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HONEST PINTS
I had never given much thought to the exact
amount of beer in my glass before your article
(“A Pint of Honesty,” September/October
2009). I had read before that the amount of beer
in British pints was regulated by the govern-
ment, but just thought that was a Brit thing. Jeff
Alworth’s right, though: We pay for gas, milk
and soda according to standardized measures,
and if I pay for a pound of beef and the butcher
cuts me only three-quarters, I’m certainly not
going to pay for the missing meat just for the
heck of it. So why should a pint be any less, just
because the term has become synonymous
with “glass?” It shouldn’t. Now, if I order a pint
of beer, I expect to get exactly that: A pint. Trust
me, I’m watching for it.
–Will Benton, Seattle
I like reading your BeerMe section because the
columnists have such interesting perspectives
on beer. I really liked the piece about an honest
pint. I mean, it might not seem like a big deal,
but if you’re getting 10 percent less beer than
you should be, in this day and age, that’s noth-
ing to sneeze at. Sure, there are a lot of other
political causes to raise a fist about (like health
care and jobs), but at least this effort empowers
the people. We can all demand an honest pint!
And we all should. Thanks f or covering the
hard-hitting issues.
–Bill Johnson, Minnesota
CARB FIXES
Just when I thought you couldn’t sneak beer
into another dish, you went and put it in
potatoes (“A la Beer: Potato Sides,”
November/December 2009). The smoked
potato and beer gratin made an appearance
on our Thanksgiving table.
–Randy Johnston, Lexington, Ky.
I was pleasantly surprised to see The Big Egg
featured in your magazine (“The Morning
Aft er : C le vel and ,” Nove mber/ Dec emb er
2009). Unfortunately, I no longer get to pig
out on their pancakes since I moved away,
but good to see the place is getting the atten-
tion it deserves.
–Cathy Thomas, Chicago
OCEAN’S, UNCOVERED
I never got back to you to let you know that I
think the magazine is very well-done. One of my
associates saw the story (“Bogus Break-Ins,”
July/August 2009) and shared this analysis:
“Team WSP (don’t ask) determined that each
member of Danny Ocean’s crew—from the film
‘Ocean’s Eleven’—would have to tote over 450
pounds (each!) of $100 bills out of the vault in
two gym bags, a little under a half a mile, to pull
off the heist in that movie. We also determined
that 450 pounds would roughly fit in those gym
bags. We assumed Carl Reiner was not 80 years
old, of course, and that he would carry his full
share (he was actually 79 at the time of the film’s
release, which makes him something like 90
now). What we didn’t calculate was whether the
stolen UPS van would be riding on its axles.”
–David R. Duda, Newcomb & Boyd, Special
Technologies Group
Questions? Comments? Send your thoughts to
[email protected], and include your full
name, city and state. Letters may be
edited for space and clarity.
DRAFT
LETTERS
Where Are You Drinking?Think you know your bars? Name this mystery bar and you could come away with a prize.
Outside, the focus may be on “America’s
favorite team,” but in this cozy watering
hole there’s a different devout following:
beer…and antiques. A rather large old
world beer selection fills guest’s bellies
while oddities from yesteryear take up the
rest of the space, like the distinct backbar
lifted from an old English chemist shop. For
patrons that aren’t great with names, or
drank too much to remember where they’re
at, look no further than the antique
monastery light fixtures or turn of the centu-
ry alter door to get a clue. There’s no need
to take a vow of silence here, but don’t be
surprised if this unlikely D-town bar leaves
you speechless. Where are you drinking?
E-mail answers to [email protected]; of
those who guess correctly, one lucky bar
explorer will win a DRAFT hat and T-shirt.
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