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Issue link: https://read.dmtmag.com/i/490399
www.cheersonline.com 25 April 2015 • pour the beer, from 1 oz. up to a full glass. Schmidt says that pricing is comparable to bar service, at 29 to 39 cents per oz., featuring more of the standard draft selections. "We don't put our bourbon-barrel-aged brown ale on the beer wall," he says, "because high-gravity beers and limited releases should be poured by the bartenders." Tavern Restaurant Group's beer prices vary by location, from $4 for a 20-oz. Bud Light up to $13.95 for 10 oz. of the limited-release or specialty beers, such as Dogfi sh Head 120 Minute IPA. ENHANCING THE BEER EXPERIENCE Given the increasing price points for craft beer and imports, more people are prepared to invest in proper glassware. "We want to take the guest experience seriously and help present beer for maximum enjoyment," says Rutkowski. The 2014 release of a specialty stout glass designed with Rogue Ales and Left Hand Brewing Co. is an example of such focused design. The Spiegelau Stout Glass accentuates the roasted malt, rich coffee and chocolate notes that defi ne the stout beer style, while maintaining the functional design characteristics of clarity and style. Guided tastings at the Craft Brewers Conference have helped with industry feedback. "We have found there's a domino effect in taking the glassware to the industry for testing and feedback, so that each new release is a glass designed by brewers for their beers," Rutkowski says. Libbey Glassware has also worked with brewers on custom designs, such as a tall, tapered glass with a footed fi ngerhold at the stem base, designed for the New Glarus Brewing Co.'s Spotted Cow beer by brewery president Deborah Carey. While specialty glassware can enhance beer service and enjoyment, many on-premise stuggle with storing all the glasses. It's hard to fi nd display shelving, storage under the bar or positioned conveniently near the taps. Rutkowski recommends looking at memorabilia and spirits displays fi rst. "Most of the time you will fi nd at least some poorly utilized space behind the bar, cluttered with random liquors that don't sell and whatnot," says Rutkowski. "When cleaned up and used to store glassware to support a serious beer program, the area becomes a profi t center rather than wasted space." Proper glassware is part of the Tavern Restaurant Group's success. "We opened four new locations last year, and our average unit volume is $4 million in sales, split evenly between food and beverage, and fully 50 percent of beverage sales in draft beer," says Schmidt. Considering that each restaurant location averages more than $1 million in sales in draft beer, he says, "we defi nitely pay attention to our beer glassware." Lucy Saunders is a freelance writer based in Milwaukee, WI, and author of fi ve cookbooks, including Dinner In The Beer Garden. CLEANLINESS COUNTS Beer-ready glassware should sparkle, so many bars and restaurants use a spray rinser to remove any traces of soap, dust or sanitizer before serving. "Demand for rinsers continues to increase," says Tom Geordt, technical director for Micro Matic USA, a provider of draft beer dispensing equipment. "I would say probably 70% of the draft beer systems we sell include a tray with a rinser." What do these cost? A typical tray with a rinser is priced at about $100 more than a standard tray. But there are some additional parts required, Geordt notes. "A water regulator must be included to control water pressure to the rinser, and a backfl ow preventer is also required." You'll also need to install a water shutoff valve, he adds. With the additional equipment and installation required, a tray with a rinser typically requires a $300 investment. —LS Mandalay Bay recently used branded, stainless-steel pint glass- es for an outdoor beach-themed beer party and made the glass a giveaway with the event ticket.