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Issue link: http://read.dmtmag.com/i/458161
www.cheersonline.com 26 • January/February 2015 are stronger fl avored, more malt-forward and higher alcohol." Both of the brewery's perennial winter releases fi t that description: the malty Scottish-style Brooklyn Winter Ale and the imperial Black Chocolate Stout weighing in at 10% ABV. "Seasonals are usually a bit more expensive, more costly to brew because they use more malt, grain and hops," notes Connell. Humperdinks charges more for those bigger, maltier beers—maybe $4 to $4.25 a pint vs. about $3.50 for a standard beer. "There is more interest and demand from customers for those beers, and we can get the price for them." At Rock & Brews, "we tend to bring in the avant-garde, off-kilter seasonals; winter beers usually have huge malt bills, exotic ingredients and are aged in bourbon barrels," Games says. "They cost more, and we do have to charge a bit more for them." The restaurants boast 52 tap lines and 100 craft bottles, which are digitally displayed on the "megatron," six to nine screens scattered through the restaurants. "From anywhere they're sitting, guests can see all the beers we have, and the list can be updated in real time, which allows us to switch out kegs in mid shift," says Games. Prices vary from location to location, but the sweet spot for Rock & Brews is $6 to $8 per pint. Big brews are generally served in 8-oz. pours, in a Belgian tulip glass, that allows for proper head retention. Customers are willing to shell out $7 to $8 for the smaller pour, says the beverage director, because they are hard-to-come-by, sought-after beers. "I wouldn't serve a 10% [ABV] beer in a pint glass. That's irresponsible as a bartender," says Henrichsen. At Independent Ale House, the type of glassware depends upon the style of the beer as well as the alcohol content. He cites 7% to 8% as the cut-off point mandating a smaller pour. At O'Conner's, a 12-oz. pour is standard for the higher ABV and generally more-expensive winter beers. "During the holiday, people are willing to spend a bit more, and we can offer a few of the more-expensive big beers," notes Reed. But after Christmas people are more concerned about their spending, and they are drinking more sessionable beers, she adds. IN STEP WITH IN STEP WITH SEASONAL BREWS Rock & Brews, above, tends to offer more avant-garde, off-kilter seasonal brews at its nine locations. The restaurants boast 52 tap lines and 100 craft beer bottles, which are displayed on a "megatron." "SEASONALS ARE USUALLY A BIT MORE EXPENSIVE, MORE COSTLY TO BREW BECAUSE THEY USE MORE MALT, GRAIN AND HOPS." — Robbie Connell, general manager of Humperdinks Restaurant & Brew Pub in Arlington, TX.