Epic's Glutenator

After a half a year of formulating and reformulating, Epic Brewing Co. Has finally come up with a gluten free beer that will appeal to those who can and cannot drink regular barley based beer. And I think this may be one of Glutenators greatest strengths. One of the greatest strengths, the dedication to make it taste like a common barley ale without the irreplaceable barley.

Most gluten free beers are sorghum based. This tends to give the beer a cider taste, reminiscent of a wine or sake. This one gets it's base from sweet potato and millet which should provide a more "full bodied mouth feel"

Glutenator is tawny in color with a nose of piney hops and yams. The flavor is mostly sweet grains with a clean, sorghum-free, lightly hoppy finish.

It will be bottled this week, and should be in the cold cases on Friday, March 9. It will be in Epic's standard 22-ounce bottle will cost $5.89.

Cheers!

No Help for Breweries and Wineries

In case you didn't know, this is Sen Mike Waddoups' final year in the legislature. Congratulations to us one and all!

However, Jebus' favorite son is not about to go quietly into his righteous night. The "Wad Man's" crusade to extinguish the joy from those of us who support local craft brewers and vintners is a strong as ever.

SB66, a bill that would have reduced state price markups for small breweries and wineries was murdered by Sen. President Waddoups yesterday afternoon.

Waddoups, R-Taylorsville (congrats Taylorsville!), argued that reductions in the state’s alcohol taxing structure could spur more production, which he contended would lead to more drunk driving and teen drinking problems, without offering specifics to back up his claim. Does this surprise you?

There are two other bills that the "Gang of Mos" are unlikely to pass.

Rep. Gage Froerer, R-Huntsville, is sponsoring HB270, which would raise the number of restaurant liquor permits that are based on the state’s population. And, SB75, sponsored by Senate Minority Leader Ross Romero, D-Salt Lake City, would increase bar permit numbers, allow drink specials and get rid of Beer Burkas, which hide the evils that bartenders do from public view.

"Those are dead," Waddoups said of Froerer’s and Romero’s bills. "They will increase access to alcohol. When you increase quotas you increase access to alcohol. There’s no point having a quota if the minute you get close to it you raise it. The quotas are there for a reason."

"That’s news to me," Romero said, reacting to word that his bill may not be passed. "We have already exceeded the number of liquor licenses by population, so we’re living in a reality that’s not accurate.

"I think it’s unfortunate that these ideas won’t even be getting a hearing this year."

I don't want to see any harm come to "the Wadd Man". But when he does eventually pass, I'll be the first to posthumously baptize he and his family in to the true church of beer.

Source: Sltrib.com

[Posted with iBlogger from my iPhone]

Ready to Fly - Review

I had a chance to try Shades of Pale's Ready to Fly Amber Ale over the weekend and I have to say, it's one of the best Ambers I had a chance to sample in quite some time. Matt Davis, SOP's brewer has come up with a brilliantly done, solid ale.

Hopped with Warrior and Cascades hops, this beer pours a brilliant earthy-red hue with a foamy eggshell head. The nose is of grapefruit, pine and bit of light caramel malt. Still, Hop-forward though.The taste starts more malty than on the nose. It's fairly sweet with toast and caramel up front. Next comes grapefruit hops with a hint of pine. The finish has a pleasant, slightly dry-herbal/earthy hoppiness. A very good beer, well balanced and tasty.

This beer is only available for a short time and at a handful of places, your next chance will be today and tomorrow (Feb 20 and 21) at the Egyptian Theater in Park City.

The Park City debut of "Ready to Fly". Show starts at 7pm. Get your Amber on and support US Woman's Ski Jumping. Beer sold at the door. Proceeds support the team.

Also. If you like what we're doing here at Utah Beer, please vote us "Best Local Blog" in City Weekly's Best of 2012. Thanks for sticking with us!

Cheers!

Winger Brothers Brewing Co.

We're always on the lookout for new beer around here, so I was overjoyed when I came across Winger Bros. Brewing Co. I thought, A new brewery?? How the hell did this one slip in below the radar?

So, we did a little digging. As it turns out Winger Bros. Brewing is part of the Wingers Restaurant Group. I tried contacting Wingers Corporate about their operations, to no avail. Their website claims they produce four different beers and that they have a commitment to craft brews, but I can find no info on their brewing facility.

