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Control State News

PA: Area brewers, distillers share impact of liquor law changes at meeting in Phoenixville

VA: New Chinese tariffs could hurt Virginia farmers, particularly Virginia soybeans, pork, apples and wine

NC: Gov. Roy Cooper Proclaims April as Alcohol Awareness Month

License State News

NJ: One of N.J.'s first liquor distilleries since prohibition is closing

AK: Mistake invalidates ban on distilleries serving cocktails

CT: Restaurant opposition kills distillery plan

Public Health News

Searching for most appropriate genetic factors that contribute to alcohol sensitivity

Industry News

Marcus Hiles - The State of the Wine Industry Today & What to Expect in the Near Future

Beer Boom Leads to More Classes

Pink Boots Society: Empowering Women In The World Of Beer

Daily News

Alcohol Awareness Month: ‘Booze It & Lose It’ car to raise awareness about drinking, driving

Alcohol Awareness Month

FAMU continues health week with alcohol awareness

April 6, 2018

APRIL IS ALCOHOL AWARENESS MONTH

SAVE THE DATE

APRIL 11-13, 2018

Alcohol Policy 18: Evidence To Action -Building an Evidence-Based Social Movement Renaissance Arlington Capital View Hotel, Arlington, Virginia. For additional information on hotel, important dates and more, please visit the AP18 Conference website. AP18 Registration Now Open! APRIL 30–MAY 1, 2018 2018 RRForum National Conference - hosted by the Michigan Liquor Control Commission and will be held in Detroit. MAY 21-24, 2018

!REGISTRATION IS NOW OPEN !

81st Annual Conference will be held at the Arizona Biltmore, Phoenix, AZ. Theme: Bridging Divides; For more information, visit www.nabca.com website.

JUNE 3-5, 2018 2ND Annual Beverage Alcohol Retailers Conference - Denver, Colorado Registration is open and sponsorship information is available at www.BevRetailersConference.com. Secure your early bird rate before prices increase on February 9.

Seating is limited.

JULY 18-20, 2018 8th Biennial Northwest Alcohol & Substance Abuse Conference Riverside Hotel, Boise Idaho

The Pre-Conference Sessions are on Wednesday. The official conference kicks off Thursday morning. Visit NorthwestAlcoholConference.org for more information.

http://www.nabca.org/meetings

http://www.nabca.org/meeting/2018-annual-conference

ABCA Daily News Update (4/6/2018)

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NABCA HIGHLIGHTS

Native American Nations & State Alcohol Policies: An Analysis

Sunday Alcohol Sales (July 2017)

Alcohol Technology in the World of Tomorrow - (White Paper)

The Control State Agency Info Sheets. Please view website for more information.

NABCA Survey Database – now available for members on the website.

www.NABCA.org


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CONTROL STATE NEWS

PA: Area brewers, distillers share impact of liquor law changes at meeting in Phoenixville

The Times Herald By Donna Rovins April 5, 2018

Phoenixville >> Pennsylvania has been making changes to its liquor control laws over the last couple of years. How those laws are affecting the craft brewing and distilling industry was the topic of discussion in Phoenixville Wednesday.

State Rep. Warren Kampf (R-157th Dist.), a member of the Pa. House Liquor Control Committee, wanted the group to come to Phoenixville because of its vibrant craft alcohol industry. Phoenixville boasts five breweries, three wineries and one distillery in the downtown area.

The committee heard testimony from representatives from the craft brewing and distilling industry, as well as Borough Manager Jean Krack and Jessica Capistrant, president and CEO of the Phoenixville Regional Chamber of Commerce.

“The latest developments with craft brewing and distilling coming to the town are very interesting,” Kampf said.

Phoenixville carries the distinction, according to Capistrant, of being No. 1 in the state and #10 nationally for craft alcohol businesses per capita. One change to the liquor laws — known as Act 39 of 2016 and Act 166 of 2016 — allows establishments to sell brewed beverages from other licensed breweries, wineries or distilleries.

Mark Sofio, head brewer at Phoenixville’s Crowded Castle Brewing Company Inc., 242 Bridge St., said the provision has made the business more competitive.

“We have people come in and their friends may not like wine and they don’t drink beer and ask if we sell cocktails. We found that to be helpful in promoting ourselves and to bring people in,” he said.

Christian Lampe is president of the Brewers of Pennsylvania and part-owner of Weyerbacher Brewing Co. in Easton.

