- Author: Ann King Filmer
California's drinking age of 21 prohibits many undergraduate students from learning critical skills early in their academic careers — sensory skills that they will need when they move on to jobs in the multimillion-dollar winemaking, brewing, and food industries.
Not until students turn 21 can they taste the wine and beer they make and learn to assess its sensory quality. Learning the characteristics of a wide assortment of good (and not-so-good) wines and beers is an important component of winemaking and brewing. Having to wait until their junior or senior year to learn these skills is a disadvantage for these students.
Legislation (AB 1989) has been proposed by California Assemblyman Wesley Chesbro (D-North...