There are few things as special in a man's life as the moment he cracks open an ice cold can of beer after a long day of manual labor, right?

At least that's what Australian company Hahn Super Dry is trying to say with this epic ad. So for anyone who's ever wondered how the companies manage to jam pack so much unmitigated testosterone into every can, this commercial is here to set the record straight.

Spoiler alert: It's a pretty elaborate process.

WATCH:

Via Blame It On The Voices

Eataly, New York's massive Italian supermarket, is about to get even more crowded thanks to the addition of La Birreria, a rooftop bar that fits 160 patrons. "This is probably the highest brewery in the country," brewmaster Sam Calagione remarked while looking at sweeping views of New York City.

La Birreria features rotating beers through a collaboration of three brewers. Calagione of Dogfish Head Brewery (Delaware) has been working with Italian brewers Teo Musso of Birra Baladin (Turin) and Leonardo Di Vicenzo of Birra Del Borgo (Rome). Eataly's head brewer Brooks Carretta apprenticed at all three breweries to prepare for his current role.

Italy has "no beer culture," explained Di Vicenzo, but since there aren't particular expectations, a freedom of experimentation has resulted. Thanks to Italy's deep food culture, brewers like to focus on Italian ingredients and try things with different ingredients. For example, Musso uses tobacco (not legal in the U.S.) and chestnuts in some of his recipes. The brew team trio is currently experimenting with ugli fruit, ginger, and both orange and eucalyptus honey for the next beer. It's a sexy recipe, joked Calagione.

Creating a brewery on a Manhattan rooftop had a host of issues, including challenges with the steam boil system and the logistical issues of how to brew beer in a very small space. But, despite the many delays, it is now up and running, featuring custom-designed beer glasses by Musso and beers named after famous Italian women ranging from a pale ale with thyme (Gina) to a seasonal peppercorn beer offering (Sofia).

In addition to beer, La Birreria also offers wine directly from the cask and a food menu with items such as sausages and pretzel bread inspired by the Italian Alps (get it? -- because the Alps are high up, just like the rooftop).

Eataly co-owner Nicola Farinetti confessed that when Eataly first opened last year, "we had no idea what to do with the roof." Looks like they figured it out.

Watch the video below by The Feast in which Sam Calagione explains a little bit more about the process to create La Birreria.

As we celebrate American Craft Beer Week, we can look back at a rich history in this country -- right from the very beginning -- of having access to some of the greatest home-grown beers in the world. In fact, prior the birth of our nation, Native Americans even mixed a brew believed to include maize, birch sap and water.

The Founding Fathers, too, were known to enjoy a strong ale. If you search "Ben Franklin" and "Beer" you stumble into a robust online debate about whether or not this iconic American figure ever said, "Beer is proof that God loves us and wants us to be happy." Lots of folks quote him this way, though nobody's ever been able to source the quote. Either way, great beer is certainly an American tradition.

However, the nation did detour for a time, when -- after alcohol industry excesses and a plague of overconsumption -- the federal government overstepped its bounds with the failed experiment that was Prohibition. In 1919, the 18th Amendment to the U.S. Constitution banned production and consumption of beer, wine and liquor for all. The result was to drive drinking underground, where crime rates and gangsters flourished (if you've seen HBO's program, Boardwalk Empire, you get the gist). With the enactment of the 21st Amendment in 1933, Prohibition was repealed, and Congress gave the states clear responsibility for laws related to the distribution and sale of alcohol within their respective borders (alcohol is the only consumer product to have not just one, but two related constitutional amendments). This state-based system works well today, balancing out a regulated marketplace, commonsense controls (ID checks, anti-drunk driving laws, etc.), while also offering incredible consumer choice to the vast majority of responsible citizens that simply want to enjoy their favorite beer, wine or cocktail.

