11Alive’s Doug Richards Profiles Decatur’s Growler Decision

Doug alerted me to this coming segment yesterday afternoon, admitting that he apparently gets all his news from DM lately. (He profiled our “golf cart” transit consideration earlier in the week.)

12 thoughts on “11Alive’s Doug Richards Profiles Decatur’s Growler Decision”

  1. Retailers selling large glass containers of beer that must be consumed at one sitting. What could possibly go wrong?

    1. How in the world did you get ” must be consumed at one sitting” from the attorney’s decision?

      “… they cap and seal the container; and, the contents are consumed off-premises.”

      1. That’s what the Ale Yeah guy recommended doing in that news video.

        Obviously you don’t have to drink it all at once, but even if you did, it’s only four pints. If you don’t want that many beers you could maybe, oh, I don’t know…SHARE it?

        1. Eddie Holley said “Once you open it – you do want to consume it that very day.”

          True of anything that can spoil. A dairy reseller would advise you to drink up that gallon of milk in the same day too.

  2. Maybe this is a dumb question, but how is pouring draft beer into a growler any different than the the brewery pouring the same beer into a bottle?

    Does kegging the beer enhance the flavor in some way?

  3. must …get to …Twain’s soon ….so so thirsty …those foamy heads ….please is it 5 o clock yet?

  4. I just got back from Bend, OR where craft breweries are a huge part of thr culture and growlers are available practically everywhere. Heck, I got one filled at the Portland airport (yum, Laurelwood!) before flying into Redmond.

    Most have a screwtop, the better ones that Deschutes sells have a rubber seal. Either way, they’ll keep in the fridge for a few days, and hey, Bend hasn’t descended into a pit of public drunkeness. Growlers would be a nice way to bring home some of your favorite draught to share with friends of that evening’s supper.

    The other thing most of the pubs there do that I wish would catch on here was something they called “nitro,” where the tap was powered by nitrogen rather than what it’s normally done with. It gives the beer a really creamy, thick-headed quality.

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