Location, Location, Location

Wine on Tap

by Jeff Walton

Yes, I'm a beer lover, but I could not miss an opportunity to write about one of my new favorite ways to enjoy wine (Yes, wine). One thing I’ve found in the past few years of being more of a beer drinker than anything else is that there is still room for great wines. Believe me when I say beer goes great with everything from tailgates to steak, but sometimes life calls for some good juice. Enter wine.

There has been some great improvements in the ways wine can be served other than bottles such as box wines and keg wines. Wine on tap is one of the newer inovations andFree Flow Wines are leading the industry.

The unit looks a lot like a kegerator and can hold up to 4 1/6 barrels of red or white wine on the two tap version and each barrel holds about 26 bottles (750 ml) of wine. On the left side the white wine is kept at the ideal serving temperature of 47 degrees and the red wine is maintained at 57 degrees on the right hand side. It also retains the freshness of wine for months. I can attest to this since we have a system in our office and I sampled a Darcie Kent Pinot Noir that had been tapped about 3 months ago which tasted just as good as the first glass. The advantage to restaurants will be the ability to serve high quality, money making wines to customers without risking the wine oxidizing in the open bottles before they can be served. Money town, yes money town.

Ashley and Ashley from Bricks Cafe, who have years of combined service at Bricks Cafe
in Nashville, said about the wine, “It has a fresh, crisp taste and it’s a more efficient way to serve customers.”

The Dog and Bull

by Sean Ivins

I remember my first night in the Black Bull bar and restaurant.  It was open mic night and music was whispering through the humble catacombs of the bar decorated in warmth.  I couldn’t believe this was right here in Croydon, PA.  Great beer, fantastic ambience; this place had it all, yet just a table over from me I overheard a woman two sheets to the wind educating her friend that the taller glasses they use here hold all of the extra alcohol in craft beer.  Despite her silly drunken logic, this is exactly what I like to see: people trying something completely out of the ordinary and enjoying it just as much as the snob in the corner adjusting the folds of his pea coat.  How did they pull this off?  I had to get to the bottom of this…

I made the phone calls and set up an interview with a manager right away.  I made my way in during the day and ordered the best wrap of my life thanks to the bartender’s suggestion.  I have no idea what happened in the kitchen, but this afterthought of hunger turned into a hidden masterpiece.  After my sinful taste of heaven, Andrew Wells had arrived.  I mistakenly wrote his name down as “Anthony” and embarrassed myself upon greeting him as his enormously friendly fist engulfed my handshake. 

Andrew Wells is the Ceo of the RBA (Responsible Bartenders of America).  A living legend in his own right, this man is an authority on bartending.  Just two sips into my beer and my stock questions had transgressed into an organic conversation on the hidden ecosystem within a bar.

All of your staff members have been incredibly friendly.  Do you have any philosophy for an ideal staff?

            Staff should be engaging…It’s not, ‘Hey bartender.’  It’s Max, Jess, Vince…

The staff here lived up to Andy’s words.  Every time I come in this bar I end up having a decent conversation with someone here.  Really, who would you rather have working for you: a group of people who show up, do what you say, and go home or a handful of individuals your customers will remember and see again next time?

Considering the fact that you’re serving craft beer in this area, how do make a decent profit and still deliver this atmosphere?

            It’s all about the experience.

Instead of focusing on the numbers and profits in your bar, you should be more concerned with whether or not your paying customers are truly enjoying themselves.  A good bar isn’t just a store with good products.  If people have a good experience even once, they will come back and see if they can recreate or improve upon it.

What’s your biggest asset at the Dog and Bull?

                  the food…

Andy admitted the most crucial aspect of the Dog and Bull had to be the food.  He was quick to accredit Max with a strong hand in the success of his business.  I have worked in kitchens for quite some time, and I know the difference between a cook who throws together a decent meal and someone who makes love to each and every plate that lands on a table.  Shamefully, I have yet to have the pleasure of meeting him, but I highly suggest entertaining one of his creations on your palate.