As for the growth of the craft beer industry, here too is a great American success story. The United States is blessed with an entrepreneurial culture that's created a vibrant and growing mix of more than 1,700 craft breweries coast-to-coast. America's beer distributors are proud to serve as partners with craft brewers and to work with them to make available the greatest choice and variety of beer in the world. Beer distributors take great pride in the promotion and delivery to market for these brands, while offering unmatched variety and value to beer lovers everywhere.

American Craft Beer Week is a great opportunity to recognize the unparalleled number of styles, varieties and flavors of beer -- nearly 13,000 different labels -- available in the U.S. marketplace today. This diversity is due in large part to the effectiveness of the American system of state-based alcohol regulation which provides assistance to brewers working to get established and grow -- continuing the tradition of great beer, made in America.

Click here to find a brewery in your local area, or click here for a roster of Craft Beer Week local events.

It's strange to think that someone actually invented beer, that it hasn't just always been there, like centrifugal force or oxygen.

It's taken a couple of years, but the geniuses over at Breckenridge Brewery have finally found a way to compete with Coors Light's Cold-Activated bottles.

Science, man. This stuff's way over our heads.

WATCH:

Via Viral Viral Videos

In a clear departure from the status quo of dude-centric beer marketing commercials, Carlsberg's campaign for its new beer, Copenhagen, is hoping to invite more women (at least 25% of the market) to the beer drinking arena.

In a new commercial, Copenhagen (the beer, not the city) is billed as "so insisting that natural beauty needs no make-up, so tastefully stating that blonde is the new black....so not the usual suspect, so not like any other beer." The design for this "refreshingly different" beer's packaging is sleek and minimal, also a departure from most other beers. "Copenhagen is intended for modern women and men, who appreciate a refreshing taste delivered in a stylish design," Carlsberg claims.

Carlsberg is banking on a taste for less aggressive beers. Kirsten Ægidius the VP Marketing explains, "Many young people aren’t keen on the bitter aftertaste of beer...we have created a highly drinkable beer with a balanced taste – a real alternative to white wine and champagne."

The beer will be available in Denmark this year and in the rest of Europe and parts of Asia in 2012.

Watch the beer porn-esque commercial below.

If the rainy, cold Chicago "spring" has made you thirsty for booze, you are in luck. Temperatures are supposed to climb in the next few days, and the city's breweries and brew pubs are offering up seasonal beer that will make you forget all about the Blizzard of 2011.

Revolution Brewing: To welcome in the rising temperatures, try Revolution's Bottom Up Wit, a refreshing Belgian-style wheat beer spiced with coriander and orange peel, and made with organic malt. Slightly reminiscent of a Summer Shandy, this hazy brew will remind you why you keep coming back for more. Also, stick around for a second pint and try the Coup d' Etat, a dry, spicy French-style saison with German hops. It gets brewed in the cold months, and served in the warm ones.
2323 N. Milwaukee Ave.; 773-227-2739

Haymarket Pub & Brewery: On your next visit to Haymarket, go for The White Chapel Wit, a wheat-based beer, with hints of banana and mango on the nose. With a bit of a hop characteristic, it’s a great beer to sip on during a steamy day. If you’ve got time for a second, try The Living Wage American Belgo Pale Ale. This light-bodied, complex ale is hopped and dry-hopped with Amarillo, with aromas of citrus and spice and everything nice. It’s a bit lower in alcohol, so you may be able to squeeze in another. Keep your eye on new beers that may be tapped before summer. Co-owner Pete Crowley (Rock Bottom) has always got something new brewing.
737 W. Randolph; 312-638-0700

Goose Island: The big question remains, now that Bud has bought the famed Goose Island, will the Goose be cooked? Well, at least for now, no. We can make some recommendations that will hopefully put a nice buzz back into your summer. For instance, you can’t go wrong with Goose Island Summertime. This German-style Kolsch, with its bright yellow color, brings a bit of sunshine to a rainy Chicago day. It’s light lemon aroma and mild fruitiness whisper summer. Also, try the Rotweizen, a German-style Wheat Ale. It’s ruby color, banana and clove notes and slight banana bread taste make this a winner for the Goose.
1800 N. Clybourn; 312-915-0071 and 3535 N. Clark St.; 773-832-9040

