best practices

Building A Beer Program: Round 2 of Development

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So now that I’ve set the beer menu, phase two of development in the beer program at Tryst begins.  This includes two major components: improved training for staff and regular draft beer line cleaning.  This is some serious next level stuff we’re talking about here.  My head is exploding with ideas and not nearly enough time work on them.  This requires some critical analysis, but where to begin?

Keeping It Clean Kiddies

     My first thought is to tackle the draft beer line cleaning.  I can hold myself wholly accountable for this, so it seems like a logical next step.  I’ve been trying to build a draft beer cleaning schedule for the rest of 2012. In doing my research, I thought … Continued

Tap Takeovers Suck: BeerAdvocate Should Give Me A Column

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While perusing twitter for beer related nonsense I came across a very unique tweet.  Courtney Cox (managing editor at BeerAdvocate) tweeted the fact that BeerAdvocate is looking for people to write a column in their magazine.         I love BA’s attitude, they take their beer seriously and they’ve never been shy about letting everybody know that.  For those that know me, I care less about offending people and more about getting down to reality.  Why do you think my site is called DivineBrew?  I’m opinionated.

Why I Need a BeerAdvocate Column

     Well I wrote my pitch to editorial@beeradvocate.com and I certainly hope that entices them.  However, a pitch isn’t that great until they get a working of idea of what … Continued

Glassware: What the Fridge is Up?

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Re-frig-er-ate [ri-frij-uh-reyt]; to make or keep cold or cool, as for preservation. Synonyms: freeze, ice, cool, cold [1]

     Just wanted to make sure I understand the intent of refrigeration.  Sounds like dictionary.com believes it is for keeping stuff pretty cold.  Refrigeration is an amazing technology and it has been significant to Brewers throughout history.  Randy Mosher wrote Tasting Beer which is an essential book for any service/sales professional to read.  I’ve posted an excerpt from his chapter on The Lager Family below.

“In the 1870s… machine-made bottles and refrigeration allowed brewers to make and sell a beer that was pale, fizzy, and designed to be enjoyed ice-cold.” [2]

     Thank you for the history and style lesson Mr. Mosher.  When you … Continued