my local water hole has...no education.

[paparker21]

So i took my girl out to the newly renamed / re-schemed local watering hole. they've got like 30 taps and quite a few bottled offerings also but within the first couple minutes i hit a major hangup

I asked for a beer menu and was told they don't have one. I proceeded to ask, alright, what are some of your ale offerings?

the reply I got? "What, you mean like some lagers?" /facepalm


So this got me thinking; if after they've gotten beer menus and they still don't have any beer knowledge so to speak, how would you, or is it even appropriate to, suggest to the establishment that they try and give their servers some beer education? the place is really nice and if their staff new some about the brews they could do really well for themselves i think.

 

[rhamilton]

Offer to host an education class for the bartenders in exchange for some kickbacks. Hell, offer to host a class for customers monthly, you'll probably get free beer : p

 

[paparker21]

Hahaha, nah, i'm definitely not the guy to be doing something like that. My pallette is unrefined and my class would basically be "Yea, those light lagers you're drinking? Goat piss. Try anything else." They should really shoot at least a couple of their people through the basic cicerone beer server classes.

 

[Phunhog]

It reminds of a bar in my town that boasts "50 taps!!" of course 40 of them are various brands of BMC.

 

[venquessa]

Offer to run a monthly / bi-monthly beer tasting. You pay rent for a room under the condition that you can bring beer. Hell even let them charge you corkage on the beers. You then charge per head, say $20.

They generally go down well here especially with cooperate outings.

 

[NateLTB]

Offer to run a monthly / bi-monthly beer tasting. You pay rent for a room under the condition that you can bring beer. Hell even let them charge you corkage on the beers. You then charge per head, say $20.

They generally go down well here especially with cooperate outings.

I don't think that would fly legally...

 

[Teromous]

That's what big tap handles were designed for! They get your attention and let you know what's on deck. I just take a look at the lineup and pick one out.

 

[Hammy71]

Shoot them an email suggesting a beer menu. Flatter them on the amount of taps they have and butter them up by saying how grateful you are that someone that knows about beer has come to town.

 

[Yuri_Rage]

If a local bar had 30 taps, I wouldn't care if the waitress could even spell beer! The best we have here is an occasional New Belgium seasonal amongst the Mexican imports and BMCs. Count your blessings.

 

[IffyG]

I never expect anyone to have knowledge aside from the basic list of beer available. Asking a server at a bar to differentiate between ale and lager is pretty much an exercise in futility and will often leave you upset if you are expecting anything other than the name...

 

[klyph]

I went to a big taphouse in palm springs, I ordered a stout and asked if it was on nitro, the dumbfounded expression on the server's face told me I was wasting my time.

 

[yorkbrew]

I never expect anyone to have knowledge aside from the basic list of beer available. Asking a server at a bar to differentiate between ale and lager is pretty much an exercise in futility and will often leave you upset if you are expecting anything other than the name...

I agree. I don't expect much even from bartenders at breweries.

Consider the fact that bartenders don't get much love from us beer drinkers. Tipping is better for liquor especially when drinks are over-poured.

 

[KevinM]

Well, if it's new, you do have to consider that a great deal of people working there are going to just be "I don't know, I just work here." in terms of beer. They'll likely pick things up as time goes on and they expand their experience. That's usually the way of most workers. I didn't know a thing about taxes, but now I can bs enough to get by.

Perhaps you got the one out of 5 that are working there just to survive and don't know the different beers. There's probably a few who know what the place has and why. As long as the owner and manager know what they're talking about, that's what I'd be looking for.

 

[tgmartin000]

A new brewery opened in Denver last fall. Another brewing buddy and I went to check out their offerings. I eagerly ordered up their fresh hop ale, and as they served it, I asked what kind of hops they used.

I got a flippant "fresh " in return. Needless to say, I haven't been back. If you're a brewery, I'd expect a minimal level of knowledge.

 

[DoubleAught]

A few months ago my daughter was applying for a job at a local restaurant chain that actually carries a nice selection of craft brews. Within the application there was a test on beer. She asked me for help with it, and I'm sure didn't learn a thing, but it's kind of cool to see a place at least try to hire people with some sort of sense about beer.

 

[Conan]

If a local bar had 30 taps, I wouldn't care if the waitress could even spell beer! The best we have here is an occasional New Belgium seasonal amongst the Mexican imports and BMCs. Count your blessings.

Really? Tragic. To gloat a little, if a bar here doesn't have at least 10 taps it doesn't get much business. Most I visit have give or take 20. Some have 30 very specialty brews, and the majority of these taprooms are decent beer- which I generally consider to be SNPA and above.

As to the OP, does this place have a website? Maybe we all could judge a little more fairly. Maybe it's as KevinM suggested, which is my inclination. Kyle

 

[thepartsmancometh]

Went to a local place about a month ago. Only taps said light on them ( not even regular bmc!). I asked about bottles ans the server ( the owner) was noncommittal. She went back to look and see what she had and came back with a dusty brown bottle....
"Its called...tomb-lar...its German I think"
http://www.bruguru.com/sierranevadatumblerwallapaper.jpg

 

[teal]

Leads me to ask - what value, if any, do you all place on the cicerone program? Particularly at the lower levels?

I took the little sample exam, smoked it which makes me wonder if it's worth taking the exam to be a "Certified Beer Server". As much as I'd also love to move on and get the Certified Cicerone level, the requirement to have a year serving or working in the beer industry is a bit of a turn off.

The beer/bar industry doesn't pay as well as my 9-5 and it IS 9-5 so the idea of quitting or picking up another job just to apply for the Certified part - meh, doesn't seem all that right for me. Though a recommendation from a "beer retailer" would suffice. I suppose that a note from my bartender would do there as well.