“Having the ability to add wine and distilled spirits into the taproom appeals to a broader group,” he said.

Jared Atkins, founder of Phoenixville’s Bluebird Distilling, 100 Bridge St., agreed.

“We can crisscross the promotions with the others. It makes a difference when that third person comes in with a different preference,” he said.

Ted Zeller, general counsel to Brewers of Pennsylvania said that when the provision went into effect, all of the organizations saw increases in sales of about 25 percent.

Crowded Castle Brewing has been open just under one year, according to Sofio. He said changes to the laws in 2015 allowed breweries to have taprooms as part of their establishments.

“At that time so many breweries were warehouses with tasting rooms on them. While it was fun to go there, it didn’t have the same feel the wineries had,” Sofio added. “In 2015 that allowed us to come to Phoenixville and put ourselves in the midst of a historic community and a great place to do business — and to create a beautiful space for people to come in and experience our product.”

Another provision that generated discussion dealt with the brewers ability to sell at festivals and farmer’s markets.

“It’s about marketing and getting people to know who you are. We go to all of them. As a brewer it is advantageous for us.” Sofio said.

Kampf asked Sofio if the mix of craft alcohol establishments in Phoenixville has been a catalyst for business or a challenge.


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“We find it actually works as a catalyst — there is a bigger geographic area where we can draw people from. People can pick and choose and taste,” he said.

Atkins said Bluebird Distilling operates a tasting room and full production facility in Phoenixville, adding that the 3-year-old company has begun distributing throughout Pennsylvania, Delaware, Illinois and New Jersey.

“We opened the doors and were able to make money right away — hire personnel right away,” he said, adding that the tasting room represents about 75 percent of the company’s profit.

Atkins and Robert Cassell, co-founder/master distiller of New Liberty Distillery in Philadelphia and president of the Pennsylvania Distillers Guild, told the committee about challenges they face in getting Pennsylvania products displayed in the Pennsylvania’s Fine Wine and Good Spirits stores. Cassell said Pennsylvania-made wine and spirits don’t always receive the best placement in the stores.

Another issue mentioned by Atkins deals with the weekend hours of operation for the distillery.

“We close every night at 11. But on Friday and Saturday the breweries can be open until midnight,” he said, adding that gaining those additional two hours would allow him to hire a full-time employee. “It stinks for us to close and see the customer go somewhere else.”

Beyond comments from industry representatives, the committee wanted to hear about Phoenixville’s transformation from a former steel town to a craft alcohol destination.

Krack said that when Phoenixville’s transformation began in 2004, the focus was put on “living and play, versus the work side.”

As development began, he said there was an interest in doing festivals.

“That was the genesis of what we currently have — the feeling that this is a great place to come to and to enjoy yourself,” he said.

Krack added that Phoenixville’s transformation got a boost when the first brewery — Iron Hill — located in the downtown, followed by others.

“What we saw is they are not against each other; they work together. There’s a unique relationship. They are not threatened by each other,” he said. “The fact that the laws have changed to allow that to happen has been good for this community.”

VA: New Chinese tariffs could hurt Virginia farmers, particularly Virginia soybeans, pork, apples and wine

Richmond Times-Dispatch April 5, 2018

RICHMOND, Va. (AP) — Virginia's farmers would be significantly impacted if China follows through on new tariffs for U.S. imports.

Elaine Lidholm, a spokeswoman for Virginia's agriculture department, said Wednesday that China is the state's largest export market for agricultural goods.

Lidholm said new tariffs could particularly jeopardize export businesses for Virginia soybeans, pork, apples and wine. Because agriculture is Virginia's largest private industry, she said the new tariffs could "have an impact on our overall economy."

China on Wednesday announced new tariffs on more than 100 American goods in response to President Trump's plans for new tariffs on Chinese goods.

China hasn't set a date for its new tariffs, saying that it depends on when the U.S. imposes its tariffs. And there's still time for the countries to negotiate a deal.


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Gov. Roy Cooper Proclaims April as Alcohol Awareness Month in NC State leads effort to combat underage drinking

News Release NC ABC Commission March 29, 2018

RALEIGH: North Carolina Gov. Roy Cooper has proclaimed April as Alcohol Awareness Month, urging parents to talk with their kids about the dangers of alcohol.

