"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>> Paul M. Cook wrote:
>>> "Julie Bove" > wrote in message
>>> ...
>>>> spamtrap1888 wrote:
>>>>> On Jan 22, 9:53 pm, "Paul M. Cook" > wrote:
>>>>>
>>>>>> Beer is regulated at the federal level.
>>>>>
>>>>> Yes, and at the state level.
>>>>>
>>>>>> Any beer over 5% alcohol is
>>>>>> labelled and taxed as liquor.
>>>>>
>>>>> No. Some states require beers over X% of alcohol to be labeled "malt
>>>>> liquor." Other states give a pass to strong beers labeled "ale,
>>>>> stout, porter," etc. The feds (formerly ATF, now TTB) don't care.
>>>>> (The feds come into play by requiring beers labeled ale, etc. to to
>>>>> be fermented at higher temperatures than lagers.)
>>>>>
>>>>>> What makes it odd is wine is 11-13% an yet it
>>>>>> does not have the same restriction. That's more an example of
>>>>>> lobbying than anything else.
>>>>>
>>>>> It's more of an act of God than anything else. If you ferment fully
>>>>> ripe grapes, the resulting beverage will be 11 to 17% alcohol
>>>>> (assuming the yeast don't die first). Beer is traditionally 5%
>>>>> alcohol by volume, although light beers contain less alcohol. The
>>>>> famous "3.2" that was the first legal beer after Prohibition, was
>>>>> 3.2% by weight, or 4% by volume.
>>>>>
>>>>> (The Volstead Act made an exception for low alcohol beverages,
>>>>> because even fruit juices can contain 0.5% alcohol. Therefore they
>>>>> set the limit of allowable alcohol at 0.5%. This limit was boosted
>>>>> to 3.2% once the 21st Amendment started to show traction.)
>>>>>
>>>>>>
>>>>>>> I don't think we can get the airline bottles here. I did look for
>>>>>>> them when I used to make fruitcake. Didn't see them at the liquor
>>>>>>> store. But I could get them at the military store in MA.
>>>>>>
>>>>>> Just get a regular bottle. It keeps forever. Use it year after
>>>>>> year. I happen to really like fruitcake soaked in rum. Yum.
>>>>>>
>>>>>
>>>>> Not the bottles of booze I have had. Bottles that I had opened years
>>>>> ago seemed to have lost both flavor and alcohol. I'd get a
>>>>> half-pint.
>>>> Hmmm... Interesting!
>>>
>>>
>>> Not really. mostly all wrong.
>>
>> Well, I am watching that celebrity cooking show on Food Network and Lou
>> Diamond Phillips said one must taste the bourbon to make sure it isn't
>> bad.
>
> It never turns bad. I have no idea what he is talking about. Wine will
> turn to vinegar but liquor is very stable. Anything that is exposed to
> oxygen will oxidize over time and that will degrade the taste of spirits
> but hard liquor will last decades if just kept sealed and in a reasonably
> moderate environment.
>
> Paul

Must have been his excuse to take a drink.