Highly Regarded Beer Bars "Cellaring" at Room Temp

Yes for sure, gotta get those FW beers in the Celler

 

Gotta get all those beers in the cellar... there's no reason why the can't just print out a menu with bottle descriptions and prices for display/showing off...

I'm assuming the majority of people that are going to be purchasing these bottles are the type of people who have at least a basic understanding of how to properly cellar

 

Seems more reasonable to display the empties after the first customer has enjoyed them, doesn't it? It will look the same, and there's no need to slowly kill tasty beer.

 

sounds like Churchkey

 

It is odd. They should at least be out of direct light. 76 degrees does seem a little warm. I don't have a true beer cellar, I use a bathroom cabinet that is "cool" and not in direct sunlight. I've noticed that my cellared beers tastes best at one year. Display the empties.

 

Not much different than the rotboxes many beer geeks use to "cellar" beer. Its certainly not optimal. Just hope they don't hang on to them for too long.

 

This is a faux pas for any craft bar or bottle shop. We display empties at my bar, and keep everything in cold storage at all times.

 

The few times I've seen something like you describe, a bottle being poured and sold came from the cooler. Once asked the bartender about the display and he explained the display bottle was a recapped empty.

 

I get why places like to show off what they get, or have had. So, my first question would be. Are they empties for show, or are they actual stock?

 

Display the empty is a great idea, or even the empty box FW sends those beers in.

 

I'm also assuming you're talking about Chruchkey. I've been a few times and after my most recent visit wrote a review here also questioning this practice. When it got crowded in there I'd say it was closer to 80; seriously, people were sweating. I can't understand why they allow the ambient temp to get so high in there.

You can see the three separate cool rooms they have above the bar area. They are set at three different temperatures for serving different beers at their respectively ideal temps. Great, but my guess is those cool rooms are pumping their exhaust heat back into the bar.

It's great that they are able to obtain so many amazing beers, but storing them in such lousy conditions just to "show off" is unnecessary, and it disappoints me.