Utah has bumped it up to 4% ABW (5% ABV) in grocery stores and beer-only establishments; higher ABV beers can be sold in state-run liquor stores and certain places that have a full liquor license.i've read someplace forgoten, Utah does it by weight though, so 3.2/.8=4%ABV if i know the formula right?
If you're new to brewing lower ABV beer it would probably be a decent read.I got the book a few years ago free when I renewed my AHA membership. I was pretty disappointed with the book. I am a massive fan of sessionable beers and I was looking forward to learning more about how to adapt beers to the 3% to 4% range.
My recollection is that Jennifer Talley worked in a brewery/pup in Utah where she was required to brew 3.2% beers. You would think she would have a ton of hands on experience with adapting styles to that level. Instead there is very little of her advice other than common sense stuff (like mash higher and use lower attenuating yeast).
Many of the recipes are just about brewing standard examples of the styles. Like a 5% American Lager, a 4.7% Pale Ale or a 3.8% English Mild. There are a few decent example recipes from breweries for low ABV beers. Another disappointment is that with each brewery's recipe there is a paragraph or two about the brewery, but none of that talks about the brewery's approach to making low ABV beers. It is just generic info about the brewery.
I don't have the book with me now. I recall there was one or two recipes from Jennifer Talley. I would have loved to see a dozen recipes from her of various style beers adapted to the 3.2% range.
The problem is that BP is committed to this format for their books for almost a decade. As long as they keep wanting to produce these books they are going to continue to be low value reads.