Archive for the ‘Managing Alcohol Serving Environments’ Category
In an effort to stop teen alcohol use, Illinois Governor Pat Quinn recently signed a law that makes giving alcoholic beverages to anyone under 21 a misdemeanor. Under the new law, it does not matter where the alcohol is served — which means that it is a crime to serve alcohol to someone underage in public or inside of someone’s own home.
In addition, the new law – House Bill 1554 – states that if you serve alcohol to someone who is underage and they subsequently go on to hurt someone else or themselves because they were intoxicated, as the adult who served the alcohol, you can be charged with a Class 4 felony.
The new law, which is an amendment to the Liquor Control Act of 1934, also says that the adult does not have to physically hand over the alcohol to an underage drinker. If it is determined that the adult should have reasonably known underage drinking would occur on their property, and they did nothing to prevent it, they have broken the new law. Anyone who is convicted under the new law will face incarceration, as well as a fine.
Other Laws to Prevent Underage Drinking
Illinois also has a Dram Shop law, which means that a commercial entity can be held responsible for serving alcohol to someone who is underage if the drinker goes on to injure someone else. Under this law, a business can be held liable if it can be proven that it sold alcohol to the underage drinker; that alcohol contributed to the underage drinker getting intoxicated; and the underage drinker went on to injure someone else because of being drunk.
How Common Is Underage Drinking?
According to the Centers for Disease Control (CDC), every year alcohol is in some way responsible for about 4,700 deaths — and 11 percent of victims are underage drinkers.
The CDC also reports that underage drinkers are at risk of things like alcohol poisoning, suicide, memory problems and long-term difficulties with brain functioning.
Get the Legal Counsel You Need
Alcohol-related offenses are serious and should not be taken lightly. If you have been charged with a crime that involves alcohol, consult a knowledgeable criminal defense attorney who has experience with these types of cases. A qualified lawyer can let you know what your rights are and help you mount a defense against the charges.
Public Act 097-1049
LRB097 06478 ASK 46561 b
AN ACT concerning liquor.
Be it enacted by the People of the State of Illinois,
represented in the General Assembly:
Section 5. The Liquor Control Act of 1934 is amended by
changing Section 6-16 as follows:
(b) Except as otherwise provided in this Section whoever
violates this Section shall, in addition to other penalties
provided for in this Act, be guilty of a Class A misdemeanor.
(c) Any person shall be guilty of a Class A misdemeanor
where he or she knowingly authorizes or permits
a residence which he or she occupies to be used by an invitee
under 21 years of age and :
(1) the person occupying the residence knows that any
such person under the age of 21 is in possession of or is
consuming any alcoholic beverage; and
(2) the possession or consumption of the alcohol by the
person under 21 is not otherwise permitted by this Act. ;
For the purposes of this subsection (c) where the residence
has an owner and a tenant or lessee, there is a rebuttable
presumption that the residence is occupied only by the tenant
or lessee. The sentence of any person who violates this
subsection (c) shall include, but shall not be limited to, a
fine of not less than $500. Where a violation of this
subsection (c) directly or indirectly results in great bodily
harm or death to any person, the person violating this
subsection (c) shall be guilty of a Class 4 felony. Nothing in
this subsection (c) shall be construed to prohibit the giving
of alcoholic liquor to a person under the age of 21 years in
the performance of a religious ceremony or service in
observation of a religious holiday.
A person shall not be in violation of this subsection (c)
if (A) he or she requests assistance from the police department
or other law enforcement agency to either (i) remove any person
who refuses to abide by the person’s performance of the duties
imposed by this subsection (c) or (ii) terminate the activity
because the person has been unable to prevent a person under
the age of 21 years from consuming alcohol despite having taken
all reasonable steps to do so and (B) this assistance is
requested before any other person makes a formal complaint to
the police department or other law enforcement agency about the
(d) Any person who rents a hotel or motel room from the
proprietor or agent thereof for the purpose of or with the
knowledge that such room shall be used for the consumption of
alcoholic liquor by persons under the age of 21 years shall be
guilty of a Class A misdemeanor.
