As more breweries and brewpubs are able to offer their products on location, the benefits of doing so present themselves in a number of ways.  “One advantage is educating people about your beer.  We can’t do tasting, but we can talk.  Clearly, there is also an economic incentive because of the change in the law.  The synergism of benefits between the educational advantage, the economic advantage, the volume, and the overall enthusiasm of different beers is great,” says Schirf.  Other breweries like Squatters and Hopper’s are also able to sell up to two bottles of high point beer to customers.  However, due to the current law, they must have their thirsty guests come around to the actual brewery entrance to pick up their beverages.  “I don’t really hold it against the state, they have their concerns to look out for, and so do we.  I’m all about making beer. If I continue doing that, results are sure to follow,” says Squatter’s head brewer Jenny Talley.  Her tenure with Squatters has led to an array of award winning brews over the past nineteen years, and she continues to use the brewery as her creative outlet.  Donovan Steele of Hopper’s is on the same page.  “I hope to see a day when we can make and sell full strength beer on draft in brewpubs. Bottling from a brewpub is challenging due to the limited space, but the advantages are small batches and creative opportunities with recipe design,” says Steele. 

With more breweries making the move to bottling and selling high point beer, it will only be a matter of time before the state’s legislators get the picture.  Until then, brewers like Talley, Schirf, Steele, Kevin Crompton of Epic Brewing and Templin will just keep doing what they do best: making beer.