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2p i t tnews .com Apr i l 15 , 2016

TABLE OF CONTENTSThings change, Gene’s doesn’t 4Column: Drink to gender equality 5Carbonated Cameos 5Pitt’s favorite drinks 8Column: Bring beer to North Shore 9Change is brewing for Panthers 9What makes a good IPA? 12Column: Beer’s too good for snobs 17


NewsNews

Peduto, Humphrey, researchers present study on race

Mayor Bill Peduto wants to give every child in Pittsburgh access to pre-K education.

“If I had a magic wand and I could give one thing to the city right now, it would be pre-K ed-ucation for every child, so that by the time they start kindergarten, they all start along together,” Peduto said ! ursday morning as he introduced a presentation on early childhood development from Pitt researchers.

Alongside Peduto and Pitt’s Senior Vice Chancellor for Engagement Kathy Humphrey, a panel of four Pitt researchers and commu-nity leaders spoke in the Connolly Ballroom on ! ursday morning about the importance of discussing race with young children. Pitt’s O" ce of Child Development, Center for Urban Edu-cation and Supporting Early Education and De-

velopment lab sponsored the researchers’ report, called “Understanding PRIDE in Pittsburgh: Positive Racial Identity Development in Early Education in Pittsburgh.”

! e report, which the School of Education published in late March, showed that messages regarding race o# en impact children by the time they’re 3 years old.

“By 6 years old, kids are already expressing prejudicial attitudes toward people of minor-ity races,” Aisha White, the director of Ready Freddy: Pathways to Kindergarten Success, said. “Once solidi$ ed, these attitudes become much harder to change.”

! e researchers observed children in nine classes throughout Pittsburgh and distributed surveys to parents and teachers. ! eir recom-mendations include collaboration between teachers and parents and required racial aware-

ness training for educators on teaching cultural and racial pride.

White said literature, like the book “Shades of Black,” is a good $ rst step to creating a positive foundation for viewing black physical features.

“When young children have a positive racial identity, they are able to own and embrace their racial and ethnic heritage fully and with dignity,” White said.

According to White, teaching healthy racial attitudes is critical because when young children have positive racial identities, they can embrace their heritages and wear their races proudly.

! e problem, White said, is the gaps in the existing research and resources needed to imple-ment this kind of education.

According to the report, 33 percent of black third, fourth and $ # h graders read at a pro$ cient level, compared to 67 percent of white children.

It also found that some children do poorly in school because of negative self-identities they’ve developed.

! ere are not many materials teachers can use directly with young children, White said, and the materials that do exist are not appropriate for preschoolers.

For Shannon Wanless, an assistant professor of psychology in education at Pitt, the solution to these disparities lies in starting conversations about race — even if adults are uncomfortable with those conversations themselves.

“Many of us are not exactly sure how to be-gin these conversations with young children,” Wanless said. “Children pick up on how we feel when discussing these things. ! ey pick up on our discomfort.”

Erin HareStaff Writer

Obama appoints Gallagher to White House commission President Barack Obama announced

Wednesday he would appoint Chancel-lor Patrick Gallagher and nine others to a White House commission focused on na-tional cybersecurity.

Obama has charged the commission on Enhancing National Cybersecurity with identifying steps the U.S. government must take to “ensure our cybersecurity in an increasingly digital world,” according to a White House release. ! e commission will recommend speci$ c actions the federal government can take over the course of the next 10 years to improve cybersecurity in the public and private sectors.

Obama established the commission through a Feb. 9, Executive Order, which outlined how it will operate. ! e com-mission must dra# and submit a report

to Obama by Dec. 1, 2016, which Obama will either accept or deny 45 days later. ! e commission will disband 15 days a# er Obama accepts the commission’s report.

According to University spokesperson Susan Rogers , Gallagher will not be paid for his appointment and will visit the Capitol and conduct teleconferences to complete his work.

Rogers, who noted Gallagher’s past with the National Institute of Standards and Technology and Pitt’s ranking in the top 10 universities for cybersecurity studies, said Gallagher’s appointment is a “valuable as-set” to the commission.

“Any time one of our leaders, faculty members, researchers, students or alumni are tapped for such service, it re% ects on Pitt,”

Dale ShoemakerNews Editor

Will Miller STAFF PHOTOGRAPHER

Find the full story online atpittnews.com

Find the full story online atpittnews.com


Regulars at Gene’s Place in South Oakland kick back with a few beers. Nikki Moriello SENIOR STAFF PHOTOGRAPHER

Local drafts and loyal drinkersAmid the changing tides of Oakland’s bar scene, Gene’s Place sticks to its local vibe.

! ese days, Eugene Ney knows about half of the customers at his bar.

To the regulars, Ney is the guy who teaches classes at Carlow University during the day and serves them beer at his Oak-land bar — Gene’s Place — at night. Lately, everyone in the motley group can agree on one thing: ! ey could use some new com-pany.

With ride-sharing apps like Uber and Ly" , many potential customers who might have walked a few blocks to Gene’s for a night out can now just as easily catch a ride to Shadyside or South Side. Watching this trend, Ney said he’s noticed a gradual de-cline in both the number of bars in Oakland and the number of customers coming into Gene’s.

According to Ney, students also tend to stay at house parties longer these days be-fore they go out to bars. And with dating apps like Tinder and Bumble, students have replaced meeting hookups at the bar with swiping right.

Ney said he started his bar career ini-tially as a way to make ends meet as a Ph.D. candidate at Pitt, but his work morphed into a business venture — and later # xture — of South Oakland.

Ney has managed the bar for more than 20 years, and since he bought Gene’s Place in 2005, Ney watched bars like Zelda’s Green House, C. J. Barney, ! e Babylon, ! e Attic and Spice Cafe either close entirely or move out of Oakland.

“If [students] don’t want to stay in Oak-land, there is nothing we can do,” Ney said.

Although Ney said his business has tak-en a hit, he doesn’t plan on closing his doors anytime soon. But in order to compete with the other bars in town, Ney said he might

need to remodel his bar and promote some late night bar activities, such as a dart league and bingo to attract more business.

