03 Mar The Good, The Bad, & The Indifferent – An Open Letter To My Friends In Craft Beer
By Writing & Community Member Aleea Perry
(Editors Note: This editorial from Aleea reflects her own personal views and not the views of Indiana On Tap)
As part of my New Year’s resolutions, I vowed to give more support to establishments that serve Indiana craft beer, and after visiting a few new places recently – ones which I’d been told were known for craft beers – I began thinking about the good, bad, and indifferent aspects of each. Indeed, the tap lists were extensive, the offerings vast, and no one single brewery or type of beer dominated the handles – a virtual taster’s paradise, if you will. That being said, there are good aspects, bad aspects, and sadly indifferent aspects to each of these places. I will not name the establishments (as this isn’t a call-out column), but if you are reading this, and recognize your own establishment in the comments below, know that I’ve noticed, and likely others have as well.
The Good: Extensive beer lists, lots of handles and vast brewery selections top my list of “good” craft beer bar essentials. Add high-quality food with options beyond just appetizers, you now have my attention. Friendly, attentive staff willing to talk more than just “what can I get for you” – better yet. To those places which offer the trifecta of quality (beer selection, food options, awesome staff) – see you soon or again. Thank you, you may be excused from reading the rest of this article. The rest of you – read on.
The Bad: While I am no novice at drinking beer (ahem), it occurred to me that beer menus, with their extensive list of brewery names, beer names, types, and prices fail without an essential ingredient. If you are a beer novice or one that hasn’t tried craft beer, these menus are *useless* without a guide. Yes, a guide – whether that be a server (more on that in a minute) or a friend. Extensive beer menus are, in a word, intimidating and beer menus without clear “tasting” options – even worse. While I love that your establishment offers a plethora of taps, to attract and keep the ever-elusive craft beer novice requires a more nuanced approach involving staff knowledge development, expanding the menu notes to include beer flavors, and tasting events.
That being said, charging for tastings is perfectly acceptable – just make sure that the tasting is, well, a tasting, and not an ounce poured into a 2 oz. plastic cup used for sides of salad dressing (YES, this happened to me). Try to make a tasting as lovely as a perfectly poured pint – it is possible, and it can be done. Trust – your competition (and the places hitting that trifecta of quality listed above) have figured it out. Any guesses where my dining dollars will go?
Food menu offerings are important when you are serving beers with high ABV. You want me to stay awhile and order another beer? Please provide me with a menu that offers more than just another deep-fried appetizer I can get anywhere. Thank you.
Finally, don’t assume you know what I drink based on my gender. I wish I did not have to mention this, but it has happened on too many occasions to not mention. Quit offering me what you *think* I drink and tell me what you have in all beer forms. One more sample of an IPA that “all the women love” is going to send me over the edge – if your establishment does this, stop it, stop it right now. If not, you’ll alienate at least half of your clientele with your senseless assumptions.
The Indifferent: As I alluded to earlier, I have a comment about servers as well as their brethren in bartending and management. Please, for the love of all is good about beer, train your staff (bartenders, servers, management) about your craft beer selections. If you have a massive craft beer selection, please do not hire a server or bartender is indifferent about the craft beer product you serve. I recently had servers tell me that they “didn’t ever drink beer” and “didn’t know anything about x brewery” and then, when pressed, didn’t even know what was selling well in the craft beer scene lately or what was new. The indifference is killing your bottom line and sends me (and likely others) in search of a new place to try the latest and best in craft beer.
Aleea is a native Hoosier, beer-lover and PhD candidate in public administration. When she’s not championing her home state, actively seeking out Indiana breweries and trying new beers, she writes on topics related to public management, public policy, politics, financial management, and organizational development. She can be contacted at hoosier.breweries@gmail.com.
(Editors Note: This editorial from Aleea reflects her own personal views and not the views of Indiana On Tap)
As part of my New Year’s resolutions, I vowed to give more support to establishments that serve Indiana craft beer, and after visiting a few new places recently – ones which I’d been told were known for craft beers – I began thinking about the good, bad, and indifferent aspects of each. Indeed, the tap lists were extensive, the offerings vast, and no one single brewery or type of beer dominated the handles – a virtual taster’s paradise, if you will. That being said, there are good aspects, bad aspects, and sadly indifferent aspects to each of these places. I will not name the establishments (as this isn’t a call-out column), but if you are reading this, and recognize your own establishment in the comments below, know that I’ve noticed, and likely others have as well.
The Good: Extensive beer lists, lots of handles and vast brewery selections top my list of “good” craft beer bar essentials. Add high-quality food with options beyond just appetizers, you now have my attention. Friendly, attentive staff willing to talk more than just “what can I get for you” – better yet. To those places which offer the trifecta of quality (beer selection, food options, awesome staff) – see you soon or again. Thank you, you may be excused from reading the rest of this article. The rest of you – read on.
The Bad: While I am no novice at drinking beer (ahem), it occurred to me that beer menus, with their extensive list of brewery names, beer names, types, and prices fail without an essential ingredient. If you are a beer novice or one that hasn’t tried craft beer, these menus are *useless* without a guide. Yes, a guide – whether that be a server (more on that in a minute) or a friend. Extensive beer menus are, in a word, intimidating and beer menus without clear “tasting” options – even worse. While I love that your establishment offers a plethora of taps, to attract and keep the ever-elusive craft beer novice requires a more nuanced approach involving staff knowledge development, expanding the menu notes to include beer flavors, and tasting events.
That being said, charging for tastings is perfectly acceptable – just make sure that the tasting is, well, a tasting, and not an ounce poured into a 2 oz. plastic cup used for sides of salad dressing (YES, this happened to me). Try to make a tasting as lovely as a perfectly poured pint – it is possible, and it can be done. Trust – your competition (and the places hitting that trifecta of quality listed above) have figured it out. Any guesses where my dining dollars will go?
Food menu offerings are important when you are serving beers with high ABV. You want me to stay awhile and order another beer? Please provide me with a menu that offers more than just another deep-fried appetizer I can get anywhere. Thank you.
Finally, don’t assume you know what I drink based on my gender. I wish I did not have to mention this, but it has happened on too many occasions to not mention. Quit offering me what you *think* I drink and tell me what you have in all beer forms. One more sample of an IPA that “all the women love” is going to send me over the edge – if your establishment does this, stop it, stop it right now. If not, you’ll alienate at least half of your clientele with your senseless assumptions.
The Indifferent: As I alluded to earlier, I have a comment about servers as well as their brethren in bartending and management. Please, for the love of all is good about beer, train your staff (bartenders, servers, management) about your craft beer selections. If you have a massive craft beer selection, please do not hire a server or bartender is indifferent about the craft beer product you serve. I recently had servers tell me that they “didn’t ever drink beer” and “didn’t know anything about x brewery” and then, when pressed, didn’t even know what was selling well in the craft beer scene lately or what was new. The indifference is killing your bottom line and sends me (and likely others) in search of a new place to try the latest and best in craft beer.
Aleea is a native Hoosier, beer-lover and PhD candidate in public administration. When she’s not championing her home state, actively seeking out Indiana breweries and trying new beers, she writes on topics related to public management, public policy, politics, financial management, and organizational development. She can be contacted at hoosier.breweries@gmail.com.
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