Webster's Collegiate Dictionary specifically defines beer as "brewed by slow fermentation." The same dictionary defines ale as a beverage brewed by "rapid fermentation." Mr. Olesko obviously fails to recognize this distinction. I haven't consulted my OED, but I am sure that they make the same distinction, albeit in more elegant prose and with pertinent quotations.
I doubt that he has advanced beyond Budweiser, Miller's, Coors, Molsons, Kokanee or other mass-produced 'beer', although he tries to speak knowingly about the variety of fermented products available in the U. S. (there are many good lagers and ales made there, no excuses need to be made).

Silas, although I agree in general with your opinion on differences among brewed products and the correct modern interpretation of the word beer, there is no need for any English product of that kind in N. AM. since their small brewers produce products as good or better-- and what is this concern about trousers? For Queen's sake, go to your tailor and get measured for something more appropriate for wear in public).

Lady Penelope, thanks for the summary of the history of beer s. l. in England. Very interesting.

Old UK tankards and measures in pewter used by taverns were stamped by weights and measures inspectors to confirm that the container was of legal capacity. Information stamped, e. g., could be ER (Edward Rex, 1901-1910), with a crown, the measure (gill, pint, quart), and perhaps a number indicating the district. A line is shown on modern UK pub glasses, but no official verification stamps.