Well, there isn't one... at least that owned by Wingers. As it turns out Winger Bros. is contract brewed locally. The contract brewery asked that I not identify them yet, but you can probably figure it out.

Regardless of who making their beer - it is local and I whole heartily recommend trying them when enjoying a meal at Wingers restaurants. They are all familiar, enjoyable and solid beers.

I hope that Winger Bros. Brewing decide to go legit and start a true craft brewery with unique labels. Trust me. If you make them, we will come!

Also. If you like what we're doing here at Utah Beer, please vote us "Best Local Blog" in City Weekly's Best of 2012. Thanks for sticking with us!

Cheers!

SAVOR a Taste of Utah

Since 2008 some of the best of America’s finest craft beers and culinary combinations have come together in Washington, D.C.’s beautiful National Building Museum to participate in SAVOR. A festival that provides the opportunity to participate in directed tasting salons featuring stars from the craft beer and food scene.

75 breweries from across the country are chosen to represent at SAVOR every year, guests have the chance to meet and mingle with the luminaries of the craft beer world.

Now, we all know our locally made suds are primo, I'm not telling you anything you don't know. However the rest of the country is quickly figuring out what we locals have known for many years, there's some solid beers coming out that "weird anti-alcohol state".

This year at SAVOR, not one - but two of Utah's finest beer makers will represent. Epic And Uinta Breweries will show-off the quality that the Beehive State has to offer. Pairing their beer with a variety of food items to illustrate how well craft beer and food complement one another.

If you are able to attend, SAVOR takes place June 8-9, 2012 in Washington, DC.

And speaking of Epic and Uinta they are also on RateBeer.com's 2012 Best Brewers in the World.

Cheers!

Behind Zion's Curtain

When I see the title, "Department of Alcohol Beverage Control" my first gut reaction is to wince. I know something difficult is about to accompany those words, and some days I just don't have the strength to deal with all the BS that comes with it.

Just as often, it can also bring me joy, some of my favorite treats are available there.

This is the reality that many consumers and purveyors of adult beverages face from Utah's favorite socialized industry.

I enjoy spouting off about the DABC every chance I get. It's the best "free" therapy a beer lover in Utah can self administer.

I'm not alone, many have the need to "spout off" and spread the word that, things ain't right and a change is needed...soon!

Film maker, Jason Vance is one such frustrated Utahan. Jason has been working on  Behind Zion's Curtain, a documentary that tries to bring the tainted agency's shadowy underbelly in to the light.

The first trailer for his documentary is out, ready to chap-your-ass and make your blood boil. Check it out below.

Behind Zion's Curtain Trailer from Jason Vance on Vimeo.

Cheers!

4th Annual Beehive Brew-off & Red as Hell Ale

August 26th has been set as the date for the 4th Annual Beehive Brew-off. It's still quite a ways away, but trust me, you'd rather have too much time to get your entries together than not enough. Entries are the same as past years. One entry = (3)three unmarked 12 oz. bottles. Fees are $5 per entry. More info to come as the date get closer.

Also, Squatters' Radio from Hell beer, "Red as Hell Ale" is being released at 8am today at the Beer Store (1763 s. 300 w.). Radio from Hell will be broadcasting from there (not Squatters) from 6am - 10am. $3.99 per 750 ml. bottle. 5.5% ABV

Available at Squatters locations today and at DABC Test Stores: the 3rd Week of February

And, The Pelicans have arrived.

Cheers!

Beer Prediction Engine for Super Bowl XLVI

About three years ago we did a little experiment to test the power of beer and see if could be used to predict the future. It was a success! A cities beer culture foresaw the outcome of Super Bowl XLIII.

This year we thought we'd try again with a slightly different formula to see if lightening could strike twice. In 2009 the score was 27-23 Pittsburgh won. Our beer prediction engine said Pittsburgh would win 26-25.

This year's formula goes like this.

# of Breweries/Brewpubs x Per Capita Beer Consumption ÷ # Bars = winner

We used used Beer Advocate & The Beer Institute to get our numbers. And this is what we came up with.

Boston - 35 Breweries/Brewpubs x Per Capita Consumption (26.5) ÷ # of Bars 296 = 3.13 or 31 points

New York - 67 Breweries/Brewpubs x Per capita consumption (22.6) ÷ # of Bars 648 =  2.33  or 23 points

Patriots win 31-23

Should the "Beer Prediction Engine" prove successful once again, I promise to take full credit and never let you forget it. Should it fail? There was obviously some bad data.

