Question of the Day
What craft beer trends are you excited about?
Answers from other users
Cole DavisOwner
Americano
Euclid, OH
Nothing better than convincing the masses the benefits of aluminum cans. There
are many styles of ales and beers that can be debated as to what is cool or
popular but the can vs bottle argument must be put to rest. Aluminum is the
best vessel for the containment of beers and ales, period, if only for the
purity of flavor and the elimination of the harmful light and oxygen. When you
add the flexibility of merchandising and storage, lower energy needed to chill,
weight savings in transportation, and a smaller and infinitely more recyclable
waste product, what's not to like? We have a special beer night when all our
canned ales are featured at reduced prices called Ameri-can-o Night. A
convenient play on our name. It is a real joy to see the lights go on in
peoples heads when they taste really good flavors coming out of cans.
Cole, your friendly neighborhood beer myth buster
Americano
Original Great Lakes Bistro
One Bratenahl Place
Bratenahl, OH 44108
216-541-3900
AmericanoCleveland.com
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It seems I'm always excited about beers that are super close to us. I'm a big fan of Metropolitan brews and their Flywheel is a staple on my menu. I also love Three Floyds but, seriously, who doesn't love Three Floyds?
Cleetus FriedmanOwner
Chicago
my beer collaborations have been a huge success. it has been great to brew with different brewers on a monthly basis. having something special on our menu that beer enthusiasts can't find anywhere else gets people really excited.
for craft beer week we will be doing beer dinners with finch and greenbush, and also featuring our collaborations on tap.
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I am loving Half Acre it is right down the street from us. They put out a great craft. I love Gossamer Ale.
(773) 472-4111
Sour, sour, sour. Love them. So much so I was lucky enough to blend my own sour at New Belgium. I sold out of 3 1/6 bbl in about 2 hours total time. Pretty crazy. I got the word out and the beer geeks followed. I love le Terroir, la Folie, Jolly Pumpkin la Roja (actually all of theirs : ) I also love the sour beers because they are balanced and so easily paired with food. Could they be more perfect??
craig fassExecutive Chef/Owner
The Bad Apple
chicago, Illinois
Jolly Pumpkin. Anything they make is with care and love. What a brewery
Brewers are getting interested in heirloom grains and also ancient ingredients such as green barley and green wheat. It's expanding the scope of flavors and textures they're able to get into beers and the results will be exciting as this trend develops.
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Amanda DowningChef/Partner
Rockit Bar and Grill
Chicago, IL
trying out some craft beers to make beer floats!
The Libertine
Clayton, MO
I'm excited about a lot of the trends, but mainly to the extent that we are now getting exposed to much more intricacy and purpose with the creation of beers. For a long time, it seemed like many craft beers were created with the intent of 'let's see if this will work' or even worse, how high of bu's can we get. Now, there seems to be a matching of the brewery's mission with a very clean and clear style that highlights flavors, ingredients, or philosophies.
To that extent, I love the fact that I'm seeing more beer dinners and more beer recommendations for alcohol and food pairings.
I would love to see the cicerone program get out to more restaurant/waiter training so that the level of care and concern of serving beer matched that with which we serve wine.