Month: March 2009

When I read stories about beer and when I talk to brewers and brewery types I have I have this little list of personal hot button topics. (It’s me; you may not care.)

One is what’s local about beer and does it matter? Another is the danger that beer could become an elitist drink ala some wine. I won’t bore you with all of them.

Tomorrow a link about local. Today I suggest you read Pubs and Class from Boak and Bailey. Interesting on many levels, including why people would go to pubs, the importance of community, etc., and comments that certainly add to the conversation.

But don’t overlook item No. 1: “It costs too much.” Goodness knows I’ve typed enough words here explaining why I think you should be willing to pay “more” for beer. Defining “more” being the challenge, of course.

The fact is that the price of beer, again depending on how you define “more,” makes a difference to many drinkers. And you are being a snob if you discount that.

. . . and do you remember when GABF had only twelve (12!) style categories?

I’m doing a lot more reading of blogs than writing of blogs these days (when not being amazed by what a terrific climate Asheville has for all things local). Two topics I suggest you chime in on:

– Should we be as excited about the screening of Beer Wars on April 16 as the next episode of 24? Start with what Andy Crouch has to write.

– The proliferation of designated beer styles. Start with Jack Curtin, but also check in with Jeff Alworth, Tom Cizauskas and Ron Pattinson.

I have one thought to add to Topic #2. In 1987 they began judging beers “by style” at the Great American Beer Festival. Got by with twelve of them, they did. Interesting to see what the 12 were:

Ales
Alts
American Cream Ales
American Lagers
American Light Lagers
Bocks/Dopplebocks
Continental Amber Lagers
Continental Pilsners
Porters
Stouts
Vienna Style Lagers
Wheat Beers

And the winners were . . .

A bunch of beer and alcohol legislation by states in the headlines these days, well reported elsewhere and with plenty of commentary, so I’m mostly leaving that to others.

But . . .

In Utah, the Senate killed a measure that would have allowed bars (including brewpubs) and restaurants to sell draft beer stronger than 4% alcohol by volume (3.2% by weight). A bill to lift the cap was approved 58-2 in the House. But on Thursday, the last day of the session, the Senate decided not to debate the measure and to go home early instead.

Bars and restaurants are already allowed to serve full-strength beer if they buy it in bottles from the state liquor store at the same 86 percent markup paid by the general public. That means brewpubs can brew stronger beer, bottle it, sell it to the state and then buy it back to serve it. Makes a lot of sense, don’t you think?

I comment here often that despite this law Utah’s breweries make outstanding beers full of flavor. However, our travels in states (Georgia and the Carolinas) where the alcohol cap on beer recently was boosted makes it apparent how that changes the beer culture for the better. Yes, much of the excitement is about “bigger” beers but when people are talking about flavor all beers with flavor benefit.