water too. Luckily the NA market for more interesting adult drinks is growing, so things like fake Moscow mules, Hop Tea, or other mocktails that have interesting flavors are starting to become more widely available and have zero alcohol. Not the same as the real thing, but generally pretty good and better than soda or other sugary stuff.
Eh, I quit a few years ago. When you have to have conversations with yourself about it, it’s time. So cold turkey I went, luckily NBD for me. The only time I miss it is after a really trying, long day; or I’m just craving flavors that aren’t sugary drinks like soda. I don’t like sweet drinks very much. Alcohol lends an intensity to flavors that’s impossible to replicate.
Looking back at it I’m really glad I quit.
Anyway, hopefully added years/stopped shaving years off my life. We’ll see.
What is the intensity that can’t be replicated, burn of the alcohol?
Depends. Alcohol dissolves things that normally are only fat soluble so you can get an entirely different flavour from common foods (wine and beer tastings/pairings for example)
For fermented beverages the yeast and malt make a pretty unique flavour. Same with hops in a good pale ale or IPA. There’s also the body and mouth feel that’s hard to replicate without making alcohol. Residual sugars after fermentation are also kind of unique to alcohol since you always have normal sugars mixed in with other foods.
I like flavored seltzer water.
That’s good, and just fizzy mineral water too. Luckily the NA market for more interesting adult drinks is growing, so things like fake Moscow mules, Hop Tea, or other mocktails that have interesting flavors are starting to become more widely available and have zero alcohol. Not the same as the real thing, but generally pretty good and better than soda or other sugary stuff.