(e) Except as otherwise provided in this Act, any person
who has alcoholic liquor in his or her possession on public
school district property on school days or at events on public
school district property when children are present is guilty of
a petty offense, unless the alcoholic liquor (i) is in the
original container with the seal unbroken and is in the
possession of a person who is not otherwise legally prohibited
from possessing the alcoholic liquor or (ii) is in the
possession of a person in or for the performance of a religious
service or ceremony authorized by the school board.
(Source: P.A. 95-563, eff. 8-31-07.)
Source: Daily Mail
By VINCENT GRAFF
There’s a lethal weapon in my hand. It might look to you like a bottle of beer. But this one could knock you dead.
Called ‘Armageddon’ – the name is no accident – it is the strongest beer in the world. At 65 per cent alcohol, it’s stronger than whisky or brandy and 16 times more potent than a standard pub lager. This 330ml bottle contains 22 units of alcohol – the equivalent of ten pints of Carlsberg.
And, like that other famous novelty, the deep-fried Mars Bar (which has just celebrated 20 years since its creation), it’s a gift to the world from the good people of Scotland.
Though ‘gift’ is probably not the right word: if you buy this in a shop, it’ll cost £80 a bottle (though you can buy it for half that price direct from the brewery).
‘Go on, take a mouthful,’ says brewer Lewis Shand, the young entrepreneur responsible for the brew. ‘I think you’ll be surprised.’
OK, but I’m not looking forward to it. I’m a bit of a sissy when it comes to strong booze. Though I love my beer and wine, I steer clear of neat spirits, finding their fiery nature rather off-putting.
Surely, if Scotch is a mere 40 per cent alcohol, and this beer weighs in at 65 per cent, it’ll rip off the back of my throat?
I swirl the liquid round. Thicker than an average pint of bitter, and darker in tone, the beer is the colour of tea with the consistency of a thinnish gravy.
I take a big, brave gulp.
To my surprise, it’s rather smooth. There’s none of the heat or the harshness of neat tequila or vodka; it slips over my tongue and down my throat, lining my mouth with a thick coating.
Yes, it is quite bitter – I prefer a milder-tasting ale – but it’s not off the scale. There’s a definite maltiness and a rather pleasant sweet aftertaste at the centre and back of my tongue.
I’m happy to take a second sip. Just curiosity, you understand. And a third, and a fourth. . . I could, I’m sure, empty the glass.
Hold on a moment. I think I’d better stop while I’m ahead.
So, I ask Shand, why did he decide to brew a beer so potent? Is it something to do with the fact that the Scots consume 20 per cent more alcohol (22.8 units a week) than the English and Welsh?
The idea was simple, he says. His young company Brewmeister, set in the Aberdeenshire countryside, had successfully created conventional beers – a tasty 4 per cent pale ale, for example – but wanted to try something more adventurous.
Shand is not the first brewer to aim for the world’s strongest beer. In fact, there’s been a battle going on for a couple of years.
While it could be seen as an important piece of scientific exploration, others see it as just a bunch of not-quite-grown-up boys who want to be able to shout out to the world: ‘Mine is bigger than yours!’
Three years ago, another British company, BrewDog, also based in north-east Scotland, created Tactical Nuclear Penguin (don’t ask), which came in at 32 per cent alcohol.
This threw down the gauntlet.
In stepped a German brewer with Schorschbock, a 40 per cent beer. So BrewDog retaliated with Sink The Bismarck, at 41 per cent. The Germans then came back with a 44 per cent brew, only for BrewDog to trump them with The End Of History, at 55 per cent alcohol (though only 12 bottles were ever produced – and each cost £700 and as a gimmick was sold inside a stuffed squirrel).
Then in July 2010 a brewery in Holland looked to have seized the title – with a 60 per cent beer called Start The Future.
Until Shand came along with Armageddon a few weeks ago.
The brewer says: ‘We didn’t want just to break the record but to make something that’s got some character to it, something beautifully sweet and malty.’ Yeah, right.
In an age of binge-drinking, isn’t it irresponsible to bring out a product as potent as this?
Shand says this is not a beer that problem-drinkers will turn to. ‘We’ve designed it for people to consume like a fine brandy, in small amounts, not sitting in a park with a brown paper bag round the bottle. In any case, the price will put off problem-drinkers. These bottles are for sharing.’