In these hard financial times, do you have any advice for struggling bar owners out there?

            (Chuckles) Read who “Moved My Cheese” and from there, just learn how to adapt.

Wells’ personality seemed to allow him to answer me more through his laughs.  This man has seen it all and mastered his way to his current success.  After hearing the sly confidence in his response I didn’t feel comfortable trying to just read a summary online.  This book has been added to my Spring-time reading list.

Final words…

            It’s not us against them; it’s just us.

While our conversation began the come to an end, Andy was able to frame a fantastic revised vision of a business/customer relationship.  So often we are faced with the duality of expense and profit, quantity and quality.  It’s so hard to really take the time and look at the basic elements within any product, but Andy objectively summed the overall goal in his business.  There is no customer; there is no staff. There is only a bar and happy people in it.

For more information about Andrew Wells or The Dog and Bull, follow these hyperlinks!

Valentines Day and Chocolate Beers

Valentines Day used to be all about with a fancy meal served with a bottle of champagne. But isn't it great how many restaurants are evolving and are now  introducing  a wonderful entree paired with a great beer! To me this day has also been about the chocolate,  here are a few fav's that all restauranteurs need to consider serving  this Valentine's Day! 

 Cherry Chocolate Double Brown Chocolate

This delicious cherry chocolate stout was introduced by the Deep Ellum Brewing Company just in time for Valentine's Day. It's called Cherry Chocolate Double Brown Stout, which may be a mouthful to say, but it's sure is easy to drink. This limited edition specialty beer with dark sweet cherries and cocoa nibs has a smooth, rich flavor even novice beer drinkers can enjoy.    

 Young's Double Chocolate Stout

A safe choice, Young's Double Chocolate Stout has been recognised as an award-winning brew on several occasions, including: Brewing Industry International Awards Gold Medal Winner 2000, Silver Medal Winner 2002 and Bronze Medal Winner 1998 and 2004. It's a rich and decadent, but not overly sweet. Young’s Double Chocolate Stout has it all, delivering a satisfying, indulgent taste.  This is a perfect beer for your Valentine's Day celebration!

Six Bar Gadgets That Make You Money!

Have you ever played that game where you write something on a bev-nap and stick it to your forehead?  It’s a great game to play at a bar… until you realize that your forehead is covered in beer-spit.  It’s the technological age people!  Your bar should have more than just alcohol and napkins to entertain its guests!  If you need a push in the right direction, check out these bar gadgets that make your bar more fun, while you make more money.

#1. Bottoms-Up Beer Dispenser

If Johnny Five poured beer it would probably look like this:

 

 

 

…wait for it…

 

 

 

 

 

Unfortunately this rendition of nerd-pimping only exists in the future.  For now we’ll just make do with this impressive little gadget.

http://www.youtube.com/watch?v=wiu_IX14wLI

Pour beers at world record speed with no excess foam? Yes please!  How does it work?  It could involve squirrels and dragon tears for all I care, I want one now.  But if you really must know, it involves a tiny magnet in the specially designed cups, which would probably mean that you have to buy them all the time.  GrinOn Industries was crafty enough to say that these would be a hot collector’s item.

Look out Pokémon.   Just make sure you don’t find any rare candies at the bottom with it. Of course there is a smaller home sized model available if you’re training to outdrink Anthony Hopkins

 

#2. The Wall-Mounted Breathalyzer

This baby plugs in like a gumball machine and lets your merry customers pay money to see how drunk they are.  Of course it also makes your bar appear safer and provides a nice little reminder that it only takes a couple drinks to get over                  

If you can get over the hipster bullshit all over the side of it, I guess it’s pretty cool.  Just strap a chalkboard on the front for the daily high scores, and call the whole thing a tax write-off for your insurance.  If you think your bar can swing it, click the pic above with the guy smiling like a donut.  I really don’t think there is a masculine way to use this thing.