Half Acre Beer Company: If you missed out on Ambrosia, that’s OK. No need to drown your sorrows in someone else’s beer. There’s some new brews coming from former advertising director Gabriel Magliaro and his partners at Half Acre Beer Company. While we love some Gossamer Golden Ale (a bit softer than the Daily Cutter Pale Ale), be on the lookout for Meat Wave, an “English-bent” India Pale Ale that will make its debut during Craft Beer Week. Also, rumor has it that a new beer titled Small Animal Big Machine (a collaboration with Pipeworks and De Struise) will be appearing soon.
4257 N. Lincoln Ave; 773-248-4038

Two Brothers Brewing Company: If you can still find Two Brothers Brewing Company’s Monarch White, which was released mid-March, then snatch it up. But, if you can’t seem to locate it (good luck trying), then go for Dog Days. You’ll find this golden-colored, Dortmunder-style lager spicy and crisp, with a light body. It’s perfect for the beach... if alcohol was allowed.
30W315 Calumet Ave., Warrenville; 630-393-2337

Metropolitan Brewing: You can’t go wrong with Metropolitan's Krankshaft Kölsch, even when the humidity kicks into overdrive. It's a bit crisp, with mellow fruit characters and pairs well with fruit salad, hummus and even canoeing. But, we live in Chicago. So, when the temperature dips below 65 degrees, reach for another Metropolitan Brewing gem, Iron Works Alt. It’s a bit dry and malty, but it will subtly kiss your lips with a hint of sweetness. You’ll dig its complexity.
5121 N. Ravenswood Ave.

Publican: We all love the beer that Publican serves, but did you know that this summer they’re attempting to brew their own? Lagunitas Brewing Company has teamed up with The Publican and Big Star to make a collaboration brew called Zephyr. The beer was conceived by Michael MvAvena (beer director at Publican) and Ben Fasman and Laurent Lebwec (from Big Star) in conjunction with Lagunitas. It’s scheduled to make its debut in early June.
837 W Fulton Market; 312-733-9555

Flossmoor Station Brewing: Housed in the historic old Flossmoor Train Station, Flossmoor Station Brewing is just a short ride from the city (well, depending on traffic). Once inside, order the freshly tapped Impromptu Pale Ale to take a load off. But don’t leave before trying the Saison and Garfunkel (aside from it being recommended for warm-weather drinking, we dig the name). Look for a lighter Belgian Wit, Le Chein Blanc, brewed with unmalted wheat and spices, to hit the tap in June.
1035 Sterling Ave., Flossmoor; 708-957-8646

Three Floyds Brewing Co.: If you’re looking for something in addition to your beloved Gumball Head by Three Floyds Brewing Co., (http://www.3floyds.com/) drink up Blackheart when you can get your hands on it. Released last Friday in Indiana, it should be hitting the local stores within days. Also, be on the lookout for Evil Power, an Imperial Pilsner that makes a perfect summertime pour, which could be showing up shortly after.
9750 Indiana Pkwy., Munster, Indiana; 219-922-3565

Chicago Craft Beer Week kicks off Thursday, bringing beer lovers to dozens of Chicago venues for tastings, beer dinners and more. With so many options, we decided to recruit an expert to guide us through Beer Week happenings.

Ryan Hermes is the founder and editor of Guys Drinking Beer, a site dedicated to all things beer. The site also features “Save the Craft,” a page where beer lovers and journalists such as Karl Klockers and Andrew Flach spread the word about potential legislative changes that could prohibit the ability of craft beer producers to distribute their brews. Though they’re politically savvy, the Guys Drinking Beer crew also knows about the basics: where to drink, what to drink and the best things to eat with the city’s tastiest beers.

CB: What specific beer events are on your to-do list for the week?

