Author Topic: Beer!  (Read 51279 times)

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Offline RottingCorpse

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Re: Beer!
« Reply #150 on: February 11, 2016, 03:41:20 PM »
It's good stuff.

Alexandria, by the way, is fantastic. If money were no object, Missus RC would move to Old Town in a heartbeat so I can die sitting at the bar of the Union Street Pub.

http://www.unionstreetpublichouse.com

Offline nacho

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Re: Beer!
« Reply #151 on: February 11, 2016, 03:59:02 PM »
We have no good bars anymore. Life is so sad.

Offline monkey!

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Re: Beer!
« Reply #152 on: February 24, 2016, 09:07:00 AM »
My bar is great!
There will come a day for every man when he will relish the prospect of eating his own shit. That day has yet to come for me.

Offline nacho

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Re: Beer!
« Reply #153 on: February 24, 2016, 10:32:49 AM »
We so need to visit...

Offline monkey!

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Re: Beer!
« Reply #154 on: February 24, 2016, 11:30:10 AM »
Um... we're closed.
There will come a day for every man when he will relish the prospect of eating his own shit. That day has yet to come for me.

Offline nacho

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Re: Beer!
« Reply #155 on: February 24, 2016, 12:32:09 PM »
I'm outside!!! LET ME IN!!!!

Offline monkey!

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Re: Beer!
« Reply #156 on: February 25, 2016, 09:19:58 AM »
No one here but us chickens!
There will come a day for every man when he will relish the prospect of eating his own shit. That day has yet to come for me.

Offline RottingCorpse

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Re: Beer!
« Reply #157 on: February 25, 2016, 10:39:26 PM »
Yes, but do you serve beer, monkey?

Also, Sirharles bought *me* a six pack of Sweetwater 420 even though I'm the one who totally dragged mud all over his chateau in the hills. It's, of course, amazing.

Offline nacho

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Re: Beer!
« Reply #158 on: February 26, 2016, 09:15:16 AM »
Yes, but do you serve beer, monkey?

Also, Sirharles bought *me* a six pack of Sweetwater 420 even though I'm the one who totally dragged mud all over his chateau in the hills. It's, of course, amazing.

Goddamnit.

Offline nacho

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Re: Beer!
« Reply #159 on: June 29, 2016, 12:28:21 PM »
An interesting article from WaPo on the Disappearing Pint -- part of our growing craft beer conundrum, I think.


Quote
How many times have you told someone, “Let me buy you a pint,” or asked your friends, “Want to grab a pint after work?” It’s not necessary to explain what you’re offering a pint of: Beer is one of the only substances on Earth whose common unit of measurement has become a shorthand for the very thing it measures.

The classic idea of barroom informality involves standing and talking to friends while leaning casually with one elbow on the bar and a pint glass in your hand. And that’s what you see at old-school places such as the Tune Inn, Whitlow’s on Wilson, Solly’s or any number of Irish pubs.

[America has more craft breweries than ever. And that might be a problem.]

But where craft beer is the focus, the pint is under threat. In the area’s beer bars and beer-focused restaurants, it has become next to impossible to find anything served in a 16-ounce glass. Go into ChurchKey, the Sovereign, Pizzeria Paradiso, City Tap House and RFD, and the scene resembles that notorious Budweiser ad: Guys swirling craft beers in snifters, pinkies aloft, because there’s no way to hold the stem of a nine-ounce snifter without your pinkie automatically popping out.

Why are craft brews being served in snifters, tumblers, wineglasses and other smaller-than-a-pint glasses? Price-conscious drinkers may think they smell a rip-off, but the answer is much more complicated than that.

The conical, straight-sided pint glass, also known as a Boston shaker glass, was originally used to shake cocktails, not serve beer. But it has been a fixture in bars since the early 20th century, thanks to its utility: It’s easy to stack, hard to break and perfect for displaying beer or bar advertisements. Even into the 21st century, as knowledge about craft beer exploded, it remained the go-to glass.

But some beer professionals haven’t been so keen on it.

Three years ago, Pizzeria Paradiso got rid of its common pint glasses, choosing 12-ounce tumblers and tulips as the default glassware and nine-ounce snifters for the smallest servings. “Pint glasses aren’t an ideal vessel to enjoy craft beer,” says Josh Fernands, beer director for the restaurant’s three locations. “They’re not the best glasses for aroma or head retention.”