Cheers!

Uinta Reveals their Birthday Suit

"In the beginning, cherry trees shaded the beer garden. Resisting temptation no longer they picked the fruit and let it ferment in to a pleasingly sour and subtly sweet ale".

These are the words accompanying the bottle on the sixth addition to Uinta's Crooked Line of beers. It's the latest sour beer to come out of Utah. Originally brewed last summer, Birthday Suit was made to help celebrate Uinta's 19th birthday.

Birthday Suit is a Sour Cherry Ale with a hint of Belgian influence. Made with the latest "sour mash" techniques, this beer takes its sour base and fuses it with the natural tartness and tannins from the cherries to make an extremely quaffable and sessionable sour ale. "A sinful pleasure for the experienced and adventurous pallet".

This special bottle conditioned brew will come in at 5.7% ABV and be packaged in the Cooked Line's signature, corked and caged 750ml bottles.

Local artist, Travis Bone designed the label for Birthday Suit. He also did the artwork for Uinta's Cockeyed Cooper.

Birthday Suit is due to be released; end of February/beginning of March.

Cheers!

The Craft Brewers Alliance Comes to Utah

Back in 2010 the DABC came to an important realization; that their tiny warehouse was bursting at the seams and they were in desperate need of extra space. Their solution? Get the beer distributors to take some of the load.

For the most part it's been a good partnership. More craft brands are making their way into the state, because out of state brewers are feeling more comfortable about having their beer in the distributors cold storage facilities, rather than sitting in the DABC's room temperature warehouse.

One of the newest acquisitions to the states craft beer portfolio is a pretty good get, The Craft Brewers Alliance. The CBA was formed with the merger of leading Pacific Northwest craft brewers – Widmer Brothers Brewing and Redhook Ale Brewery – in 2008. With an eye toward preserving and growing one-of-a-kind craft beers and brands. The CBA was joined by Kona Brewing Company in 2010.

Widmer Brothers has had a golden reputation since their inception in 1984. Their known for their wheat beer, but the Brothers continues to create handcrafted beers with a unique and unconventional twist on traditional styles that are award winning and please a wide range of craft beer lovers.

Redhook Brewing, one of the nations first craft breweries had lost some of it's luster in the past few years, but my friends from the North West say, they've noticed a change in Redhook's quality since Utah's Jen Talley took the helm last year. It'll be nice to taste what she's been up to.

Kona Brewing was founded in 1994 by the father and son team of Cameron Healy and Spoon Khalsa. Kona creates some complex, full tasting beers that expresses their Hawaii based roots and flavors.

I'm really looking forward to having these labels on our store shelves. We should start seeing them in the next couple of months.

Cheers!

Ready to Fly Amber Ale

On February 10th, Documentarian Bill Kerig, the producer of “The Edge of Never" will have the Utah debut of his newest documentary film "Ready to Fly". Kerig's latest doc follows the struggle of Women’s Ski jumping acceptance as a recognized international event in the Winter Olympics and stars Park City's own Lindsey Vonn along with her team mates, as they do battle on the international circuit of public opinion.

Last Friday Shades of Pale brewed a limited edition American Amber Ale to help promote “Ready to Fly” and to help raise awareness and support for Women’s Ski jumping.

Ready to fly ale is a deep American Amber with enough bitterness to mellow the truck load of crystal malt used in the recipe. Trent and Matt selected Cascade and Warrior hops to provide citrus undertones to complement the caramel flavors of the malt bill.

You will have 2 chances to get your hands on this tasty limited edition treat. First at the premier on Feb 10th, at the Megaplpex theater at the Gateway Mall (Believe it or not they are going to allow Shades of Pale to serve it in the theater), the second changes will be at the Egyptian Theater in Park City February 18th and 19th. Trent says, they'll only be releasing about a thousand bombers, so when it is gone it is gone.

Also, Shades of Pale has a new map on their website to help guide you to the nearest SOP store, bar or restaurant.

Cheers!

Radio from Hell Ale

There are a lot of podcasts and radio shows out there that are dedicated to - or feature beer. But as far as I know, there's never been a beer made specifically to honor a radio show.

Well, Squatters has done it. In conjunction with X96's Radio from Hell Show the Utah Brewers Cooperative has developed a new beer that is described by hosts Kerry Jackson, Bill Allred & Gina Barberi as "Utah's first breakfast beer" (Radio from Hell is a morning show).