Research shows that 94% of North Carolina students believe underage drinking is a problem, and eight in 10 middle schoolers think hearing more from their parents about alcohol use would help.

“Underage drinking can keep young people from achieving success in school and work, harm their health, and put lives at risk,” Gov. Cooper said. “Encouraging conversations about underage drinking is important to kids’ futures and the future of our state.”

Gov. Cooper joins with North Carolina's ABC Commission, university researchers, law enforcement agencies, local prevention coalitions, and other community leaders in addressing this challenging issue head-on.

The NC ABC Commission’s statewide Talk It Out campaign has expanded its website and community outreach efforts to include more tips and tools to help parents and guardians have these conversations with their kids.

“The Commission takes the issue of underage drinking prevention very seriously,” said NC ABC Commission Chairman Zander Guy. “And we are glad to join Gov. Cooper in this important work.”

Click here to view the 2018 Alcohol Awareness Month proclamation.

ABOUT THE NC ABC COMMISSION

North Carolina is one of 17 states to regulate alcohol through a control system. Since 1937, the North Carolina Alcoholic Beverage Control Commission has provided regulation and control over the sale, purchase, transportation, manufacture, consumption and possession of alcoholic beverages in the state of North Carolina. For more information, visit abc.nc.gov.

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Contact: Ford Porter Phone: 919-814-2100 Email: [email protected]

LICENSE STATE NEWS

NJ: One of N.J.'s first liquor distilleries since prohibition is closing

NJ.com By Bill Duhart April 5, 2018

James Yoakum wants everyone to know he's still in good spirits, even though his dream of creating a successful liquor distillery in downtown Camden is coming to a close.

"A lot of people have dreams about starting a business, chasing their dreams," Yoakum said Wednesday. "I went out and did it. You can chase your dream and not really have it work out the way you want it, but still come away glad you did it. We had a good 4-year run, and starting from where we started I'm still pretty proud of what we did."


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Located in a 3,000-square-foot former industrial auto garage, near Camden City Hall and the PATCO regional-rail line, the Cooper River Distillery was known for its happy-hour tastings and local neighbors from upscale apartments, Rutger-Camden University and day-trippers from Philadelphia, sipping spirits and cocktails. The lack of air conditioning in the facility added to the atmosphere, some of the revelers have said.

But Yoakum said he and his two full-time and two part-time employees could never scale the business up to profitability.

"Since the beginning, we needed to grow at some point," said Yoakum, 33, a Kentucky native who moved to Philadelphia for college in 2003 remained in the area. "We were cranking out 300 to 400 bottles a month and able to sell everything and still not make not enough to cover the overhead and break even. We were sitting still and not able to grow."

From 2010 to 2015, the number of craft distilleries in the United States exploded from fewer than 100 to more than 750, according to the Distilled Spirits Council of the United States. But until 2013, not one of them was in New Jersey. That year Jersey Artisan Distilling in Fairfield became the first distillery established in the Garden State since Prohibition. Cooper River claimed to be the second, established in 2014.

Yoakum said state law changed to allow businesses like his to pour drinks as well as sell by the bottle on the eve of his opening. He tweaked his original business plan to include retail sales, but said startups around the state that followed his were able to incorporate a retail model that could be more successful.

"I'm sorry to hear they are closing their doors," said J. Lee Lineburgh, the director of operations and sales at Cape May Distillery in Cape May County. "We had a lot of liquor stores that bought both of our products."

Lineburgh said his distillery got its operating license a week after Cooper River. He said Cape May Distillery is still "growing in leaps and bounds."

"We have a price point within the realm that you'll buy it and not just look at it," he said.

Lineburg said a bottle of their products -- which include bourbon, whiskey, rum, spirits and vodka -- are typically priced between $15 to $35. Yoakum said his products typically sold between $19.99 to $65.

Lineburgh said his distillery, for which their sales are 75 percent as a wholesaler to liquor stores and restaurants, is also helped by name recognition.

"We're fortunate to have the name Cape May which gets a big audience as a resort area," he said. Lineburgh said his company is one of about 14 distilleries still operating statewide.

Yoakum said his distillery will spend the month of April saying goodbye to the regulars and cease operation on May 5 with a Kentucky Derby party.

"I've learned a lot and met a lot of awesome people," Yoakum said.

AK: Mistake invalidates ban on distilleries serving cocktails

Daily News-Miner April 5, 2018

JUNEAU, Alaska (AP) — Members of the Alaska Alcohol Beverage Control Board have been told that their January vote forbidding distilleries from serving alcoholic mixed drinks is invalid.

