[vc_section el_class=”mnky”][vc_row css=”.vc_custom_1516664487967{background-color: #2baadf !important;}”][vc_column][vc_raw_html]JTNDcCUyMGNsYXNzJTNEJTI3bW5reV90b3BfdGl0bGUlMjclM0VZb3VyJTIwc291cmNlJTIwZm9yJTIwdGhlJTIwbW9zdCUyMHVwLXRvLWRhdGUlMjBpbmZvcm1hdGlvbiUyMG9uJTIwZW1lcmdpbmclMjBiZXZlcmFnZSUyMHRyZW5kcy4lM0MlMkZwJTNF[/vc_raw_html][/vc_column][/vc_row][vc_row id=”mnky_hero”][vc_column][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/header-2.jpg” image_size=”full” margin_bottom=”0″][/vc_column][/vc_row][vc_row css=”.vc_custom_1516666604337{padding-bottom: 30px !important;background-color: #2f2f2f !important;}”][vc_column][vc_raw_html]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[/vc_raw_html][/vc_column][/vc_row][vc_row css=”.vc_custom_1516665622835{background-color: #ffffff !important;}” el_class=”mnky_row”][vc_column][vc_column_text align=”center” margin_bottom=”20″ el_class=”mnky_hd_base” css=”.vc_custom_1543588933246{margin-bottom: 0px !important;}”]
Fermentation
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543588947502{margin-bottom: 0px !important;}”]Kombucha products were ubiquitous throughout the city. We tried a kombucha flight at MeloMelo Kava Bar and saw it on tap at Zazzi Food. RTDs from local brands Lev’s andHouse Kombucha featured interesting flavors like black currant and smoked pear.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/kombucha2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589143795{margin-bottom: 0px !important;}”]Sightglass Coffee and Shrub & Co combined efforts to develop a cascara shrub, which we tried in a house made soda. The tangy acidity from the vinegar complimented the lightly sweet and cherry-like flavor of the cascara.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/sight-glass-shrub2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543588971855{margin-bottom: 0px !important;}”]Q Soo offers a variety of sparkling vinegar tonics that combine apple cider, rice, and coconut vinegars with strawberry lemonade, ginger lime, grapefruit citrus, or concord apple fruit juices.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/q-soo2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589135600{margin-bottom: 0px !important;}”]For those whose interest in fermentation expands beyond beverage, a stop at Burma Love will give them the opportunity to taste lahpet, a fermented tea leaf salad, mixed for you tableside.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/fermented-tea-salad2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][mk_divider style=”thick_solid” margin_top=”0″ margin_bottom=”0″ el_class=”mnky_dvdr”][/vc_column][/vc_row][vc_row css=”.vc_custom_1516665631061{background-color: #ffffff !important;}” el_class=”mnky_row”][vc_column][vc_column_text align=”center” margin_bottom=”20″ el_class=”mnky_hd_base” css=”.vc_custom_1543589155795{margin-bottom: 0px !important;}”]
House-Made Sips
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/mazarine2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589259803{margin-bottom: 0px !important;}”]Mazarine specialties include a house-made Hibiscus Soda and Sparkling Cucumber Limeade that are better-for-you alternatives compared to traditional CSDs.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/rise-and-shine2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589273997{margin-bottom: 0px !important;}”]The Rise and Shine mocktail atAlchemist Bar included ingredients like avocado, kiwi, and herb syrup.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/asha-sparkler2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589283021{margin-bottom: 0px !important;}”]Matcha is one of the hottest ingredients right now. The sparkling matcha beverage at Asha Tea Houseadds enjoyable textural complexity to the antioxidant rich ingredient.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/o-2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589293199{margin-bottom: 0px !important;}”]Yakult pioneered probiotic beverages and the MixWell food truck added a twist to the fermented milk product by adding carbonated water and turning it into a soda.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][mk_divider style=”thick_solid” margin_top=”0″ margin_bottom=”0″ el_class=”mnky_dvdr”][/vc_column][/vc_row][vc_row css=”.vc_custom_1516665640580{background-color: #ffffff !important;}” el_class=”mnky_row”][vc_column][vc_column_text align=”center” margin_bottom=”20″ css=”.vc_custom_1543589305778{margin-bottom: 0px !important;}”]
From the Café