Red as Hell Ale, is coincidentally an American Red Ale. If your not real familiar with the style, these beers tends to focus on the malts, but hop character can range from low to high. They're mostly balanced ales, with toasted malt characters and a light fruitiness.

This brand new release will debut on February 7th, at 8am at The Beer Store (1763 s. 300 w.) The Radio from Hell Show will be broadcasting there show from there all morning.

The beer has an ABV of 5.5% and comes in a capped 750ml bottles. The price is a very affordable $3.99 per bottle and will be available at all Squatters location, The Beer Store and select liquor stores.

I for one, am very fond of the Radio from Hell Show. The fact that they're partnering with Squatters, shows that craft beer in Utah is officially in the mainstream and not just some foody anomaly. Can't wait to try it!

Cheers!

Low Carb Beers You May Have Never Considered

A year ago I decided that it was time to getting my fat ass back in to shape. For the last decade my body had been expanding like bloated dough under a heat lamp. The cause was the same that many Americans are faced with, high chloric diets and little to no exercise.

For a craft beer lover loosing the LBS's is not an easy thing. Beer is the antithesis for trying to loose weight. It is a very nutritious beverage, high in calories and carbohydrates. I never sought out the "low carb beers" over the last year because.... Well, that's not beer, at least the beer I know and love. But it got me to thinking, what is the lowest carb beer option for a beer snob like myself?

After minutes of research I found that there is no real data on the beer style that I found to be the least naturally made carbohydrate laden ale. The Lambic.

There are many styles of Lambic. The basic lambic is a cloudy, uncarbonated, bracingly sour beer that is generally about two to three years old. Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, Lambic beers are produced by spontaneous fermentation and are exposed to wild yeasts and bacteria such as Brettanomyces bruxellensis (brett) and B. lambicus.

These "wild yeasts" used in the fermentation of these products eats sugars that regular beer yeasts can't. There are a lot of sweet lambics out there - Lindemans for example - that are loaded with sugar. The unfruited versions (gueuze) from Hanssens, Cantillon, Oud Beersel and Drie Fonteinen will have the lowest sugars.

These aren't a practical every day option for the Utah beer lover. Unless you have an iron pallet. The high tartness and acidity will wear on the stoutest of tongues, but when your in need of beer that's full on flavor, that won't shit all over your diet, you have a friend in the "Brett based beer".

Some "brett beer" recommendations available in Utah are Squatters 529, Epic's Elder Brett, Lindeman's Gueuze and Lindeman's Cuvée René.

Some other more traditional low carb craft brands include, Full Sail's Session Premium Lager and New Belgium's Skinny Dip.

As I pointed out earlier, there is no hard data on the carbohydrate levels in sour beers (that I could find), theses observations are based on the known functions of the the yeast strains discussed.

Cheers!

New Beer Friday 1/27/12

Please thank avid beer lover Douglas for todays, New Beer Friday. For he selfishly did the the legwork on the following beers.... By the way. When I say "legwork", I mean he walked his ass across the street to the liquor store, bought some and called me. So... Thanks, Dougie!

Deschutes Abyss '11: One of my favorite Imperial Stouts. I haven't had the 2011 yet, but I have had the 2009. The nose is of vanilla, dark fruits, prune, chocolate and licorice. The taste stars with notes of bourbon, oak and vanilla. Roasted malts, dark fruits, dark chocolate, and molasses round out the end. Extremely layered and complex, exceptionally well-balanced. Its quite a treat!

Pyramid's Discord Dark IPA: Pours black like a porter but the nose is all IPA. Citrus and piney hops with roasted malt and coffee. The flavor starts with a fair dose of roasted malt, caramel, toffee, and chocolate. Grapefruit and pine come next to round it out. The finish is tangy with peachy citrus that carries through to the finish. The best Pyramid beer to come along in quite some time.

While I have your attention there are some new beers coming soon to a liquor store near you... Maybe. This is the DABC we're talking about.

PRIMATORE - MAIBOCK, DOPPLEBOCK & DARK LAGER: These beers hail from the Náchod brewery, one of the oldest in the Czech Republic.

CORONA FAMILIAR: This is apparently a repackaged version of Corona Extra.

GUINNESS BLACK LAGER: I understand it's a basic black lager. Nothing like the tradition Guinness that your used to.

As always, if you come across any of these let the rest of us know what store you found them at.

Cheers!

