So I'm not sure if "3.2" beer is on it's way out or if Utah will find a way to continue the silly separation between "Utah beer" and "high point" beer. I hope it is on it's way out.
But what I want to talk about in this thread is how we get there from here. What I mean is, many people talk about "3.2" beer like it contains so little alcohol that it's essentially impossible to get drunk drinking it. They also compare 3.2% ABW (alcohol by weight)directly to the strength of other beer using the standard measurement used in the industry, ABV (alcohol by volume). This creates the false perception that "3.2" beer is weaker than it is and that other beer is dramatically stronger. From the perspective of someone who drinks beer there is a popular view that more alcohol is better and that we want to be able to feel it (become intoxicated). Beer drinkers don't need to be convinced that it's okay to drink stronger than 4%ABV (3.2%ABW) beer. Beer drinkers are not the ones holding onto the 3.2% rules.
The people who need to be persuaded don't drink. Like forreal. They don't drink at all. They don't understand drinking culture and they don't understand common drinking practices. It's all this shadowy mysterious activity that is certainly just a tolerated evil. When the curtain is lifted back it's typically only when the uglier parts of drinking can be seen. People passed out, people slurring their words and acting stupid. It's easy to assume that what they see is what drinking culture is.
Calling 4%abv beer "3.2" beer isn't helping. Why? Because the people who like the current restrictions see ditching the 3.2%abw rules as allowing a very large jump in the alcohol content in beer sold at grocery stores and gas stations. They assume that beer drinkers will just drink the same volume of beer and get WAY more drunk.
So let's make the distinction clear. Let's call "3.2" beer 4% beer. Let's also make clear that in states without the "3.2" rules Budweiser is 5%abv and in Utah it's 4%abv. Bud Light is 4.2%abv vs our 4%abv. Corona Extra is 4.6%abv, vs our 4%abv version.
So what I'm saying here is that the difference is not huge at all. This isn't about having access to stronger beer so that we can get super drunk super fast. This is about letting the taste and style dictate the alcohol content. Beer is not just an alcohol delivery system. It is a flavorful beverage and the alcohol is part of the balance that creates the desired flavor profile.
But what I want to talk about in this thread is how we get there from here. What I mean is, many people talk about "3.2" beer like it contains so little alcohol that it's essentially impossible to get drunk drinking it. They also compare 3.2% ABW (alcohol by weight)directly to the strength of other beer using the standard measurement used in the industry, ABV (alcohol by volume). This creates the false perception that "3.2" beer is weaker than it is and that other beer is dramatically stronger. From the perspective of someone who drinks beer there is a popular view that more alcohol is better and that we want to be able to feel it (become intoxicated). Beer drinkers don't need to be convinced that it's okay to drink stronger than 4%ABV (3.2%ABW) beer. Beer drinkers are not the ones holding onto the 3.2% rules.
The people who need to be persuaded don't drink. Like forreal. They don't drink at all. They don't understand drinking culture and they don't understand common drinking practices. It's all this shadowy mysterious activity that is certainly just a tolerated evil. When the curtain is lifted back it's typically only when the uglier parts of drinking can be seen. People passed out, people slurring their words and acting stupid. It's easy to assume that what they see is what drinking culture is.
Calling 4%abv beer "3.2" beer isn't helping. Why? Because the people who like the current restrictions see ditching the 3.2%abw rules as allowing a very large jump in the alcohol content in beer sold at grocery stores and gas stations. They assume that beer drinkers will just drink the same volume of beer and get WAY more drunk.
So let's make the distinction clear. Let's call "3.2" beer 4% beer. Let's also make clear that in states without the "3.2" rules Budweiser is 5%abv and in Utah it's 4%abv. Bud Light is 4.2%abv vs our 4%abv. Corona Extra is 4.6%abv, vs our 4%abv version.
So what I'm saying here is that the difference is not huge at all. This isn't about having access to stronger beer so that we can get super drunk super fast. This is about letting the taste and style dictate the alcohol content. Beer is not just an alcohol delivery system. It is a flavorful beverage and the alcohol is part of the balance that creates the desired flavor profile.
