What's your beer cause?

12 oz. bottles for everything.

 

Ban on the 250 ml bottles and minimum size 330 ml
All beers available as a single bottle buy
Less tax on beer

 

Mandatory Bottle Dating
Proper Glassware at Bars
*EDIT: Bottle shops must sell mix-6's

 

To continue to grease the wheels of what is now the Great Scottish Beer Revival. With or without CAMRA.

 

Would definitely have to agree with easy to read DD/MM/YY dating. Also would love to see more seasonal offerings in six-packs as opposed to four-packs, like Breakfast Stout (or almost any of the Founder's ones, ha). Bell's has it right.

 

Ban on green and clear bottles, proper glass ware at bars (includes not chilling the glass), no florescent lighted refrigerators to store beer in, bottled date on all bottles and import of Westvleteren to the U.S

 

I want to see breweries charge a realistic price per ounce for their bombers vs. the 12oz size. Across the board (at least from the distributors my store has access to), bombers are 50%-100% more expensive PER OUNCE than 12oz bottles, for the same beer. I'll give two examples of beers we sell in both sizes at the same markup.

• Rogue Hazelnut Brown Nectar - $2.30 (12oz) and $7.55 (22oz). Price per ounce is $0.19 for the 12oz and a whopping $0.34 for the 22oz - that's 79% more. Absolutely unacceptable.
• Ballast Point Sculpin IPA - $3.23 (12oz) and $10.45 (22oz). Price per ounce is $0.27 (12oz) and $0.47 (22oz) - 74% worse value. Why?

So I suppose my "beer cause" for this year is to stop selling bombers if the 12oz size is also available.

 

Mandatory easy to read MM/DD/YY packaging and/or best-by date, on the bottles and the case boxes.

The ability to buy beer online and have shipped directly to home in ALL states.

The availability of beer in all stores that sell beverages, in ALL states.

No Last Call, ALA Vegas.

 

Fewer dbag bartenders/owners at craft beer bars.

 

Bottle/can dating.

MORE. SESSION (as in Ding-approved). BEERS. And more cask beer.

 

1. Beer should be dated. (brewed by/best by/worst by)
2. Beer should have the price clearly marked on it, or reasonably near it.
3. Beer should come in 16 oz tallboy cans, and nothing else.

I am not a single-issue voter.

 

If restaurant workers were paid what they're worth, no one would open restaurants, and you wouldn't be able to afford the few that existed.

 

I just looked this up...from wikipedia.

Seems like WA state still uses them though.

 

cause im a drunk? amidoinitrite?

 

So... I take it that not having a cause is your cause?

 

This!

 

My beer causes hangovers, poor judgment, and a significant increase in flatulence.

 

Love it! ;-)

 

If it was their worth, the overall amount paid out the door would actually be cheaper. It stands out for good pay relative to the alternatives in that part of the labor market. It's incredibly easy to make in the $teens per hour, if not in the $20's per hour at better places - and it's all virtually tax free by most servers' behaviors. Teens per hour is very high for this segment of the labor market. That's a major reason why the tipping is notoriously disliked. I was a server for awhile. I have numerous family members who were servers. I know how much I made, especially on an aftertax basis. I also worked just as hard at other jobs that paid less. The only major drawback is the people-person aspect that makes it annoying for those who aren't extroverts, and I see no special reason to overpay extroverts.

And I guess the other countries without our gratutity system are restaurantless, by your reasoning.