So who is his typical customer?
‘People who like something different, who appreciate a fine quality product that’s made in small batches by people who care about what they’re doing.’ (Privately, I think there’s a big market for stag parties.)
The Brewmeister brewery is certainly out of the ordinary. Set in a tatty, 200-year-old farm building on the estate of Kincardine Castle, 25 miles outside Aberdeen, it looks out on to the Cairngorms. They use spring water from the estate to make the beer.
Inside, there are metal vats and sacks of malted barley, hops and yeast – but it’s clear everything is done on a very small scale: the beer is brewed in batches of just 40 bottles at a time. ‘Though we plan to expand,’ says Shand.
The place, frankly, is a bit of a mess: there’s a shotgun by the door – in case any rats decide to feast on the large sacks of grain piled against the wall.
But Shand is no ordinary brewer. The son of an accountant and an oil executive, he’s still only 26, the same age as his business partner, John McKenzie. The pair launched the business with a £15,000 investment that Shand had amassed at university (‘I started up a paintballing company while I was a student.’)
Though the business is still tiny – Shand has a day job with a bank, and McKenzie works off-shore in the oil industry – Shand says they’ve already had orders from ‘Australia, Sweden, America and a lot from London’. The next batch of Armageddon, which will be ready in a few days, is sold out.
So what’s the secret of this super-strength beer?
The answer is a process called ‘freeze distillation’.
Any traditional beer-maker can, with the right choice of yeast, get to a point where the beer is 10 or 12 per cent alcohol. After that, the high alcohol levels kill off the yeast that is turning the sugars in the malt into more alcohol, so you can’t get stronger beer using traditional methods.
But Brewmeister’s trick is to cool the beer to zero degrees, when, of course, the water starts to freeze – but the alcohol does not. So if you discard the ice as it forms, making the drink less diluted, what you’re left with is a very alcoholic mixture.
But not a fiery one – because the alcohol is still swimming in the malty-hoppy mixture.
‘What we do is the reverse of conventional distillation. When you make whisky, you heat up the mixture and the alcohol evaporates, taking it away from the grain mixture. Then it is condensed and aged in barrels.
‘But we leave the alcohol inside the grain mixture and take the water out. This means the end product tastes much sweeter and less harsh.’
It still qualifies as ‘beer’ since it uses the classic ingredients: water, malted barley, hops.
Shand says: ‘We don’t add sugar or rice, rubbish like that, which you sometimes get in lagers.’
This, he insists, is a niche artisan product – albeit an expensive one at £80 a pop.
The reason for the high cost? They brew only very small quantities of beer at any one time, and the freeze distillation process means they throw away about 85 per cent of the brew mixture. Plus, ‘about £12 of the price goes straight to the taxman’.
‘We are,’ Shand says grandly, ‘testing the boundaries of brewing.’
Well, I suppose so.
The truth is that despite its liver-busting alcohol content, it tastes far better than the tramp’s favourite, Carlsberg Special Brew, which is 9 per cent. Although the taste is nowhere near as enjoyable as that of a conventional real ale.
As I leave the brewery, Lewis Shand says: ‘We’re in the process of having the record verified by the people from Guinness.’
With the mention of Guinness, I suddenly feel thirsty – and realise that I’ll be sticking to a more traditional beer.
Source: CBS Seattle
September 12, 2012
A new use for old technology could give police a hand in spotting drunks in public.
In a paper that was published in the “International Journal of Electronic Security and Digital Forensics,” Greek scientists Georgia Koukiou and Vassilis Anastassopoulos are developing new algorithms that will gather data about blood-vessels on a subject’s face.
The rosy red glow that alcohol gives drinkers is really blood vessels dilating on the skin’s surface, which changes the temperature of a person’s face. Thermal imaging devices can detect those changes.
What Koukiou and Anastassopoulos propose is taking that information and then running it through a comparison of thermal imaging scans of drunk and sober individuals.
Another algorithm they came up with is used to map the person’s face. When drinking a person’s nose becomes warmer as their forehead becomes cooler.
