There is zero Tuna at a brewery...48oz....who cares? Their stuff is so strong that should about do it...And I am a Pro...
First off: You can't compare macrobrews to microbrews. To me, yes, Coast and Holy City beer is worth the extra money, but you're not really saving lots of money by going to the brewer which is what this bill is about.
This bill is really about the right of the brewery owner to sell from their door. I can buy the beer in 64 oz growlers, or a flight up to 16 ozs, but nothing in between. I can't buy a single pint, or a 1/2 growler. Then there are the styles of beer that necessitate higher ABV's. Wineries can sell up to 16%, but beer is capped down around 5% (I forgot the exact number). The brewers have lots of legal hurdles when they try to have promotional events at the brewery to promote their brand. It's an income stream that they are being denied just because they make beer instead of wine as wineries don't have these restrictions.
I love my Coast beer. I drive an extra hour to pick it up on thursdays fresh with a smile from the owners. I'm not really getting it cheaper, but I like the community of other beer enthusiasts that tend to gather there on Thursdays and Saturdays. I like the shindigs down at Holy City, and as a homebrewer I would have *Loved* to meet C. Papazian who went there recently (Out of town on business, sorry I missed it). These small businesses cannot compete with macrobrews on price or availability, they must foster a solid working relationship with their outlets and consumers.
Pop the Cap, SC!
Corporate beer getting preferential treatment by law == bad.
Corporate TV and aeronautics getting preferential treatment by law == good.
The lobbyists have been in charge of the SC government for a very long time. The big liquor distributors got pissed when they were taken out of the direct chain when mini bottles were replaced. Up until then, they received a cut on every single drink legally served in the state. They still have not gotten over that. What I am saying is when I go in to a place like the Tattooed Moose, and see that a pint of Yuengling is $3.00, and a pint of a local craft is $6.00, I wonder if the craft is twice as good. Maybe, maybe not. Same for where I eat. Good steaks at Oak vs. good steaks at a nice place West of the Ashley vary in price incredibly for the same meat. I'm not a cheap skate, but when your tab for a few rounds of craft vs. domestic varies by $20.00 or so, one begins to think about their entertainment budget. I"d just like some consideration taken by whoever sells this stuff for the working guy out here.
The breweries should be able to sell as much as they want, any time they want, at any price they want, just like a bar can. They are in business to sell beer, and if they think they can stay afloat with no retail partners (they'll have no retail partners if they always undercut, or screw over their outlets) that should be their business.
The blue laws surrounding beer need to go. Wine protectionism needs to go.
One world rebuttal: Argentina
So, if I go to one of the breweries around here, I can buy a few pints? Are the limited as to how much they can charge? I heard they have to be competitive with neighboring bars and restaurants. Well, the price of a pint of small craft breweries varies about $3.00/pint depending on whether or not you are downtown Chas., on King St, or in N. Chas on Dorchester Rd. where a local brewery is located. Vast differences in prices.
As a native Kansas Citian, I'm rather perturbed by this publication touting Texas above all. Any of the "major" BBQ joints (Gates, Arthur Bryant's, Oklahoma Joe's, Rosedale) never sauce their brisket, or ribs, or anything else before it hits your plate. Lots of places here follow the same method with their ribs and pulled pork, sauce is on the table. It's ignorant to generalize so much.
"I refuse to take the bait." - you took the bait. A bait worthy of 1400 words.
Good food is whatever you like. The constant lists and award cycles from every source imaginable are going to kill a lot of worthy restaurants and replace them with PR machines. Now, regarding the sauce comment, a quick look at Franklin BBQ's website shows that they are bottling and selling their sauce in 150+ TX grocery stores. I don't really care and I have absolutely nothing against them, but it shows a pretty clear appreciation of sauce to put your name on it and sell it. It also points out the hypocrisy in TX Monthly's litany of hubris.
Thanks Jaxx. You are absolutely right. Fixed it.
who wouldn't want to watch charlie papazian for 20 seconds to hear what they are? so cool that they got him to record a video for it
Interesting counter-punch. But get your sh** straight: Aaron Franklin doesn't 'serve' any of his meats with anything. You want to sauce it, your go to the other counter and pour it yourself.
Amazing that you have to watch a video to find out the most crucial piece of information in the article. Not even a mention of the ingredient AFTER the embedded video... Poor, poor writing.
very tacky comment posted by Mayor above!! geez people, give the chef a chance before you blast his attempt to bring more business to your area! calma!!
As a Texan I believe that if you cannot smoke a brisket, then you cannot BBQ. Texans believe that it shouldn't matter if the ribs have sauce on them or not. The meat should speak for it's self.
Yikes. A mini BBQ war is raging.
Whoa whoa whoa....this a family biz guys. keep it clean or ill tell mom to come down to the basement and clean your mouths out with soap.
Best, and maybe only place to get a great tomato and mozzarella sambo in town.
Txakoli not txacoli
What else is he going to be smoking...? Sorry, too easy...
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