The vote has been deemed invalid due to a mistake made by a board member, the Juneau Empire reported Tuesday. That means the state's distilleries can continue serving cocktails through at least the first half of this summer.

The Alaska Department of Law said public notice of the vote was improperly posted beforehand. Assistant Attorney General Harriet Milks said notice was given in the Anchorage Press, which doesn't qualify under the Administrative Procedures Act.


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"At least 30 days before the adoption, amendment, or repeal of a regulation, notice of the proposed action shall be published in the newspaper of general circulation or trade or industry publication that the state agency prescribes," according to the act.

The board will not be able to re-vote until June at the earliest, and any decision barring mixed drinks may not be enforced until July or later.

The state must re-collect public testimony, prepare another vote and then resubmit the proposed regulation for review by the Department of Law and the office of Lt. Gov. Byron Mallott.

"It looks like we're going to have to go through all of it again," said Brandon Howard, one of the owners of Juneau's Amalga Distillery and one of the people who opposed the board's action.

Lawmakers approved a bill allowing distilleries to open tasting rooms attached to their manufacturing facilities in 2014.

That law states that distilleries "may sell not more than three ounces a day of the distillery's product to a person for consumption on the premises," but it does not define "a distillery's product."

Until late 2017, that wasn't a problem. Distilleries operated under the assumption that cocktails were allowed by existing law, and because the issue was never brought to the state's attention, it was never considered.

But in August, the state board received a complaint that Amalga was mixing its alcohol with vermouth, an alcoholic bitter, that it bought elsewhere. That kicked off a months long debate among board members about whether lawmakers intended to allow mixed drinks or not.

Distilleries across the state have made mixed drinks a staple of their tasting rooms, but holders of other alcohol licenses have said allowing distilleries to serve cocktails makes them too much like bars.

Members of the Legislature have introduced bills to define a distillery's product and allow distilleries to serve cocktails, but those appear to be stalled in the legislative process, leaving the matter to the alcohol board.

CT: Restaurant opposition kills distillery plan

CT Post By Jordan Grice April 5, 2018

A plan to allow state distilleries to sell their product by the glass on their premises will likely have to wait until next year.

A proposal before the state Legislature that would have put distilleries on par with their counterparts in the craft beer market was defeated after proponents of the restaurant industry, including state Rep. David Rutigliano, R-Trumbull, raised opposition.

Rutigliano said allowing distilleries — as well as breweries — to serve their manufactured products in a taproom setting is an unfair advantage compared to restaurants and bars. “At some point all these businesses have to decide what business they’re in,” he said. “Either you’re a bar or a manufacturer.”

Along with serving as a member of the General Law Committee in Hartford, Rutigliano is partner in the SBC Restaurant Group, which owns and operates Southport Brewing Co., Local Kitchen & Beer Bar and the Sitting Duck Tavern

Rutigliano raised his concerns over distillers looking to open tasting rooms that serve as what he called de facto bars without having to deal with the same regulatory and permitting processes that restaurateurs need to navigate.

“There’s a long history here, and bars and restaurants are regulated differently than everybody else,” Rutigliano said, adding that in the early stages of the state’s craft beer and spirits market, manufacturers were giving leeway to establish themselves in the market.


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“Now, there are so many of them and they want so much that it’s like if you want to be a restaurant, be a restaurant, or if you want to be a bar, be a bar,” Rutigliano added.

He said he has similar issue with brewers that open taprooms — a model that has spread widely across the state — that fall under different permitting compared to restaurants and bars, which have food and kitchen requirements.

The opposition didn’t come as a surprise to distiller Robert Schulten, owner of Asylum Distillery in Bridgeport.

“It’s a natural human reaction,” Schulten said. “Change comes difficult for everybody, but unless you want more of the same, something has to change. If you’re interested in investment in the state, growth in the state or employment in the state, then you can say no to everything and then nothing will change.”

Schulten had been hoping to open a tasting room in downtown Bridgeport, but the move required a change of long-standing state laws that bar distillers from selling alcohol for on-site consumption. The efforts led to a push by Bridgeport’s delegation to have the law changed.

Schulten said the move would benefit restaurants in the same way it could benefit package stores, whose lobby came out in support of distillery bill.