While the neighborhood evolves and his customers # nd new ways to interact, little has changed at Gene’s other than the sign out front and the location of the bar coun-ter.

On the corner of Louisa Street and At-wood Street, Gene’s Place sits unassumingly in the center of Oakland. To # nd it, look for the gleeful white-bearded man smiling from a wooden sign.

Dress code: casual, jeans and Pirates T-shirts preferred. Expect an intermingling of lifelong yinzers, Pitt students and gradu-ated stragglers coming together for drinks, smokes, darts and earnest conversation.

To bolster the fading bar scene in Oak-land — now with Uncle Jimmy’s $ ickering on and o% like a dying bulb all year — Ney said the neighborhood needs more well-run bars to help convince students to stay in the neighborhood on nights out.

Because his bar attracts a lot of regulars from throughout the city, Ney stays com-petitive in the industry by selling drinks close to at cost, but he said he can’t go any lower at this point.

Not that the regulars mind terribly much — a" er all, they’re getting their local dra" s for under $2.

Nicole Naab, a blogger who lives in Oak-land, said she appreciates the atmosphere at Gene’s because it looks the same way it did 14 years ago, when she started going to the bar in the evenings.

“! e only thing that has changed is that the bar used to be [in] the right corner and now it’s [in] the le" ,” Naab said. “Oh, an-other thing — Gene takes credit cards now.”

At any price, Ney takes pride in # lling

Josh YeSenior Staff Writer

See Gene’s Place on page 21


Gender stereotypes are a buzzkill

Michelle Reagle CONTRIBUTING EDITOR

! ere should be no such thing as a girly drink — or a manly one for that matter.

Drinking culture is a complex and al-most omnipotent aspect of social life for collegiate co-eds — but it doesn’t escape the bounds of gender.

On a Sunday morning in Hillman, a friend of mine told me about her previous night’s escapade to the casino with a male friend of hers. A" er promptly losing $10 on roulette, she resigned to sitting with her friend and watching him play blackjack.

She went to order a drink intending to get a beer, but found the bar special was $4 frozen margaritas.

What’s a girl to do?“I was sitting at a table with all men,

plus one of their wives. I was going to get a beer, you know, to show I could hang. But the margarita just sounded so good!” she explained to me.

Spoiler alert: She got the frozen mar-

garita — lime, to be exact.What you’re drinking says a lot about

you. A man drinking a beer sends a mes-sage: relaxed, strong and thoroughly mas-culine. A woman drinking a beer? Now, that’s a di# erent story.

A drinking woman is coded in one of two ways — she’s a “cool girl” and just one of the guys, or she’s at least trying to be one of them. Welcome to the double bind.

I hate to make drinking into a gender politics issue. But it is, so I will.

! ere are few drinks out there that are socially neutral . An Old Fashioned, a gin and tonic, a Martini maybe, depending on the context. But generally, a man’s drink should be simple and straightforward — a beer, a Jack and Coke, a Scotch on the rocks. A woman’s drink will be sweet and sugary, complex like them and most likely fruity, possibly in some vibrant shade reminiscent of a gemstone served in a long stemmed glass.

Amber MontgomeryColumnist

See Montgomery on page 13

Culture staff picks notable beer cameos in film If you are what you eat, movies are

what they advertise. No matter how hard you groan or

laugh, there’s no getting around prod-uct placement — but some movies do it better than others.

In celebration of product place-ment and our annual beer apprecia-tion edition, ! e Pitt News recalled some of our favorite — and least favor-ite — beer cameos in recent $ lm and what each says about the movie itself .

“Transformers: Age of Extinc-tion” / Bud Light

Matt Maielli / Sta! WriterIf you don’t remember this scene,

that’s probably for the best. For refer-

ence, here’s a quick outline.Bumblebee and Cade Yeager (Mark

Wahlberg) crash a Decepticon space-ship into downtown Chicago. Explo-sions abound. Before coming to a stop, the ship tears through a clearly marked Bud Light truck driving through the center of the screen. ! ey unbelievably survive the crash — as do the pristine, unopened Bud Lights that roll out onto the street.

A" er a nerdy guy gets out of his now-destroyed car and demands to know if Cade has insurance, Cade argues with him while, in the back-ground, not one, but two American % ags dance in the wind. Cade then proceeds to pick up one of the immac-ulate cobalt blue aluminum bottles and cracks it open on the driver’s-side car door as the beer neatly $ zzes out of it while Wahlberg drinks maybe the

neck of it and tosses it to the ground.“Transformers” is one of the most

pro$ table and enduring franchises in recent memory, but ‘Age of Extinction’ didn’t hold up against critics, with a terrible score of 18 percent on Rotten Tomatoes. Bud Light is similarly one of the most popularly selling beers in America but actually tastes like some-one ran water through a beer $ lter.

Ultimately, both are rather popular but provide base thrills. Just as Bud Light’s % avor lacks substance, anyone enjoying director Michael Bay’s ob-noxious infatuation with explosions and lengthy runtimes probably have no sense of quality.

What’s more, the movie and beer brand also share controversies, espe-cially sexist ones. Bud Light hailed its recent bottle as “the perfect beer for

Jack Trainor, Matt Maielli, Britnee MeiserCulture Staff

See Movies on page 14Jeff Ahearn ASSISTANT VISUAL EDITOR



The Pitt News SuDoku 4/15/16courtesy of dailysudoku.com


!"#$%& '$ ()*+: Pitt leaders dish their favorite sips

If you’ve ever wanted to buy Chancellor Patrick Gal-lagher a beer, you should probably order one he likes: a hoppy IPA.

But if you’ve ever wanted

to buy Dean of Students Ke-nyon Bonner a brew, well, you probably shouldn’t. He prefers water. In the spirit of sharing good drinks, alcohol-ic or not , The Pitt News asked

some familiar faces around Pitt and Oakland for their fa-vorite sips.

