What to drink in Usa
Drinking customs in America are as varied as the backgrounds of its many people. In some rural areas, alcohol is mostly served in restaurants rather than dedicated drinking establishments, but in urban settings you will find numerous bars and nightclubs where food is either nonexistent or rudimentary. In very large cities, of course, drinking places run the gamut from tough local “shot and a beer” bars to upscale “martini bars”.
American tradition splits alcoholic drinks into hard liquor and others. Americans drink a wide array of hard liquors, partially divided by region, but for non-distilled spirits almost exclusively drink beer and wine. Other fermented fruit and grain beverages are known, and sold, but not consumed in great quantities; most fruit drinks are soft (meaning ‘non-alcoholic’, not ‘low alcohol volume’). ‘Cider’ without further qualifiers is a spiced apple juice, and ‘hard cider’ is a relatively little-consumed alcoholic beverage in spite of the U.S. having been one of its most enthusiastic consumers a mere two centuries ago. Be prepared to specify that you mean a liquor or cocktail in shops not specifically dedicated to alcohol.
Beer is in many ways the ‘default’ alcoholic beverage in the U.S., but gone are the days when it was priced cheaply and bought without high expectations for quality. In the last 25 years, America has seen a boom in craft brews, and cities like Baltimore, Philadelphia, San Diego, and Boston are becoming renowned among beer lovers. The various idioms for alcohol consumption frequently and sometimes presumptively refer to beer. While most American beer drinkers prefer light lagers – until the 1990s this was the only kind commonly sold – a wide variety of beers are now available all over the U.S. It is not too unusual to find a bar serving 100 or more different kinds of beer, both bottled and “draft” (served fresh in a cup), though most will have perhaps a dozen or three, with a half dozen “on tap” (available on “draft”). Microbreweries – some of which have grown to be moderately large and/or purchased by one of the major breweries – make every kind of beer in much smaller quantities with traditional methods. Most microbrews are distributed regionally; bartenders will know the local brands. Nowadays all but the most basic taverns usually have one or more local beers on tap, and these are generally fuller of character than the big national brands, which have a reputation for being generic. Some brew pubs make their own beer in-house, and generally only serve the house brand. These beers are also typically considered superior to the big national brands.
Wine in the U.S. is also a contrast between low-quality commercial fares versus extremely high-quality product. Unlike in Europe, American wines are labeled primarily by the grape (merlot, cabernet sauvignon, Riesling, etc.). The simple categories ‘red’, ‘white’, and ‘rosé’ or ‘pink’ are also used, but disdained as sole qualifiers by oenophiles. All but the cheapest wines are usually also labeled by region, which can be a state (“California”), an area of a state (“Central Coast”), a county or other small region (“Willamette Valley”), or a specific vineyard (“Dry Creek Vineyard”). (As a general rule, the narrower the region, the higher quality the wine is likely to be.)
Cheap cask wines are usually sold in a box supporting a plastic bag; bottled wines are almost universally priced as semi-luxury items, with the exception of ‘fortified wines’, which are the stereotypical American answer for low-price-per-milliliter-alcohol ‘rotgut’.
All 50 U.S. states now support winemaking, with varying levels of success and respect. California wines are some of the best in the world, and are available on most wine lists in the country. The most prestigious American wine region is California’s Napa Valley, although the state also has a number of other wine-producing areas, which may provide better value for your money because they are less famous. Wines from Oregon’s Willamette Valley and the state of Washington have been improving greatly in recent years, and can be bargains since they are not yet as well-known as California wines. Michigan, Colorado’s Wine Country, and New York State’s Finger Lakes region have recently been producing German-style whites which have won international competitions. In recent years, the Llano Estacado region of Texas has become regionally renowned for its wines. The Northern Virginia area, specifically Fauquier, Loudoun, and Prince William counties are also becoming well known for both their flavor, and organized wine tasting tours, supplemented by the scenery seen on the drives between locations.
Sparkling wines are available by the bottle in up-scale restaurants, but are rarely served by the glass as they often are in Western Europe. The best California sparkling wines have come out ahead of some famous brand French champagnes in recent expert blind tastings. They are comparatively difficult to find in ‘supermarkets’ and some non-alcoholic sparkling grape juices are marketed under that name.
The wines served in most bars in America are unremarkable, but wine bars are becoming more common in urban areas. Only the most expensive restaurants have extensive wine lists, and even in more modest restaurants wine tends to be expensive, even if the wine is mediocre. Many Americans, especially in the more affluent and cosmopolitan areas of the country, consider themselves knowledgeable about wine, and if you come from a wine producing country, your country’s wines may be a good topic of conversation.
Hard alcohol is usually drunk with mixers, but also served “on the rocks” (with ice) or “straight up” (un-mixed, with no ice) on request. Their increasing popularity has caused a long term trend toward drinking light-colored and more “mixable” liquors, especially vodka, and away from the more traditional darker liquors such as whiskey and bourbon that many older drinkers favor. However this is not an exclusive trend and many Americans still enjoy whiskey and bourbon.
It was formerly wholly inappropriate to drink hard liquor before 5PM (the end of the conventional workday), even on weekends. A relic of this custom is “happy hour”, a period lasting anywhere from 30 minutes to three hours, usually between 5PM and 8PM, during which a significant discount is offered on selected drinks. Happy hour and closing time are the only presumptive customs in American bars, although ‘ladies night’, during which women receive a discount or some other financial incentive, is increasingly common.
Although laws regulating alcohol sales, consumption, and possession vary somewhat by state and county, the drinking age is 21 throughout the U.S. except in Puerto Rico and the U.S. Virgin Islands (where it is 18). Enforcement of this varies, but if you’re under 30 you should definitely be prepared to show photo ID when buying alcohol in a store or entering a bar (which often refuse admittance to “minors” under 21). In some states, people who are under 21 are not even allowed to be present in bars or liquor stores. A foreign passport or other credible ID will probably be accepted, but many waiters have never seen one, and it may not even be legally valid for buying alcohol in some places. As a driver’s license is the most ubiquitous form of ID in the U.S. and have a magnetic strip for verification purposes, some supermarkets have begun requiring them to purchase alcohol. In such cases, it is the cash register not the cashier which prevents such purchases..
Selling alcohol is typically prohibited after a certain hour, usually 2 AM. In some states, most stores can only sell beer and wine; hard liquor is sold at dedicated liquor stores. In Indiana, sales of any type of alcoholic beverage is banned statewide on Sunday, However, bars are still open and serve alcoholic beverages. Several “dry counties” – mostly in southern states – ban some or all types of alcohol in public establishments; private clubs (with nominal membership fees) are often set up to get around this. Sunday sales are restricted in some areas. Some Indian reservations (especially the Navajo Nation) don’t allow any alcohol on their territory.
Most towns ban drinking in public (other than in bars and restaurants of course), with varying degrees of enforcement. Some states have “open bottle” laws which can levy huge fines for an open container in a vehicle, sometimes several hundred dollars per container.
If you’re going out to drink with others; always assign at least one person as the designated driver of an automobile. Likewise, you can also arrange a taxi to take you back to your residence. Either way, it is way better than getting a ride in the back of a police car with a DUI on your record.