RH: Wow. That's a tough one. There are some really awesome and creative events going on it is tough to narrow them down. But, if I must then I must. My shortlist includes:

Revolution Brewing's tapping, on May 19th, of a West Coast IPA called Los Osos - which they brewed with California brewery Firestone Walker - should be a hit for hop heads. West Coast IPA's traditionally have mammoth hop flavors and aromas. So if you like really hoppy beers then this one's for you.

If stouts are more your speed then Goose Island Presents Twisted Goose at the Twisted Spoke on May 23rd is a must-attend. Goose Island's big, heavy stouts take center stage here; Bourbon County Stout (an imperial stout aged in bourbon barrels), Bourbon County Vanilla Stout , Bourbon County Coffee Stout, Bourbon County Lazarus (brewed with the leftovers from batches of Bourbon County Stout), Night Stalker (a hoppy imperial stout) and Big John (an imperial stout brewed with cocoa nibs). You'll also have a chance to sample three different years of Bourbon County Stout (2007 - 2009). Oh, and not to worry, the aforementioned Bourbon County Stout hasn’t gone bad or stale. Beers that are high in alcohol content, like a BCS, can be aged like wine.

Goose Island Presents Rare Stout Night at Goose Island Clybourn on May 25th also caught my attention. And I'm going to cut to the chase with this event. There are a number of fantastic beers on this list but there is just one that truly caught my eye; Founders Canadian Breakfast Stout. This is an imperial stout that was aged in whiskey barrels that once housed maple syrup. The end result is a beer with rich vanilla and bourbon flavors mixed with a sweet hint of maple syrup.

You'll probably need to a break after the onslaught of imperial stouts and hoppy beers and I couldn't think of a better way to do it than with sour beers at The Bristol on May 24th.

CB: Some people don’t realize that there are a lot of food events going on in conjunction with Craft Beer Week. Which food events on the festival schedule do you think are the most promising?

I am glad to see people embracing the idea of pairing food with beer. And there are some very fun and unique combinations that will be on display during Chicago Craft Beer week. As far as the most promising? I think tops on my list is Rock Bottom Chicago's Pig-Out Under The Stars on May 23rd. Dishes showcasing select cuts of pork will be paired with some of Rock Bottom's in-house beers or locally brewed offerings. If the weather cooperates they'll be serving dinner outside on the rooftop patio.

A very, very close second is the one sixtyblue Goose Island beer dinner on May 25th. The menu includes seared Maine sea scallops paired with a blackberry Belgian beer and a pecan pie tart alongside an imperial stout brewed with vanilla beans and aged in bourbon barrels.

If you want something a bit simpler the Map Room is hosting a beer and sausage night on May 24th pairing three different sausages with beers from Founders in Grand Rapids, Mich. and Great Lakes in Cleveland, Ohio.

Probably the most unique beer and food pairing is happening at Haymarket Pub and Brewery on May 21st. The Beerfly Alleyfight will pair homebrewed beer with home chef prepared meals...with local art.

Which beers are you most excited to taste during Beer Week, or which breweries are you most excited to try samples from?

These events always bring out the best of the best in craft beer, in that brewers may conjure up something fun to commemorate the week and brewers from outside the Chicago area will bring in hard to find and rare beers. I'm sure I am going to inadvertently leave a beer or two out, but in no particular order here is what I'd keep my eyes peeled for:

