Craft Beer Restaurant

 
 

Craft category stays hot

Sales and volume up double-digits in first six months of 2013

The steady and sustained growth of American craft brewing continued during the first half of 2013, according to mid-year data released by the Brewers Association (BA). MORE...

Differentiation: Craft versus Macro

The prime beer list differentiator is no longer Domestic vs. Imported, but Craft vs. Macro. Designing a beer menu that announces “We understand beer” will help your restaurant sell more of the higher-profit craft beers.  MORE...

Craft alternatives to light beer

In American restaurants today, Bud Light and a handful of similar macro-brewed light-lager brands (Miller, Coors, Corona and Amstel) make up a huge chunk of beer sales. If you'd like to liberate your restaurant from this rather boring mass-market standardization, but not hurt your business, there is a right way to go about it.  MORE...

Using NItro to power Stouts

We found a great discussion of nitrogen and Stouts by master beer writer John Holl. Definitely worth a read, Holl discusses the growing number of craft-brewed Stouts where nitro is making big inroads.

Good Beer Gas: Nitro Beers Explained at CraftBeer.com.

A fresh take on Berliner Weisse


It’s not very common to see a Berliner Weisse in a restaurant these days, that is unless you are in the Tampa Bay region of Florida. Brewers there are recreating and updating the style and turning it into the perfect summer beer. Berliner Weisse is one of the very few beers available that has significant acidity. This pleasant tartness gives it a versatility that other beers can’t match.

The brewers at tiny 7venth Sun Brewery in Dunedin, FL have made it one of their primary beers with incredible results. They can’t keep it in stock says head brewer Justin Stange (pictured at left). Whether in the traditional tart style or the wilder fruit augmented versions, Berliner Weisse is proving to be a hot, up-and-coming beer style for the summer climates.  MORE...

Supercharging a beer pairing dinner

Beer–food pairing dinners are a popular feature in better restaurants today. You know the type — flavorful craft beers paired with four or five food courses and pre-sold as a packaged event. They're fun, easy to do, and profitable.

But there are beer dinners and then there are BEER dinners. The supercharged BEER dinner is one that not only pairs the beer with an appropriate dish, but also includes beer as an ingredient in the dish. Using beer as an ingredient truly elevates the pairing dinner to a whole new level. It also challenges the chef to think more deeply and creatively when creating the menu. The results generally speak for themselves.  MORE...


Authoritative beer style reference updated

When you can’t quite remember the technical differences among Old Ale, Strong Ale, and Heavy Ale, you need to consult the Beer Style Guidelines published by the Brewers Association.

The guidelines describe over 140 styles of beer and are used in prestigious beer competitions, such as the Great American Beer Festival®  and the World Beer Cup®. It is the most authoritative source for descriptions of beer styles the way they are made today.

Restaurateurs will find the guidelines useful when planning or updating a beer menu. Its categories and sub-groupings are helpful when deciding how to organize and stratify a restaurant beer list. Its style definitions are useful in deciding what points to emphasize in a beer’s description on the beer list. Just reading through the details of the 140 styles will undoubtedly give beer ideas to even the most experienced food and beverage managers.

Take care when selecting craft beer glassware

For the casual- or fine-dining restaurant the selection of craft beer glassware is very important, but it need not be difficult. Craft beer glassware simply needs some of the same consideration that you give
to your wine glassware.  Our glassware guide helps you make the best selection. Beautiful glassware for beautiful beers.  MORE...

Where there’s smoke, there must be beer

Beechwood burns in the old firebox and smokes the malt used in Aecht Schlenkerla Rauchbier. Smoked beers are a German tradition that is also embraced by brewers in America. Smoked beer provides another taste dimension for pairing with food.
 

Smoked beer? It may seem a bit odd to the uninitiated, but making beer with smoked malt is a tradition that goes back hundreds of years. As in foods, smoking adds another layer of complexity that can create a very appealing taste sensation.

