Otherwise known as: Let's make fun of a filler article written by a completely unqualified person. 8 Unwritten Rules To Know Before Visiting A Brewery Bio: Samantha Maxwell - Tasting Table I mean, at least get a Cicerone to write the article. AT LEAST. Anxious to hear what you think of the article, fellow BAs. Here's my funny, but not necessarily funny, take: 1) Don't touch any of the production equipment or ingredients before asking first I mean, yeah, but why would anyone just start touching brewing equipment or ingredients? 2) Don't just drink the beer — actually taste it Thank you for the snobby advice, Captain Douchebag. 3) Branch out and try something new Good advice, but also, don't tell me what to drink. 4) Don't let kids and pets wander around Yeah, don't be an irresponsible entitled wanker and assume that the brewery is your daycare. It's an epidemic and has nothing to do with breweries. It's just that people suck. 5) Don't compare the beer you're trying to beers you've had from other producers Why not? I'll do what I want. Stay out of my private conversations. 6) Understand differences between quality and preference Agreed, but this is a MUCH more complex issue than the article is making it out to be and is above most "non-geek" peoples' heads. Hell, even most beer geeks aren't well versed in detecting off-flavors and aromas. 7) Don't be a beer snob Oh, like when you said to "Actually TASTE the beer, don't just drink it?" 8) Don't tell the staff what kinds of beer they should have in their lineup. Again, agreed, but if they engage you in conversation, why not?
9) Don't let your kids play in the provided uncovered sandbox on the patio, that the neighborhood cats really appreciate.
I'm not saying I'd necessarily vocalize my opinion (unless they asked me to), but of course I'm going to compare the current ipa I'm drinking to other ipa's I've tried previously. I do that at a taphouse... why not at a brewery?
Agreed, but only kinda. Not that I wanna get into a flame war about tipping, but I've had some pretty shite service at breweries/tasting rooms. In general I've had WAY better service at brewpubs and beer bars. Why? Hard to tell. Actual service industry people working at those places? Less entitlement in a proper restaurant/bar atmosphere?
I visited a favorite small brewery many years ago. The brewmaster allowed us tasters from the Zwickel tap. I sheepishly told him that his Weißbier really reminded me of my favorite of the style from X brewery down the road. He laughed and told me that he and that other brewmaster had developed the Weiß recipe together and yeah, it was pretty much the same beer. Brewmasters aren't sensitive, they like talking about all beers.
BAM, I get where you’re coming from on most of this, but a few of these read very different once you’ve seen the back end of a brewery or taproom. 1) On the “don’t touch equipment” point, yeah it sounds obvious, but it only shows up in articles like this because it actually happens. From a production side, even a small interaction at the wrong time can mess with a process or create a safety issue. 2) The “actually taste it” line is written poorly, I’ll give you that. But in practice, there really are two types of guests. Some are just there to drink, others want to engage with what’s in the glass. Staff usually adjust how they interact based on that. 3) On branching out, I agree no one should be told what to drink. From a service perspective though, that suggestion usually comes from trying to guide someone based on what they already like, not force a direction. 4) Kids and dogs, I’ve seen the same thing. It works until it doesn’t. The issue isn’t them being there, it’s when awareness drops and you’re suddenly mixing an active workspace with distractions. 5) Comparing beers is normal, especially for the drinker. Where it gets tricky is when that comparison is directed at staff as feedback. At that point it’s not actionable, since the beer is already finished and on tap. 6) Quality versus preference is probably the only one here that actually matters on a technical level. Most people blur that line, and even experienced drinkers miss process related flaws unless they’re actively looking for them. 7) The “don’t be a snob” part is redundant, but I get why it’s there. From an operations standpoint, most places want the tone to be welcoming first, knowledge second. 8) On telling breweries what to brew, I think you nailed it. If it’s just shouting suggestions, it goes nowhere. If it turns into a conversation, then it can actually be useful input depending on how it’s framed. Overall, the article reads basic, but most of these points exist because they’ve all happened enough times to become patterns.
That's awesome. I would hope that most are at least open to good natured exchange about their beer and beer in general.
Most that I've conversed with really are. A great memory I hold is sitting with Kirby Nelson (then of Capital in WI), Randy Sprecher, John Hall -- the owner/brewmaster of Indianapolis brewpub Broad Ripple, and 2 of the brewmasters from the local brewpub that was hosting a beer fest. We talked about beer an brewing well past the closing of the fest and into the late evening. Great insights and anecdotes all around.
Alright gang, I want to regale you with this little thing from my perspective, transitioning from the brewery industry into IT and cybersecurity. One of the things that transfers 100 percent is critical thinking. Listening to any type of customer feedback, then figuring out quickly whether it is actionable or just noise, and routing that to the right place. That shows up all over this list. On comparisons, people are always going to do that. It is how drinkers calibrate their palate. The difference is whether it stays a personal reference point or turns into something directed at staff that cannot act on it. On quality versus preference, that is the big one. From a process standpoint, those are completely different conversations. One can lead to fixing something. The other is just understanding what someone likes. On suggestions like “you should brew this,” same idea. If it is just thrown out there, it goes nowhere. If it turns into an actual conversation, it can be useful input depending on how it is framed. Even the tasting comment, as awkward as it was written, comes down to intent. There is a difference between someone just drinking and someone engaging, and that changes how staff respond.
I don't disagree with any of them really, outside of calling them "rules". A few are rules, a couple are courteous, a couple are how to more meaningfully engage and be present. Well except comparisons. Don't be the douche who is acting like you're above it or you're slumming because you've had better beer. If you're there, be there and enjoy it. Or leave. Comparing and contrasting all good, in fact it's just normal human behavior. I feel like someone I've blocked on here made a whole-ass identity out of this.
I remember someone in a FB trading group was banned from Bottle Logic for reaching over a barrier and touching equipment. Not a bad rule to have.
I guess my issue with this is that VERY few people want to do a complete sensory evaluation of their beer. Most people don't get past I like this or I don't like this and that's OK. Hell, I don't get past that the vast majority of the time. Part of the reason I don't review every beer that I drink is that most of the time I don't want to think about it that much and, instead, just want to relax and have a beer.
Agreed 100% I feel like I'm a pretty experienced beer drinker, and if I wanted to be an egotistical tosser, I'd say that I've drank more different beers and different types of beer than most beer geeks, let alone the general public. But who gives a fuck? I just want to drink good beer, relax, and have a good time. No self-fellating necessary.
Correction -- it was John HILL who established Broad Ripple Brewpub in Indianapolis. John Hall, in two different incarnations, was connected with the original Goose Island Brewpub -- both also very gracious in discussing beer with enthusiasts.
Interacting with a brewery is a two-way street. I sympathize with brewery staff, unless they're being dicks. I recently checked the website of a brewery about 30 minutes away, and saw they were taking takeout orders for a one-off beer I had been waiting for. Instead of ordering, I drove there since I had to pick it up anyway. I get there and tell the beertender I wanted one to go. They tell me they can't sell it to me unopened since it's on their greaseboard for local consumption. I pointed out it was on their website for takeout. I asked them to check with the owner. They did, and said the owner said their bad, but no. The beertender was just doing their job. I don't drink and drive, so I wasted an hour, left empty-handed, and wondered whatever happened to customer service. Am I the dick?