• Goose Island Ava, a fruit variation of Goose Island's Dominique which is a Belgian sour ale aged in Bourbon County Stout barrels.
• Goose Island Mae, a farmhouse ale brewed with fresh Michigan peaches and aged in white wine barrels.
• Revolution/Firestone Walker Los Osos, the aforementioned collaborative West Coast IPA brewed by Chicago's Rev Brewing and California's Firestone Walker
• Two Brothers Askew, the Warrenville, Ill. breweries second run at a sour ale.
• Lost Abbey's Frambroise De Amorosa, a barrel aged raspberry framboise.
• Founders Canadian Breakfast Stout, an imperial stout aged in whiskey barrels that also house maple syrup.
• Three Floyds Hell’s Black Intelligencer, an oatmeal stout brewed with Intelligentsia coffee
• Amager Xbeeriment Black Force One, a big and bold imperial stout from a Denmark brewery.
• Anything from Stillwater. The artisan brewery is pumping out unique and fun beers, some of which will be on tap at the Map Room on May 25th and throughout the week at the Roscoe Village Tap.
• Jerry's Sandwiches, which is a craft beer gem, is promising rare beers from Port/Lost Abbey all week.
• The unveiling of 5 Rabbit's beers at the Map Room. Offerings include, "5 RABBIT Golden Ale, 5 LIZARD Latin-Style Witbier and 5 VULTURE Oaxacan-Style Dark Ale."

Check out the full Chicago Craft Beer Week schedule here.

In the more desirable seats at Yankee Stadium, an already pricey $10.50 draft beer will run you an eye-popping $12.60 thanks to an involuntary 20 percent "service fee" tacked on to the original price. If the sticker shock doesn’t make that brew bitter enough, consider this: Despite what you might expect, that extra $2 and change isn't going to the hustling server who sold it to you, according to a new lawsuit.

Legends Hospitality, the concessionaire co-owned by the New York Yankees, the Dallas Cowboys, and Goldman Sachs, allegedly pockets the 20 percent service fee attached to food and drink in violation of New York law, according to a class-action lawsuit filed against the company by three Yankee Stadium servers this week. If certified as class action, the suit could involve more than a hundred servers and hundreds of thousands of dollars in claims.

At the center of the dispute is how hot dogs, sodas and other ballpark fare are served in the stadium's field-level seats, which typically cost between $100 and $350 a game. At field level, fans don't have to fetch their food and drink; they instead can place orders with servers carrying credit-card machines and get the orders ferried to their seats by food-and-drink runners.

Under this arrangement, the servers act a lot like salespeople. "They schmooze the customers, and they're trained to upsell, just like any other waitress," says the plaintiffs' lawyer, Brian Schaffer. "If somebody says, 'I want a hot dog,' they say, 'But wouldn’t you like a cold beer with that?'"

According to the suit, the menus field-level spectators find in their cupholders include this disclaimer: "A 20% service charge will be added to the listed prices. Additional gratuity is at your discretion." That phrase "additional gratuity" would seem to imply that the 20 percent is, in fact, a gratuity, but Schaffer says his clients don’t get that money. Instead, they receive a far more modest commission, between four and six percent, of their total sales for the game.

Schaffer believes the system cheats both vendors and fans -- the vendors by withholding their tips, the fans by artificially inflating prices. "It's pretty unbelievable if you think about what's going on," Schaffer said. "Honestly, I couldn't fathom the profits."

What's worse, Schaffer alleges, is the fact that the servers aren't allowed to explain to fans how the actual arrangement works. "If my clients are specifically asked, 'Where does this 20 percent go?' they can't tell them the truth. They can only tell the customer, 'Additional gratuity is at your discretion.' They can't say, 'It's not going to me.' They can be fired for saying that."

Calls to the Yankees press office and to the union that represents stadium workers were not returned.

Schaffer says his clients are paid a $35 flat fee per shift, plus their commissions, and work every Yankee home game. It adds up to between $14,000 and $20,000 apiece on the year, but the commitment makes it tough to have another job during the baseball season. One of the servers named in the suit, Evelyn Ryan, has been selling food and drink to Yankees fans since 1999, working in both the old Yankee Stadium and the new one.

Legends Management has exclusive rights to selling food at both Yankees and Cowboys stadiums. The Yankees are the most valuable team in baseball, with an estimated value of $1.5 billion, and the Cowboys are the most valuable team in football, with an estimated value of $1.65 billion, according to Forbes. Upon the formation of Legends in 2008, the company's CEO said their goal was to "create a new paradigm in sports concessions that will deliver unparalleled and affordable stadium experiences for fans."