Looking at the growth of the brewery and winery market as a model, Schulten still sees upside in the distillery industry’s future if common ground can be reached.

“I just don’t see it as a big deal,” he said. “We can make the pie bigger. We are not stealing from them. We can grow and get people out of their house to spend money in a variety of ways.”

Proponents of the distilleries are still looking to find common ground with the restaurant industry and revive the proposal. According to Av Harris, adviser to Bridgeport Mayor Joe Ganim, efforts are underway to insert the provision into a separate bill.

“There is some compromise language that’s been floated, so the ballgame ain’t over yet,” Harris said.

PUBLIC HEALTH NEWS

Searching for most appropriate genetic factors that contribute to alcohol sensitivity

News, Medical and Life Sciences April 5, 2018

Alcohol use disorder (AUD) is a complex trait, both in its causes and characteristics. Individuals' sensitivity to alcohol can predict their risk of adverse alcohol outcomes like AUD. Further, AUD runs in families, reflecting in part a genetic component. Alcohol sensitivity includes multiple sub-types whose characteristics (phenotypes) reflect the genetic and environmental factors that interact to produce the disorder. This critical review examines phenotypes related to a person's response to alcohol, with an emphasis on specific gene variants that potentially impact alcohol sensitivity.

The existing literature points to a wide range of genetic mechanisms that could contribute to alcohol responses. This review offers the following insights:

• There are many ways to study alcohol sensitivity, and no single approach is best for evaluating alcohol sensitivity. Although these methods have the benefit of describing multiple aspects of an alcohol response, they also highlight the complexities involved in choosing the most appropriate research approach.

• There also appear to be a wide range of genetic variants that contribute to alcohol responses. Given the characteristics of most genetically complex traits and the range of alcohol-related brain effects, the most promising results have been for genes in the GABA, glutamate, opioid, dopamine, serotonin, and cholinergic neurotransmitter systems.


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• Future research on genes that contribute to how a person responds to alcohol should: 1) improve our understanding of how low responders and alcohol-related stimulation relate to future alcohol problems; 2) identify earlier the genes that contribute to alcohol sensitivity, potentially leading to interventions that might lessen vulnerability; and 3) help identify the biological underpinnings of AUDs, possibly those that may lead to new treatments.

Source: http://www.rsoa.org/

INDUSTRY NEWS

Marcus Hiles - The State of the Wine Industry Today & What to Expect in the Near Future

Globe Newswire By Marcus Hiles April 5, 2018

DALLAS, April 05, 2018 (GLOBE NEWSWIRE) -- The record breaking wildfires that hit California and wine country in late 2017 caused a splash in the industry’s headlines from the suffering and speculation that resulted from the disaster.

Because of its widespread impact, much of last year’s news in the wine market clouded the future forecast of business owners and wine enthusiasts across the US and world. However as the smoke has cleared, the industry is now looking to new sources and findings such as the State of Wine 2018 report to better understand where the market is headed.

Among the information provided in the annual report is that which highlights the trajectory of the wine industry throughout the last 20 years and more specifically the type, price-point and origin of wines dominating today’s industry and what we can learn from this when planning for the future.

As with every industry, the changing consumer base is also noted focusing around the growing demographic of new and aging wine drinkers that are pushing new influence and interest into the long-time traditional industry.

“As the marketplace evolves so will the success and development of longtime players in the industry who must keep up with the changing demand and tastes of consumers in order to compete,” shares Marcus Hiles, 2010 Wine Collector of the year who became a widely recognized collector in the industry after his record breaking wine auction with Sotheby’s Hong Kong that sold nearly $7 million worth of luxury wine from his collection.

Through his years as a leading collector in the fine wine market, Marcus also adds how the continuing expansion of suppliers and consumers both in domestic and foreign markets are also changing the footprint of the industry. “The wine industry is one structured around supply, and through the expanding group of new businesses entering the market that are bringing more variety and volume to the table, they are subsequently working to drive down cost and increase options - even in the luxury wine industry.”

Traditionally speaking, the consumer experience in the wine industry has always been front and center but the way it operates is also growing away from its roots in location-based operations and moving towards the direct-to-consumer model. Whether through monthly subscription services, personalized blends ordered via app or online wine purchases- the experience is becoming much more about convenience and accessibility.