Along with Gallagher and Bonner, we heard from other prominent figures on cam-

pus, including Senior Vice Chancellor Kathy Humphrey and Pitt’s “genius” poet, Ter-rance Hayes , on what brew, mixed drink or non-alcoholic drink they kick back with.

Iris MatijevicExecutive Board Director of

Pitt Program CouncilFavorite drink: Hofbrauhaus

Oktoberfest Beer

Terrance HayesPoet, English Writing Professor

Favorite drink: Stella Artois

Matijevic said she likes all different kinds of beer, but she particularly likes the kind from the annual German autumn festival, Oktober-fest.

“I enjoy trying a lot of different beers, and it’s fun tasting all the variety there is out there,” Matijevic said.

She favors the seasonal Oktoberfest Beer from the South Side German brewery and restaurant Hofbrauhaus, where Matijevic had her fi rst drink.

Kenyon BonnerVice Provost and Dean of

StudentsFavorite drink: Water

Bonner sticks to the simple and healthy choice of water as his favorite beverage, but that wasn’t always the case.

“As a young person, his favorite bever-age was ginger ale, but once he started playing college basketball, he became more health conscience and began drink-ing a lot of water and has never looked back,” Bonner’s spokesperson and Stu-dent Affairs Director of Communications, Shawn Ahearn , said.

Patrick GallagherChancellor

Favorite drink: Sierra Nevada

Gallagher began developing his taste while making his own beer as a postdoc-toral physics student in Boston.

“I’m a home-brew guy, so I like a good, hoppy IPA,” Gallagher said. “I’m a hop-head.”

In the summer, though, Gallagher said he switches out the Sierra Nevada for a wheatier beer, like a Hefeweizen.

“Very refreshing, I should add,” Galla-gher said.

Hayes realized his favorite beer was Stella Artois, “the Budweiser of Belgium,” his first time visiting the country.

“It was the only beer I recognized my first time in Belgium,” Hayes said, who defaults to it whenever he’s faced with too many choices.


Pitt is currently in the research stages of determing whether or not to sell alcohol at football games. Meghan Sunners SENIOR STAFF PHOTOGRAPHER

! ere are few places more intrinsically college than a football stadium. So why is it that at most schools, gridirons are the fall’s only beer-free weekend destinations?

During the 2015-2016 season, only 34 out of 128 Division I college football sta-diums served alcohol to the general public. Only 11 of the stadiums selling booze did so at o" -campus stadiums , and only seven programs were members of the so-called Big Five conferences.

Pitt wasn’t one of those — the only alco-hol o" ered at Panther games is for priority seating — but that doesn’t mean it’s a bad idea. ! ere’s a reason Pitt Athletic Director Scott Barnes didn’t rule the addition out during his introductory press conference last April.

More and more Big Five schools are joining the beer movement every year, and

it’s paying o" . Alcohol sales generate more revenue for the school, and when students can drink inside the stadium, they’re less likely to binge drink beforehand .

Allowing fans to purchase alcohol will not only promote safer drinking for fans, but would actually make them less violent as well. ! is proved true with Pitt’s Back-yard neighbors, the West Virginia Moun-taineers.

According to a 2015 article in ! e New York Times, “West Virginia’s police depart-ment reported sharp declines in incident reports and arrests on home football Satur-days from 2010 to 2014.”

When of-age students can purchase beer, wine and hard cider inside the sta-dium, tailgating and binge drinking before the game is less extreme, helping to prevent potentially fatal instances of alcohol abuse, according to ! e Times.

When Pitt’s Athletic Director Scott Barnes first took the position in 2015, he told a local reporter he was open to the idea of selling alcohol at Panther football games.

The next day’s headline, “Pitt consid-ers alcohol sales at Heinz Field,” prompt-ed Barnes, months later, to laugh about how he learned to watch his words with the press.

But now that he’s preparing for his sec-ond year on the job, Barnes is — for real this time — “seriously considering” the possibility of brews at ballgames, though he’s still not offering any substantial in-formation on when that might happen.

While patrons can buy alcohol from concession stands during Steelers’ games at Heinz Stadium, alcohol sales are cur-rently forbidden during Pitt games except

for in premium seating areas of the sta-dium.

At the time of Barnes’ comment hint-ing at alcohol at Heinz , 32 Division 1 sta-diums offered beer sales during games. Since then, Pitt Athletics spokesperson E.J. Borghetti said in an email to The Pitt News, more schools have followed suit.

“[Allowing alcohol sales during foot-ball games] is a growing trend across college athletics, and we are assessing whether it is right for Pitt,” Borghetti said.

He added that Pitt is still in the “re-search and evaluation stage” of consider-ing to implement beer sales.

Drinking at football games is already a concern for law enforcement and uni-versities, as excessive alcohol usage isn’t uncommon outside Heinz Field’s gates.

Time is right to bring beer to Heinz Field

Steve RotsteinStaff Writer

Meg MillureStaff Writer

College programs weighing merits of alcohol sales

See Column on page 20 Find the full story online atpittnews.com



In 2011, Matt Gouwens ditched his desk job for an o! ce with a much better view.

His roof.Back in 2006, Gouwens ordered eight

varieties of hops online and planted them on the roof of his garage, testing which strain would " t best with Pittsburgh’s rainy, gray weather. # en, in 2011, Gouw-ens decided cra$ ing the perfect India pale ale could be more than a hobby — it could be a career.

Now the Chief Executive Hopster at Hop Farm Brewing Company, a brew-ery in Lawrenceville focusing on locally sourced ingredients and products, Gouw-ens is part of a larger culture of IPA brew-ing in the city. IPAs, known for their bitter % avor and light color, have gotten a bad rap with some beer drinkers because of their hallmark strong bite — to the protest of cra$ brewers and IPA-fanatics. But for the cra$ brewers of Pittsburgh, IPAs are a carefully brewed, % avor-packed beer with more varieties than a box of Crayola cray-ons.