In their suit, the servers may have labor and case law on their side. A New York law says that no employer can "retain any part of a gratuity or of any charge purported to be a gratuity for an employee," and a 2008 appeals court ruling involving World Yacht found that the dining cruise company had illegally withheld tips from servers under a similar "service fee" arrangement.

Let’s face it – we Chicagoans like to get our drink on outside. That’s why we’ve decided to find the very best places for outdoor drinking all over Chicago, neighborhood by neighborhood. We’re kicking it off with Edgewater on the far north side, which has plenty of wonderful beer gardens and sidewalk patios to keep you occupied. In addition to these finds, don’t forget about the new Edgewater outpost of Nookie’s, which is expected to open in the coming weeks complete with a spacious patio.

Moody’s Pub: The multi-level beer garden at Moody’s is a favorite among residents on the far north side. Packed with plenty of simple plastic four-tops and picnic tables, this place is packed with lively locals on any given summer night. At night, tea candles and moonlight give the space a romantic feel. Like their menu, the beer options are limited: choose from Bud Light, 312, Beck’s or Berghoff Dark. Our suggestion? Share a pitcher of their tasty sangria adorned with fresh fruit.
5910 N. Broadway St.; 773-275-2696

Broadway Cellars: If beer isn’t your thing, head to Broadway Cellars, a cozy little corner bistro with a pleasant sidewalk patio. Sip any of their more than 70 varieties of reds, whites and sparkling wines at one of the small tables on the patio, which is conveniently situated on a quiet, neighborhood street and beautifully decorated with tiny while lights. For a great deal, stop by on Tuesdays when all bottles of wine are half-price.
5900 N. Broadway St.; 773-944-1208

Bananas Foster Café: With all the hustle and bustle on the corner of Granville and Broadway, you wouldn’t think of it as a great place to kick back with drink in hand. But Bananas Foster Café has managed to create a fenced-in and covered sidewalk patio area on Broadway that makes diners feel secluded and relaxed. The best time to drink at this cheery café? Try half-price wine on Thursdays or stop in for brunch on Sundays when the mimosas and Bloody Marys are refreshingly delicious.
1147 W. Granville Ave.; 773-262-9855

The Pumping Company: Unlike Moody’s, The Pumping Company (affectionately called P. Co.) tends to be more of a college hangout, complete with the late-night partying on weekends. Weeknights are more laid-back, however, and even during busy times their back patio area provides relief from the crowds. This is the perfect place for casual, cheap drinks with your pals, specifically plenty of inexpensive domestic bottles.
6157 N. Broadway St.; 773-465-9500

The Waterfront Café: The ultimate in outdoor drinking, The Waterfront Café is situated right on the beach, with practically all of its seating located outdoors. In addition to cheap eats, the café also serves up beer, wine and the customary fruity beach drinks. You’ll feel more Caribbean than Chicago as you sip your frozen pina colada next to the bright blue waters of the lake.
6219 N. Sheridan Rd.; 773-761-3294

When it comes to legislation pending in Congress aimed at ensuring beer, wine and liquor continue to be regulated at the state level, some would have you believe it would kill a state's ability to allow direct-to consumer shipments from your... or my... favorite winery -- it won't.

First, a little background is in order. America's 3,300 beer distributors (whom I represent) and the 3,500 wine and spirits distributors are all part of the state-based system of alcohol safeguards. We help promote localized control, strong community protections and near unlimited consumer choice. Every time you see a beer truck outside a local store, or a guy rolling a hand-cart stacked with cases of beer into your favorite bar -- that's us.

Distributors bring you the 50,000 wine labels and 13,000 beer labels available in the U.S. No other consumer product in America has as much choice. Just take a walk down the beer and wine aisle of your local retailer and check out the variety. You won't find this choice for any other beverage or food product. In countries, like the United Kingdom and Mexico, where alcohol is essentially deregulated, consumers have far less choice and variety.

