Delegates Malone & DeBoy,
I would like to understand your position on House Bill 832. I am concerned that this is an easy target to raise taxes without looking at the source of Maryland’s budget woes. While I am not opposed to raising taxes, I take great exception to the following passage of the bill:
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"Comptroller shall distribute the remaining alcoholic beverage tax revenue to the General Fund of the State". |
If this bill was intended to raise funds for health concerns, why would any funds at all make it into the general fund? Beyond this, the rate of increases for the different beverage areas are astronomical. My intelligence is being mocked when I’m told its $0.10/beer. In actuality, the percentage increases are obnoxiously and ridiculously high:
MD proposed tax rates ($$/gal):
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beer |
1.16 (1,288% increase) |
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wine |
2.96 (740% increase) |
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spirits |
10.03 (668% increase) |
If the tax increase passes, our state alcohol beverage taxes will be four times the
national average for beer (highest in the nation; 2nd place Alaska at $1.07/gal), over three-and-half times the national average for wine (highest in the nation; 2nd place Alaska at $2.50/gal), and just shy of 50% higher than the national average for spirits (eleventh-highest in the nation; 1st place Washington state at $26.45/gal) [Source: the Jernigan paper referred to in the House bill preamble]. Please take into consideration the true impact of such a bill. Any way you slice it, this bill is bad fiscal policy and doesn’t solve any aspect of the looming budget crisis. The only true way to solve the budget crisis is to reduce spending.
Looking forward to your response,
Ben Brouse
Update #1: I added the link to the figures that were cited.
Update #2: Both Delegates responded that they were opposed to this bill. I will be watching.
Ben Brouse Beer, Food & Drink, Wine
| A malt-focused beer with an initial sweetness and a roasted dryness in the finish. |
| My first hoorah into the Irish Red style (BJCP 9D). Not really my favorite but I had to brew either this style or Scotch Ale for the CRABS March monthly competition. Calling this the “Irish Uprising” due to the yeast tricking me. Very slow to start due to some over chilling but once it got around 65F things really took off. |
| This recipe is originally taken from Jamil with a few minor tweaks. |
|
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Ingredients:
| 11.25# |
2-row Maris Pale Malt |
| 6 oz |
Roasted Barley |
| 6 oz |
Crystal 40L |
| 6 oz |
Crystal 120L |
Hops:
| 0.7 oz |
Kent Goldings |
5.0% AA |
60 Min |
| 0.5 oz |
Fuggles |
5.0% AA |
60 Min |
Yeast:
| (2) WLP004 – Irish Red Ale ~@65F |
Yield:
Stats:
| OG: 1.056 |
IBU: 25 |
SRM: 17 |
Ben Brouse Food & Drink, Homebrew
Tom Wark writes the Fermentation blog. In it, he describes the absolute mockery of testifying before a committee that isn’t going to do anything regardless of the testimony. Yes, this is how democracy really works in Maryland. Too bad it was regarding the proposed Direct Wine Shipping bill (HB 716) that I’ve talked about so much before.
