When is “a pint” not a pint?
When it’s only 14 ounces.
This has so frothed up Portland, Ore., beer blogger Jeff Alworth that he’s launched the Honest Pint Project, attempting to get Oregon to pass a law that “a pint” be made legal tender in beer.
Alworth even made The Wall Street Journal last summer, pointing out that if a consumer orders a pint and gets a 14-ounce glass, that’s money in the seller’s pocket. The rub comes when a tavern or pub promises “a pint,” which, as we all learned in fifth grade, is 16 ounces. Unfortunately, there are fewer saloons using a 16-ounce glass. It is more likely to be a sturdier 14- ounce container, commonly known in the business as a shaker or mixer.
Chris Black, who oversees Falling Rock Tap House in LoDo, is less frothed up than Alworth over the issue.
“If you call it ‘a glass’ it doesn’t matter. In the U.S., how we measure glassware is different than elsewhere — say, in Germany or England.”
Charlie Papazian, one of the industry’s leading advocates and president of the Boulder-based Brewers Association, has heard it all before. “That issue and that notion about full pints has been around for years.” But, he added, “If you’re telling people you’re getting a pint, you should be getting a pint, not a 14-ounce shaker glass.”
Black and Papazian agree that a head — that inviting foamy layer atop a well-poured beer — is vital, even though it reduces the actual amount of beer. “Head is an important part of a beer; it releases aromatics,” said Black. “The head also keeps wave action to a minimum.” Besides, he noted, “If you fill the glass to the brim you’ll spill 2 ounces of it on the floor.”
It’s more than looks for Papazian. “I like the look of a half-inch or three-quarters of an inch of head (because) it says the brewer cared and the people that sell you the beer took the time to pour it right.”
To guard against short pours, ask the bartender if it’s really a 16-ounce glass. And, if you want to take it to extremes, do as Alworth does: Carry a measuring cup and see for yourself.
This is war.
“Beer Wars Live,” a look at the billion-dollar American brewing industry pitting small, independent brewers against the mega producers, will be shown in 430 theaters on April 16.
Six beer activists will discuss the rising prominence of small brewers. Actor/screenwriter/commentator Ben Stein is the host. The panel discussion will be preceded by a screening of a documentary, “Beer Wars,” focusing on the efforts of craft brewers to gain a toehold in the U.S. market.
“Beer Wars Live” begins at 6 p.m. in 11 Colorado theaters, including the Pavilions downtown. Tickets are $15. More info at .
Who’s No. 1?
Is it Portland? Seattle? Denver?
Papazian is using his blog (tinyurl.com/ beercityusa) to call for nominees for “Beer City U.S.A.” The qualifications are rather relaxed, other than “pent-up pride.”
Papazian provides a list of 30 possibles, plus the ever-present “Other,” and he’s willing to add a city if it gets more than 50 votes. Polls close at noon on May 7, and the winner will be announced in time for American Craft Beer Week (May 11-17).
Beer notes.
When Utah last month became the 46th state to legalize homebrewing, that left only Alabama, Kentucky, Mississippi and Oklahoma “dry.” . . . Best new beer name, from Oskar Blues in Lyons: Mama’s Little Yella Pils. . . . Michelob continues to churn out new varieties. The latest is Honey Wheat, a filtered wheat ale brewed with orange blossom honey. It’s part of a summer six-pack of lighter brews. . . . No fear: Boulevard Brewing of Kansas City has jumped into the crowded Denver market with four bottle-conditioned “big” beers from its Smokestack Series. . . . Quotable: “I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of communism or the fact that the refrigerator is still working.” Dave Barry
Dick Kreck’s e-mail: rakreck@yahoo.com. Send mail to him c/o The Denver Post, 101 W. Colfax Ave., Suite 600, Denver, CO 80202.