The paper recommends that this type of technology be used by police departments.
This isn’t the first time similar technology was utilized. During the 2003 SARS epidemic, thermal imaging was used to detect infection.
Beer edges out wine by 39% to 35% as drinkers’ beverage of choice
by Lydia Saad
Americans’ drinking habits held steady in the past year, with 66% saying they consume alcohol and drinkers consuming just over four alcoholic drinks per week, on average. Beer continues to be Americans’ preferred drink, although wine remains a close second, with liquor favored by 22%.
The findings are from Gallup’s annual Consumption Habits poll, conducted July 9-12. Although 66% of Americans say they “have occasion to drink alcoholic beverages such as liquor, wine, or beer,” a third of these say they had no drinks in the seven days prior to the survey. This leaves roughly four in 10 Americans (44%) who appear to be regular drinkers, consuming at least one alcoholic beverage in the past week.
While only 12% of drinkers report consuming eight or more drinks in the past week — averaging more than one per day — Gallup finds 22% of drinkers saying they sometimes drink too much. This is up from 17% last year, but similar to the percentages in most other years over the past decade. Prior to 2001, the proportion tended to be higher.
Drinking Rates Higher Among Men Than Women, Whites Than Nonwhites
Drinking habits vary considerably by gender, race, and age. While roughly equal proportions of men and women say they ever have occasion to drink, men tend to drink more. Specifically, men who drink report consuming 6.2 drinks, on average, in the past week, compared with the 2.2 drinks consumed by women. Also, nearly three in 10 male drinkers admit they sometimes consume more alcohol than they think they should, versus 14% of female drinkers.
Not only are whites more likely to drink than nonwhites, but white drinkers report consuming more alcohol than nonwhites — 4.5 drinks on average in the past week among whites, compared with 3.3 among nonwhites.
Younger adults drink more than older adults and, as a result, men aged 18 to 49 are the heaviest drinkers of any age/gender group. The sharpest differences are seen in self-reported overdrinking, with 36% of younger men admitting they sometimes drink too much, compared with 18% of older men, 20% of younger women, and 8% of older women.
Men Still Prefer Beer; Women Still Prefer Wine
The slight majority of male drinkers, 55%, say they most often drink beer, followed by liquor and wine at 21% and 20%, respectively. Female drinkers have an equally strong preference for wine, with 52% saying they most often drink wine and just over 20% favoring either liquor or beer.
Beer is the beverage of choice among both 18- to 34-year-olds and those aged 35 to 54, while adults aged 55 and older lean more toward wine.
Additionally, drinkers in the Midwest show the greatest preference for beer, while those in the East are the most likely to drink wine, as Gallup has found in prior years.
Alcoholic Beverage Consumed Most Often by U.S. Adult Drinkers, by Gender, Age, and Region, July 2012
Drinking is commonplace in the U.S., with two-thirds of Americans saying they ever drink alcohol, and just over 40% reporting that they had at least one drink in the past week. Drinkers still show a slight preference for beer, but wine is not far behind.
With drinking comes overdrinking, and despite possible reluctance by some respondents to admit problems, one in five drinkers — representing 14% of all U.S. adults — say they sometimes drink too much. The rates are particularly high among men and younger adults, making younger men the most at risk for this behavior.
Boxford Police Lt. James Riter said he was directing traffic around the herd on Main Street when the cows took off for the back yard of a nearby home, The Boston Globe reported Friday.
“I could hear screaming coming from the back of the house. When I ran around back, a group of young adults were outside enjoying the nice weather and having a few beers,” Riter said. “The cows chased them away from the table they were sitting at and started drinking their beers. They knocked the beer cans over with their noses and started drinking beer right off the table.”
Riter said that of the available beers, the cows seemed to prefer the Bud Light to the Miller Light.
“When they ran out of beers on the table, one of them started to forage in the recycling to see if he could find any last drops in there,” Riter said.
Riter said a dispatcher was able to contact the owner of the animals, who was able to round up the herd with the help of some friends.
“Myself and another officer blocked traffic; we had one cruiser in front of the cows, and I followed behind them,” Riter said. “We marched them about three-quarters of a mile up Main Street where they belonged.”