Perfecting the IPA, Gouwens said, means getting the right balance of hops, a grain added to beer to make it more bitter and longer lasting. Gouwens found most American varieties of hops grow well in Pittsburgh’s climate and soil , including hops strands such as Columbus, Chinook and Lemondrop — names that re% ect the creator’s individuality or the strand’s % a-vor

According to Jake Voelker, part-owner of Voodoo Brewing Company in Home-stead and a 2012 graduate of Pitt’s Joseph M. Katz Graduate School of Business, you’ve probably already heard a mostly accurate story behind the name “IPA.” Many, many years ago, while the British were busy sending people to colonize the world, they tried to send beer, too. # e beer of the time couldn’t make it through the high temperature intact, so they packed the beer full of hops, the % ower of the hop plant and a relative of cannabis, which added stability as well as % avor to the beer.

“# ey essentially, in the old colonies back in the day, when they were making sure the beer was OK on the ship, they

threw a lot of hops in there,” Voelker said.According to Gouwens, the oil from

hops produces two types of acids: alpha acids and beta acids. Alpha acids are what give IPAs their bitter % avor, Gouwens said, while beta acids preserve the beer and prevent it from spoiling, just as they did during the " ve-month trip from England to its distant colonies.

According to the Brewers Association, the American-style IPA has been the most entered category at the Great American Beer Festival, the world’s largest beer com-petition, since 2001. In 2011, the category had 176 entries, compared to 118 entries in the second-most-entered category of wood- and barrel-aged strong beer.

# e popularity of IPAs is partly be-cause beer-drinkers have grown tired of other beers, Gouwens said.

“People get sick of Budweiser and they want something completely the opposite,” Gouwens said. “I think [IPAs] can be the new gateway cra$ beer.” # e acids in hops add more than just bitterness to the trendy beer — the variety of strands of hops add individual % avors in IPAs, such as fruit and wood % avors, according to Voelker.

“# ere are hundreds of di& erent strands of hops,” Voelker said. “[For ex-ample,] there are hops that can bring a pine % avor [or] a citrus % avor.”

IPAs also di& er from other beers in their lighter color and stronger smell, which they get from the high concentra-tion of hops, according to Dan Morris, part-owner of Helltown Brewery in Mt. Pleasant.

“IPAs tend to have more of an aroma from the hops — % owery, fruity, there’s a lot of di& erent types,” Morris said.

Despite the variety of hops and the range of % avors, Gouwens and Morris said there are certain factors universal to mak-ing a quality IPA, like balancing the bitter-ness of the acids with additional % avors.

“Well-balanced % avor, not too bitter, good selection of malts and drinkable and smooth,” Morris said.

Gouwens added his own list, focus-ing more on the presence and strength of hops.


Terry Tan STAFF ILLUSTRATOR

Dissecting the ipaPittsburgh’s IPA brewers break down their favorites. Emily Brindley | Staff Writer

See IPA on page 13


“Quality hops. Quality water. A healthy dose of hops in the ! nish,” Gou-wens said. “Some sort of clarity. Hazi-ness is okay, [but] if it looks like a milk-shake, if it’s chewy, I think that’s a little too much.”

Even with all of these features, an IPA doesn’t have truly good " avor un-less it’s fresh, according to Gouwens.

“Alpha acids are really what cause the bitterness,” Gouwens said. “# e oth-er thing that makes a good IPA is fresh-ness, because those alpha acids will fade [over time].”

Voelker said his personal taste pref-erence is for IPAs with a note of sweet-ness to balance out the sometimes-harsh bitterness of the hops.

“I love an IPA that has a very nice

balance,” Voelker said. “I like a nice malt sweetness that kind of counteracts and works well with that hop bitterness. I also really like a tropical " avor.”

T h o u g h cra$ brewers e n u m e r a t e the pros of IPAs, Voelk-er said it’s not uncom-mon to hear people com-plain that the beer isn’t to their taste — though he said these people just haven’t found the right IPA yet.

“[People don’t like IPAs] because

they’ve had bad ones. When you’re throwing hops into those di% erent vari-eties and with all of the varieties of hops, you can get a lot of di% erent " avors,”

Voelker said.

F o r s o m e people, t h e r e may be a physi-ological r e a s o n b e h i n d t h e i r d i s l i k e of IPAs.

Gouwens said supertasters, individu-als with highly sensitive palates, have up to four times as many tastebuds as

regular tasters. For them, Gouwens said, the bitterness of IPAs seems particularly strong and unpalatable.

Gouwens said IPAs are an acquired taste even for non-supertasters — but there are added bene! ts of learning to love IPAs. As a relative of cannabis, hops can add extra oomph to the e% ects of alcohol, especially when the hops are highly concentrated like they are in IPAs.

According to Voelter, the beers have come a long way from their original overly bitter " avors.

“In the very beginning of the cra$ beer movement, IPAs were very bitter beers that were o% ensive to [people’s tastes],” Voelker said. “What people need to do is give them another try and try the di% erent varieties.”

IPA, pg. 12

I think IPAs can be the gateway craft beer.

-Matt Gouwens

Men should drink stronger, harder drinks. And if a woman partakes in similar drinks, she’s making a mindful decision to drink “like a man.”

“# is is typical for America today: women are expected to perform femininity, but when they perform masculinity, they are admired and rewarded,” as Lisa Wade, a professor of sociolo-gy at Occidental College, said in a Jezebel article about what it means to “drink like a woman.”

We see the same trend in all aspects of soci-ety, not just drinking. A woman who can play video games, ! x a car or memorize all the verses in a rap album is praised for her perceived resis-tance of femininity. We quickly put her in two boxes — she’s either cool enough to embrace masculinity or she’s pretending to in order to be perceived in this way — without bothering to consider that perhaps she likes these things without any ulterior motive.

Some girls just like football, beer or engi-neering, and some girls don’t. And they do or don’t because it’s their personal preference, not because they want to stand against or be in line with what society expects from them.

But as you can imagine, it doesn’t work the same way for men. Men associating themselves

with things inherently feminine have only one way to go, and it’s down.

