The Law Commission's report last week into liquor would have beer-drinkers go the way of smokers: pay more for our sins by doubling the tax on our tipple.
In the early days of the New Zealand colony, excise on spirits (but not beer) and tobacco made up more than 90% of government revenue.
Alcohol tax was abolished before long, but reintroduced later in the 19th century as a "sin" tax when excessive consumption (which was rife) was seen as evil by a growing prohibitionist sentiment.
This Government is not interested in returning to the past, but the decision (probably late next year) on an excise rise could be up to individual MPs rather than the National caucus.
Regardless, the commission's sentiment is there for adoption by an eventual Labour government - which is traditionally anti-pleasure.
The last savage lift in excise was in 1958 by a newly-elected Labour government, whose Black Budget increased alcohol excise by 30% (and tobacco excise by 40%).
Labour was well beaten in the 1960 general election.
Liquor excise has for the past 20 years been increased annually in line with the inflation rate - as it will be, by 2%, in two months.
One positive recommendation is that excise on beer up to 2.5% alcohol should be scrapped. At the moment, only beer up to 1.2% is exempt - and at that strength it tastes like water, and is not worth drinking.
Beers up to 2.5% make up only about 1% of total beer sales.
Scrapping the excise, and therefore lowering the cost, would make this less-intoxicating beverage more popular.
Central man's now
Speight's Gold Medal Ale, long called the Southern man's beer, has become the Central man's beer: Speight's cartons now have a Central Otago landscape on them.
Quite appropriate, actually, because of lot of Speight's was shipped into the Central goldfields after the ale first came out in 1876.
The shape of the bottle has also been changed to the normal long-necked stubbie instead of the squat "buzz" bottle that was introduced exactly 10 years ago.
Export success
DB Breweries' Export range of beers has been awarded medals at the annual Monde Selection in Belgium.
About 400 beers were entered.
Export Dry and Export 33 (low carbohydrate) won gold medals and Export Gold silver.
Wild recipes
Amateurs have a chance to compete with the professionals during the Monteith's Wild Food Challenge.
The challenge is to match one of Monteith's range of beers to dishes of which the main ingredient is not usually raised on a farm.
While diners at selected cafes and restaurants around the country are voting between June 4 and mid-July for their favourite match, anyone can send their recipe and beer match to www.monteiths.co.nz during that time.
The winner will be announced early in August and will win a trip to Auckland.
As a rule, lagers suit subtle flavours (like shellfish) or curries and spicy foods; bitter beers, such as pilsners, go with spicy food; malty ones with meat and strong flavours; dark beer with meat in sauces and gravy.
Email: lojo.rico@xtra.co.nz
