10 replies to this topic

[davelew]

It's too bad your fine establishment was out of the one tripel you had on draft.  I'd like to mention that, despite what you told my table, the "Triple IPA" is most certainly NOT the beer on the menu closest to that style.

 

Thanks for the laugh, although it took me a while to explain to my colleagues why your recommendation was funny.

[Deerslyr]

 

Was she at least fun to look at?

 

There a link to this location?  Would like to see how "fine" of a beer establishment it actually is.  I'll say this, the wait staff at the Great Dane Pubs here in Madison know what they are serving... although I generally don't need the help.  Maybe a sample when they are serving something new.

 

Oh well... 

 

So how was your Bud Lite?

[Big Nake]

 Was she at least fun to look at? There a link to this location?  Would like to see how "fine" of a beer establishment it actually is.  I'll say this, the wait staff at the Great Dane Pubs here in Madison know what they are serving... although I generally don't need the help.  Maybe a sample when they are serving something new. Oh well...  So how was your Bud Lite?

I never know what to say if I find myself talking to a beertender, waitperson, someone leading a beer tasting, etc. when it comes to my experience with brewing. Do you just say you're a brewer so move over, I'll take it from here? I kind of want to go through those experiences as if I'm just a plain old beer drinker and let someone explain something to me and just listen. Of course, sometimes someone is going to give you a blonde ale and say, This beer is a lager because it's pale in color. Enjoy! and then you'll have to pour it over their head.

[BlKtRe]

:facepalm:Was she at least fun to look at?There a link to this location? Would like to see how "fine" of a beer establishment it actually is. I'll say this, the wait staff at the Great Dane Pubs here in Madison know what they are serving... although I generally don't need the help. Maybe a sample when they are serving something new.Oh well... So how was your Bud Lite?

Not when I was there a few years ago for Great Taste. The bartender didn't know which was the ApA from the cask IpA we had ordered. I could tell just by looking at them even though the color was near the same. Then a Porter we ordered was so full of diacetyl I could smell it sitting on the table. I guess I really didn't expect the waitress to understand that issue. With that said, we have a nice higher scale Gastro Pub that opened a few years ago with 30 taps. The taps are numbered and thats how you order beer. Like a Chinese carry out. The bartenders are getting better at knowing what they are serving but they still have to look at the board when someone orders by name.

[davelew]

 

Was she at least fun to look at?

 

There a link to this location?  Would like to see how "fine" of a beer establishment it actually is.  I'll say this, the wait staff at the Great Dane Pubs here in Madison know what they are serving... although I generally don't need the help.  Maybe a sample when they are serving something new.

 

Oh well... 

 

So how was your Bud Lite?

 

Here's the beer menu:

 

https://www.foundryo...menus/beer.html

 

They actually have had some very knowledgeable waitstaff in the past, and almost always have something on cask.  The owner likes cask ale, and make sure that his restaurant cycles through casks quickly enough that he always has access to a fresh firkin.

 

The funny thing looking at that menu is that they actually have other tripels in bottles, just not on draught.

[Genesee Ted]

I don't know if that is worse or when you go to a beer bar or bottle shop and the shopkeeper talks down to you like you're some no nothing rube. Hey bro, I brewed the beer you are recommending. That whiskey I the back bar there too.... Yeah.

[Deerslyr]

Not when I was there a few years ago for Great Taste. The bartender didn't know which was the ApA from the cask IpA we had ordered. I could tell just by looking at them even though the color was near the same. Then a Porter we ordered was so full of diacetyl I could smell it sitting on the table. I guess I really didn't expect the waitress to understand that issue. With that said, we have a nice higher scale Gastro Pub that opened a few years ago with 30 taps. The taps are numbered and thats how you order beer. Like a Chinese carry out. The bartenders are getting better at knowing what they are serving but they still have to look at the board when someone orders by name.

Just out of curiosity, which one did you go to? We usually go to the east side.

[BlKtRe]

Downtown.

[neddles]

Downtown.

Yeah I have had mixed experiences at the downtown one. The one in Wausau is quite bad, food included.

[Deerslyr]

I've not encountered these issues at the East Side. My guess Is the staff downtown are primarily college kids who just don't know.

[BlKtRe]

I've not encountered these issues at the East Side. My guess Is the staff downtown are primarily college kids who just don't know.

 

Living in a college town I get this.