It all boils down to the same strain of gender inequality in our society — what’s considered masculine — i.e. beer — is strong, and what’s considered feminine — i.e. appletinis— is weak.

We take cues about what’s masculine and what’s feminine from subtle, but sinister, mar-keting techniques. # is framing has happened for years, with more than just alcohol — even pens aren’t safe from gendered marketing.

Brands like Skinnygirl Cocktails and Little Black Dress vodka are clear examples of chick-targeted products. Likewise, a typical beer com-mercial shows a man that he can be the perfect ideal of masculinity, safe from any threat of re-jection from the girl at the bar, as long as he’s drinking the right beer.

We internalize these social norms, just like my friend at the casino did. Would the men at the table think of her as ditsy and inconsequen-tial, there to serve only as a good luck charm and a bit of eye candy for her male friend? In a tough and masculine environment, surrounded by all guys, she had to stop and think about how they would read her sipping on a lime-green frozen margarita.

Some within the alcohol industry are call-ing out this inherent sexism and encouraging

dialogues about it.# ere’s a new Brazilian beer, Cerveja Femi-

nista, that aims to start a conversation about feminism, how women are portrayed in beer commercials and why there are few female di-rectors for such ads.

“Our hope is that, once you put a beer on the table with ‘Feminist’ written on it, people will have no other subject to discuss,” # ais Fa-bris told Co.Exist.

Fabris is one of the founders of the group called 65|10. # e group’s name is a reference to the statistics that 65 percent of Brazilian women feel they are misrepresented in ads and only 10 percent of the creators at ad agencies are wom-en.

“Media shapes how society sees itself. If we can stop advertising that stereotypes women, we are changing an important part of our cul-ture,” Fabris said.

Everyone knows whiskey and beer are man-ly, while wine, " avored vodkas and Cosmopoli-tans (thanks, “Sex and the City”) are girly — it’s subconscious and so we don’t question it. But we should.

Women aren’t the only ones a% ected by this — it a% ects men just as harshly.

When was the last time you saw a man sip-ping on a drink with a cocktail umbrella and salt

on the rim? Exactly, because he would immedi-ately be knocked down to the level of weakness associated with femininity. A quick, but prob-ably not painless, social suicide for the night.

A woman can get away with making a reach toward something more masculine. If she grabs a beer or a glass of Scotch, her motives may be questioned and judged, but it’s done despite the double bind it puts her in.

If a man drinks one ‘girly’ drink in a bar, he’s mocked and completely stripped of his claim to masculinity.

It’s tempting at times, but don’t buy into advertisements and the stereotypes they carry. Drink whatever you want to drink — as long as you like that particular drink because you like it and not because you want to perpetuate an idea about your identity. Seemingly small assertions of self-identity won’t automatically end gender inequality, but they help show how pointless these social constraints are. # at’s a start.

If you want a beer, get a beer. If there’s a deal on refreshing margaritas, get a margarita. And respect others’ choices to do the same.

You’re out drinking for one reason — to have fun. Don’t let gender stereotypes get in your way.

Write to Amber at [email protected]

Montgomery, pg. 5


removing ‘no’ from your vocabulary for the night,” justly angering anyone who knows “no means no.”

Couple that with Bay, whose films’ ca-sual sexism caused pop culture website Vulture to make a detailed list of tropes in Bay’s films titled, “7 Ways to Tell You’re a Woman in a Michael Bay Movie.”

The beer, like this “Transformers” scene , is cheap and tasteless. The prod-uct-focused sequence is distracting from the film and only entertaining for its ri-diculousness — perfectly encapsulating “Transformers: Age of Extinction.”

“Spotlight” / Harpoon IPAJack Trainor / Culture EditorIn Tom McCarthy’s “Spotlight,” Har-

poon brewery’s IPA’s screen time rivals that of certain minor characters. In the film, investigative journalist Michael Rezendes (Mark Ruffalo) frequently em-ploys Harpoon for an easy relief as his investigation into the child sexual assault case within the Catholic Church frays his nerves.

In fact, Harpoon’s distinct blue, or-ange and white checkered packaging dominates the characters’ drink of choice so much that it’s hard to remember them sucking down anything else — including water.

But as a tasteful IPA and a handcrafted brew, the product placement is fitting for a quality movie. “Spotlight” won Oscars for both Best Picture and Best Original Screenplay, and that success is similarly reflected in its quality product placement. Originally brewed as a seasonal summer beer, unrelenting demand convinced Harpoon to make it a year-round option and deem the beer its flagship creation.

Similarly, director McCarthy had di-rected a mere four movies before “Spot-light,” including “The Cobbler,” which stars Adam Sandler and earned a 9 per-cent on Rotten Tomatoes — more of a Natural Light ranking than a craft beer. But, like Harpoon’s improbable ascent in popularity, McCarthy will undoubtedly be in high demand following “Spotlight’s” success.

Ruffalo, who does most of the work in both the Boston Globe investigation and downing Harpoon brews, is no slouch at what he does either. As a three-time Best Actor nominee for his roles in “The Kids Are All Right,” “Foxcatcher” and “Spot-light,” Ruffalo and Harpoon IPA come together as a quality combination.

“Quantum of Solace” / HeinekenBritnee Meiser / Staff WriterOn the outside, it’s lavish and expertly

crafted. On the inside, it’s dull and quick-ly falls flat.

“Quantum of Solace” was marketed as a typical, smooth Bond film. Com-mercials gave us Daniel Craig fending off evil with his bare hands while still look-ing suave in that suit. They gave us sleek cars, beautiful Bond girls and witty one-liners. They offered eager viewers a line, and they happily took the bait.

Then people actually watched the film, and they said “meh.”

This is fitting, considering the film’s sponsorship with Heineken — a beer that looks immaculate enough for our favorite British spy but is essentially just a PBR in a fancy green bottle.

Heineken is more expensive than your average brew, but a lot of that money goes toward the packaging. It doesn’t need to taste great — people just have to want to buy it. Because once they do, they’re go-ing to drink it regardless.

