Step aside, Budweiser, there's a new brewery in Park City - The...

Right On!

Mmmmmm - Now this I like!

Finally some good news!

Glad to see new start ups in this economy. It's all good for Park City.

Very cool. Now, if only the state of Utah would change the law that limits beer served from a tap to 3.2% alcohol. I really wonder how much that limitation affects the ability of craft brewers to make the most flavorful beer that they can brew. I've sampled some of the beers in the brewery on Main street. They are good. But, they still taste kind of watered down compared to bottled beer from other states that can be purchased in the state liquor store.

Future PC-ite wrote:

Very cool. Now, if only the state of Utah would change the law that limits beer served from a tap to 3.2% alcohol. I really wonder how much that limitation affects the ability of craft brewers to make the most flavorful beer that they can brew. I've sampled some of the beers in the brewery on Main street. They are good. But, they still taste kind of watered down compared to bottled beer from other states that can be purchased in the state liquor store.

You are so right. I've lived in Park City 8 years, and still don't drink Utah beer because it does taste watered down. But that's the case for those on tap. Local beers can be full-strength in bottles and sold at the liquor stores and in bars.

Good luck - I hope your venture does well. We love our beer in PC!

This is great news. But whining about 3.2% beer shows your complete ignorance to the subject. It is measured by weight, not volume. The difference between a case of 3.2 beer and "strong beer" is less than one beer spread among the other 24. The human body absorbs alcohol at a constant rate, so you'll get just as drunk, just as fast. The ONLY difference that is detectable to humans is the taste and smell. But some drunkards will always need something to complain about, nevermind they're clueless to the subject.

Beer Guy,
I agree with you, to an extent. In terms of weight vs. volume you are correct, the discrepancy in alcohol between beer in Utah as compared to beer sold and manufactured in other states is actually less than people may initially believe. Yet, I reserve the right to continue to complain about these restrictions. They directly affect the quality of the beer. I don't want to drink a Stout that is 3.2% alcohol by volume. The way a stout ferments it naturally achieves higher alcohol levels. Depriving it of this process is depriving it of it's essence and in effect it's quality. I enjoy Wasatch brews to the extent they can be enjoyed. I think while operating under the guidelines in which they are required to operate within, they do as good of a job as they can. Yet, allowing craftsman to pursue their craft unfettered would produce a better and more fulfilling product. In conclusion I don't think 3.2% is a problem in terms of tying one on, it's an impediment to thoroughly enjoying that process.

Cheers!

BeerGuy must define 'strong beer' as 3.3%.

The limit of absorption of alcohol isn't the rate, but the amount, so what you said is irrelavent.

I guess it would be unfair for me to point out one irrelavent comment and not mention that the density of beer is about 5% heavier than water, and therefore the difference between weight and volume is 5%, so regardless of how you measure it, the difference is no greater than 5%.

This is pretty basic stuff, BeerGuy. Don't know what you are trying to pull...