You can also feel confident that you are going to have a quality experience when you choose to sample that variety. Beer and wine distributors provide refrigerated storage and temperature-controlled transportation from the winery, brewer or importer to your neighborhood restaurant, bar, wine store or convenience shop.

All this in an environment of strong, commonsense, state-based regulations governing distribution and sales which recognizes that alcohol is different from other consumer products (in fact it is a distributor that gets the notice from law enforcement to not resupply any licensed alcohol provider who breaks the rules... like selling to minors).

One more thing. Ever read those horrible headlines from elsewhere in the world where scores of people were poisoned with counterfeit or tainted alcohol? A full 60% of alcohol sold in Chinese cites is fake and, sadly, 40,000 Russian deaths each year are attributable to counterfeit alcohol -- yes, 40,000. You don't see that here in the U.S. The American system of state-based alcohol regulation works to prevent tainted alcohol from infiltrating the U.S. system. Should a quality or counterfeit concern arise for a given product in the U.S., it can be quickly tracked, recalled and pulled from shelves with minimum public exposure.

During the recent concerns over the safety of caffeinated alcohol beverages, the system made it possible for states to act and the identified product to be quickly pulled from shelves. This structure provides checks and balances among all licensed alcohol producers, distributors and retailers, making it easy to identify bad actors or companies trying to circumvent the system. The same cannot be said of alcohol that is sold outside of a strong regulatory system with localized controls.

All of which brings us to the Community Alcohol Regulatory Effectiveness (CARE) Act of 2011. This bipartisan legislation clarifies that states -- not federal courts -- continue to have the authority to make their own alcohol-related decisions as rooted in the 21st amendment to the U.S. Constitution. (If you know your history, you know this amendment ended Prohibition and decreed that states get to regulate alcohol within their respective borders.) A handful of folks don't like that and have brought more than 27 lawsuits in hopes of weakening the states' ability to regulate alcohol through the federal courts. It is their use of the courts in attempt to pad their pockets at the expense of responsible regulation that the CARE Act would address. In short, this legislation is about who should make decisions regarding alcohol regulation, not what those decisions should be.

The CARE Act would not end direct shipping of alcohol anywhere. It would actually protect a state's ability to allow direct-to-consumer shipments for alcohol producers. In fact, nearly 40 states -- including my home state of Virginia where, yes, I have had wine direct shipped legally from a winery to my home -- allow some form of direct-to-consumer alcohol shipments. The CARE Act would not impact a single one of those laws -- or any future state laws.

America's beer, wine and spirits distributors are proud to play a vital role in this uniquely American system. These family-owned businesses are active in their communities and are held accountable locally. The CARE Act of 2011 will preserve a state's right to decide how, where, when and to whom alcohol is sold; it will ensure continued access to unprecedented choice, variety, quality and product purity; and it won't do a thing to hinder your state's ability to allow wine shipments. Now that's something we can all toast.

When drinking isn't just about getting drunk, and when instead of downing shots, you want to sip and savor and understand a spirit's heritage, there is nothing better than an expert-led, behind-the-scenes tour.

Whiskey: Jack Daniels; Lynchburg, Tenn.

Tucked into the hollow of a remote Tennessee town, you'll find the enchanting cave spring from which Jack Daniel's whiskey has been made for well over a hundred years. Along with a thorough look inside the mashing, fermenting, distilling, and aging processes, you'll see sugar maple being burned in the rickyard for JD's signature charcoal filtering. The one thing you won't be able to do is taste, as Lynchburg has been dry since Prohibition. (Photo courtesy of Flickr/bribchlr25)

Saké: SakéOne; Forest Grove, Ore.

Thanks to its supply of unusually pure water from the Oregon Coastal Range, this Portland suburb is home to the country's only American-owned saké brewery. Guided tours take you behind the scenes of the saké production process -- from rice polishing, to koji mold growing, to steaming and fermenting. Afterward, you'll learn how to serve and pair both traditional and fruit-infused saké.