For both “Quantum of Solace” and Heineken, it’s all about esteem. They look cool, they’re part of a popular brand and they’re light in taste, so you can absent-mindedly indulge in both without really feeling anything meaningful.

Movies, pg. 5


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I hate Natty Light, but I’m not better than it.

Beer doesn’t get tastier with age — it just goes bad. And a high price tag on a beer doesn’t immediately impress most people — something pretty remarkable in our culture. Drinking beer isn’t about affirming social status. It’s about drink-ing beer.

But the judgments associated with certain brands or varieties have intensi-fied in recent years, as craft breweries begin to challenge mass-market cor-porations. Beer snobbery goes against everything the beverage represents, and many people who perceive craft brew-ing as inherently superior are operating on faulty logic.

The craft beer designation is essen-tially a business term. According to the Brewers Association, craft brewers only produce up to 6 million barrels of beer annually, and less than 25 percent of the company is controlled by a corporation responsible for 3 percent of annual beer sales nationally. These brewers general-ly rely on non-mechanized, traditional brewery techniques, and their relatively small size often restricts distribution to local regions.

There is also a litany of informal characteristics that consumers associ-ate with this kind of beer. The beer itself usually has a higher alcohol by volume than mass-market ones, and most brew-

ers have a larger flavor selection than the average line of light pilsners.

Most of these are decent criteria for preferring certain beers to others. Mass-market beers often taste pretty similar to me, and that can get boring. I also understand the value of a hand-crafted product — there’s a nice illusion that these brewers aren’t really after our cash. And if you simply prefer to drink beer that gets you drunk faster, more power to you.

But other ideological reasons are less defensible.

According to a Nielsen survey of craft beer drinkers last July, 47 percent of craft beer drinkers think the products they buy are “fresher” than those from Big Beer . This idea largely comes down to many craft breweries’ use of bottles

instead of cans.In terms of actually connecting beer

quality with container, though, this rea-soning makes no sense. Cans do a better job than bottles at protecting beer from UV light, which is known to ruin beer’s flavor. Some people claim that beer from a can carries a bad flavor or taste, but those people are actually just smelling and tasting the can itself as they drink. If drinkers simply pour their beer into a glass, the problem magically disappears, so the quality ceiling for canned beer is actually higher than bottled.

The irony about canned beer is that more craft brewers would rely on it if they could. The MicroBrewr podcast in-terviewed 30 craft brewery owners and critics, and only 27 percent preferred bottles to cans. Overhead costs were the

primary reason brewers didn’t use cans — canning operations are far more ex-pensive than bottling.

Quality judgments associated with brewery locality — the highest factor for customers, according to the Nielsen study — are similarly flawed. Exclusive-ly purchasing beer made locally to sup-port regional industry is commendable, but that has no bearing on the taste of the actual product.

Expansion is the result of success. When a brewery has a product that a lot of people like, selling it to even more of them and moving into areas where people didn’t previously have access shouldn’t be a knock on the beer. More importantly, the popularity of any man-

Judge someone not by the color of their beerMatt MoretOpinions Editor

Annabelle Goll STAFF ILLUSTRATOR

See Moret on page 20




ufacturer should never count against the people purchasing it.

People have enjoyed imported beer for years, and judging from the 29,430,185 barrels worth of imported craft beer sales in 2014, they still are. Many of those products don’t even come from this hemi-sphere, and craft beers from Belgium and Germany are some of the most popular in the industry. Applying a lower thresh-old of acceptability once you are looking across state borders is nonsense.

There’s a lack of consistency in even the most superficial pieces of informa-tion: whether breweries actually earn their “craft” label.

Many of the most popular craft brands are actually owned by Big Beer. Goose Island Beer Company and Shock Top Brewing Company both belong to Anheuser-Busch InBev. MillerCoors owns Leinenkugel’s Brewery, Saint Ar-cher Brewing Company and Blue Moon Brewing Company. If craft brew aficiona-dos are really so dedicated to their bever-

age ideology, it doesn’t make much sense that these rank among the highest selling “craft beers” nationally.

That leaves us with flavor as a deter-mining factor.

Some people just like drinking craft beer more than Coors or Budweiser. The flavors associated with craft beer are usu-ally much more complex and distinctly hoppy.

But there’s no such thing as an objec-tive flavor criteria. Someone could just as easily prefer the ease of chugging a Milwaukee’s Best or sipping on a Corona during a beach trip, and there’s nothing wrong with that.

Beer snobbery is simply an example of pretentious people being pretentious. Craft beer is by not inherently better than anything else, and looking down on peo-ple who choose to stick with their light beers is silly.

Cheap beer has its benefits. Namely, it’s cheap. You can find it just about any-where.

And in an ideal world, it’s judgement-free.

Moret, pg. 17Not only would introducing alcohol

to Heinz lower the number of parking-lot arrests, it would generate revenue for the school by selling more tickets and, of course, more drinks.

An official at Sodexo, the food and facilities management company that handles concessions at Mountaineers games, told The Times that “more than 30,000 beers were sold” for last year’s West Virginia-Maryland game at Mi-lan Puskar Stadium. That translated to more than $100,000 for the university, according to The Times.

“We average $500,000-$600,000 a year in alcohol sales,” WVU’s Associ-ate Athletic Director Michael Fragale told The Pitt News.

The Miami Hurricanes, who share Sun Life Stadium with the NFL’s Miami Dolphins, were the only Big Five pro-gram that played their home games at an off-campus stadium and sold alco-hol to the general public last season.

But more Big Five schools are open-

ing up to the idea every year, and Pitt should join them. Adding the sales would also improve the fan experience, something Pitt has been trying to do under Barnes’ leadership.

Plenty of Pitt students tailgate before games outside the stadium, but many don’t go inside either be-cause they can’t keep drinking there or they’re already too drunk to enter. Selling alcohol to the public during the game will allow fans to pace them-selves before the game, and give them more reason to come inside and cheer.

