When did they start labelling the beer strength here? Haven't a clue. Not that recently. I suppose CAMRA might know - I suspect they might have had some input into bringing it about.

I'm astonished that it evidently isn't the rule in the States. I can't see why any brewer would be against it. Though I suppose if you've got a culture where the assumption is that stronger beer is better beer there might be arguments against letting on that the stuff people are drinking isn't that strong.

If you ever make home brew you quickly learn that if you want you can make it lethally strong by adding in more sugar - but it certainly doesn't make the beer taste better.