So, how do you guys handle a bad draft situation?

One of the biggest issues I've had lately are bars that don't rinse their glassware well enough and you get a disinfectant taste with the beer.

If it's obvious, I'll mention it. Especially if it's for something rare/expensive (I noticed it on a pour of Parabola, for example).

 

I'd have to agree with all the sentiment that you're doing the establishment a favor by giving them a heads up on bad beer. The sooner they realize there is an issue (be it with the keg, tap lines, etc.) the quicker they can remedy the problem and prevent other customers from being served a beer that isn't up to standard. The way I see it, you're trying to make it less of a headache on their part - I'm sure they'd much rather deal with one customer who tells them that there is a problem with a tap and fix it right then an there as opposed to let the problem go and then deal with a further 20 customers who are unhappy because they ordered the same thing after you did.

As long as you explain the situation politely, I don't see any issue; if the bartender/server cops an attitude, then that's on that individual and the establishment. Quite simply, vote with your wallet at that point and take your business somewhere else.

 

I thought this was going to be a thread about bad beer options at your fantasy football draft!

 

I like my IPA to taste like a pine tree. Maybe it was a black IPA?

Enjoy

 

I agree with you overall here (especially the toffee versus butter thing that a lot of people mix up), but even extraordinarily high levels diacetyl (like more than you would ever find in beer) would not affect mouthfeel. I think that's some psychosomatic association you got going .

 

If I got a bad pour in a bar, I would politely let them know. Most of the places that I hang around will make it right, and appreciate knowing about it.
Recently, a friend ordered a beer in one of our regular places and did not think it was what he ordered. We both agree that it did not taste right.The waitress just said she watched them open it. I was surprised at the lack of response here, as this is one of our regular places and has a great reputation. If he had been more aggressive (surprised he was not), I'm sure they would have brought him something else.

 

Many of us believe it because it is true. Yes diacetyl is formed during part of the brewing process and can be trapped in the beer through poor brewing practices. However, it is also produced in high levels by bacteria, such as Pediococcus, which like to form and hang out in dirty draft lines. So there you have it.

 

Any worthwhile place will listen and offer you something different, even if you're wrong, as long as you're not an asshole about it. A $4 pint shouldn't get in the way of making a potential regular happy.

 

I move to Canada...bahahahaha...Thanks ladies and gentleman, I'll be here all night!

Honestly it doesn't happen very often but when it does as long as I'm polite in my explanation I've always been offered a new choice at no additional cost. Like everything else n life it's the first few words that come out of your mouth that are going to dictate the outcome of the situation.

Same with a bad bottle...cool heads usually rule the day!

 

Another thing to keep in mind with diacetyl, is that we don't all sense it equally. Some people can taste it at very low levels, and others can't taste it at all. That said, bring it to your servers attention. Try to explain the problem, hopefully they'll pay attention, and replace your beer, too.

 

I usually tell them about and request a new beer

 

I will tell them like a reasonable person should.

 

No, it was supposed to be this one: http://www.beeradvocate.com/beer/profile/898/25755/. Piney hops is one thing, but this was definitely not that.

 

There is a bar here that is very good at keeping their stock rotated and lines cleaned. Couldn't ask for better, actually. BUT - their lines are very long (cooler is a long way from the taps) and not refrigerated so the first pour out of any tap can be "off". This is especially true if a beer hasn't been served in a day or two.

I get out of work before the place opens so I'm one of the first in the door. According to the owner it costs too much to throw away 30+ beers each day to flush the lines so the first purchase turns out to be a crap shoot of what the beer will taste like. I got tired of the paying for "bad" beer so I don't frequent the place any longer.

 

If the draft is bad & I suspect shabby line maintenance, I switch to bottle/can after giving them their funky, butter beer back. Sometimes I find out it's their glass washing process or the water used that contributes to the foul/funk after pouring a bottle into their glassware...mmmmmmm and who doesn't love the scent of wet dog coming up to your lips for that 1st sip

 

you don't need to dump the batch if it's fine other than the diacetyl. people can't perceive diacetyl beneath 10-40ppb, so you can blend this batch with other batches until you get below that threshold.

 

i just tell them it doesn't taste right and then move to bottles. It's scary how many bars i've been to with stagnant lines. I guess most people don't notice or don't care.

 

That is a strong possibility that my brain just goes towards a greasy mouth feel that i associate with diacetyl or it could just be another flaw that seems to creep up with the diacetyl.

 

Wow. Now I admit, I once served a beer to a guest in a cracked glass without realizing it (the lighting in the bar I work at is very low and there's no natural light) but to not tell the difference between beer and water in a glass....I'm at a loss for words.

 

Fire the GM and scouts.