 

#3. The Lobster Zone Crane Machine

I remember bugging Mommy for quarters so I could get my toy fix at the grocery store.  Well now I can spend a bunch of quarters… and get a mother-flippin’ lobster fricking dinner, man! 

We all know that the original crane machine was developed to crush children’s dreams and drain their parents’ wallets, but now the bastard went ahead found a way to torture sea-creatures at the same time.  Fear makes lobsters taste better because throwing them head-first into a pot of boiling water isn’t enough.  You have to get into their heads until they worship the crane.  Then one day there will be a lobster-rapture.  Oh yeah, click the pic for more info!

#4. The Table Tap

Eliminate the need for extra employees on the clock and welcome a higher class with this little gizmo.  Basically you get to charge more money and pay less to get that money once it’s installed. 

 

This baby lets your customers serve themselves as slaves to their snobby beer addictions.  The only real downside is the fact that you have to buy and install buried pipes, pistons, and dwarves just to get the thing up and running.  Since I’m one of those beer nerds out there who think this is awesome, please install this at every restaurant and DMV office, so I can be all weird with my brew in the corner by myself.  Click here for their site.


 

 

 

#5. SEGA Urinal Videogame!

It’s a classic taboo that guys just don’t ask other guys to go to the bathroom with each other.  It’s a very solitary thing we have to do, staring at the wall in front of us watching through our peripherals to see if the guy next to us is a weirdo.  But SEGA aims to change everything with this exciting product!

http://www.youtube.com/watch?v=lQzo78zOPME

Now you can make people pay for their beer on the way in AND the way out!  The entire game is based on the speed and duration of your urination.  They seem to be very open to feedback and ideas for where the product can go.  They even joke about putting a bride and/or grooms face in the game for weddings.  Why this was mentioned out of the many ways they could have taken this, I don’t want to know.  I’m just excited about the versus-mode.

Unfortunately, it is still in development for an undisclosed amount of time.  Maybe SEGA will actually make a decent console again.  Who knows?  But if you like the concept they have going on here, there is a budgeted solution…

 

I’m sure you’ll never have to worry about someone stealing that ball anytime soon.  And if you’re not a soccer fan, they do make hockey and football versions.  To check out their site, click on The Weee to give it a go.

#6. Andes Teletransporter

I saved the best for last.  These babies have only been installed in select countries, but I know they’re definitely going to catch on.  Watch this video, and prepare to have your mind blown.

http://www.youtube.com/watch?v=Gfkd81BZQTk

This entire product marketed around crazy nagging girlfriends and poor relationships with little communication.  This should do incredibly well in America.  Heck, I might even use one if I just need to call out from work.  The possibilities are endless!  So if you want to pick up one of these bad-boys and provide a safe haven for all the conniving bastards out there you might have to wait a bit.  I wasn’t able to find any web-site for direct purchase of the model, but you can be sure that finding a way to put this in your bar will be a public service for dysfunctional relationships everywhere.

The Mystery of the Mason Jar

by Molly Shato  

Who would have thought that a simple, wide mouthed, screw on lid jar could be so versatile and soon iconic after so many years? Peach preserves, golden honey, daisies, fireflies, and moonshine are all different items that fill our shelves and memories as the contents in this simple vessel.

There is said to be many urban legends associated with the bonded image of the Mason jar to moonshine. In one story, the moonshiners traveled to the Ball Company and explained to the executives that squared-off jars would be a lot easier to stack in their trunk than the round ones. Another has caricatures and cartoons of moonshiners being portrayed with jugs containing the letters XXX. But there is no historical example of a jug with three X’s on it; jugs like that would be quite old since moonshiners moved to half gallon mason jars many years ago.

These stories are in no way minimizing the importance of the Mason Jar, in fact, the iconic symbol is synonymous with quality. Whenever we see those three X’s our brain we automatically register moonshine but did you know they have a purpose? The three XXX’s scrawled on the front of a moonshine jar (still used today on Popcorn’s Sutton Brand) indicate that it has been run through the still three times and that it has high, almost pure, alcohol content. Clear Mason Jars are also very important to moonshine lovers so they can see the clarity of the product. Everyone loves to see something pure, free of bugs, like a true 100 proof whiskey should be. It has been said that those who still bottle in Mason Jars represent the “Craft distillers” and are said to be working in “the fruit jar trade”. Even today all legal versions of white whiskey emerge in the liquor stores packaged and sold in mason jars to maintain the moonshine imagery.

