Evaluation of three pour training procedures for beer, wine, and liquor

Previous research has demonstrated stimulus fading, verbal feedback, and superimposition training can improve the accuracy with which college students pour standard servings of beer. Furthermore, accurate pours of beer have been shown to generalize and maintain for up to 30 days after training. The purpose of the current study was to determine if the effects for pours of beer following stimulus fading, verbal feedback, and superimposition training would extend to college students’ acquisition, maintenance, and generalization of accurate pours of wine and liquor. Twenty participants were assigned to stimulus fading (n = 5), verbal feedback (n = 5), superimposition training (n = 5), or a repeated-pouring condition (n = 5). Pour accuracy served as the primary dependent measure and was defined as pouring within 10% of a standard serving of each alcohol type. Pour accuracy was assessed before training, immediately after training, and 1 week and 30 days following training using single-subject (reversal) designs. Results show all participants poured each alcohol type accurately after one or two rounds of training, but evidence of maintenance and generalization were infrequently observed. Implications for future assessments, training, and alcohol education programs are discussed.