Some fans attending Pitt football games are regulars at Steelers games at that same field, where they can pur-chase as much beer as they like until the concession stands shut down.

By serving alcohol to the general public, the atmosphere in the crowd will feel more like a Steelers game, and fans will be more likely to stay the whole game and stay loud the whole time, even if some have one too many and “can’t hang.”

Column, pg. 9

See Column on page 21


Gene’s Place, pg. 4Steelers fans are known for being

some of the loudest and most passion-ate fans in the NFL all the way through to the end. Pitt Athletics, on the other hand, has had trouble getting fans to stay past “Sweet Caroline.”

Pitt already signaled the start of a new era for Panthers athletics by mak-ing the long-overdue uniform change back to the script. Now is the time to make another change and start selling beer to the public at Pitt games.

It’s a no-brainer really : If you want to increase revenue and fan engage-ment and decrease alcohol abuse and other tailgating incidents, it’s time to let the booze flow inside Heinz Field.

his taps with 15 local beers, such as the Old German Beer and Straub from St. Marys, Pennsylvania.

“I am a little guy, so I like to sup-port the little guys,” Ney said.

As a busi-ness professor, Ney knows that small businesses like Gene’s might eventually be run out of business by larger, corporate businesses — but he isn’t giving up. He takes pride in his dive.

“We are hang-ing in there,” Ney said.

Mike Laskin, a junior supply chain management major at Pitt, finished out his 21st birthday bar crawl Wednes-

day at Gene’s. He said although other Oakland bars, including Garage Door Saloon and Peter’s Pub, stir up more excitement, Gene’s is the kind of neighborhood bar that offers a sense of community.

“This is just an unpretentious place

where you can just chill,” Laskin said. “You can really have a conversation with people here.”

Ian Ferguson — known as “Ferg” in the bar — is a doorman and occasional bartender at Gene’s. Ferguson, 26, said the bar crew’s bond reaches beyond just hanging out at the bar together.

“During Pittsburgh Beerfest, Gene will buy tickets for everyone and we

will just go to Down-town and drink,” Fergu-son said.

Ney said he’s consid-ered the bar a place for friends to gather since he became a customer more than two decades ago.

He recalled his first visit to the bar — then Denny’s — was mainly to meet women. The plan didn’t work out quite as Ney had intend-ed, but he still didn’t end

up all alone.“I got married to a bar,” Ney said

with a laugh.

Column, pg. 20

This is just an unpretentious place where you can just chill.-Mike Laskin, Pitt student

Classifi edsClassifi edsINSERTIONS 1X 2X 3X 4X 5X 6X ADDITIONAL

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Before signing alease, be aware thatno more than 3 unre-lated people canshare a single unit. Check property'scompliance withcodes. Call City's Per-mits, Licensing & In-spections. 412-255-2175.

SMOKERSNEEDED! Researchers atUPMC are looking toenroll healthy adultcigarette smokersages 18-65. This re-search is examiningthe infl uence of briefuses of FDA-ap-proved nicotine patchor nicotine nasalspray on mood andbehavior. The studyinvolves a brief physi-cal exam and fi ve ses-sions lasting twohours each. Eligibleparticipants who com-plete all sessions willreceive up to $250, or$20 per hour. This isNOT a treatmentstudy. For more infor-mation, call 412-246-5396 or visit www.SmokingStudies.pitt.edu

Real estate advertis-ing in The Pitt Newsis subject to the FairHousing Act. The PittNews will not know-ingly accept advertis-ing for real estatewhich violates thelaw. To complain ofdiscrimination, callHUD at 1-800-669-9777 or [email protected]. Forthe hearing impaired,please call TTY 1-800-927-9275.

ATTENTION OCCASIONALSMOKERS! UPMC seeks healthyadults ages 18-65who occasionallysmoke cigarettes.This research is ex-amining how smok-ers respond tocigarettes that arelow in nicotine.There are up to sevensessions lasting aboutthree hours each. Re-search participantscompleting the studywill be compensatedup to $60 per session,or $20 per hour. Formore information,call 412-246-5393 orvisit www.Smok-ingStudies.pitt.edu

Sacred Heart Elemen-tary School in Shady-side is looking forvolunteer VolleyballCoaches and Basket-ball Coaches for theVarsity and JVTeams for the 2016-17 Seasons.Must be at least 18years of age and havetransportation. If in-terested, please con-tact Amy Volpe [email protected] or call412.295.9260

M.J. Kelly RealtyStudio, 1, 2, & 3 Bed-room Apartments,Duplexes, Houses.$775-$1650. [email protected]. 412-271-5550,mjkellyrealty.com

Large 1,2,3 bedroomsavailable for rentstarting June-July.Prices range from$695-$1490/month.Includes gas, heat,and water. See web-sie www.rentnearpitt.-com. Call or text 412-725-1136. Don't call after 8 PM. 2 BR, furnished, 2

people. Oakland Ave.$1200 ($600 per per-son), utilities in-cluded. Available im-mediately - summersublet. Contact 412-848-9442.

361 McKee Pl. 4BR +2BA. $1650 +all utili-ties. Available May 1.

53 Bates St. 3 BR2BA. $1300+ all utili-ties. W/D A/C. Re-modeled. Availablenow.

51 Bates St. 2 BRapartment. $900+ allutilities. Remodeled.W/D and A/C. Avail-able May.

51 Bates St. 3 BRapartment. $1200+all utilities. W/D andA/C. Available Au-gust.

3142 Bates St. 4 BRsingle house. W/D.$1400+ all utilities. 4 off-street parkingspaces included.Available August 1.

Call 412-721-1308

3444 WARD ST. -Studio and 3 BRapartments availableAug. 1, 2016. Freeparking, free heat-ing. Call 412-361-2695. No eveningcalls please.

3BR apartment withbalcony on OpheliaSt. Close to laundro-mat. Available June1. $1200+electric. 412-427-6610

Oakland/Atwood St.,near Forbes, nice. Studio, $525 includ-ing all utilities.1BR, $600+ electric. Wall-to-wall, fullyequipped. 412-561-7964.