Why is it that the Mason jar has been so popular over the past 150 years? Is it due to the contents, its history or the simplicity and versatility of its use? One thing is for sure it will continue to have significance; whether it’s as a crafty redneck wine glass, traditional canning jar for a struggling economy, or stack ability for bootlegging in a trunk.

Once the peach preserves and honey are devoured, the daisies die, and the fireflies released there will still be a use for this simple vessel. –The Mason Jar.

From Moonshine to the Winston Cup

by Molly Shato

As the Sprint Cup Series in NASCAR heats up and the release of the new movie Lawless, based on the true stories of three brothers in the bootlegging business who are under threat by local authorities, hits theaters August 31; who would have thought these two topics would have anything in common. On the race track you’re running to beat someone on the moonshine highways you’re running for your life. 

NASCAR mythology is said to have roots back to the Prohibition Era, when runners-people delivering moonshine souped up their cars to outsmart and outdrive the law. Most of these moonshine runners were ordinary citizens carrying on a tradition and making a little money to supplement slight incomes. Moonshining was a good business when it came to avoiding taxes but to avoid the law required stealth.  

A moonshine running car was designed to look as common as possible, it had to look stock but these cars were anything but “stock.” In addition to the biggest supercharged Cadillac engine they could find, moonshiners also installed rear suspensions, heavy shocks, and springs that were ultra stiff and ready to conceal the weight of more than 100 gallons of white lightning. A sagging car was a tell tale sign for the police when playing the cat and mouse game through the countryside. But when the jig was up and the law had you pegged, the car had to be ready to go, go, go and the driver had to know how to handle all that horsepower. They knew how to drive, they knew every curve with the lights off they drove by the light of the moon; even if some of them got killed doin it. 

Skilled driving and fast maneuvering brought on bragging rights, so they held informal races to determine which runner was the fastest and essentially the best. By the 1940’s, these contests had become an organized sport with the meeting of drivers, car owners and mechanics to establish standard rules for racing. On December 14, 1947 then and there the National Association of Stock Car Auto Racing (NASCAR) was conceived. 

Furthering the NASCAR Moonshine running myth was the fact that many of the early racers were themselves former or current moonshine runners. One particular legendary moonshine runner turned NASCAR STAR was that of Junior Johnson. He was such a proficient driver that he even invented a legendary move called the “bootleg turn” where he would spin his car 180 degrees and speed off in the opposite direction to evade capture. The police never even knew what hit them. Johnson knew he was a force to be reckoned with so in 1955 he gave up the booze and took to the NASCAR track like a fish to water. By 1958 with 11 wins under his belt Johnson became regarded as the best short track driver on the circuit. Johnson ended his career with 50 victories and past on his knowledge as a car owner with the likes of Darrell Waltrip, Terry Labonte, Sterlin Marlin, and Bill Elliot just to name a few. Johnson has since gone back to his moonshine days (legally) by teaming up with Piedmont Distillers in Madison, North Carolina creating the company’s second moonshine called Midnight Moon. 

If you would like to try your hand at moonshine running on the highways of the legends you can do so on the White Lightning Trail in Northeast Tennessee. The trail spans hundreds of miles across nine countries and is one of 16 self-guided driving trails that have opened or are being developed. Johnson also has a stretch of highway, the same highway he used to run moonshine, named after him by the state of North Carolina. 
I’m sure the NASCAR drivers of today didn’t get their talents from running moonshine but they learned from the legends of their past with a few sips of ‘shine’ for the courage on a tight turn. 

Please always remember to drive responsibly!