Perhaps the most valuable information provided in the State of Wine report hones in on this foreseeable change sharing, “Successful wineries 10 years from now will be those that adapted to different consumer with different values. Successful companies will be those that evolve retail strategies away from the winery location as the sole point of experience and add other, scalable means of delivering the experience — and the wine — to consumers where they live.”


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While we now have a clearer picture of what is to come in the evolving wine industry and all its different facets, we will have to watch and see how both businesses and consumers adapt and adopt change to fully know what’s next for the market built on vineyards across the world.

Read the full article on marcushiles.net

Beer Boom Leads to More Classes

WVTF By Mallory Noe-Payne April 6, 2018

As Virginia’s craft beer industry continues to boom, it means more job openings. To help fill the demand, the University of Richmond is expanding its class options in beer making.

Beer Recipe Formulation. Barrel Works for Brewers. Those are just a couple of new courses at the University of Richmond this spring. The school already has a full certificate in beer brewing, and Garrett Stern says there’s been a lot of interest.

“We can’t quite get in everybody that wants to be in, which is what happens when you have a successful program,” Stern says. “But it also makes us think that there’s space for us to be able to expand and offer things and meet people’s needs where they’re at.”

Stern works at the university’s School of Professional and Continuing Studies. He says people who take the brewing classes include farmers, homebrewers, and people who work the front of house in taprooms but want to get into the brewing side.

Local breweries helped develop the new classes and the Director of Brewing Operations from Strangeways Brewery will be teaching many of the courses.

“There’s starting to be more of an established industry that needs trained workers and we want to help them meet that need in collaboration with them,” says Stern.

University of Richmond isn’t alone in meeting that industry demand. Virginia Tech, VCU and Piedmont Virginia Community College also have brewing classes.

This report, provided by Virginia Public Radio, was made possible with support from the Virginia Education Association.

Pink Boots Society: Empowering Women In The World Of Beer

Slug Mag By Lauren Ashley April 5, 2018

It may be 2018, and though most of the United States has accepted legal victories like repealing prohibition, same-sex marriage and women’s suffrage within the last hundred years or so, in many ways, we are still fiercely trying to

educate some citizens on the idea of gender equality. Buzz phrases like “gender pay gap” and “equal pay for women” are all over news media outlets, rightfully speaking to the economic unfairness to women in the workplace. And though we’ve come far as a culture with our social progress and appreciate those who have fought for equal rights throughout the decades, it’s still surprising how gender inequality and sexism can dominate even the coolest of trending industries. Luckily for craft beer, one of Utah’s fastest-growing trades, we have some women on the scene who are making waves with style, precision, wit and grit—and they’re doing it without any apologies. These ladies are the Pink Boots Society.


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The Pink Boots Society (PBS) is an international women’s brew club with over 60 chapters worldwide dedicated to everything beer. It landed in Utah last summer when Strap Tank Brewing Co.’s Julia Shuler and Aubrey Palfreyman decided that being members of the nearest chapter in Denver was too cumbersome. “We just couldn’t make the monthly meetings,” Shuler says with a laugh. Based on convenience, Shuler and Palfreyman decided it would be best to start their own society in Utah Valley. But to start a Pink Boots chapter, you must have at least five members, and you must petition the PBS board for approval. With the lack of many women around northern Utah perched and ready to progress in the beer industry, Julie and Aubrey’s chapter barely formed. “Well, Aubrey and I took two of the five spots, and then we reached out to a few of our friends in the craft to make five starting participants,” says Shuler. “Now we have 16 women in our group!” To be part of PBS, you must have some genuine involvement with beer. For instance, you may be a brewery assistant, marketing coordinator, packaging employee or a server at the brewery pubhouse. Whatever your role is, you must be more than just a beer drinker, more than just an aficionado: You must be a craft beer devotee. Any woman who fits that bill is welcome to join. As of now, Shuler stands as the President of the Utah Chapter, and Palfreyman is the Vice President.

