Oklahoma liquor laws

[bchris02]

Budweiser has sold their full strength products in Oklahoma for some time now

Only on a limited basis. You can get Bud Light Platinum for instance in a liquor store, but you still cannot get full-strength, full-flavored Budweiser in Oklahoma.

[BoulderSooner]

They’ll stop brewing 3.2 ABV. Oklahoma will get the 5.0 ABW that most everybody gets now.

We have 3.2 abW currently. Wish equals 4 abV

Coors light bud light miller light nationally are rated at 4.2 abV basicly exactly the same as what we have now

Bud miller and. Coors are all 5% abV Ok versions are 4 ABV so 20 % weaker

[Urbanized]

Some questions I have -

1) Will you need a liquor license to serve drinks now as a server? (I don't think you needed to have a liquor license to sell 3.2 beer but I could be wrong)

2) Strip clubs could not sell beer in excess of 3.2 if they had 18 year old dancers - Is this affected?

3) When will we get rid of proximity laws in regards to zoning of bars /ect?

More of the unaddressed unintended consequences I was mentioning. I think there are a TON of these things to be sorted through; I just hope someone is paying attention to them.

[HangryHippo]

We have 3.2 abW currently. Wish equals 4 abV

Coors light bud light miller light nationally are rated at 4.2 abV basicly exactly the same as what we have now

Bud miller and. Coors are all 5% abV Ok versions are 4 ABV so 20 % weaker

So "basicly exactly"? You're using a lot of words to concede they're not the same.

[jerrywall]

They're not exactly the same but they're pretty darn close to the same. And the usage of watered down by some folks shows a lack of knowledge of the brewing process. People who claim they can taste a difference are either imagining it or they are tasting a difference in the source water.

[Swake]

nm

[Urbanized]

They're not exactly the same but they're pretty darn close to the same. And the usage of watered down by some folks shows a lack of knowledge of the brewing process. People who claim they can taste a difference are either imagining it or they are tasting a difference in the source water.

Really? I’m surprised you’d say this. It completely depends on which process is used. There are three different methods for converting regular-strength beer to low-point, and all of them can affect the flavor to varying degrees.

1. Baking off the alcohol...heating it and letting the alcohol vapor condense and draining it away. Basically the process of distillation, but instead of saving the alcohol and throwing out the mash you do the opposite.
2. Reverse osmosis...running it through a filter with holes that allow alcohol molecules through but not water. Additional water is often added during this process.
3. Simply, quite literally “watering it down,” that is, adding water.

These techniques are sometimes used together. Either way I think the all affect the taste to some degree. None of them are a legitimate part of the brewing process. I wouldn’t be surprised if the “just add water to it” approach wasn’t used for many 3.2 beers in Oklahoma. It’s especially evident in some of the typically more flavorful beers, like Fat Tire.

There ARE beers that are intentionally brewed to low point and which don’t utilize the above processes, such as the COOP offerings, but I’ll guaranteed Bud and Coors don’t reformulate their beers just for us; they use one of the techniques above, which could include simply watering it down.

[jerrywall]

I don't know they'd spend the effort to brew up high point beer and then add water. That would take longer fermentation time. You can definitely brew to be under a certain limit. The watered down description makes it sound like they're trucking in vats of already finished beer and just adding water to it.

I wouldn't describe the first two as watering down just because water is involved. Water is involved in making beer in general.

I routinely brew beer of different strengths that I monitor with a hydrometer during the process.

[jerrywall]

I will qualify, I base some of my opinion on the statements from Amheiser themselves, where they stated they don't water down thier beers.

Either way, you're talking to someone who's routinely put ice cubes into his warm beer too cool it down and the additional water doesn't bother me. But I also like PBR so my tastes are suspect. ��

[Urbanized]

I don't know they'd spend the effort to brew up high point beer and then add water. That would take longer fermentation time. You can definitely brew to be under a certain limit. The watered down description makes it sound like they're trucking in vats of already finished beer and just adding water to it.

I wouldn't describe the first two as watering down just because water is involved. Water is involved in making beer in general.

I routinely brew beer of different strengths that I monitor with a hydrometer during the process.