For the restaurant, smoked beers offer a perfect pairing with smoked foods or fire-grilled steak, ham, salmon, and bacon-enhanced dishes. For your customers, smoked beers can be an unexpected but welcomed culinary discovery.  MORE...

A fresh look at craft brewed Bavarian beer


The food-friendly Bavarian beers from Ayinger are considered some of the best.

 
 

Bavarian beers have long been known for their clean, food-friendly styes. In recent years however, with the great resurgence in American craft brewing, fine German beers have too often been overlooked in US restaurants.

We take a fresh look at the superbly likable beers of Ayinger, which we find to be among the best from Bavaria. These beer styles are time tested and time honored. For restaurant use this means beer you can match with your cuisine to create combinations so easy to love.

MORE...

 

Popular Articles


Napa Smith Organic IPA gives restaurants a business boost.

If I had a restaurant that featured organic cuisine, I would run, not walk, to my phone, call my beer distributor, and order a case or two of Napa Smith Organic IPA. Honestly, I’d likely order it no matter what kind of restaurant I had. Cause a lot of your customers are definitely into healthy lifestyles and love organic foods.

Use brewery beer-release calendars to boost seasonal beer sales

Planning your seasonal beer list specials is a cinch when using breweries’ beer release calendars. Check them regularly.

Jim Koch talks beer freshness

Freshness is a big key to long-term success in restaurant beer sales and Sam Adams has its sights set squarely on that says Jim Koch, founder and chairman of The Boston Beer Co., maker of Samuel Adams beers.

Let small breweries add oomph to your restaurant’s beer list

Picking up a new high-end beer from a hot new brewery can help energize your beer list. It offers a new story to tell. It increases customer interest and causes conversation. People tell their friends what they had and where they had it. One such brewery is Tampa’s Cigar City.

Q & A with Matt Brynildson

Firestone Walker Brewing Co. brewmaster talks about his take on selling craft beer.

Designing a Seasonal Beer LIst

Seasonal beers can be considered the most popular craft beer style. They can also be an effective beer list strategy.

Drink Lagers While Fresh

Pay attention to the freshness dates on your pale lagers and your customers will be all the happier for it.

Craft Beer Serving Temperature

Making warmer the new cool. Most craft beers are served too cold.

Blinded by the Light

How the light beer overload hurts fine-dining restaurant credibility.

Beer Sales Tips

  1. BulletJust how clean is Beer Clean?

  2. BulletWhy you should watch your European lagers carefully.

  3. BulletUsing craft beer bottle sizes
    to your advantage
    .

  4. BulletAdding the WOW factor to your food menu—with beer.

  5. BulletGetting started with Craft Beer.

Craft beer’s growth
great for restaurateurs

The Brewer’s Association reports that nationally American craft beer sales volume grew at a double-digit pace in each of the past several years.

It is notable that American craft beer, which is the most expensive segment of the beer category, is out-performing the overall market, including imports. This is good news for restaurants looking for ways to increase sales during this national economic slowdown. It just makes good sense to offer more craft beer.

No wonder the National Restaurant Association’s survey of professional chefs—all members of the American Culinary Federation—placed locally-produced beers among its top food and beverage trends for 2013.

 


CraftBeerRestaurant.com

Educational Resources
in support of craft beer sales

Use Craft Beer Restaurant articles to help you brush up on your knowledge of craft beer and how to offer and sell it in a restaurant setting.

Similarities/Differences of Wine & Beer - Part 1

Discusses the similarities and differences of making craft beer and fine wines.

Similarities/Differences of Wine & Beer - Part 2

Discusses the sources of aesthetic qualities like color, taste and aroma.

Click Here to see 
Craft Beer’s hot growth statisticshttp://www.brewersassociation.org/pages/media/press-releases/show?title=craft-brewers-economic-contribution-reaches-34-billion

CBR Blog

Craft Beer Restaurant Blog has commentary, tips and new thoughts on timely topics related to selling craft beer in restaurants.


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