Olympic Style Beers

By Lia Andrews

With all the Olympic hype and drama (not to mention that 5-hour television delay), it seems that those of us watching from home can use a beer.  And since we can’t all be in beautiful London cheering on our stars and stripes with a brewski in hand, why not celebrate with some English style brews that we can purchase in the good ole USA?!

 To kick things off, you might want to take advantage of the summer season’s IPA’s.  Summer is a great time to enjoy citrusy sweet hops that carries a higher alcohol content without the heaviness of a porter or stout.  Now, you may be asking yourself why I’m talking about a hoppy, full-bodied beer who initials clearly stand for “Indian Pale Ale,” but what’s in a name isn’t as it seems.

 It was the British who kept lugging their beer out to sea for months until they reached the Indian shores.  But what they soon realized was the beer wasn’t keeping and they were stuck in India without their traditional English ingredients.  After some deep thought and experimentation, the British began adding more hops and yeast in the brewing process to keep the beer at it’s freshest.  This made the beer full-bodied, extremely bitter and gave it a significantly higher ABV [alcohol by volume].  Originally, they thought about watering down the beer upon arrival in India, but after a few tastes, the British decided they had made one of the best happen-upons in beer history, and I think so too.

But if a full-bodied, hoppy beer isn’t really your thing, let’s move on to a cask conditioned beer. Cask conditioned, or cask ale, is beer that is both conditioned in and served from a cask. The brewing process is exactly the same, but after the it’s primary fermentation, the beer is placed in a cask with finings, which helps clarify the beer. After adding a bit of sugar or extra hops in the secondary fermentation, the beer is then conditioned in the cask where it matures and self carbonates... smart British people! Cask ale should always be served unfiltered, unpasteurized and fresh (so going to a beer distributor won’t help you here). But the best part about cask beer is that unlike American beers that try to give your tongue frostbite so that you can’t fully taste what you’re drinking, cask beer is fully confident in the flavors it’s sending your taste buds. Whether you like brown, pale, malty, bitter or mild beer, cask has it all at the perfect temperature.

However, if none of this is sounding classy, British royal, enough for you, then I have just the thing! Prince Charles isn’t trying to save all of his royal beer for himself!  With barley harvested from Duchy Home Farm in Gloucestershire, England, Prince Charles has taken part in the creation of Duchy Originals Organic Old Ruby Ale 1905 and Select Ale, both of which are sold with the stamp of the Prince’s charity right on the stem of the bottle. Old Ruby Ale 1905 starts with a bready malt flavor and finishes with sweet notes of apricot, peach and slight grassy hops. Duchy Originals Organic Select Ale is a fuller bodied beer, but includes the same organic Plumage Archer barley malt combined with organic rye and oats and offers a slight toffee flavor with fruit and spice.

So whether it’s a hoppy IPA, a cask conditioned beer, or his highness’ own stash of barley beer, what better way to celebrate the Olympics being in England without the long flights and overcrowded London streets?!

 

 

Microbrewing’s East Coast Tradition vs. West Coast Progression

by: Lia Andrews

French farmhouse style, Belgian yeasts, German lagers, Scottish malt- It’s no surprise that countries have marked their own traditions in beer history.  But how did these styles influence the East and West Coasts of the United States and where does tradition end and progression begin?

With microbrewing growing vastly in popularity over the past twenty years, there has been an exceeding need to make beer a reflection of its environment.  One great thing about having a nation of diverse culture is the ability to build over top of a solid foundation created by early brewers of other lands.

Looking at the East Coast, true European tradition prevails over New England, down the seaboard for most microbrewers. With Western Europe’s domination over The United States’ early immigration, it is no secret why lagers, pale ales and Belgian beers continue to be the pinnacle of great East Coast brewing.

