Pennsylvania Wine Monopoly

Former US Ambassador Dan Simpson wrote a story in the Pittsburgh Post Gazette (2 March 2011) that caught my eye. The sub-headline was “They enjoy feisty politics and wines you can't get in Pa.”. That alone caused me to ask a question. Upon reading the story I had a few comments to add, but for another time. My first question to Mr. Simpson is to give an example of what wine(s) one cannot get in Pennsylvania that he apparently enjoys in France. It has always been my understanding that to avoid a monopoly the Commonwealth of Pennsylvania must sell any and all wines sold in this country on the open market. There may be some caveats but we should be able to get them. Do any of my readers know of brands that are prohibited in Pa, but not in the other 57 states? Are the wines he drinks in Paris only available in Europe? There may be a reason that he cannot get his here. Mr. Simpson writes for a newspaper long known to support privatizing the state store system. Should that ever happen would any and all wines sold on the open market be sold in EVERY wine store in the state?

As for beer, there is no upper limit on how much alcohol can be in a beer. All beer can be sold in Pa. but with one BIG difference. The state does not care if you can get it. The importers and distributor decide what you will drink. They can respond to market demands but sometimes need electro-shock to get moving. Go to Fat Head’s, Smokin Joe’s, or any Sharp Edge and I can point out about 75% of the stock that I was told cannot be sold in Pa. because “we would have to buy a pallet”. Sometimes I wish I could buy beer like I can buy wine.

Wine Beer

Very often I hear people say how some high strength beers are like wine. Like wow! I grit me teeth when I hear this, as it is sometimes misleading to make a point. There is a correct perception that wine is higher in alcohol that beer relativity speaking. Factually it is incorrect as some wines approach beer strength. In today’s market of ever increasingly beer strengths, some brews may exceed some wines. What determines a type of alcoholic drink is its ingredients and manufacture. Beer is a fermented malt beverage while wine is fermented grape juice. Cider is fermented apple juice and perry is fermented pear juice. Although ordinary beer is 5%, it can be made much stronger but it does not BECOME wine. Yes, I know that the beer-wine comparison is used to illustrate a point, but it gives me reason to rant.

Actually, scotch is more like beer than wine. Scotch is a malt bases drink that is born from the brewing process. In a nutshell, grain is germinated, which converts starch into sugar. The germination process is stopped and it is now malt. The malt is added to hot water so the sugar can be extracted from the malt. Yeast is added which feeds on the sugars. The by-products of this buffet are carbon dioxide and alcohol. Plants consume one substance as food. Humans consume the other to make the opposite sex more attractive. This beer is distilled and the alcohol vapors are condensed into scotch.

This is a nice article on making scotch. http://running_on_alcohol.tripod.com/id34.html

To make wine: smash grapes, yeast ferments juice, drink. Simple.

Bottom of the Glass

I will let this video speak for itself. It would be interesting to see what bartenders and bar owners have to say about this. This may be good for baseball games but I doubt anyone would like to see this at a beer festival and I further doubt that it will work with cask ale. Pouring beer FROM the bottom of the glass: how interesting.

Beer and Cheese, Totally

A new beer has been fermented in Leicestershire, England and you could make a pig of yourself drinking it. The Belvoir Brewery in Old Dalby, Leicestershire has developed a beer made with whey. Not just any old whey but the whey from the making of Stilton cheese. Whey is a by-product in cheese making and has been used to make a perfume and a milkshake. It is also fed to pigs. Stilton is only produced at dairies in Leicestershire, Derbyshire and Nottinghamshire.

The brewery, in the East Midlands, obtains their whey from the Long Clawson Dairy in Leicestershire. They make unfermented wort and add the whey to it before fermentation. A chestnut-colored ale of 4.2% is the outcome. Said to be creamy and not cheesy. Brewers tend to boil the wort and then ferment after a cooling down to prevent infection. Adding whey un-boiled is a bit risky but as it is part of the food making process it should work out well. I don’t see a mad rush on Whole Food in trying to get whey but yes home brewer’s, you can try this at home. This beer may not come to Pittsburgh unless somebody brings it back but one of our breweries could give it a go. I see this fitting in well in Scott Smith’s recipe book at East End Brewery. Just naming the beer could make for a nice quiz night at the pub.

Beer Secrete

OK, this is my rant of the day. Why is it a secrete to know the alcohol strength of a brew? In my last post I commented on how strong-beer seems to becoming the norm. At one time elected officials would not allow the strength of a beer to be posted as it would entice consumers into buying the the strongest brands. Can we take a look at wines and spirits? Can we take a look at getting new officials? Although this law has been relaxed there is no law that requires the gravity to be posted in a bar. Many bars are noting the strength of the beers but only when the brewer provides it. I like the idea that we have a huge choice in selection now a days but should we not know the strength be a part of OUR decision making? If you order a 7% pint not knowing that it is, could that put you at risk, either in driving or medically? As beer is controlled by the the alcohol and tobacco people and not the FDA, no "food label" is required. I would think that consumers would want to know. But I rant.

Normal Beer

I know that the United States is a big country, but does that mean we have to make our beer as big? After prohibition, and up until not too many years ago, most beer in the states was about 5% in strength. Basic Bud is 5% and that seems to have been the target for most brewers. In the UK a beer of that strength would be considered a strong-ale. But brewers here are pushing the limits for beer strength. At a few of my favorite watering holes I find most of the beers on tap come in between 6% to 11%. That’s fine for a special brew once and a while but it seems to be the norm now a days. Is it just me or are there others who think this is getting to be too much? I know people who actually think 8% beer is your everyday brew. Noooooo!

I don’t blame bar owners from selling them since they have a higher profit margin. But for me it cuts into my choice. And it goes against the grain, so to speak, in general beer drinking. With more emphasis placed on DUI one would think that people would be seeking out lower gravity beers. I find cask ale better for me as it usually comes in under 5%. This allows me to have a few and still have a sense of direction back to the house. A lot of brewers make wonderful porters and pale ales, yet when see 7% after the name I shy away. Yes, these are enjoyable brews but I think this is getting to be too much. At first I thought it was a trend set by the Belgian importers. But it looks like the muscle beers will be with us for some time to come. Heck, I can remember when people said Guinness was strong.