Poorly Served Draft Beer

Wow flat and too warm. Sounds like ti got poured and then sat there for a while maybe was topped off. Me personally, I like to be the customer when I am the customer. If I think that beer is too warm then I should get a new one. ONCE. And this time bring it as soon as you pour it. =) Perhaps it was flat, again an apology and a fresh beer. ONCE. I think the idea that the beer enthusiast has so many things to explain to a customer can be off putting. If the patron wants a chilled glass, give it to him, a tumbler instead of a stange, a cold beer instead of a warm one . . . etc . . .

 

I don't generally bother ordering beer at any restaurant. First off, I'm only drinking craft and most don't have real craft. Then you're lucky if they know what they have and actually give you what your order. Finally - the issue you mention - many restaurants are inexperienced with handling and serving beer. Even worse, some probably have Bob the dishwasher be their bartender because he and the manager are the only ones old enough. I get Diet Coke at restaurants, and only get craft taps at taprooms. Anyone purporting to serve beer should do it right, so yeah, send it back.

 

Perhaps SD trails other places but a respectable beer list and proper serving of such has become very important for newer (and older) restaurants these days in my town. AND you better have some stuff brewed in your hometown and regionally (Asheville) which is not hard to come by.

Agree with the sentiment of doing it right. The places that seem to get this wrong here are the "tired places" that have not kept up and you get then sense that outside of living on their old rep, are in a state of decline OR the beer there just isn't important at all.

 

There's no redeeming defending half assedness.
You made a good decision in leaving.

 

Have yet to see one of those where beer was more than a Dos Equis or Modelo Negro which fits the bill for the fare (don't mind it there) but suspect that just not a priority. Agree with others that I bet it was sent back or sat there a long time. No excuse--one situation where cold and lively is the name of the game.

 

Chain restaurants around here seemingly leave the distributor to decide their lineup, so they serve BMC and BMC-owned beers. Their beer lineup, if even current, will just say "Goose Island" for instance, but not the specific beer. You ask the minimal wage and often underage wait staff which specific beers - and they don't understand the question.

They've heard of Bud, Miller, and Coors - and the brand says it all, possibly with "Lite" appended. But ask them which Goose Island and you either get the puzzled dog tilted-head look, or rolling of the eyes that tells you that you're being a difficult customer. I don't think South Dakota restaurant beer is very different from other places, based on my travels. We have all the same restaurant chains. Regarding local brews - they sometimes sneak in to the chain restaurants, but not sure many patrons partake.

 

I haven't been to many of the national chains lately--I did one time get stuck in an Outback for a group event when traveling and there was essentially nothing to consider as you point out. On the other hand, it seems Lag IPA, SNPA, our local Olde Mecklenburg (German styles and big crowd pleasers) have "broken through" the Iron curtain in chains here. Locally, the distributor for Bud began to put Wicked Weed on tap in lots of places Bud was offered and although I have quit buying it in stores, will have one when no other options.

 

I simply go elsewhere. I can eat at home and don't go out to be poorly served or lectured by a self taught bartender. Oh I don't make a big deal out of it and certainly don't blame the servers who around here are mostly part time workers and full time students. The bartender's defensive attitude tells me there's more going on which makes me distrust the place generally and yes, kitchen staff will retaliate against what they perceive as a difficult customer.

My rule is to order beer by the bottle and pour it myself after checking the bottling date. Out of date and it goes back unopened.

 

“…the bartender was at my table with the beer. He proceeded to explain to me that there was nothing wrong with the beer and that I clearly didn't understand how draft beer worked.”

“…we decline and left.”

Wise choice.

Do not forget to tell your local friends and family about this experience.

Cheers!

 

Lesson learned! Go with the better place next time. Great call in leaving. Advice on getting bottled beer also works.

 

I'm pretty lenient when it comes to how beer comes to me. Unless it's bad I don't sent it back and sometimes not even then. If I'm just looking to get drunk and if the bar isn't a beer bar, I tend to give them even more wiggle room. Basically, I just try super hard to not go to places that employ shite bar staff. Seems to work OK.

 

I'm going to take a different view and say you overreacted. You're out on a date with your wife and you ordered a Dos Equis that didn't come to your table the way it should have. Just drink it and leave it at that.

 

I was with a group of friends and family at a local non-chain bar/restaurant that had a German theme. The "German " food is not good but the regular bar food is fine. It has a nice river view so we sat outside. Franziskaner was on tap and that was all I needed to hear. I love hefes but when mine arrived there was no head whatsoever. It tasted fine and I did not make a deal over it but I just don't order hefes out anymore. I will have them at home where I can control the pour. I tend towards a polite and understanding personality but will send back bottles of outdated beer. I find that inexcusable in a bar. Especially if I am paying $5 for a decent beer.

 

Well, if I really cared enough about it (and since I don't have "local friends and family" ), I'd tell the local Heineken distributor's draught specialist - they want to sell the restaurant beer and serving it at the right temp and correct carbonation levels will help them do that.

 

A sensible and mature approach certainly but a gratuitous barkeep lecture tips my canoe.

 

Politely declining restaurant priced out of date beer is a perfectly reasonable request.

 

True

 

While I agree with @bbtkd , and generally avoid beer at restaurants, I think the bartender was wildly unprofessional. I'm kind of old school in customer service, as even if you were dead wrong (sounds like you were right in bringing the deficiencies to their attention) the beer should have been replaced. Better yet, a quick QC check by the bar manager should have taken place. I also agree that the Spectre of shenanigans would have spoiled even a free meal as well.

 

That sounds more like what my reaction would be. But he didn't and the bartender showed his behind. I surely would say something- hopefully clever- and dismiss him from my face. Either way, it sounds like a crappy night.