JustinHammond wrote:I'm really curious what my BAC is after 2 Hoptimus; I bet I'm pushing the limit, but I drive home.
Well it depends on a whole host of factors - as we all know - but given the right time frame of consumption, I'd have to think you would be pushing the limit.
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Here's a pet peeve of mine. I'd like to see some restraint on the parts of some bars in regards to going overboard with the high ABV, craft beers on tap. I have not been in there for awhile but Zanzabar sure got my goat last time I visited. It was like high ABV beer after beer on tap. Here I am going down the "tap offerings" thinking, "That's 8%, that's 7ish%, that's 9.5%, that's 9%, etc." Place is packed with young folks consuming these drinks with little care in the world.*
Worse yet, bartenders, at many places, don't even know what they are pouring. Can't tell you the number of times I have asked, "Hey, do you know the ABV on that drink?" and have been told, "Umm, well it's pretty strong I hear." Well, okay then, I'll pass.
Prob one of the reasons I like the true breweries in town. Give you all the information up front. Know what they are talking about. Brew and offer a wide range of beers. Is it really that hard? I know I can get Beak's Best @ 5% at NABC. Altbier at just over 4% at BBC. Sure I am splitting hairs here a bit - (what is the difference between 4, 5, and 6 percent?) - but I would expect a bartender to know a little about a high gravity product he/she is serving. The "craft" beer movement has taken a loose foothold where establishments are more interested in having "X" product than knowing the correct information about "X" product. On one hand, I want to applaud these places for expanding their offerings and giving the customer what he/she wants. On the other hand, a little education and training would be nice.
The simple solution: a responsible offering of "session" beers. Is that too much to ask?
Thinks the frosty mug is the low point in American history.