Non-Beer Clean Glass Without Proper Collar of Foam - unfortunately this beauty happens a lot and it should never happen with all of the education that is out there. I was at a new brewery tasting room in Northern Arizona sampling their three beers and I naturally watched the bartender pour the beer like I always do. She would hold the glass at a 45 degree angle close to the the draft faucet and I watched her pour a perfect pour with one inch of foam and then she would keep pouring allowing the beer to go down the drain until there was practically no foam left on the beer. Then she took a towel and wiped the side of the glass with the towel.
So, I ordered my beer and asked her to please leave the collar of foam on my glass but she didn't break her routine so naturally my first taste and smell was of dirty, wet towel. It gets worse! So, I decide to stay at the small bar and watch this amazing exhibition of totally crappy pouring and see if anyone complains (probably not because she was hot). I find out that the brewer is standing at the other end of the bar talking to patrons while she is doing this and he says nothing to her. Plus, I watched her closely and after washing glasses in the sink she would rest them upside down for a second on a towel and then place them in the area to reuse them, so more towel lint can cling to the glass.
I engaged her in conversation in order to learn where she picked up this great method of serving beer and she had no previous experience. This is the way she likes to get a beer so that's what she does for her customers. She wants to give them the best experience. I wish the brewer was smart enough to train her to what that best experience really is like. It's sad to say that this isn't the only brewery I've been at where the foam is poured out of a glass and a designated germ filled towel is used to wipe the side of the glass of beer before serving it.
Wait Staff Pouring Beer at Table - my wife and I were eating out at a nice restaurant in Tucson that had a very good wine selection and menu and at that time I thought they still had a decent craft beer selection without a menu. She ordered her wine and I asked about the beers and found out there weren't any craft beers at that time because they decided to make some changes. Did I mention that this then became my last visit to this restaurant? So, I asked what beers do they have and at least they had Negro Modelo. It was the end of August and I was in the mood for an Oktoberfest style beer so this would do. Upon hearing my selection the server asked if I wanted it served in a glass and a lime. I said yes to the glass and no to the lime and asked why would you put a lime in a Vienna style lager beer? The server responded that people like to put limes in Mexican beers so with my wife's elbow stuck in my ribs I told him that you don't serve Vienna style lagers with limes no matter where it comes from.
He comes back with the beer and a glass and it's a pilsner style glass and asks if he can pour which I nod ok. He begins pouring directly down the side in a slow pour and with my wife's elbow flying into my ribs I tell him to stop and put the glass down. I will finish pouring and I lecture him about proper pouring so as to release the carbonation and hold in the flavor. My wife wants to know why I have to be like that and that now I have to tip him extra for putting up with me. I say "yes dear" because i want to swirl the beer in the glass and have it come to life and then drink it. At least he poured correctly for my next two beers.
12 Ounce Bottle Poured Into 16 Ounce Glass at Table - I'm in Flagstaff at an excellent steak house that has a huge wine list but only twenty beers and no beer menu. I ask the server for the list and she has to leave and comes back reading the beers from her hand written scrap of paper. I order a bottle and she returns with it and a shaker pint glass. The water glasses they use are a chalice/tulip mix and looked about 12 ounce size. So I asked for an empty water glass and after she brought it I explained why this is a better glass for beer and used it.
The next day I gave a class that had been scheduled at that restaurant on serving beer and beer and food pairings. The class was well received and they agreed that they needed a beer menu and better glassware. I returned a month later and had lunch there. The server remembered me and pointed to this pathetic stand up table menu for their six draft beer selections but still no regular menu for all beers. She also remembered my glass preference and they hadn't changed glasses yet. I returned a month later and the pathetic stand up beer menu was gone because someone had good taste...finally, however, no beer menu and no new glassware.
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