Anyway - any certified servers/cicerones here?

 

[Atonk]

It reminds of a bar in my town that boasts "50 taps!!" of course 40 of them are various brands of BMC.

Ditto.
This, for me is in a three way tie with the dumbfounded look on a bartender/servers face if you ask too much about the beer offerings, and being talked to in a condescending manner by some young, male bartender because I'm a woman, and what the hell would I know about beer?

It about kills me when I go somewhere (non-brewery of course) and ask what's on tap and I hear the dreaded "bud, bud light, miller, miller lite ..."

 

[Yuri_Rage]

Leads me to ask - what value, if any, do you all place on the cicerone program? Particularly at the lower levels?

Disclaimer: Mind you, I travel a lot, so I DO have significant experience outside this small town beer vacuum (see my post above).

I don't place much stock in the program as a whole. Taprooms and the like have neither the atmosphere nor the clientele to support or require a sommelier-like service. I don't see that changing anytime soon, nor do I really desire such change - I prefer a more casual atmosphere. However, I do see value in the program from a personal point of view. I'd like to take a few classes to improve my own knowledge. So, for self-improvement, it's a great program. I just don't see it changing the industry in a significant manner.

 

[spearko520]

i went to a taproom the other day and the only taps they had were all dildos. In retrospect, it may have been a dildo shop. either way, the barmaid knew far too little and talked way too much.

 

[teal]

I agree - for me, I think the draw is it's kind of a merit badge for a beer geek. I know it's not really worth anything to my bottom line per say but it does look pretty on the mantle.

 

[RickFinsta]

As a veteran server and bartender, let me say that not knowing the menu is gross incompetence. It doesn't matter if it is wine, liquor, main courses, beer, desserts, etc. If you don't know what's in it you're not ready to do your job.

That being said, I can't tell you how many times I've ordered a Rob Roy neat and gotten bourbon and dry vermouth on the rocks in a tumbler...

 

[whitehause]

Man.....I am so lucky in this respect. At a place 20 mins from me called Union Jacks they have 30 on tap(constantly rotating seasonals), and another 120 bottled. Their bartenders are so knowledgeable they can tell you the difference between the 2 chocolate stouts they have on tap and why they think one is better than the other.

They are having a "Wood day" this Saturday where all the beers for tasting are wood keg aged. So far they have
Draft list:

New Holland Envious
Anderson Valley Boont Oud Bruijn
Southern Tier Oak aged Pumking
Dogfish Head Immort Ale
Central Waters Brewers Reserve Bourbon Stout
Left Hand Oak Aged Widdershins
Lost Abbey Angels Share (Bourbon)

BFM Abbey de St. Bon Chien 2010 (Matured in mixture of 11 oak barrels: 6 Pinot Noir, 2 Chardonnay and 1 Pinot Gris de Neuchatel, 2 Merlot du Tessin.)

BFM / Terrapin Spyke and Jeromes Cuvee Delirante...Rum-- barrel aged Rye barleywine

Also on tap:
Spring House Chocolate Peanut Butter Stout
Spring House Mango IPA
Hill Farmstead Edward
North Coast Old Stock Ale (2010)

I looked at the menu this evening, and they have added about 6 more.

Life is good!!!

 

[ContinuousD]

I guess I’m spoiled. I live about an hour from Stone, Lost Abby, Ballast Point, Alesmith, and all the other San Diego Brewery’s so lots of places have good choices on tap. Closer to home I have some good local bars including a Tap Room with staff that is passionate about and knows the beers they serve. Yesterday I enjoyed Sierra Nevada Ruthless Rye, Lost Abbey Lost and Found, Stone Old Guardian, Dogfish 90 Minute, New Belgian Prickly Passion Saison, and something I can’t remember. All were on tap, and served with valid comments and knowledge of the beers. They had Pliney the Younger too but I missed out on that
The server got a very good tip, for good service and doing the best she could to make our visit enjoyable. I’m sure the time she spends knowing her job pays off in the end.

 

[midfielder5]

The problem in the OP (imo) stems from the owner, who apparently doesn't train the staff & we know doesn't give staff any documents by way of a beer menu. F them & go someplace better.
edit: HBT on my phone doesn't show your city, but here in SF we have a ton of places--- maybe you can't be so flippant.

 

[Dawnhulio]

I never expect anyone to have knowledge aside from the basic list of beer available. Asking a server at a bar to differentiate between ale and lager is pretty much an exercise in futility and will often leave you upset if you are expecting anything other than the name...

'A lamb-ick? I don't think we have that.' D'oh...plus, she didn't look anywhere near old enough to be familiar with anything but PBR... (god bless ya PBR, you were a good training wheel...)

 

[bottlebomber]

Not having a beer menu is kind of lame... But that doesn't mean everyone in the place is. If it is a newly reopened business they likely have new help. Most people do not know a great deal about beer. I would call in the earlier part of the day when you are likely to get some kind of upper management, and give them your suggestion. Most new businesses would welcome the feedback. Heck some places even leave score pencils and suggestion cards at the tables.

 

[tektonjp]

i went to a taproom the other day and the only taps they had were all dildos. In retrospect, it may have been a dildo shop. either way, the barmaid knew far too little and talked way too much.

I don't know, some sly comment with the word "head" wants to be written here, but I'm even too ashamed to think of it.

 

[venquessa]

In Ireland, renowned for their pubs, even in the North, in an average pub, you might expect,

2x Harp Taps
2x Guinness Taps
2x Cider taps (Magners, Strongbow type stuff)

You might find a Stella tap, or a Tennets tap, maybe a Hieniken and if you are lucky a Cafferies or a Murphys stout. Possibly a Beemish ale or stout, but rare. Smithwicks, possible Bass, just as rare.