He’s right on all counts, but many other 16-ounce glasses out there avoid those problems: German glassmaker Spiegelau has worked with Dogfish Head and Sierra Nevada to create 16-ounce glasses that noticeably enhance aromas and flavors. ChurchKey, which has also rejected the traditional pints, has more than a dozen different glasses, including English-style nonic pint glasses, which have a characteristic bulge in the neck.

[The definitive guide to D.C.’s breweries]

The truth is, bars like smaller glasses because they create the illusion of lower-priced beer.

Whether you buy your beer at a bottle shop or in a bar, prices have been on an upward curve for years. Hops and barley are becoming more expensive as more than 4,200 breweries fight for a pool of raw materials. Throw in the costs of real estate and labor in the Washington market, and it’s not hard to see why $8 pints of craft beer have become common in bars here.

At Pizzeria Paradiso, at least a quarter of the beers sell for $5 and $6; the difference is they come in 12-ounce glasses. “Our goal at Pizzeria Paradiso has been to make craft beer more accessible, and that starts with the pricing,” says Fernands. Deciding to set beer prices by the ounce “allowed us to pick up more esoteric and expensive stuff, because we can put it in a smaller glass.”

Customers grumble about glass sizes, Fernands admits. But consider this: Paradiso recently sold New Belgium’s Citradelic IPA for $5 for a 12-ounce pour, or 41.7 cents an ounce. Compare that with the craft-focused Maddy’s Taproom, which sold the same beer for $6 per 14-ounce pour (42.9 cents an ounce), or the more plebeian darts bar the Black Rooster Pub, where Citradelic cost $7 per pint (43.8 cents an ounce).

There’s even the flexibility to go smaller: If a beer would potentially cost $10 for 12 ounces, Paradiso serves it for $7 or $8 for nine ounces. One digit on the chalkboard instead of two works wonders, Fernands says: “In the back of the house, you can see it move.”

‘A little easier to swallow’
It’s also no secret that craft beer has been bulking up, with imperial stouts and double IPAs clogging “Best Beers in the World” lists and subsequently becoming much-wanted drafts in bars. But when beers climb to 9 or 10 percent alcohol by volume, far more than the standard Bud or Miller Lite, it gives bar employees pause.

City Tap House downtown uses 14-ounce glasses for most beers, 10 ounces for special or limited beers and a traditional 20-ounce imperial pint for cask-conditioned ales. But when a cask of Heavy Seas Siren Noire imperial stout came in, bartenders served it in 10-ounce pours. “I don’t feel comfortable putting a 9½ percent beer in a 20-ounce glass,” says beer manager Dave Donaldson. “I don’t think that’s responsible.”

He has cause for concern: In most states as well as the District, “dram shop” laws allow an establishment to be held liable for damages if a bartender over-serves a customer who later injures or kills someone.

And then there’s the simple matter of looks. Jerry Moore, the food service glassware product manager at Libbey, which supplies glassware to restaurants across the country, has seen most growth in 12-to-14-ounce glasses, particularly Belgian-style footed ones. Serving draft beer in smaller, fancier glasses “enhances the presentation, closer to a winelike level of service,” he says. “If you put a [$10] IPA in a stemmed glass, it’s a little easier to swallow.” If people are paying more for a special beer, Moore says, they don’t want to see it in the same pint glass that a sports bar dumps Miller Lite into.

The pint glass — with pinkie firmly planted, along with all the other fingers — does still have its supporters. “About half” of the beers at the District’s Meridian Pint, Brookland Pint and Smoke & Barrel are poured into one, says beer director Jace Gonnerman. After all, “pint” is in the name of two of the company’s establishments. “People feel like they’re getting a good, robust pour,” he says, whether it’s an IPA, a double IPA or a Vienna lager. “We’ve always liked the feel of a 16-ounce pint in your hand.”

But he agrees that some beers are just too expensive to justify the larger pour: “When you get into $9 or $10 pints, there are people who’d like to pay a little less and get a little less beer.”

Travel up and down the East Coast, and you’ll see the issue of size playing out in beer bars from Richmond to New York, but that’s not happening everywhere in America.

In his travels around the country, Boulevard Brewing ambassador brewer Jeremy Danner has seen bars turning away from the pint, but back home in Kansas City, most bars still use them for Pilseners, IPAs and wheat beers. Why the discrepancy? Trends take longer to reach the Midwest, he admits in an email, adding, “I think folks in the Midwest expect/appreciate fairness in pricing/portions, so bars are hesitant to reduce pour sizes.”

On the West Coast, things may be moving in the opposite direction. As on the East Coast, “the shaker pint is now rapidly losing favor with breweries and good-beer pubs,” says Portland, Ore.-based beer writer Jeff Alworth, author of “The Beer Bible,” in an email. But the difference is in what’s replacing it: The glassware is getting larger, not smaller.