My Companion is Elder Brett

I'm on a mission, a mission to spread the gospel of beer. Over the years, I've had many companions - from all over the world - to help proselytized to the yellow fizzy Gentiles.

Some have been American, British, Czech, German and even a few Danes. But the "companions" that tend to really "bear their testimonies" are the Belgians. These guys will eventually convert the most agnostic of beer lovers.

Last June, a missionary from the Church of the Crooked Stave in Colorado made a pilgrimage to the High Desert Epic Cathedral in Salt Lake to create a new super missionary to spread the holy word. His name? Elder Brett.

Okay, enough of all the religious parables, let's talk Collaboration Beer!

When Crooked Stave's Brewmaster/Owner Chad Yakobson met the guys at Epic Brewing they found that they had a lot in common, a collaboration was in their future.

Elder Brett was brewed at Epic by Kevin Crompton, Epic’s Brewmaster and Yakobson. After several weeks working on the recipe and selecting the proper Brett strains and barrels for the beer to morph from a golden Sasion into a Saison-Brett Golden Ale.

Elder Brett's sour/tart profile comes from a Saison yeast, the young beer was moved to French oak white wine casks retired after the production of Epic’s 2011 Great American Beer Festival (GABF), Silver Medal winner, Brainless on Peaches.

The barrels were inoculated with a blend of four different types of Brettanomyces. Aging for over nine months in the barrels allows the character of the unique wild yeast to fully express itself in the beer. The result combines all the elements for a truly sublime complexity.

The aroma is rich with the musty, barnyard-like character that “Brett” is famous for as well as some remnants of the white wine. The flavor also has wonderful amounts of fruity notes both from the yeast and hints of the peach fermentation that took place previously in the barrel, all rounded out with a pleasant and refreshing acidity and incredible drinkability for an 8.8% ABV beverage. The beer has a round body, is dominated by yeast character, but is tart enough to leave the palette refreshed and wanting more.

There aren't many "Brett" beers made in Utah, this one is only the fifth one made here and more are coming! If your a fan of sours, you life is about to get a Hell of a lot better. Available at Epic Brewing on January 26 (Thurs) and should hit other states sometime in February.

Cheers!

Pelican Comes to Town

There's a great little brewery that literally sits right on the Oregon coast that makes some of greatest beers I've had the pleasure to sample.

The Pelican Pub & Brewery opened in May of 1996. From the start Pelican's brewmaster, Darron Welch's goal was to create beers that were stylistically distinctive from anything else around.

Although he favors highly aromatic beers with hops and malts that seem to jump right out you, Darron always seems to find a way to produce assertive yet balanced beers with clean, snappy finishes that demand your attention.

Luckily for us, Del Vance over at the Beerhive has been working on acquiring Pelican's beer - they're due to arrive sometime next week?

The first beers to arrive will be:

India Pelican Ale - The nose has a great citrus hoppiness to it. Mango, peach, pineapple and grapefruit all come out. The taste shows more of the grapefruit flavors throughout. A dry, fruity, herbal, bitterness coming through in the finish. An outstanding IPA.

Stormwatchers Winterfest - The nose is a rich aroma of caramel, fig, dates, leather and is slightly nutty. The Tast starts with a caramel and dark fruit flavor, that adds an earthy hop element by mid-palate; nuts and toffee smoothness come next, with a bit of booziness in the finish. A Warming and creamy winter beer.

Kiwanda Cream Ale - The nose is malty with some floral hoppiness. The taste started with a mild maltiness next comes moderate floral and citrus hops. Finishes clean and dry. Nicely balanced beer. Fruity and refreshing.

The Pelican's are only available at the Beerhive. We'll let you know exactly when they arrive.

Cheers!

Santa Cruz Brown Ale

There have been a lot of trends developing in the beer universe over the last decade from IPA's to Sours to Barrel Aging, brewers have been pushing the beer envelope in every possible direction.

Lately the newest trend has been "The Hybrid Beer". These are beers that are not technically correct or brewed to an exact style. They take from one brewing discipline and add something from another.

Black IPA's/Cascadian Black Ale are an example. Crossing a porter with a pale ale shouldn't work but it does (for some it doesn't) if done properly.

Epic Brewing's newest beer is an interpret of the recent Black IPA trend. The Santa Cruz Brown Ale is a true hybrid. For this beer Epic combined the rich malty backbone and color of an American brown ale with piney, resinous American hops, creating a completely new and unique type of beer.

