Bottle service at taprooms

That sounds like my kind of place!

 

"bottle-only taproom." An oxymoron if I ever saw one. Shrugs.

 

If your ever in Charlotte beers are on me.

 

But wineries don't typically offer their products on draft. Beer is a differing beverage in contrast.

Cheers!

 

Wouldn’t interest me much unless they were fresh out of area beers.

 

If the brewery is offering spontaneous, wild, mix ferm, bottle condition only beers then this is just fine with me
That’s the only thought that would draw me in

 

I've seen a couple breweries that have suspended draft for now with "all this" going on.
Having to do with collecting and washing glasses and such, plus the apperance of keeping as few people in contact with the beer as possible.

 

It sounds like you're suggesting that some breweries ONLY have bottle/can service? And no draft options at all? That strikes me as odd, and I've never run across such a brewery. That said, I wouldn't inherently write off a brewery for that alone.

My preference would be for draft....but perhaps that's just because that's what I expect to be served at a brewery.

As long as the beer is good....who cares?

 

I've made a Covid exception up until lately, for example Buttonwoods Brewery in Cranston started their back "patio" (loading dock) opening last summer with all can/bottle service. It was understandable because their 10-tap draft system is located a few hundred feet away in their front bar, as well as the unknown early on of how much beer would they actually sell on premises during the pandemic. Using existing can stock means not risking old kegged beer wasting away. And frankly I wanted to support as much service folks as possible so if it meant going out for a canned beer combined with supporting a food truck whose business has taken a serious hit, we took what we could get.

However now Buttonwoods has 3-5 drafts going at all times, and if they can make it work then I think any brewery around us can. Full reopening is occurring sooner rather than later, so there's no reason to not rehire servers and start transitioning from 100% cans/bottles to producing more kegs for onsite and bars.

 

Epic in Salt Lake City only does bottles (or used to at least). I think by law all drafts have to be <4% ABV in Utah (at least then) so they chose to do only bottles. Cute mini-taproom, only seats 6 people.

 

Well, a brewery I am quite familiar with here in town serves their 6 core brews out of serving tanks, right behind the wall with the taps. There are far more issues with the other 9 taps that get poured off kegs. A serving tank gets emptied, that beer is poured from a keg while the tank is cleaned, and then a new batch is pumped in from the bright tank. It's worked well going on 26 years now. If a brewery has room for them, serving tanks are great for core beers.

 

That right there is a problem with the breweries kegs or draft system. It does not make bright tanks* a better solution. What does it tell you about a brewery that can't properly serve draft beer at their own location? Quality of the beer not withstanding, they need to fix the serving problem.

I suspect the kegs are a remote draw system and perform poorly because these systems require a lot more design detail, which is not something the brewer/owner/accountant/bar tender/lawyer/social media consultant knows how to do. The direct draw beer is a fairly simple set up. Usually.

All of the reasons I stated previously hold true.
I'll travel to Kiribati if I have to. Don't make me do it.

Cheers.

* A brite tank or bright tank can become a serving tank or the beer can be racked from a bright tank into a separate tank, and then that is the serving tank. I guess a keg is a sort of serving tank as well to be pedantic.

 

Perhaps but since kegs are transportable I would image most folks would confine the term of "tank" for a fixed installation.

Cheers!

 

The kegs are right next to the tanks, the same CO2 source. The tanks don't get moved around like kegs do, and so the beer isn't as agitated. The serving tanks are the size of one batch of beer from the brew system. Kegs=small tanks/tanks=big kegs, shrug. Every keg that is poured at the brewery is a keg not available to be sold to an account. Putting your fast movers into tanks frees up kegs to sell. If a brewery has the space, serving tanks are, IMHO, the way to go.

 

Old beer drinkers tale. Something else going on here.

Kegs can be tossed around like mad and pour fine within a minute. Really, many keg rooms are jammed up and there is some serious keg jockeying just to change a keg. The beer comes from the bottom of a sealed vessel, so there is really not a foam problem caused by moving kegs. Temperature yes though.

I'd love to see this operation, it would be challenge to convince them. Which only convinces me more that some brewers are particularly proud. I mean, they have a beer serving problem, and they are not fixing it. Serving their own beer is the only thing that makes them different. But nope, they won't present their product in the best way possible. Drives me nuts.

Cheers

 

There is no problem different than anywhere else. Some beers, sometimes pour more foamy, and others more still. my point was that it happens more on kegs, and less from the tanks. a slow moving keg that's been under pressure for a couple weeks is going to have CO2 go into solution into the beer, making it pour foamier. In an ideal world, every line would have it's own regulator, but I've only ever seen that a couple times. It's rare to multiple taps pouring the same when they're all on the same CO2 system, using the same pressure. It's an infinite juggle.

 

Hill Farmstead had plenty of taps, but they also had some bottles which had to be consumed on site. I regret not drinking Juicy (it was an expensive little bottle, I just had something on tap before seeing that it was available, a there’s one were sharing a bottle that is how I found out, but I had to drive to Treehouse, so I skipped it, maybe next time.

 

Edited above post for clarity.