Beer: Lakefront Brewery; Milwaukee, Wisc.

They may use local ingredients, sustainable practices, and even brew gluten-free beers, but Lakefront is far from pretentious. Tasting -- if you call 24-ounces a taste -- takes place during a rousing guided tour, which includes the world-famous bottling line seen in the opener of Laverne and Shirley. (Guests are encouraged to sing the theme.) Stop by on Friday night for a fish fry and live polka in the palm garden. (Photo courtesy of Flickr/lincolnblues)

Moonshine: Stillhouse Distillery; Culpeper, Va.

Oxymoron or not, the "Legal Moonshine" cooked up on this 120-acre corn farm has its roots in Prohibition-era Appalachia. Distiller Chuck Miller learned the art of unaged corn whiskey production from his bootlegging grandfather. Now visitors can see how the corn is harvested, ground into mash, and distilled in a 1930s copper pot still.

Absinthe: St. George Spirits; Alameda, Calif.

From a laboratory in a World War II Navy hangar came America's first micro-distillery experiments with unique ingredients from wasabi root to fig to goose liver. An hour-long tour offers an inside look at (and taste of) 10 spirits, including eau de vie, rum, vodka, brandy, whisky, and, most famously, absinthe, which the "mad scientists" spent eleven years perfecting before the FDA legalized it in 2007. (Photo courtesy of Flickr/Capt. Tim)

Wine: Benzinger Family Winery; Glen Ellen, Calif.

This Sonoma winemaker has been experimenting with sustainable practices since the 1980s and is now teaching visitors what they've learned. Find out how regenerative farming techniques make for better wines with the 45-minute tour. You'll head deep into the vineyards, then to the fermentation facility, crush pad, and barrel caves before sampling their award-winning biodynamic wines.

- Tiffany Hawk, The Daily Meal

More from The Daily Meal:
10 Best Places to Drink Outdoors
8 Great Culinary Bus Tours
New York's Best Cabbie Eats: Indian and Pakistani Edition
4 Ideas for Brewery Weddings
9 Great Small Towns for Foodies

In case you've been craving parmesan-crusted crab flounder "splashed with craft beer," baby back ribs "fire-grilled with craft beer," steak with "craft beer sauce," or Dijon-crusted chicken "marinated in craft beer," TGI Friday's has got you covered. The chain's new "Better With Brew" menu offerings highlight, you guessed it, craft beer.

Though the specific beers used in each dish vary by state, the list of potential brews include:

• Harpoon IPA


• Magic Hat #9


• New Belgium Fat Tire Amber Ale


• Goose Island Honkers Ale


• Abita Amber


• Alaskan IPA (Alaska only)


• Boulevard Wheat


• Uinta Cutthroat Ale (Utah only)

Since not all beers are available in all states, the dishes were created to work with any of the above beers. We can then only assume that since these beers consist of a range of different brewing styles, and thus taste rather different, that the new menu items are not relying too heavily on a uniform beer flavor, or there just isn't too much beer used.

The over 100 comments on BeerAdvocate.com, an online resource for craft beer enthusiasts, are largely encouraging, many in the vein of "the more places that decide to offer craft options the better off we are." However, others aren't in love with the choices. "I respect the move toward craft beer. No question about it, its a good sign. However, that list is NOT impressive." Another commenter is a bit more snarky, "I can't wait to pair the Magic Hat with the chicken fingers."

Friday's added beer-inspired dishes to its menu after a recent survey reported that 40 percent of consumers who like to try beer that pairs well with a seasonal dish. We're not quite sure how seasonal chicken or steak are per se, but sure, pass us the IPA.

Beer ads are usually the province of babes in bikinis. So when a new Budweiser ad featured two young men locked (briefly) in a tender embrace, the Internet's gaydar started tingling. So is the guy in this ad a GI Joe or a GI Mo? Let's decode this malt-laden mystery.