No, what I'm envisioning more is that they brew all beer to the same strength at the beer factory and then while the finished beer moves on to the canning/bottling line for everyone else, they have a separate "crappy beer states" production line that uses one of the listed to remove alcohol from the finished beer. So basically, they brew full-strength for everyone, but before bottling for the 3.2 states it goes through a separate alcohol-removal step. That is how it is described in a number of online sources I found.

[checkthat]

No, what I'm envisioning more is that they brew all beer to the same strength at the beer factory and then while the finished beer moves on to the canning/bottling line for everyone else, they have a separate "crappy beer states" production line that uses one of the listed to remove alcohol from the finished beer. So basically, they brew full-strength for everyone, but before bottling for the 3.2 states it goes through a separate alcohol-removal step. That is how it is described in a number of online sources I found.

[d-usa]

I don't know they'd spend the effort to brew up high point beer and then add water. That would take longer fermentation time. You can definitely brew to be under a certain limit. The watered down description makes it sound like they're trucking in vats of already finished beer and just adding water to it.

I might be wrong, but my understanding is that many companies don't brew and bottle the beer all at the same location and that they actually do business in much of the same way as the soft drink companies: concentrating the product into basically syrup at the factory, shipping it to bottling companies, and then reconstituting them and force carbonating them before canning and bottling.

So Budweiser basically ships Beer Syrup to the bottling plant next to I-240, where it is reconstituted, bottled or canned, force carbonated, and shipped to stores. Basically, the process of making the beer anywhere is already down to "adding water". For a 12 oz can they would only need to add an extra ~0.1 oz of water to get the ABW down from 5% to 4%.

[Easy180]

I apologize for not doing my homework but I wanted to ask if I can order beer from outside OK later this year (beer of the month etc)?

[gopokes88]

I apologize for not doing my homework but I wanted to ask if I can order beer from outside OK later this year (beer of the month etc)?

I’ve gotten some before.

I know with wine, if they have distribution in OK they can’t ship if they don’t they can.

[gopokes88]

I might be wrong, but my understanding is that many companies don't brew and bottle the beer all at the same location and that they actually do business in much of the same way as the soft drink companies: concentrating the product into basically syrup at the factory, shipping it to bottling companies, and then reconstituting them and force carbonating them before canning and bottling.

So Budweiser basically ships Beer Syrup to the bottling plant next to I-240, where it is reconstituted, bottled or canned, force carbonated, and shipped to stores. Basically, the process of making the beer anywhere is already down to "adding water". For a 12 oz can they would only need to add an extra ~0.1 oz of water to get the ABW down from 5% to 4%.

I worked for a very large miller/coors distributor in Texas and New Mexico and that is not how it works. Maybe bud is different but that doesn’t sound right at all.

[Bunty]

The counties that have legal liquor by the drink, except on Sundays and/or holidays, better get such laws repealed or there won't be so much as beer served on those days after Oct. 1. At least Major County knew to solve that problem on one ballot when it legalized liquor by the drink in February. The second part of the question read, "Should retail sale of liquor by the drink for on premised drinking be approved, such retail sale will be allowed every day of the year?”

[Urbanized]

A couple of days ago I received an invite to attend the Alcohol Forum, on August 21st at the Cox Convention Center. Oklahoma City/County Health Department, OKC Zoning, OKC Licensing, the OKC Fire Marshall's Office, ABLE Commission, and OCPD vice enforcement will be present to exchange information with respect to the new liquor laws.

According to the registration page:

Join representatives from Oklahoma City Zoning, Oklahoma City Licensing, Oklahoma City Police, Oklahoma City Fire Marshal’s Office, Oklahoma City Attorney’s Office, the Oklahoma ABLE Commission, and the Oklahoma City/County Health Department and hear about the changes to the State’s liquor laws which will become effective on October 1, 2018.

Subject matter experts will cover a variety of topics, including zoning changes to accommodate new activities, licensing changes and requirements for new applicants, requirements for fire inspections and occupancy ratings, requirements for health and safety initial and annual inspections, civil liability as it relates to bars and taverns, legal updates on the actual statute changes, and information from enforcement investigators on the most common violations, trending violations, and how to prevent violations from a management perspective.

This forum provides an opportunity to get information directly from subject matter experts, and to ensure your business is set up for success in its daily operation.

You can register here: https://www.surveymonkey.com/r/okcforum2018

If you have any questions you may email them to: 2018forum@okc.gov

[sooner88]

I’ve gotten some before.

