Originally Posted by david_42
We had a local brewer that had a gorgeous 15 barrel setup, but had no clue how to brew. Other than color all of his brews tasted the same and he REALLY did not take criticism, amateur or pro . He lasted 14 months.
Wouldn't hurt to send the brewery a letter.
Sounds likes an arrogant SOB or somebody who's really thin skinned.
One has to listen to the voice of the customer. Make what they want or are willing to buy.
If I was professional brewer I think I might have problem taking some criticism. Even if I had the experience, I don't think I would want the job. The reason I say that is by some of the comments made on my own brews. Some people just talk to be heard w/o knowing what they are really saying. Like the saying, "I don't like hoppy beers.", but will say they like a good IPA.
You have to be able to filter the comments I guess. I suppose entering tasting competitions, and placing, is proof of what you make is good, also seeing what sells, and matching food with the style.
I was reading an airline magazine how beer is becoming more like wine, where resturants are matching beer with food like wine lists. The article mentioned Belgian Ale and some really sophisticated food that I can't remember, it goes to mention English Ales, German Lagers, and the West Coast Brews. In a nutshell they stated beer has more complexity than wine and that ordering a beer in a fine resturant is not a social faux pas anymore.
Some criticism has to be taken with a grain of salt. Also the people serving the stuff need to know something about the product to know when something is really wrong.