Frosted Beer Mugs

I told them when I ordered another to re-use the glass. They looked at me confused.

Phil

=====visit the New York City Homebrewers Guild website:

On Thu, 2 Mar 2006 07:38:52 -0600, Phil wrote (in article ):

That confused look when I say to re-use the glass is one I've gotten more times than I want to think about! Just last night I was in the bar of a "classy" hotel and when I told the bartender that I preferred to have a non-chilled mug he commented that it was nice to find a customer that truly appreciated beer!

Any bartender that says that to me...gets a drink on me.

"Steve Jackson" wrote in news:BNKJf.589$HU.321@trnddc04:

Josts will happily serve you a beer in a gravitational containment device from the very visible stash on the shelves in the direct middle of the back bar. Happily. Methinks you have never asked.

If the mug temp and the serving temp were in happy agreement to produce a result to your liking, then you wouldn't give a flying goddamn if the mug was frosted or not. By y'all's argument, jocky boxes are the devil's penis.

The problem occurs only when the beer is over-cold and the serving vessel is also over-cold. Josting: They have a large display that shows the temp of the "cellar." It's often below 30F. A Sierra Nevada served in a frosted schooner under these conditions develops weirdo, almost jellyfish-like formations. It's actually kind of worth seeing if you can get the light to hit your schooner just right... But I have occasionally asked them to rinse a room temp schooner in hot water and they have always done so without blinking.

I have been in more than one brewpub where something has happened in the cooler (beer kegged 30 minutes ago, repetitive and uncorrectable power failure (ie, summer), etc.) and they have to go to the kitchen for the chilled glasses. They're evil bastards, right?

I think the Great Unwashed like frosted mugs. It's an extravagance that the consumer mistakes for customer service. I can't imagine how the mug frosted makes good business sense as it simply must be cheaper to dial down the cooler rather than put mugs fresh from the hot-rinse into a freezer that gets opened every 7 seconds.

Scott Kaczorowski Long Beach, CA

"So I lied."

dave kelley wrote in news: snipped-for-privacy@news.west.earthlink.net:

I won't argue with you, but in my limited experience of 20 years (and I do mean "limited" - Jost's has been around for a long time for SoCal) Joe's has never served Bud. Coors and Coors Light. Miller and Miller Lite. Pabst and... They were always paired, always rotated, and it used to be literally just the two taps.

They've settled on PBR and PBRL. And when they made that decision, they added a handful of others: Newcastle, Guinness, SNPA...maybe Heineken.

In 20 years, never Bud. Don't know why. I guess I should ask Ken...

I love Joe Jost's. As others have said, the result is greater than the parts. You can go in there and ask for "one one and one." Nothing more. That will get you a schooner of Pabst (a bit more than ice cold), a Special (Polish sausage sandwich), and a pickled egg with pretzels.

I love that. How can you not love that?

Scott Kaczorowski Long Beach, CA

I stand corrected. It's been at least 10 years since I've set foot in the place, so I don't feel too bad about a slightly addled recollection. At least I got the eggs right.

dave in austin