Though PBS’ primary focus is teaching women about the perfection of brewing craft beer, the Utah ladies willfully delve into much deeper topics related to the industry. “Oftentimes, beer comes with the stigma that it is a man’s drink,” says Shuler. “We encourage our members to stay well-informed as to what is happening politically and socially in the beer world so they can speak with confidence to anyone about the subject.” By educating the PBS members, these women are making immense strides in leading the conversation with society on how to both desexualize beer and remove the gender stigma that beer is only a man’s drink. “It wasn’t until after the Industrial Revolution that beer was marketed to men,” says Palfreyman. “Before that, clean water wasn’t a precedent, so beer was mostly brewed by women to have something safe for their families to drink.” As Shuler puts it, “We don’t want any gender attached to the drink, and we cringe when we see cheeky sexual innuendo used on labels to sell beer.” It may be common for other industries to promote products with the notion that “sex sells,” but for Shuler and Palfreyman, it isn’t worth using the modality at all. They hope that other breweries will eventually catch the drift that beer should be marketed as beer alone—similar to how wine is only labeled and marketed by varietal. “When you’re drinking a beer with a racy label, it’s easy to forget about the integrity of the beer itself and focus on the (not so clever) marketing,” says Palfreyman.

Another reason why PBS is honing in on degendering beer is that “beer is more than just an alcoholic beverage,” says Shuler. “It is a way to be social and connect with one another—it brings people together. As we are trying to grow the craft beer industry in Utah, we want to attract interested females without them feeling intimidated. If a woman has aspirations of being a brewmaster, we don’t want her to feel daunted by the fact that she may be one of the few females in the brewhouse.”

PBS also does a great job at creating community among women in the beer cosmos. “Our chapter is so much more than a few women getting together and talking about beer,” says Palfreyman. “We are really good friends, we have fun together, and we help each other out.” A good example of their sisterhood is how the women will collectively brew a beer together. In honor of International Women’s Day (March 8), the women brewed a beer called Mash the Patriarchy, which we will see on tap lines later this spring. Stay in touch via Facebook at Pink Boots Society Utah Chapter.

DAILY NEWS

Alcohol Awareness Month: ‘Booze It & Lose It’ car to raise awareness about drinking, driving

Fort Campbell Courier By Heather Huber April 5, 2018

TENNESSEE - For the next week, Soldiers and Family members may notice something odd pulled up to the curb outside the main entrance of The Exchange.

A Ford Crown Victoria with an unusual paint job will be on display until April 17. The front of the car is painted like a normal Tennessee Highway Patrol vehicle, but the back half has been painted to resemble a taxi cab with the


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logo “Booze It & Loose It” on the door panels. The back window informs observers of the price difference between being picked up by a cab and being arrested by a state trooper for drunk or distracted driving.

The display is part of the Alcohol and Substance Abuse Program’s awareness campaign throughout the month of April which is Alcohol Awareness Month.

“We partnered with the Tennessee Highway Patrol try to raise awareness across the installations,” said Charlie Washington, Alcohol and Substance Abuse Program operations officer. “We wanted a big item to try to draw people’s attention, so we thought there’d be nothing better than to get something that explains what your choices could actually lead to.”

Washington said people can take a cab when they go out for a night of drinking, or they can try to drive themselves and risk some very serious consequences if they get pulled over. “I wanted the specific car because it’s an attention-getter,” he said. “Taxis are going to cost you a little bit of money, but they aren’t going to cost anyone else their life. It’s not going to cost you your licenses. It’s not going to cost you thousands and thousands of dollars in fines.”

The DUI taxi provides a visual for anyone making the choice between calling a taxi or risking a driving while intoxicated charge, Washington said.

“The car is half trooper car, half taxi and the purpose of it is to remind people the financial cost of a DUI,” said Travis Plotzer, Tennessee Highway Patrol special programs lieutenant. “It’s $50 or like $1,500 in fines… It’s just something people can see and remind them ‘I can make a simple choice.’”

Plotzer said driving under the influence not only costs more money than calling a ride, it also could cost a driver his or her freedom or even someone’s life.

“The hardest part of our job is not writing a ticket. It’s not taking somebody to jail,” Plotzer said. “It’s going to knock on a door to tell [family members] their loved one’s been killed in a car crash when it’s [happened because of] something totally preventable like DUI or distracted driving.”

Plotzer wanted to partner with Fort Campbell ASAP because the highway patrol cares about Soldiers the same way Soldiers care about Americans.

“Anything we can do to protect the people who protect us, we want to do it,” he said. “Any time we get an invite to Fort Campbell we try to make it happen.”

The DUI taxi is designed to grab attention and stick in people’s minds long after they leave The Exchange in the hopes they will rethink reckless behavior, Plotzer said.

“The biggest take away is for them to change their choices. We have a lot of Soldiers in the military who throw their careers away because of poor choices,” he said.