For instance, in Philadelphia’s Germantown, a sector that has internalized Bavarian traditions and brewing, there’s no apprehension in creating something like a Vienna-style lager.  Paul Rutherford, Head Brewer of Iron Hill Brewery Chestnut Hill, which is minutes away from Germantown, says that brewing a perfect European style beer comes naturally for the East Coast.  “It’s literally in their [East Coast brewers] blood.” Yet he continues by saying that he cannot speak for the entire coastline and that there is always going to be brewers looking for new recipes and quarks. But for the most part, the East Coast feels confident in their ability to dominate their European ancestors in their own beer styles without breaking a pint.

On the West Coast, there’s more progression than perfecting tradition.  Generally speaking, the West Coast focuses on the four C’s of hops- Cascade, Centennial, Chinook and Columbus.  Founded by the British, the IPA, in all it’s hoppy glory, is the centerpiece to West Coast brewing mainly because 85% of hops is harvested in Washington state. And like the Scottish who brewed with emphasis towards their local ingredients, malts and barley, so do West Coast brewers who include hops in beers that wouldn’t traditionally be bitter. “Micro brewing puts emphasis on local ingredients and taking things to the next level, so it shouldn’t be any real surprise that the West Coast has embraced hops so strongly,” continues Rutherford.  So whether it’s hop heavy or well balanced, you know what you’re getting because it all relates back to the beer’s birthplace. There’s always going to be beers that fight tradition or opt for more exotic ingredients, but for the most part, it’s good to be able to appreciate a beer that represents it’s birth place.

 

 

Great Bar Closing Songs!

by Sean Ivins

We’ve all been there before.  The bar is closing, the employees are hating life with a disgruntled vice about their faces, yet the party goers still keep singing and buying you shots.  Suddenly a song comes on as the lights are raised and everyone knows what time it is!  But choosing the perfect song for this occasion can be difficult.  You can be nice and send them frolicking on their merry way, or you can go about things in a more “direct” method… That’s why I’ve compiled a list of songs on the scale of 1 to 10 to get your bar cleared out.  If a choice feels too friendly, just try the next song down!

1. Don’t Stop Believing – Journey
http://www.youtube.com/watch?v=FxrhO3TTvr4

This song is the definition of classic/glam-rock inspiration.  No matter how your patrons leave, they will remember to “hold on to that feeling.”  This song does the job every time, but keep in mind this will result in a choir of drunken rambling, air guitar solos, and drinks being slopped from side to side as people party till the last second.

2. Why Don’t We Get Drunk and Screw – Jimmy Buffet
http://www.youtube.com/watch?v=FxrhO3TTvr4

You know everyone’s thinking it.  Jimi Buffet gets down and to the point here.  Who knows?  Maybe someone will take the initiative to leave your bar after the right words are articulated into the most romantic fashion.  Help out those single studs, and spread the love!

3. Sunshine – Atmosphere
http://www.youtube.com/watch?v=RvY38j7JdCk

Atmosphere finally broke into mainstream music after such a long period in the underground.  By playing any Atmosphere song, you will get the nods from hip-hop junkies and hipsters alike.  This song in particular tells of what is most likely to come for your patrons in the morning as well as a happy chorus to sing while they’re riding the porcelain bus.

4. Beer, Beer, Beer
http://www.youtube.com/watch?v=DJVtFpZl7-Y

This is an old pub song about the man who invented beer.  Of course we all know that man was from ancient times, but drunk people named him Charlie Hops.  My room-mates and I would sing this song every time we drank together, and it never fails to inspire an Irish accent out of all its participants.

5. Closing Time - Semisonic
http://www.youtube.com/watch?v=xGytDsqkQY8

This song just had to be on the list.  It stays ranked at #5 because you have to hate your patrons a little bit if you’re going to expose them to this song… at closing time… yet again… But regardless it is a staple of its own kind and always gets the job done.

6. I Like You So Much Better When You’re Naked – Ida Maria
http://www.youtube.com/watch?v=VkVy2FeqIyc

Here’s another little diddy for the love birds out there.  It’s perfect for inspiring them to go home and get naked.  Even better, it encourages them to go home and get naked in that order!  So go ahead barflies.  Make some bad decisions!  Just go home!

