From Nonintoxicating Beers To Distinctive Bungs
In the United States, to regulate and tax beer, a state must first define it. In many cases that means setting limits on alcohol content. Here areseveral examples of how different states tackle the problem, including a few unusual approaches:
Alabama limits malt beverages to 13.9% alcohol by volume. (Until 2009, the limit was 6%.)
Arkansasclassifies malt beverages of 5% or less alcohol by weight as “beer.” Any stronger, and it becomes “malt liquor.”
In California, any beer that exceeds 4% alcohol by weight (or about 5% by volume)must be designated as “ale, porter, brown, stout, or malt liquor” on the label. Those that do not exceed 4% must say so on the label.
Georgia limits “malt beverages” to 14% alcohol by volume.Idaho taxes any beer stronger than 4% alcohol by weight (about 5% by volume) as if it were wine.
Iowa limits beer to 12% alcohol by weight (about 15.2% by volume).
Kansas requires beers of morethan 3.2% alcohol by weight (about 4% by volume) to say “strong” on the label. It also requires kegs of strong beer “have a distinctive bung.”
Massachusetts caps its malt beverage at 12% alcohol byweight (about 15.2% by volume).
Mississippi limits beers to 5% alcohol by weight (about 6.3% by volume).
Montana limits beer strength to 14% alcohol by volume. Unusually, it also limits theproportion of fermentable adjuncts allowed in stronger beers. Brewers with beers that range from 8.75% to 14% alcohol by volume must attest that at least 75% of the fermentables come from malt.
NewHampshire brews from 6% to 12% alcohol by volume are legally defined as “specialty beer.” The Liquor Commission may approve specialty beers stronger than 12%, but then the alcohol content must be stated onthe label.
North Carolina limits malt beverages to 15% alcohol by volume, and anything stronger than 6% has to state the alcohol content on the label.
Oregon limits malt beverages to 14%...
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