i always run out of time during my radio spot on cbc's on the coast!
six minutes just isn't enough time for me to say all i want to say on a subject
(which is good, because i can save up all that unsaid stuff and have topics for 100 more shows...)
i am going to use this, my lovely blog, to finish saying what i didn't have time for on the air
(and i will try to do it in a more timely manner next time!)
what makes a good beer joint?
imho it doesn't matter what style of beer joint it is, fancy, british, dive, restaurant, brewpub, pub...
these four things NEED to be present to get repeat beer loving customers:
interesting beer choices
food for pairing with beers
if i hate your decor i may not have my birthday party at your establishment, but it won't stop me from coming back if the beer's good
if the beer is off, i definitely won't be back
if there are few to no craft beer choices, i won't willingly be back
if the food is lousy, you won't be my beer establishment of choice
if the staff is unhelpful or not at least trying to be helpful about the beer choices, you'll be way down my list of watering holes
best practice is to clean beer lines every two weeks
more often if they are longer than 25 feet
most people i have talked to clean their lines once a month
and i have heard horror stories of places that never clean their lines
guess which places i won't drink draught beer at?
and now for my sour beer suggestions:
cantillon kreik - $17.95 at legacy liquor store, $17.55 at firefly fine wines and ales
lindemans kreik, framboise, peche and cassis - $7.85 and $12.35 at legacy liquor store and firefly fine wines and ales
oud bruin by iain hill of yaletown brewpub - only to be found on tap at yaletown brewpub and alibi room
imperial flanders red by storm brewing - currently on tap at st. augustine's
mad bruin by driftwood - 650ml bottles at specialty liquor stores
i found this one a little bit young, why not buy two bottles? one for now and one to cellar for a few months to see how it matures!