Ben Brouse Beer, Food & Drink, Wine
| Stopped in here for a a casual Sunday afternoon lunch and a few beers. This isn’t the first time we’ve been here but I’ve never written about it before. Alex, the bar manager, keeps an incredible beer list. I really dig seeing something new every time I stop in. This trip, on draught, I encountered Allagash Hugh Malone and Troegs Nugget Nectar – both very tasty. My only complaint – all the beers are high octane! I would prefer a few few more session beverages. |
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| Now to eating – I had a Mushroom and Swiss KOBE burger. Exceptional, full flavored burger; couple that with smoked paprika fries and I can’t imagine a better lunch. My wife had the roasted beet salad, with blue cheese and toasted nuts. She was very pleased with the salad and remarked that it was nice that it wasn’t dripping in dressing and it was a good value. |
| My take: definitely a place to check out. I like the bar better than the dining room. Some of the food can be a little over the top but the draught and bottle list is worth a stop alone. Other reviews here. |
Ben Brouse Restaurant Reviews
| According to this article in the Baltimore Sun, it looks like the bill is dead. My older coverage is here: |
| I’m not really concerned with whether or not you agree with this legislation, but you can no longer argue the fact that Maryland’s legislature is run via back-room deals and special interest money. The fact that the majority of the committee supported the legislation, but the legislation was not allowed to come up for a vote overwhelmingly proves this. |
Ben Brouse Food & Drink, Wine
| Hey folks, remember that tomorrow is the scheduled hearings for the direct wine shipping bills that I’ve previously discussed here. |
| Vinotrip is reporting this tasty nugget. “Marylanders for Better Beer and Wine Laws will be holding a press conference on Friday, March 5 at 12:15 PM on Lawyers’ Mall in Annapolis. The press release mentioned that there has been “an understanding reached with the alcohol industry concerning HB 716/SB 566.” |
| Now if we could just get Senator Joan Carter Conway to abandon her false claims that this bill would increase under-aged drinking we may just get there. |
Ben Brouse Food & Drink, Wine
| Interesting chatter regarding The Lorraine Sheehan Health and Community Services Act of 2010. Further background here. |
| I had sent an email to all members of the House Ways and Means Committee and received this response from Delegate Frank S. Turner: |
Thank you for contacting me concerning HB 832 – The Lorraine Sheehan Health and Community Services Act of 2010.
This bill is scheduled for a hearing on March 11, 2010 before the Ways and Means Committee. There is no chance any tax bill will pass in FY 2011.
I appreciate hearing from you regarding this issue.
Very truly yours,
Delegate Frank S. Turner
House Ways and Means Committee
Chairman, Finance Resources Subcommittee
District 13 – Howard County
410-841-3246/301-858-3246
Fax: 410-841-3986
E-mail: frank.turner@house.state.md.us
http://mlis.state.md.us/
| Score one for the little people. |
Ben Brouse Beer, Food & Drink
After a long hiatus, the house beer makes a triumphant return. This batch will be a little higher in alcohol as compared to the last few as the efficiency seems to be around 75%. This is a straight forward American Pale Ale. A touch of caramel ending with citrus notes from the hops. Originally derived from Abita’s Restoration Ale. For those of you counting, this is batch #36 on the brew rig.
Brew session went well. Looking forward to having this on tap again!
Ingredients:
| 20# |
2-row Maris Pale Malt |
| 2# |
Carapils |
| 24 oz |
Crystal 40L |
Hops:
| 1.5 oz |
Cascade |
7.5% AA |
60 Min |
| 1.0 oz |
Centennial |
9.2% AA |
15 Min |
| 0.5 oz |
Centennial |
9.2% AA |
0 Min |
Yeast:
| (2) US-05 Fermentis Safale – Fermentiing ~@65F |
Yield:
Stats:
| OG: 1.064 |
IBU: 27 |
SRM: 9.1 |
Ben Brouse Food & Drink, Homebrew
| Had the pleasure on Thursday evening to head into the city. Hopes were running high as we wanted to try the latest trick on the beer engine from Stephen Jones, the brewer at Pratt St Ale House. |
| From Wikipedia – “Typically, beers of this style are of a copper colour but vary from golden to almost black, and as the name suggests the origins of this style lies in the tradition that it was matured/cellared for a period of time once bottled (and most sealed with a cork), to be consumed later in the year, akin to a Saison.” |
| This beer was delightful and something that grew on me the more I had. 5.5% ABV, dark amber color, a medium mouth-feel, pronounced maltiness and a little fruity character upon warming made this worth the trip! |
| As an added twist, it just happened to be the 100th firkin Thursday @ Metropolitan with several notable members of SPBW in attendance. |
Ben Brouse Beer, Food & Drink, Prelude
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