I know with wine, if they have distribution in OK they can’t ship if they don’t they can.

There are services where you can order directly from the vineyards, have the service pick up and pay for the wine and then ship to you in Oklahoma. You can buy the wine for a huge discount even with the shipping and service fees.

[warreng88]

Proposed OKC ordinance could help liquor stores

By: Brian Brus The Journal Record March 27, 2018

OKLAHOMA CITY – City Hall is preparing a stopgap taxation ordinance in preparation for new alcoholic beverage sales later this year.

The proposed ordinance, which City Council members unanimously agreed to consider in two weeks, would update what are referred to as occupation taxes for Oklahoma brewers, distillers, rectifiers, bottle clubs and public events in Oklahoma City to reflect the implementation of State Question 792 passed last year.

The ordinance would also let the city assess interim occupation taxes for retail wine and beer sales, wine and spirits wholesalers and beer distributors to mirror interim licenses issued by the state Alcoholic Beverage Laws Enforcement Commission. Those licenses are being issued pursuant to SQ 792.

On Oct. 1, liquor stores will be able to sell refrigerated beer, wine, and other grocery or convenience store products as long as they do not make up more than 20 percent of monthly sales.

The assessment of interim occupation taxes will help businesses come into compliance with city ordinances as they purchase, stock and store alcohol in preparation, city Development Services Director Bob Tener said.

“Business have told us they would like to start stocking product and do improvements to their stores so they’ll be ready to sell,” he said.

Sam’s Warehouse Liquor manager Sonia Eide said her shop isn’t planning any adaptations yet. The business on 2933 NW 63rd St. is going to wait and see how the state law shakes out because certain details aren’t clear, she said.

Grand Cru Wine & Spirits, 9275 N. May, has already taken steps toward the upcoming changeover, manager Chris Waring said. The shop installed a cooler unit as soon as the law passed.

“The problem is, though, that most of the small liquor stores are going to shut down,” he said. “We’ve already lost 20 in the metro over the last month-and-a-half. So what City Council did really isn’t all that positive.”

[OKCRT]

They're not exactly the same but they're pretty darn close to the same. And the usage of watered down by some folks shows a lack of knowledge of the brewing process. People who claim they can taste a difference are either imagining it or they are tasting a difference in the source water.

BS. People have been calling it watered down for years. And when it comes down to it, it is watered down. Maybe we should say it's been tempered.

[bchris02]

http://newsok.com/article/5594066?slideout=1

[TheTravellers]

From the article - “We are going to do the best we can to reduce the inventory of 3.2 beer,” LoPorto said. “We will still have some available, but we will phase it out.”

Yay!

Grand Cru has had coolers for a few months now, stocked, just not turned on. They're one of the bigger stores, so they had space for them, be interesting to see how the little 400-800 sq. ft. stores handle the cold beer thing, I'll have to ask the folks at Modern next time I'm in there.

[ctchandler]

From the article - “We are going to do the best we can to reduce the inventory of 3.2 beer,” LoPorto said. “We will still have some available, but we will phase it out.”

Yay!

Traveller,
Why do you want to eliminate 3.2 beer? I happen to like it. I enjoy a couple of pints of strong beer at Louie's and a couple of other places, but at home all I drink is 3.2. It's my water, tea, and coffee. I don't understand why we can't have both.
C. T.

[ctchandler]

From the article - “We are going to do the best we can to reduce the inventory of 3.2 beer,” LoPorto said. “We will still have some available, but we will phase it out.”

Yay!

Traveller,
Why do you want to eliminate 3.2 beer? I happen to like it. I enjoy a couple of pints of strong beer at Louie's and a couple of other places, but at home all I drink is 3.2. It's my water, tea, and coffee. I don't understand why we can't have both.
C. T.

[ctchandler]

From the article - “We are going to do the best we can to reduce the inventory of 3.2 beer,” LoPorto said. “We will still have some available, but we will phase it out.”

Yay!

Traveller,
Why do you want to eliminate 3.2 beer? I happen to like it. I enjoy a couple of pints of strong beer at Louie's and a couple of other places, but at home all I drink is 3.2. It's my water, tea, and coffee. I don't understand why we can't have both.
C. T.