Washington wanted the car situated outside The Exchange because he believes it is one of the biggest gathering points on the installation, so it would have the biggest impact there.

“We take it to schools and places of business, anywhere we can reach the crowds and make an impact,” Plotzer said. “There’s three Es when it comes to highway safety. Education, enforcement, engineering. This is the education portion.”

Charlie Caplinger, Tennessee Highway Patrol sergeant, said the troopers will take the patrol-taxi car wherever it will have the biggest impact in an effort to be proactive instead of reactive.

“We feel like if we can save one life, then we’re doing our job,” Caplinger said.

Caplinger said in his 16 years with highway patrol, he has seen too many fatal wrecks involving Fort Campbell Soldiers.

“They go out to Nashville, they party, they have too much to drink and they drive back home,” he said. “They like to speed, and of course the alcohol [means] they don’t have good judgment. It is a problem.”


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Many people first react to the car with joking and laughing, but after the troopers explain the actual consequences of being picked up versus calling a ride, people start to really think.

“The main thing is, especially when Soldiers start drinking, you’ve got a choice. A taxi that can take you [home], or the patrol car that can take you away,” Washington said.

Alcohol Awareness Month

DC Military-Andrews Gazette By Staff Sgt. Charles Metts 11th Medical Squadron April 6, 2018

What is alcohol? For some, it is the cornerstone of a good weekend or an occasional indulgence attached to special occasions and holidays. However, for some, alcohol is a problem-causing beverage linked to negative memories or used as a coping strategy.

It is interesting how a single substance can produce varying responses for everyone. Since April is Alcohol Awareness Month, we will look at how drinking behaviors lead to differing results, negative and positive.

Per the National Council on Alcoholism and Drug Dependence, NCADD 2018, “Alcohol Awareness Month provides a focused opportunity across America to increase awareness and understanding of alcoholism, its causes, effective treatment and recovery. It is an opportunity to decrease stigma and misunderstandings in order to dismantle the barriers to treatment and recovery, and thus, make seeking help more readily available to those who suffer from this disease.”

It’s fascinating how many people come into the Alcohol Drug Abuse Prevention and Treatment (ADAPT) program here at Joint Base Anacostia-Bolling with long histories of binge drinking, but no knowledge of what alcohol actually is. In a society that counts every calorie and talks endlessly about how amazing their gluten-free diets are, are we simply forgetting to pay attention to what we drink on the weekends? Many of you can probably instantly proclaim what country this morning’s coffee beans came from, but are unable to recall the percentage of alcohol in your favorite weekend beverage. Knowing what you are drinking and how much alcohol is contained in your beverage are essential components of responsible drinking.

For example, one shot of liquor (40% alcohol) is equal to one standard drink. A long island iced tea contains roughly four to five shots of liquor per glass. If a friend goes out drinking and tells you they will only have two drinks, they very well could consume 8-10 standard servings of alcohol. Depending on how quickly your friend drinks those long island iced teas, he or she could reach a blood alcohol level (BAL) around 0.20, putting them at more than double the 0.08 legal limit of intoxication when operating a vehicle. Always keep track of how much alcohol you have consumed, never go off of “how you feel” or “how may glasses you’ve had;” different beverages have different alcohol percentages which can make your BAL a lot higher than what you may think it is.

One incident is too many. Almost all incidents are preventable and all you have to do is look out for your fellow service members. If you have any questions regarding alcohol abuse or about the ADAPT program, please call 202-767-0611.

If you would like to take a free anonymous survey to inquire whether you are drinking responsibly or not please go to: https://www.ncadd.org/get-help/take-the-test and click on the “Take the alcohol test” link.

FAMU continues health week with alcohol awareness

WTXL April 5, 2018

TALLAHASSEE, Fla. (WTXL) - Florida A&M University continued their FAM-U Health week Thursday.

Thursday was all about injury prevention and alcohol awareness.


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Participants were able to test and see if they could survive an obstacle course while wearing drunk glasses which mimic being intoxicated.

"Its been amazing, a lot of people have been learning a lot about interesting subjects that are under public health," said Khadesia Howell, President of Future Public Health Professionals. "A lot of them don't know what all falls under the umbrella of medicine, to occupation, to policy. It is important for us to be out and spreading the educational awareness."

Friday, the Future Public Health Professionals organization will co-sponsor a blood drive with One Blood from 11:30 a.m. to 2:30 p.m.

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