And if you are used to the elevation, you’ll enjoy the ability to have 3 or 4 in a session while still holding it together. Plus, at our high elevation, after two “weak Utah beers” you’ll be feeling them. Anyone can pump up alcohol in beer, which can be akin to a restaurant slapping on a spicy sauce to hide underachieving flavors. How can Utah brewers make “damn fine beers” ( Squatters slogan, not mine) at 3.2%? Not just because they have to, but because consumers who are beer geeks, professionals or perhaps moved out of the frat house a few years ago, demand them. You won’t find much difference in a PBR, Bud or Corona in Utah or anywhere else. Sure, most tap and convenience store beer is 3.2% - a catchy number, but the only thing consistently under 4% in our state is the water content of our snow. Ski bums are to blame for spreading the rumor about the lack of barley-pops available for après sudsing: How else could we keep lift lines short? But, when the Huffington Post posts an article titled “ Utah is Beer Lovers Paradise” it’s time to let the truth out of the bottle –er bag.įirst off, one of the myths Utah locals have used for years, decades even, to prevent too many people from moving here is that Utah beer is watered down. However, the truth about a dry state ends there: whetting your whistle in our high desert is not only easy, but ripe with plenty of craft beer options. It is true Utah has dry air and therefore, equally dry snow. As with most rumors, there is not much truth involved, but somehow it spreads like a lake-effect storm. So you’ve heard rumors that Utah is a dry state.
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