Fall Flavors That Are Sure to Keep Guests Engaged Through the Winter

Fall Flavors That Are Sure to Keep Guests Engaged Through the Winter

The weather shifts again and guests will soon be clamoring for all things autumn.

Higher octane and fuller-flavored brews paired with bold-flavored dishes that keep the menu offerings clean and satisfying, should round out seasonal menu changes.

The savvy guests visiting your establishment will be expecting seasonal flavors, prepared in ways that incorporate spices and ingredients from all over the world. Guests have moved beyond the American fall classics and are ready for your interpretation of a world-influenced fall dish.

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Expert Tips on Building a Spring-Inspired Beer List

Expert Tips on Building a Spring-Inspired Beer List

By Fred Crudder, Foodable Industry Expert

Historically, there are certainly examples of springtime beer releases. Marzen is a traditional German style of beer brewed in the fall, matured over the long winter, and released in March. Also from Germany, a Maibock is a light-bodied version of a strong lager (bock) that is released in spring. In Belgium, the refreshing and funky Sasion style is brewed with a relatively high alcohol content specifically so it can keep over the winter. These beers were consumed as the spring planting began, when people knew that fresh supplies of grain were on the way to brew more beer. These examples, however, were born out of necessity. They were not chosen because of how perfectly they fit with spring weather. 

Odd Man Out

One reason that spring beers suffer from an identity crisis has to do with who they are up against. Fall beers are hearty, sometimes spiced with cinnamon and other pie spices, or they might showcase the bounty of the year’s hop harvest. Winter beers are generally dark, strong, and complex. They are decadent and festive. When summer rolls around, the beers are light and refreshing, perfect for quenching your thirst on a hot day. All of these beers are not only suited perfectly for their seasons, they are eagerly anticipated by their fans. Spring beer? Well, they seem to suffer from being not as interesting as fall and winter beers, just taking up space on the calendar until the summer beers arrive.

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Constructing a World-Class Beer List

Constructing a World-Class Beer List

By Fred Crudder, Industry Brew Expert

It’s official: high-quality, real, flavorful beer is hotter than ever before. If this is news to you, well, then, let me welcome you to what we here call “Planet Earth.” Hopefully, you come in peace. But if you came here with an insatiable appetite for human flesh, may I recommend the wine drinkers over there? We beer drinkers, based on our propensity for hops, tend to be a little bitter. You wouldn’t like us at all. But the wine drinkers are very juicy. Eat them.

All joking aside, if you are in the restaurant business, you already know that good beer is where it’s at these days. What you might not know is how you can craft a beer list that shows the beer lovers of the world that you know your stuff when it comes to suds. It’s no simple task, but just like a well-chosen wine list, the right beer list can tell your customers a lot about your place. Whether you run a corner pub, a casual restaurant or a white-tablecloth dining room, you need to pick your beers carefully. And I’m here to show you how.   

Identify Your Identity

Who are you and who are your customers? Your beer list needs to reflect who you are and it needs to make sense to the people you serve. Do you serve upscale, Asian fusion to middle-aged suburbanites? Probably wouldn’t need to go too heavy on the dark and mysterious Belgian ales. Are you doing traditional Italian fare? Then you might not need too many of those IPAs you’ve been hearing so much about. But by choosing beers that make sense, you can offer your guests a beer list that shows a great deal of forethought and consideration, regardless of your restaurant’s concept.

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