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05.01.12
Tapped Out
Written by TheAbbot
Who hasn't been to a restaurant, bar or pub and ordered and received a beer that just wasn't right. The problem could have been created at any point along the way after leaving the brewery (perhaps even in the brewery).
Andy Sparhawk, the Brewers Association's Craft Beer Program Coordinator, has written a very good article on just this problem:
Andy Sparhawk, the Brewers Association's Craft Beer Program Coordinator, has written a very good article on just this problem:
Have a look at the article and come on back here and vote in our poll. Let us know how your beer did you wrong.
Which beer flaw do you run into most when served in a bar/restaurant?
Bubbles all over inside of glass (not clean) - 20%
Served a bottled beer without a glass - 30%
Cloudy beer (not appropriate for style) - 0%
Papery aroma, flavor or mouthfeel - 10%
Buttery/Butterscotch flavor, aroma (diacetyl) - 10%
Sulfur, cooked corn flavor (DMS) - 0%
Sour, tart, vinegary (improper handling) - 30%
