restauraunt beer menu

coors light

for sure

 

(Most famous Scotch/Beer writer)

1. Rodenbach Grand Cru (personal favourite)
http://www.beeradvocate.com/beer/profile/216/673/

2. Budweiser Budvar (Czechvar) (Instead of Coors/American Budweiser/Miller)
http://www.beeradvocate.com/beer/profile/304/6715/

3. Fuller's ESB (English balanced ale)
http://www.beeradvocate.com/beer/profile/71/219/

4. Founder's Porter (Instead of Guiness)
http://www.beeradvocate.com/beer/profile/1199/7348/

5. Sierra Nevada Pale Ale
http://www.beeradvocate.com/beer/profile/140/276/

 

Why not look at your most popular menu items and then try to choose a handful of products from regional breweries that will pair well with them? That way you can easily make suggestions to your customers and potentially sell more beer, too.

 

As suggested by @Keene your goal is really to offer beverages that compliment, provide a counter-point or enhance your foods and vice versa. To do that you'll want to engage two resources. Your chef and a couple of good books done by folks who've done some of the leg work already.

I'd start with the books.

Brewmaster's Table by Gerritt Oliver
Beer he Said, Wine she Said by Sam Calagione and Marne Old

Both should be available used through Amazon.

Oliver is the Brewmaster at Brooklyn Brewing in NY and has a long history of thinking and talking about pairing beer with food. The book is a great intro to beer, its history, and many of the things that help shape its flavor profile.

Calagione is the founder of Dogfish Head and has successfully organized several dinners where beer and food are the showcase/focus of the evening. Marne Old is a Philly area Sommelier who is both well trained and has considerable experience in fine dining arena in Philly. The book is based on their experiences organizing dinners where beer and wine are both paired at the same time with certain foods and then the diners decide whether the best pairing is the wine chosen or the beer chosen to accompany the food.

Once you make up a list of candidate beers you, your chef, and your servers want to sit down for an evening of tasting, education, and evaluation and discussion. You plan your menu and the beers you list on offer should be part of that plan, no?

Finally I think at some point you may want to send a Private Mail to @GRG1313 who has demonstrated in the past that he has a great deal of experience with wines, beers, and organizing tastings in a variety of contexts including dinners organized by/for gourmet groups.

e.g.:

http://www.beeradvocate.com/communi...-interesting-observation.194956/#post-2592397

From a personal perspective, the only time Coors Light has been a personal choice for me is when I'm was having lots of spicy food. But as I once learned in an Indian Restaurant in London, beer isn't going to alleviate the effects of a true Vindaloo Curry dish....

 

where are you located? City/State? That will help determine which beers are available to you.

The only beers I would order on your list would be 2 Hearted. Maybe a Guiness if the mood hit me. I don't know St. Peters.

 

From my experience two musts would be pilsner and saison. Pils is common and approachable and saison is the default choice for many food pairings on BA.

 

What state are you in?

 

I wish more restaurant managers would give this the same consideration!
Without knowing where you're located it's hard to know, but would you offer wine selection that is mass marketed like Coors light? There are lots of beer drinkers that drink Coors Light regularly, some I know exclusively, but when going to a fine dining restaurant it seems you should opt for something better and a little more "special"...
So, an easy to drink lager like Stella or Sam Adams, or perhaps a Pilsner like Urquell for "Coors Light" fans.
A really good IPA that is local to your area. Here in Oregon it would be something like Boneyard RPM or Hop Venom.
A really good stout that's recognizable like Old Rasputin, Ten Fidy, or Speedway.
A Belgian style dubel or quad ale or a Saison. Here in Oregon it would maybe something from Logsdon or an import like Trappistes Rochefort.

 

Not stella. It would degrade the establishment too much. Urquell yes or even Staropramen or Budvar if you can get your hands on it.

 

Two Hearted
Two Hearted
Two Hearted
Then probably Two Hearted for the fourth option.

 

For the IPA I think the two-hearted is a great choice. Dogfish 90 minute could also be a nice suggestion. It is a little more mild and well balanced than traditional IPA’s, so I think it pairs better with food(especially higher-end food) because it isn’t pure bitterness .I would highly recommend Duvel/ La chouffe or a Belgian strong ale in general. This will convert any champagne/wine drinkers into beer lovers for sure! I highly recommend it! If Duvel isn’t possible, a domestic option is Ommegangs Hennepin. This is an excellent beer with a nice blend of spices and a beautiful amount of carbonation.. For a dark beer, go with a stout that is a year round offering so that when people come back, they can have the perfectly paired beer with their food again. I would recommend year-round offerings for all the beers you choose. Some examples are Bells expedition stout, Old Rasputin, or the new Narwhal by Sierra Nevada. I think that in order to convert your clientele to more beer, the beers that you offer should be distinct and interesting. If you simply offer Bud light, there is no reason to order it. Additionally, cheap/ crappy beer = cheap/crappy restaurant. As the craft beer industry grows, the amount of people who go to restaurants for such good craft beer will increase, so keep that in mind – offer the good stuff!


Hope this helps!

 

Best thing to do is instead of a BMC light lager look at what lighter lagers are available in your area. Some lagers by Great Lakes brewing or a few others would be a good replacement. A standard English ale is safe and 1 or 2 specialties like Old Rasputing/Expedition (Or kalamazoo stout depending on time of year) with Two hearted if you can get it fresh

 

An easily accessible bourbon barrel aged stout pairs nicely with good cuts of meat. As mentioned before, location matters, here in Michigan New Holland's 'Dragon's Milk' comes to mind.
Additionally I would join the chorus in offering an exemplary IPA (60 minute, 2 hearted, Dark Horse's 'Crooked Tree'), and a quality Belgian (not as versed on this style) in addition to 1 macro beer for those who will order a cheeseburger without tomato or lettuce.

 

If your beer list is one sixth macro beer you are probably semi-fine dining.

 

i would suggest something like allagash white. way better option than bluemoon which in itself is very popular even among those who arent really into beer. its not too uncommon to find it at restaurants as well. plus its nice with poultry and fish

 

If it were my place, I'd have no fewer than these six, which are all crowd-pleasers:

Pilsner Urquell
Weinstephaner Hefe
GI Sofie
Two Hearted
Founders Porter
SA Boston Lager

 

I wouldn't base my decision on what a bunch of beer people from across the US think. You'll get 50 different answers from 50 different people here and chances are, none of those 50 people will be in the area, buying beer at your restaurant. They'll all be good choices but if your customers aren't on board, well they decide with their wallets. I'm not sure how it works but maybe the distribution folks can help lead you in the right direction for your area?