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589319753{margin-bottom: 0px !important;}”]Lemonade offers twists on the traditional Arnold Palmer. The Skinny Lemonade T includes color-changing butterfly pea flower tea and blood orange lemonade.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/butterfly-pea-lemonade2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589335325{margin-bottom: 0px !important;}”]Incorporating fruits and veggies into lattes is a trend that started in Australia with beverages like beet and broccoli lattes. Zazzi offers a seasonal Butternut Squash Latte that combines espresso with a butternut squash and bourbon puree.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/swee-tpotato-latte2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589381478{margin-bottom: 0px !important;}”]Cold brew tea comes at the heels of the cold brew coffee craze. Asha House had a variety of nitrogen-infused cold brew teas to enjoy and Samovar offered a Cold Brew Matcha Mochi Muffin.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/sanovar-cold-brew-tea2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589372882{margin-bottom: 0px !important;}”]Cheese tea may sound unusual, but it’s a popular trend in Asia that is emerging stateside. Matcha Cafe Maiko has Matcha Cheese Tea and Hojicha Cheese Tea on the menu.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/42694285_337093400393679_1249126831641910895_n.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row css=”.vc_custom_1516665631061{background-color: #ffffff !important;}” el_class=”mnky_row”][vc_column][vc_column_text align=”center” margin_bottom=”20″ el_class=”mnky_hd_base” css=”.vc_custom_1543589545652{margin-bottom: 0px !important;}”]
Flavors
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/mochi-bites2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589558185{margin-bottom: 0px !important;}”]Cardamom, an ingredient used in chai blends, is becoming a popular ingredient on it’s own in coffee, tea, cocktails and even craft soda. It was in the Steph Curry iced tea at David Rio Chai Bar and in the Cardamom Rose Mochi Muffin at Samovar.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/lemonade2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589565216{margin-bottom: 0px !important;}”]There was no shortage of botanical flavor profiles across food and beverage categories. Ginger, turmeric, Chinese 5 spice, hibiscus, lavender, geranium, and rosemary were spotted on menus at establishments like Lemonade, Tara’s Organic Ice Cream and Happy Moose Juice.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/paloma-slushie2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589578104{margin-bottom: 0px !important;}”]Guava tastes like a combination between strawberry and pear. Use of the flavor was widespread in San Francisco across beverage categories.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/11/pb-and-chai2.jpg” image_size=”full” el_class=”mnky_img”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1543589588752{margin-bottom: 0px !important;}”]Food and beverage that trigger pleasant feelings of nostalgia are very popular. The Matcha Cream Puff at Beard Papa and PB & Chai at David Rio Chai Bar were nostalgic twists on classic flavors.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][mk_fancy_title tag_name=”span” color=”#444444″ size=”25″ font_weight=”bold” margin_top=”20″ font_family=”Raleway” font_type=”google” align=”center”]Request to receive #Trendspotting emails by contacting thedrinktank@imbibeinc.com.[/mk_fancy_title][mk_fancy_title tag_name=”span” color=”#444444″ size=”25″ font_weight=”bold” margin_top=”20″ font_family=”Raleway” font_type=”google” align=”center”]Check out more on #TRENDSPOTTING. Visit our blog here.[/mk_fancy_title][/vc_column][/vc_row][vc_row disable_element=”yes” el_class=”mnky_sdcld” css=”.vc_custom_1516749892445{background-color: #363839 !important;}”][vc_column][vc_row_inner css=”.vc_custom_1516749082810{padding-bottom: 30px !important;}”][vc_column_inner][vc_raw_html]JTNDcCUyMGNsYXNzJTNEJTI3bW5reV9jYXQlMjclM0UlMjBMaXN0ZW4lMjB0byUyMEZvb2QlMjBhbmQlMjBCZXZlcmFnZSUyMEluc2lnaHRzJTIwUG9kY2FzdCUyMEVwaXNvZGUlMjAlMjNYWCUzQSUyMFh4eHglMjBYeHh4eCUyMFh4eHglMjAlM0MlMkZwJTNF[/vc_raw_html][mk_image src=”https://imbibeinc.wpengine.com/wp-content/uploads/2018/01/podcast-v6-02.png” image_size=”large” link=”https://imbibeinc.wpengine.com/food-and-beverage-industry-media/blog-postings-from-the-drink-tank/food-beverage-insights-plant-based-podcast” align=”center” margin_bottom=”-20″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][/vc_section]