7. Friends in Low Places – Garth Brooks
http://www.youtube.com/watch?v=x0gRzVPMeW0

This song is a played out in bars and karaoke’s alike, but in the end you will always find at least one smelly, staggering, individual who is probably missing a shoe or teeth or something singing every word with the innocence of a choir boy and a BAC higher than his GPA.

8. Show Me the Way to Go Home – (1920’s rendition)
http://www.youtube.com/watch?v=x5-AgyCWjgs

Nothing like a dash of some 20’s music to make people realize they’re not supposed to be dancing like that anymore.  No one wants to show some ankle and do the razzle-dazzle anymore.  And that’s the only reason they should get out of your bar.

9. The Closing Song (Get the Fuck Outta Here) – Red Peter’s
http://www.youtube.com/watch?v=yNCVriK5PjI

This is probably my favorite song to hear in a bar EVER!  With crafty dynamics, the chorus gets me every time.  It even leaves room for your bartenders to sing along and express their true feelings. 

10. King of all Kings – Hate Eternal
http://www.youtube.com/watch?v=-dajYguiIrA

This is the big red button.  I was in a bar at my friend’s college who had a similar approach to getting everyone out when they wouldn’t listen.  Nothing says get the F*** out like some good old Black Metal.  Get out your devil horns, bite some heads off, and let the hate flow through you.

 

Summertime and Nice Ales!

by Sean Ivin

The Summer’s here!  The nights are longer, people are happier, and it’s the perfect time to let your bar’s patrons drink up on the beers that hit the spot in the warm weather.  Ales, Lagers, Pilsners and many more are featured in mix packs and seasonal samplers.  What’s great for bar owners is that these popularized beers are not only easy to drink, but they usually contain less alcohol as well.  Logically this means people will be drinking more!  So let’s break down our options for beers that capture the summer…

The summer brings up the best excuse to enjoy a nice ale.  What’s more is that brewers have found so many interesting things to do with ales that the possibilities are endless.  We’ll start off with the most popular are summer ale infusions: citrus!  One Brewery taking full advantage of this wonderful amalgamation is Shock Top.  They specialize particularly in the Witbier (White Beer), a Belgian invention.  I frequently see their unmistakable taps popping up at bars everywhere.

Ales don’t stop at citrus, though.  Magic Hat delivers with its #9 “not quite pale ale.”  They use the fruity characteristics of Apricots to create a very drinkable beer with a slightly higher ABV than most of the beers I will be mentioning.  Other fruity beers are a dime a dozen with the many berry infused beers out there.  My advice is to keep to the heavy hitters and big names defining the infused beers unless your bar is home to a lot of connoisseurs.  Not to mention, berry flavored beers are notorious as being hard to drink in large quantities.  Drinkable is our goal!

You don’t need flavors and infusions to have a nice beer.  Belgian Witbiers have enough options to leave you and your patrons fully refreshed.  A Kristallweizen or its more popular brother the Hefeweizen are absolutely brilliant in the sunshine.  Pyramid offers a fun Hefeweizen.  Of course you can dip back into the Citrus trend by putting Hoegaarden on tap.   These beers are known to attract non-beer-drinkers which is obviously awesome for a bar.

I’m trying to stay away from the beers any bar should have on tap at all times like Miller Lite, Coors, and Bud, but they do open up a new door to the types of beer we’re talking about here.  There is a whole world of Lagers and Pilsners out there that are perfect for your bottled section.  If you’re in the Pennsylvania area, Lionshead Pilsner and Yuengling Lager have their own cult following among young drinkers.  If you want something a little more-high end, you can try experimenting with a nice Kolsch of some sort.  These hoppy German lagers are a great way to enjoy hops with a drinkable body.

With so much to choose from, you’ll have plenty of options to find the right beers for your bar.  As I often stress, don’t do anything that doesn’t fit your bar’s theme and clientele.  Flashy taps are always a great way to jazz up your draft selection.  You can’t mistake that orange slice with a mohawk. So kick off the summer with promotions and let the beers flow a beautiful shade of amber!