Posts Tagged ‘Retail Alcohol Sales’
Alcohol News : Urban Outfitters Applies For Liquor License In Planned Williamsburg Location in New York
Urban Outfitters plan to open up shop in Williamsburg complete with a fully stocked bar is not off to the greatest start. If a city councilman gets his way, every hipster’s favorite clothing store will be as dry as, well, a normal clothing store when they finally open in Brooklyn.
It seems this planned Urban Outfitters where someone could potentially buy clothes and top the purchase off with a drink will face some stiff competition before it opens. One city councilman is already fighting the plans to serve liquor and leggings in the same location. “I can’t think of a circumstance for which it would be appropriate for Urban Outfitters to have a liquor license,” Greenpoint city councilman Stephen Levin told the New York Daily News, before positing probably the greatest question ever asked by a civic official: “We must ask ourselves, ‘Do we really want people drunk when they are buying their skinny jeans and ironic t-shirts?'”
As it stands, people looking to shop at Urban Outfitters for whatever hipster uniform they’re hawking this month have to trudge all the way to Manhattan. But that changed when, in March, Crain’s reported the store’s plans to open — where else — on North Sixth Street in Williamsburg, Brooklyn. The jokes about an Urban Outfitters in Williamsburg practically wrote themselves. Then, in March, Grub Street New York noticed the store was planning to apply for a liquor license. The Urban Outfitters in Williamsburg was to have a bar. Because of course, is why. Sure enough, Urban Outfitters was among the astonishing 106 liquor license applications received by the Williamsburg and Greenpoint Community Board 1 in September. (Most are renewals, but there are 37 new applications including Urban Outfitters.)
Now we have to wait and see how this campaign plays out. There’s a long bureaucratic process that will have to resolve itself before Urban Outfitters learns whether or not they can sling whiskey beside their hot pants. The next hurdle is a meeting with the board’s liquor authority review committee on October 3.
Alcohol education crucial for college students
Source: The Daily Illini
November 1, 2012
In two separate instances in the past week, students from Rice University and Washington State University have been subject to alcohol poisoning. Currently the Texas Alcohol and Beverage Commission are investigating an annual party on the Rice University campus in which 11 students ended up in the hospital due to alcohol poisoning.
In another incident, a Washington State University freshman who was subject to alcohol poisoning was found dead in his dorm room last weekend.
The majority of these students were underage.
For a while, there has been much controversy over the legal drinking age: Some feel that it should be lowered from 21 to 18.
The reality for many young adults, especially those on college campuses, is that the consumption of alcohol and introduction to drinking culture is all too familiar long before they reach the age of 21. Many are introduced to drinking as early as middle school. And while the age limit is set to prevent incidents like those that took place at WSU and Rice, the current law is clearly not effective.
On this campus in particular, events and holidays such as Homecoming, Halloween and Unofficial – which is not supported or condoned by the university – inevitably encourages students to participate in a drinking culture. While participation in drinking is heightened during these times, let us remember that the opportunity is always knocking on the doors of students. After all, a person only has to be 19 to enter the local bars in Campustown.
Many similar scenarios play out on college campuses around the country, and they even affect many middle schools and high schools. It seems as if the legal drinking age is not hindering or suppressing the issue of underage drinking. In fact, many of our problems might be reduced if the age was lowered to 18.
This is an infamous case of “damned if you do, damned if you don’t.”
Although the age is set to help control the negative effects of underage drinking, it just seems to have no benefit. And while it is thought someone who is 21 will drink more responsibly, this is also seemingly untrue.
In the most recent fact sheet on annual college drinking consequences from collegedrinkingprevention.gov, it was noted that over 3 million college students between the ages of 18 and 24 drive under the influence of alcohol, and nearly 600,000 are unintentionally injured while intoxicated. The report also mentioned that nearly 2,000 students die from alcohol-related incidents.
The buck did not stop there.
To think that drinking related problems are stifled by the drinking limit of 21 is not true, just like it’s not necessarily true to think that drinking is uncommon amongst those as young as 12. The 2011 National Survey on Drug Use and Health reported that of youth between the ages of 12 to 20, nearly 25 percent drink alcohol. The Centers for Disease Control and Prevention reported that excessive alcohol consumption results in more than 4,700 deaths of underage drinkers each year.
A high legal drinking age is not suppressing the issue of underage drinking, but encouraging this behavior. People tend to desire what is considered taboo and if the drinking age is lowered to 18, many young adults will not have to sneak to drink, thus preventing obnoxious consumption. The excitement and thrill of breaking the rules causes some to go overboard, which results in incidents like those at Rice and WSU.
What many fail to realize is that the age of these young students is not what causes these problems, but the lack of insufficient knowledge and improper handling of alcohol. While many argue that lowering the drinking age will cause more damage and alcohol related incidents, age is not a real deterrent to drinking.
In fact, lawmakers and parents – the latter being the most important – should strive to put more emphasis on alcohol education and properly teaching youth not only about the dangers and consequences of drinking, but how to do so safely and responsibly. While parents and lawmakers would probably prefer that young people not drink at all, it is not realistic. Instead of beating them over the head with consequences, proper education about safe alcohol use will allow drinkers to practice safe consumption when they do decide to drink.
Because let’s face it, people are going to continue to drink whether they are over 21 or 12.
In the end, it is neither age nor law which makes a person responsible, but it is instead up to the individual themselves
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.
This tragedy shows the importance of responsible alcohol sellers, bartenders and servers. Learn to possibly prevent tragedies like this one by educating yourself in responsible alcohol service practices
BLOOMINGTON — Radley Monson’s drinking problem was compared to a game of Russian roulette Friday that ended with a tragic accident that left a good friend dead and Monson sentenced to seven years in prison.
Prosecutor Matt Banach told a judge at Monson’s sentencing hearing on aggravated drunk driving charges that the 20-year-old defendant did not qualify for probation in the Feb. 15 death of Nick Kauffmann, also 20, from Bloomington.
Monson “exemplifies the target audience for underage drinking that needs to be shown the consequences of underage drinking and getting behind the wheel,” said Banach, asking for a 9-year prison term.
Testimony at the sentencing hearing packed with supporters of the victim and Monson included evidence that Monson continued to drink after the accident and lied to treatment providers and court services personnel about his apparent addiction to alcohol.
Monson used his chance to make a statement to turn directly to Kauffman’s family and apologize for the crash that occurred after he and three others, including Kaufmann, were served alcohol for several hours at the former Danvers Y Tap. The rural tavern voluntarily closed after the accident and misdemeanor charges are pending against the bartender.
“I wish it had been me,” not because of the legal consequences “but because of the entire pain and suffering I’ve caused your entire family,” Monson told Kauffman’s family.
Monson’s mother, Traci Monson, testified her son told her after the crash that, “I’ve killed one of my best friends and I’m so ashamed. I hope his parents can forgive me.”
Defense lawyer James Waller asked for probation and county jail time for Monson, saying he shouldn’t be sent to prison because of an addiction: “It’s just not something we do anymore,” Waller said.
In his comments before handing down a sentence, Judge Paul Lawrence recognized that Monson is “a good person who made a bad decision on this evening,” but that a prison term was necessary to deter others from making the same bad choice.
After the hearing, Banach said the seven-year term “is a just sentence that reflects how gravely serious this crime was.”