South Oakland Du-plex. 4 bedroom 2baths. Central air,dishwasher, washerand dryer. AvailableAugust 1. (412)915-0856.

Spacious 2-BR apart-ments on DawsonStreet, single or dou-ble occupancy. Par-tially renovated & im-proved. August 25availability. Very af-fordable rent. Lim-ited parking spacesalso available. Call412-692-1770 to seeapartment, parkingspaces. Studios, 1, 2, & 3Bedroom apartmentsavailable August2016 & sooner. Oak-land, Shadyside,Friendship, SquirrelHill, Highland Park,Point Breeze. Photos& current availabilityonline, check outwww.forbesmanage-ment.net, or call412.441.1211

Shadyside spacious 2bedroom, 1 bath.Hardwood fl oors.New kitchen. August1st move in. Call 412-361-2695.

First fl oor duplex.Solway Street. Avail-able 7/1/16.$1595/month +utili-ties. 3 BR, 2 Baths.Kitchen. Large diningroom/livingroom/basement.Washer/dryer.Garage. Nearbus/shopping district.Ray 412-523-2971,[email protected] fl oor duplex.Solway Street. Avail-able 6/1/16.$1495/month +utili-ties. 3 BR 1 Bath.Kitchen. Large diningroom/livingroom/basement.Washer/dryer.Garage. Nearbus/shopping district.Ray 412-523-2971,[email protected].

2 bedroom. 343 Mc-Kee Place. $1200(heat included).

2 bedroom, 2 bath-room house. 3201 Ni-agra St. $1200. A/C,dishwasher, washerand dryer.

1 bedroom. 365 Ophe-lia St. $550+ electric.

Call 412-969-2790.

1,2,3,5,6, & 8 bed-room houses. August& May 2016.Bouquet, Atwood,Ward & Dawson. Please call 412-287-5712.

+++5 bedroom, 2 fullbaths, huge house,nicely updated, shut-tle across street,washer/dryer,$2595+, August 1,photos www.tinyurl.-com/pittnewsad4 [email protected] 724-935-2663

Craig Street. Safe,secure building. 1-bedroom, furnished.Newly remodeled,wall-to-wall carpet-ing, no pets. $775and up. Heat in-cluded. Mature orGraduate students.412-855-9925 or 724-940-0045. Email for pictures: [email protected]

3 bedroom apart-ment. $1450 (utilitiesincluded). 704 En-fi eld St.

5 bedroom house.$2200 + utilties. 35Enfi eld St.

Call 412-969-2790. FOR RENT AUGUST1 2016: Completelyremodeled, spacious3BR 1.5 BA home ontree-lined residentialstreet. $1695/mo +utilities. Originalwoodwork, high ceil-ings, large bedrooms.Parking available.Panther Properties ofPA, [email protected]: https://pan-ther-life.com/proper-ties/oakland/Large 1-2-3 BR apart-ments available Au-gust 1st. 3450 WardStreet. 312 and 314South Bouquet Street.Free parking. Min-utes to campus. Catfriendly. Call 412-977-0111.

Available August 1st.3 bedrooms, 1 bathhouse. Great location.Renovated. Centralair. Equipped kitchenwith dishwasher andmicrowave. Washer/Dryer. Starting at$1575+/utilities.Porch/yard. No pets.Call 412-916-4777.

Available 8/1, 3 BR/1Bath, less than 1 mileto campus, updated,Dishwasher and AC,starting at $1325+,412.441.1211

4 BR townhouses,Semple St., availableMay 1st and August1st 2016. 4 BR sum-mer lease avaiableMay, June, and July.Equipped kitchen,full basement. 412-343-4289 or 412-983-5893.519 Zulema Street.Female preferred. 1Bedroom available ina 4 bedroom apart-ment from beginningof May to end ofJuly. Furnished. Airconditioning and freelaundry. $600 butprice negotiable. Con-tact (224)577-8166 [email protected] 8/1, 1 BR/1Bath, 5 min. walk toCathedral, A/C, hard-wood fl oors, newlyrenovated, starting at$995+, 412.441.1211

4 BR houses, avail-able August. $1600+all utilities. Laundryin building. Off-street parking.412-427-6610

4909 Center Ave. Up-dated 1 BR with newkitchen, dishwasher& hardwood fl oors. Laundry, storage andparking available. Close to Pitt & shop-ping district. Avail-able now and for Au-gust. 412-720-4756.

5 bedroom. May2016. Sarah St.Large bedroom, newkitchen, air condition-ing, washer & dryer,dishwasher, largedeck. $2500+utili-ties. 412-287-5712.


Irish Design Center.Retail sales assistantneeded 1 or 2 daysper week throughoutthe year. Flexibleschedule, close tocampus. Experiencepreferred. Respondby email only [email protected].

HYATT House Pittsburgh SouthsideSeeking full time andpart time valets. Experience with valetand manual transmis-sion a plus. Must beable to work nightsand weekends. Shiftsare 7am-3pm & 3 pm-11 pm. Pay is $8.25-/hr +tips. Apply inperson at 2795 SouthWater St.

Seasonal Work:Shadyside Manage-ment Company needsfull-time dependablelandscapers, painters,and assistant roofersfor the summer. Must be at least 18years old. No experi-ence necessary. $10/hour. Mozart Management,412-682-7003. E-mail: [email protected].

Come work where it’sOktoberfest everyday. Now hiring forall positions at Hof-brauhaus Pittsburgh. Apply in person Mon-day through Friday.

Caregivers andbabysitters needed.FT/PT. Earn$25/hour. No experi-ence required. Willtrain. Call now. 888-366-3244 ext. 102.

SUMMER HELPNEEDED, Ice com-pany close to cam-pus. Weekends neces-sary. Production/driv-ing/maintenance posi-tions available. Goodpay, part-time/fulltime. Contact MastroIce Company 412-681-4423. [email protected]


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