![]() ![]() Utah, which consumes 29% of what 3.2 beer is currently produced, historically isn’t a heavy drinking state. Under the existing law which ends Friday, beer with higher-alcohol levels could only be sold in state-run liquor stores where most of the Utah’s craft beers are also gulaged. But still, it’s an increasingly rare commodity that forced brewers like Anheuser-Busch to brew a special version of products like their flagship Budweiser brand if they wanted to sell it in grocery or convenience stores. The reality is that a 3.2% beer is actually a 4% ABV brew when referenced by volume. In the US, these barely buzzy brews came into their own during and after Prohibition.ģ.2 beer actually refers to “alcohol by weight” rather than the more commonly use alcohol by volume, or ABV designation, which has become the industry standard when referencing the strength of a beer. They were less expensive alternatives to the full strength brews used at festivities back then and something that was commonly served to children and servants. The roots of this low-alcohol brews can be traced back to the “small beers’ of the medieval ages, unfiltered alternatives to the tainted water at that time. ![]() Roosevelt, that act legalized the sale of beer in the US with an alcohol content of 3.2%. On August 21, Utah’s low alcohol beer restriction ends an 86 year run which dates back to the Cullen-Harrison Act in 1933. The notorious 3.2 Beer legacy comes to an end in Utah this week allowing breweries like Anheuser-Busch to no longer produce special lower alcohol beers for the state.
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