Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.
Issue link: https://read.dmtmag.com/i/490399
www.cheersonline.com 23 April 2015 • If it's draft beer, chances are you're holding a shaker pint. Most people know the shaker pint as an affordable conveyance for drinking beer quickly. Yet the straight sides and thick walls of the shaker glass do little for the brew presentation. "Even though it's affordable, the shaker pint glass doesn't fl atter many beer styles, because it loses temperature and aromatics quickly," says Matt Simpson, the Atlanta-based "Beer Sommelier," who consults and trains bar owners on the promotion and sale of craft beer. "A shallow-lipped tulip glass or 10-oz. snifter with a base wide enough to hold without touching the bowl will let you capture the beer's color, carbonation and aromatics while still maintaining temperature," he says. More craft beer bars now offer choices such as the goblet or chalice, the tulip, snifter and stemmed glassware. It's all part of enhancing the appreciation of beer, presented to best display the style and fl avors. "If you're offering a craft beer selection that's varied and complex, then you'll want to serve those select beers with appropriate glassware," Simpson says. On-premise, draft beer is available in hundreds of different styles at different strengths, so serving a responsibly sized portion makes good business sense. "People who are going out to enjoy craft beer really take the guest experience seriously," says Matthew Rutkowski, vice president of Spiegelau Glassware, a subsidiary of Riedel Crystal. "The experience on- premise must meet or exceed the customer's experience at home. So craft-beer afi cionados now seek quality glassware that's appropriate to the beer style." GO FOR LOGOS When Simpson is asked to consult on a beer program, "I ask the operator about budget and resources," he says. "Sometimes, it's possible to rely on the glassware programs of the local wholesalers and branded options from breweries." That's the path taken by the Tavern Restaurant Group of Cincinnati, OH, says chief operations offi cer Scott Schmidt. "But proper beer glassware hasn't been driven exclusively by the American craft beer movement, as we've always served imported beer in its own branded glassware." Based on the format of a traditional English tavern, Tavern Restaurant Group's 12 Pub units present draft beer in 2/3 pints, schooners, half-pints (10 oz.) and true imperial pints of 20 oz. "The Pub's glassware delivers the beer and has the shape and logo as the brewery Snifter Shaker pint Weizen Tulip Goblet Beer shines on-premise when served in proper glassware What's in your glass? www.ch