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Old 11-09-2009, 10:54 PM   #1
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Default Rate this restaurant beer menu.

I'm going to thow down some local restaurant beer menus and get your reactions for a potential project I'm working on.

Give me your comments and gut reactions and maybe a figure from 1 to 100. I'll post some more later.

Cuisine: Italian

Beers
Tap
Peroni,
Guinness,
Black and Tan,
Mothership Wit,
Bass,
Stella Artois

Bottles

Amstel Light
Newcastle
Grolsch Light
Anchor Steam
Heineken Light
Budweiser
Bud Light
Samuel Adams
Coors Light
Fat tire
Karlovačko
Shiner Hefeweizen
Nikšićko
Red Stripe
Okocim
Four Peaks Kiltlifter (local)
Woodchuck Cider
Heineken
Chimay Red
Corona

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Old 11-09-2009, 10:55 PM   #2
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With the fairly solid bottle options, I would give this a 70-75

My score was based on the restaurant's choice to carry a local brew.
And the fact that do offer enough to please just about any beer drinker

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Old 11-09-2009, 11:00 PM   #3
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Why not replace the black and tan pre-mix tap with Harp. Gives you an additional mid weight beer option and stil allows you to mix the black and tan at the taps.

Also might want a light beer on tap. They are pretty popular, and you'd likely have a better profit margin on the light on tap vs the bottle.

Maybe just personal preference, but I would include Sierra Nevada Pale in bottles. Crisp, light, and hoppy would compliment many Italian dishes, and it is almost a mainstay Pale Ale these days.

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Old 11-09-2009, 11:00 PM   #4
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Not too bad, Seems a little light in hoppy beers; there's a couple in there I don't recognize (Peroni, Okocim) but nothing that looks anything like an IPA. Something like a simple SNPA would flesh out the roster. Is this a recent list? Doesn't look too seasonal; I'm like to see something that's more fall-oriented, I'm not all that interested in a wit on draft in November (of course, I'm also not in Arizona).

Would definitely find something good to drink, but I've seen better. Maybe 65-70?

EDIT: You know what else would be nice this time of year? I think it was this, Moretti La Rossa Birra Doppio Malto, a very malty, dopplebock-ey Italian beer. Be nice to have as the weather cools off, and having a couple of Italian beer selections would be nice.

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Old 11-09-2009, 11:01 PM   #5
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On tap- i think Stella will be the top seller. not sure how well the others will do.

Aren't these all about the same?
Amstel Light-- Grolsch Light -- Heineken Light.

dunno, but maybe they drink more light beers in AZ given the weather (?)

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Old 11-09-2009, 11:02 PM   #6
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Nice early comments. Exactly what I'm looking for.... keep em coming.

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Old 11-09-2009, 11:02 PM   #7
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I'll give it a 50-55 just because 10-14 of those selections are either BMC or the euro version's of BMC

I am basing this with 100 being a perfect beer selection at a restaurant

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Old 11-09-2009, 11:03 PM   #8
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The Peroni is an Italian lager, right?

I'd give it a 75. Not great, but pretty good for a restaurant.

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Old 11-09-2009, 11:06 PM   #9
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For any restaurant in SW Texas, this would be off the charts. But, for what I'm guessing is an upscale Italian joint in Phoenix, it's slightly above average.

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Old 11-09-2009, 11:07 PM   #10
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I would give it around a 60-65. There's plenty there that I would drink and probably find enjoyable. Standouts include the Chimay Red (but it would depend on the price offered), the Mothership Wit, and Anchor Steam. I have not tried the Four Peaks, but I have heard good things about the brewery. I have not had the opportunity yet to sample some of the offerings such as the Okoci, Karlovačko, and Nikšićko but online ratings do not produce favorable experiences. A downfall is the repetition of the light lagers, but is expected in the majority of public dining establishments.

To improve the menu, in this homebrewer's eyes, inclusion of more Belgian offerings could tie together an Italian meal quite well. While the Wit would play well with light oil based sauces and perhaps cream sauces, something like a Saison with perky carbonation could do a good job of cutting through the fats in the meal. To another extent, some more malt-forward beers would give a good experience to any "red" component of the menu: complimenting the acidity of any tomato-based product and working together with meat such as ragu or braised short ribs.

EDIT: the_bird's comments about the hoppy component certainly should draw some improvement. I didn't think of it. I too, have also heard good things about the Moretti line-up.

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