Tapped Out — The Problematic Culture of Overdrinking When You Work in Alcohol
He describes his early years working in alcohol as wide-eyed, but somewhere around five-to-10 years in, “you’re like the rest of the people in the industry that you realize are predominantly alcoholics that are drinking Lager again, all day, just so they can drink all day.”Focusing on lower-ABV beer wasn’t necessarily a sign of progress, he says: “It’s alcoholism meets age.” Eventually, a gluten intolerance is what provided Cullari the motivation he needed to approach drinking with moderation.Others don’t have it so easy. In 2017, Reyes was diagnosed with F2 liver disease as a result of his heavy drinking. He could change his habits or face terminal consequences.