Offline RottingCorpse

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Re: Beer!
« Reply #160 on: June 29, 2016, 01:02:59 PM »
Beer snobs are ruining beer?

 :drama!:

[/sarcasm]

Offline nacho

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Re: Beer!
« Reply #161 on: October 13, 2016, 11:36:04 AM »
I used to love Brooklyn. Now they're the latest to be taken over by a major conglomerate:

http://www.avclub.com/article/japans-kirin-purchases-stake-craft-beer-darling-br-244120

At least it's not InBev, though...

Offline RottingCorpse

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Re: Beer!
« Reply #162 on: January 31, 2017, 07:37:33 PM »
Guinness to start brewing in America. Brewery wil be near BWI.

I've been told I haven't had Guinness until I've had it fresh brewed in Ireland. Will this qualify?

https://www.washingtonpost.com/news/food/wp/2017/01/31/guinness-plans-to-brew-in-america-again-for-the-first-time-in-six-decades/

Quote
Guinness plans to brew in America again, for the first time in six decades

 An architect’s rendering of the proposed Guinness Open Gate Brewery in Relay, Md. It would be the first Guinness brewery in America since 1954. (Courtesy of Diageo)
This story has been updated.

By the end of the year, Guinness lovers who want to sample beers fresh from the brewery’s taps won’t need to hop on a plane to Dublin — they’ll just have to get in their car and drive on Interstate 95. Diageo Beer Company USA, the parent company of Guinness, announced today that it plans to build an American version of Dublin’s Open Gate Brewery in Relay, Md., which lies between Ellicott City and BWI Thurgood Marshall Airport. The site, once home to the landmark Calvert Distillery, is now used for aging and storing Captain Morgan rum. (Captain Morgan is another brand in Diageo’s wide-ranging international portfolio.)

Guinness Stout, the company’s flagship beer, will still be brewed at the famous St. James’s Gate Brewery in Dublin, while the new facility “will be a home for new Guinness beers created for the U.S. market, including Guinness Blonde American Lager, as well as creations by the brewers here,” says Alix Dunn, a Diageo spokeswoman.

As stout sales have slumped in recent years, Guinness has been rapidly diversifying its product line in an attempt to appeal to drinkers’ changing tastes, adding historically inspired Dublin and West Indies porters and Antwerpen Stout, as well as more modern Nitro Pale Ale and Blonde American Lager. But the company, known for its traditional beers, has also given free rein to brewers at Open Gate, a smaller-scale pilot brewery in Dublin, to create recipes like the Rye Pale Ale, which made a leap from the Open Gate taproom to bottles last year.

But the big news is that Guinness will be brewed in America for the first time since 1954, when the company closed its short-lived brewery in Long Island City, N.Y., and moved production back to Dublin. “Opening a Guinness brewery and visitor center in the U.S. will enable us to collaborate with fellow brewers and interact with the vibrant community of beer drinkers,” Tom Day, president of Diageo Beer, said in a statement.

If you’ve been to St. James’s Gate, you know that it’s as much a Guinness museum as a brewery. Relay won’t have the same amenities — including the Gravity Bar’s views of the Dublin skyline — but Diageo has planned a “Guinness visitor experience” in America with tours, a full tasting room with experimental brews and, of course, a retail store. Between the brewery and the visitor center, Diageo estimates, the brewery will create about 70 jobs.

A press release from Diageo reiterates that “finalization of these plans is still contingent on reaching agreement on several considerations,” including the issuing of construction permits, but the target opening date is mid-October, which will also mark 200 years since the first Guinness was shipped to the United States.

Offline nacho

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Re: Beer!
« Reply #163 on: February 01, 2017, 10:01:38 AM »
Guinness to start brewing in America. Brewery wil be near BWI.

I've been told I haven't had Guinness until I've had it fresh brewed in Ireland. Will this qualify?


Yes. Because the reason for that is that Guinness doesn't travel well. The taste profile is different even by the time you get from Dublin to the surrounding countryside. So if you go to where it was freshly made you will notice a difference.

But it's not like this high, holy thing that blows you away. It's just like "Oh, this isn't like the Guinness I've been drinking."

Offline nacho

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Re: Beer!
« Reply #164 on: March 06, 2017, 10:03:31 AM »
Better suck down those Kona brews, RC. They're about to lose their lawsuit against the state of Hawaii (since Kona is, of course, mass-brewed by conglomerates on the east coast).