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DALLMEYER BLOG ON BEER: 6/2008 LENOX, MASSACHUSETTS
* Here’s our Shotgun approach to beer slogging by Mark Dallmeyer:
Know your Beer Parameters, Keep in touch with the Main Line, Focus on Everybody and Don’t Miss a Thing. Sound like a busy day? Well here’s my backup.
Let’s look at the key factor for Beer. It is in the presentation. The benefit of Beer is created when it is poured correctly. From draft or bottle, the volume of gas in a beer is both beneficial and also detrimental for consumption of food. Letting the co2 contents flow to the top of the poured glass is best done by creating a professional beer head. In this, we eliminate the volume of gas stored in each bottle, which can range up to 3 bottles of bubbles pressured into just one bottle of beer. Most servers tend to keep the head small and think that the taste is improved, but this is not true. Today, most beer has a combination gas called beer gas that tends to effect the freshness of beer if not handed properly. Being unaware of beer gas is OK for most people but this is a sure way to make sure we pour the best beer possible.
Bubbles in Beer have been the limitation for its presentation at the dining room table. Most decisions to take beer off the table occur because beer has the tendency to fill us up rather than complement food. By releasing the stored gas within Beer by pouring it correctly can bring beer back to the table as a first choice. On its own, Beer would have been pushed further and further from the table and hence, profitability.
Getting Beer on the table after the initial social event is important. Beer releases our natural tendency to relax because it is the ultimate satisfaction of thirst. This enjoyment provides the best opportunities to open up special presentations, events and make it a wonderful dining experience all around us. It is the Peace beyond all understanding at the end of the day and a way to get the most out of your decision to serve Beer in your high end restaurant.
Let’s look to enjoy the company.
Beer is the backbone that lifts purchasing volumes within the entire establishment. The key to understanding Beer in its place is its true satisfaction for thirst. High end estimates for patron clients’ spending money on Beer, Wine, or Spirits has typically chosen to push Beer from the elegant table. Beer is however, the ultimate money maker for the entire establishment and the most powerful elimination of Thirst at the end of a long day when you need more clientele the most.
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