Santa Cruz will debut tomorrow (January 19th) at Slackwater Pub and Pizzeria in Ogden, Utah. Everywhere else on Friday.

Cheers!

New Beer Friday 1/13/12

Today's new beer has been around for a few years, but has only been available at the source, Sierra Nevada's Taproom/Restaurant. Luckily for us SN has decided this beer is ready for the masses and it's their first new beer of 2012.

Ruthless Rye IPA: The nose is earthy and malty with piney resins. The flavor starts piney with a complex grainy malt character. Next comes hints of cocoa and a mild rye spiciness. The finish is dry and piney.

This is very much like a spicy SN Celebration in that it’s got good hop character, its solidly built and very dense for the 6.6% ABV. Very clean and balanced. @Beerhive & various socialized liquor outlets.

If you spot some, tell us where!

Cheers!

DABC Meeting Highlights

It was a somewhat strange meeting full of laughter and gasps. It was like listening to room full of war veterans sharing their stories of combat. Ranging from the bizzar to the heart breaking.

I'm talking about yesterday's meeting of the DABC Review committee. It was a bigger than expected crowd that showed up at the Main SLC Library. The attendees were a wide array of bar owners, restauranteurs, brewers, vintners and consumers. Many offering up their stories of the insane, stupid and bizarre situations that they currently deal with on a weekly if not daily basis. Here are a few examples.

In 1879, the Shooting Star, Utah's oldest operating bar was established. You'd think a bar with such longevity would have a grandfather clause a mile long. Not so. Every year the owner has to get permission from a church, school, park and a library; all of which never existed when the bar opened in the 19th century.

A restaurant owner in Park City pointed out the difference between pouring wine or beer at a table versus pouring the same bottles at the bar behind the Beer Burka. Obviously a keen tactic designed to save the souls of children and the other "saved".

The Brewvies debacle. In case you don't remember, a few month ago Brewvies Cinema Pub was fined a few thousand bucks for serving alcohol during a movie (the Hangover 2) that featured nudity. Because of the nudity Brewvies was charged as operating a sexual oriented business. It was a fucking R rated movie!!!

A restauranteur in Park City received and payed for her alcohol license on one day, the very next day it expired and it needed to be renewed. Because apparently all liquor licenses expire on the same day in Utah. I guess it was going to be to much of a hassle for the DABC to say, "let's hold off a day, it expires tomorrow".

One restaurant owner said he had to shut down his beer taps three weeks in to the month because he had exceeded his alcohol/food percentage for the month because the high tax on beer was bringing in more money from beer than food. Remember, a restaurant must sell more food than liquor to stay in compliance. I believe it's 70/30?

No "sales" on alcoholic beverages in bars (happy hour), yet the DABC has "sales" in liquor stores.

The commission will take what they learned from this meeting an present it to the legislature's leadership on January 23rd.

I have a feeling those who will make the final decisions have already decided what they will and won't do in regards to the DABC. This whole thing that I've just told you about, is just a show to make you feel like your "part of the process". In my opinion of course.

The public can also relay their comments to the committee by emailing them at ReviewDABC@Gmail.com.

Cheers!

Your Input is Needed!

2012 is still in it's wee infancy and we here at Utah Beer wanna make sure you get your "outrage on" early so that your nice and primed for the annual liquor circle jerk on the hill known as the Utah Legislative Session.

One of the things I hope this... this thing that we've all created manages to accomplish is to get you, the outraged beer lov'n Utahan - into the game and try to take charge of your own destiny.

Tomorrow, you may get an opportunity to be heard. The DABC Review Committee is having a public hearing on how to solve the problems at the DABC.

The DABC Review Committee isn't part of the Department of Alcohol Beverage Control. It was created by legislators to seek out broader public input into the debate over how to address the problems that exist in the current system for alcohol regulation in Utah.

Your input is needed. This meeting isn't going to be about, "how to get Utah out of the liquor business" or "fridges in Liquor Stores" it's about getting input from the adult Utah drinker to the people who will be making the decisions on how to improve the states biggest money making department.

The meeting is tomorrow Jan 10, 2012 from 2pm-4pm at the Salt Lake City Main Library. 4th floor conference room. There will likely be media of types there. A huge presence could go a long way in showing lawmakers the we're serious about getting Utah into the post prohibition Twentieth Century and beyond.

Cheers!