Dravin wrote: ↑Sun Jan 20, 2019 9:45 amfor those lines it wouldn't surprise me if the costs of having a separate production line swallows up any cost savings they might see from using fewer fermentables.
They don't have "separate" production lines. When a brewery switches from a higher ABV beverage to a lower ABV beverage, they have to "steralize" the entire production line. The issue will be that there won't be enough demand for 4.0% ABV to justify re-working the production line to brew beverages for Utah, and I think there's only one other prohibition-era/"control" state now?
FiveFingerMnemonic wrote: ↑Sun Jan 20, 2019 10:10 amExplain to me in layman homer simpson terms what the difference in watered down Utah beer is from other states' beer. Like, how many beers to get a buzz with one versus the other, all other things being equal.
It's simple math. For our purposes here, let's use Alcohol By Volume (ABV) for our calculations which means: in a 12 oz. beverage 4% of the volume of the beverage is alcohol, so literally: .48 oz of pure alcohol.
The 4% ABV rule in Utah is only for beverages sold in grocery stores, and in convenience stores. You can go to the state liquor store, and the 4% ABV rule is not in place. In the liquor store, you can get beer from a little above 4% ABV up to 15% ABV and more.
As Dravin already mentioned: "Outside" of Utah, most crappy beers from Budweiser, Miller and Coors are only very slightly above the 4% ABV mark, so the difference is negligible.
So again, going with the simple math: 12 oz of a 15% ABV beer is like drinking more than 36 oz of a 4% ABV beer.
As far as how many beers it takes to get a buzz: That's highly dependent on the individual. YMMV. Ask Kiskumen.
