Anthocyanins are natural pigments that have various applications in the food industry, such as food coloring, functional food, and dietary supplements in food and beverages. To utilize anthocyanins, it is crucial to recover them from fruits, vegetables, and their by-products. However, anthocyanins are inherently unstable once extracted from plant tissues, making them vulnerable to chemical degradation in aqueous solutions, which can result in reduced color and biological activities. Certain components present in foods and beverages, such as proteins, polyphenols, polysaccharides, ascorbic acid, and metal ions, can interact with anthocyanins and impact their color stability. Moreover, the fermentation process can alter anthocyanins, converting them into pyranoanthocyanins, which can also play a role in maintaining color stability. Various encapsulation techniques have been employed to overcome the limitations of anthocyanins, which can protect them from unfavorable environmental conditions, prolong their shelf life, and improve their bioavailability in beverages. However, it is important to note that different encapsulation methods may have varying effects on the stability of anthocyanins. This chapter provides an overview of the presence or addition of anthocyanins to various beverages, and the impact of various compounds that may be present in beverages on the stability of anthocyanins. Additionally, the effects of different processes, including extraction, fermentation, and encapsulation on the stability of anthocyanins are discussed. This information may open up new opportunities for expanding the application of anthocyanins in beverages.