THC and CBD Beverages Are All the Buzz

THC and CBD Beverages Are All the Buzz

THC and CBD beverages have surged in popularity—now they’re bubbling up all over Raleigh.

Gone are the days when conversations around THC, CBD and hemp—even marijuana—are murmured in a whisper. Now, at almost any Raleigh bar, bottle shop, brewery or restaurant, you’ll find a hemp-derived bev (key word: hemp, which is legal in NC). While THC and CBD drinks aren’t new, they’ve exploded in popularity over the last year-plus, with a bevy of local businesses either brewing their own or adding multiple ops to their menus.

And, no, this isn’t just a Dry January remnant. At an ever-growing clip, people are turning to these NA options as an alternative to alcohol—especially on the heels of the new Surgeon General warning echoing the 1964 smoking report: “Even light to moderate drinking can contribute to cancer risk,” linking it to at least seven types of cancer. 

But cropping up even prior, young American adults are progressively drinking less, with 59% of adults under age 35 reporting they drink, per a 2024 Gallup poll, down from 72% in the 2000s—and nearly half of Americans are planning to cut back in 2025. While mocktails certainly had their own NA moment, consumers seeking to take the edge off are realizing these THC tonics serve up similar effects to, say, a glass of wine—sans the hangover. 

“THC drinks are being refined and are definitely an option a lot more people are choosing,” says Hibernian Hospitality Group mastermind Niall Hanley, who recently added local delta-8 and delta-9 THC Groovewagon cans to its roster. “Such products are making a move into the booze market for all the reasons people know—easier on the body, no hangover, less damaging side effects. It’s definitely a growing sector.”

Once a stigmatized swap, these “cannabevs,” as Groovewagon co-owner Reilly Dunn calls them, are becoming more mainstream and accepted, even among high-end restaurants that before would turn their nose up to them for fear of “attracting the wrong crowd.” Think from such trailblazers as Irregardless to F&B spots like Johnson Street Yacht Club, Bowstring Pizza and Brewyard, and The Bend—even Stanbury and East End Bistrot, where GM Greta Montellano says patrons are “definitely destigmatized” and warming up to them.

That mindset shift really comes down to education and exposure, as Dunn and Groovewagon co-owner Sasha Klimczak explain. “It’s been really exciting to see it move from the perception of THC as this sketchy thing where you have to meet some dude in the parking lot of a Harris Teeter to [getting] it at the same family-friendly establishments that are selling alcohol,” shares Dunn. 

Local breweries are hopping on board with their own offerings. Seeing the hype at State of Beer, Trophy Brewing released its first line, Starry Eyes, earlier this year via two canned ops and one draft, crafted with equal parts THC and CBD in fruit-forward flavors like grapefruit and strawberry lime.

“Some people aren’t drinking or changing the way they’re drinking,” says Trophy co-owner Chris Powers. “We want to be accommodating to that—we’re beverage people; we’re connoisseurs; we like to try new things. It just makes a lot of sense for us to do our own.”

Incendiary Brewing also released its Seditious hemp-infused seltzer with 10mg delta-9 in February, and both Brewery Bhavana and Element Gastropub have plans in the works to drop buzzy drinks later this year. For those still craving spirits, Whiskey Kitchen, Bowstring and Irregardless are already mixing up THC cocktails—with a THC spirit line by Groovewagon in the works to boot.

“The only way this thing is going to be as powerful as it can be is when people expect that anywhere they go is going to have an alternative that does something,” maintains Dunn. “It doesn’t need to be weird, it’s perfectly reasonable—and the audience is everybody.”

FAST FACTS

  • THC drinks can contain anywhere from 1mg to 100mg+.
  • THC can come up in a drug test.
  • Age to buy: 18+ (however, many local establishments adhere to 21+)
  • THC has a psychoactive that produces a “buzz” effect, while CBD has more calming properties.

New Year, New Eats & Drinks

New Year, New Eats & Drinks

The food and beverage trends we expect to be hot in the new year.

New year, clean slate? More like clean plate! With the turn of the calendar, a host of new food and bev trends are anticipated to emerge, while some crazes (hopefully) get left in 2023. (Looking at you Fruit Roll-Ups and ice cream… like, why?) From nonalcoholic beverages—which we expect to blow up this year—to experiential dining to mushrooms and more, here’s what our team of industry insiders is predicting will be all the rage in 2024. 

“Everything’s an experience. … 2024 is no doubt gonna be about the vibe. But more than that, we’re starting to see experiential—even extreme—trends emerge. Glass diamond-shaped bar dangling over a canyon you access by spectacular bridge or bike lane tightrope in the republic of Georgia? Sure! Bathroom-themed dining in Taiwan at Modern Toilet? Promises to be the poo. A horror-themed Burgertory in Salt Lake City? Now popping up stateside—from lunch below a waterfall to drinks in the sky—the sensory-focused immersive trend is set to become a reality because after all… it’s all about the mems.” 
—Melissa Howsam, Editor-in-Chief, @mahowsam

“I hope pickles and olives finally get the love and attention they deserve! I know they’re unpopular, but I’ve always been a big fan of both.”
—Lauren Kruchten, Associate Editor, @laurenn_nicol

“Boba tea + elevated Asian options—which I’m very much here for! :)”
—Anna Beth Adcock, Editorial Assistant, @_annabethadcock

“I think nonalcoholic drinks are going to continue to emerge—not just mocktails but nonalcoholic beer and wine too. It used to be very hard to come by, but now almost everywhere offers NA options!”
—Cameron Rhinehardt, Account Executive, @camrht

“Possibly upscale pop-up dining experiences”
—Debby Serena, Account Executive

“Beer cocktails are everywhere, and I hope they stay. 🙂 I had a pilsner with added black currant syrup the other night at Orange County Social Club in Carrboro. I know Standard Beer + Food does an awesome beer cocktail too.” 
—Susannah Richardson, Editorial Intern

Photo by Greg Mintel, courtesy of Umbrella Dry Bar

“Nonalcoholic beverages have been on the rise for the past few years, but I think 2024 will be the year that low-proof and zero-proof cocktails officially become the norm. I predict we’ll see a number of bars dedicated to NA spirits pop up in Raleigh, as well as an explosion of creative new options on drink menus across the city.”
—Kelsie Barton, Contributing Writer, @kelsie_barton

“I think we’ll see more and more healthy quick-service spots open this year. People want quality food without paying for fine dining.” 
—Ellie Davis, Contributing Writer

“I think nonalcoholic cocktails are going to keep getting more and more popular!”
—Carlee Nilphai, Contributing Writer

“The continued death of the dress code. I am here to feast—why do you insist I forego an elastic waistline and loose fitting clothes? I can enjoy serious cuisine while being seriously comfortable.”
—Forrest Mason, Contributing Photographer, @fmasonmedia

“I really see the nonalcoholic beverage trend becoming a thing. Even for those of us that like a traditional drink, but don’t want to overdo it, nonalcoholic drinks (especially cocktails) are fun and delicious!”
—Susan Holt, Contributing Photographer, Susan Holt Photography, @susanholtphoto

“Mushroom popularity increasing as both a food and nutritional supplement”
—Felicia Trujillo, Contributing Photographer, Food Seen, @foodseennc