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Utah Beer: How much bounce per ounce?

I understand the state is "normalizing" its alcohol consumption laws, so I have a couple of questions before I visit next month.

Is it true that all draft beer served in Utah must be no more than 3.2% alcohol? How do the brewpubs get around this - or do they?

I've noticed the on-line menus of some restaurants offer "heavy" bottled beers with an alcohol content of 5% or more. Is this a common practice throughout the state?

I'm not a hardcore alky but I do like my brews. After a long day of hiking in the National Parks I'll be ready for a cold one - or two - and I want to make sure I get the most bang for my buck.

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