Is Your Beer Glass Clean? Your Customers Can Tell. 

This is a pet peeve of mine. I love a cold draft beer served in a properly cleaned glass with a foamy head. Unfortunately, it seems that nine out of ten, I don't get what I ordered. When I sit at a bar, I often watch the bartender pour a draft beer before deciding whether to order draft or bottled beer. More often than not, I choose the bottle. Then I have another concern. I want to make sure the bartender doesn't pour my bottled beer into a glass that isn't actually beer glass clean. 

Why- Because even a small amount of detergent, grease or other residue left on a glass can negatively affect the beer’s appearance, aroma and overall drinking experience. 

What Does Beer Glass Clean Actually Mean ? A glass can look perfectly clean and still have invisible residue that affects the beer. A properly cleaned glass will deliver: A thick, attractive and properly formed head; better head throughout the drinking experience. Proper carbonation release of aroma. A good looking beer will only make a customer want another. 

The Cost of Poor Presentation - Think about the investment restaurants and bars make in draft beer systems, refrigeration, keg inventory and premium craft beers. When I see a bartender pouring flat-looking draft beer, I order a bottle instead. How many customers do the same ? Let's face it, draft beer is better for the bottom line. How many customers simply accept a poorly presented beer and pass on ordering a second. 

Make Beer Glass Cleaning Part of Your Bar Training - It should be part of every bartenders training and part of the Bar Managers daily inspection. 

What Should Do - If the bartenders are pouring draft beer into glasses and they are not holding a head, time to investigate. Start with a simple glass inspection, see if foam disappears quickly. Look for residue, things like lipstick or other residue. Next check glass washing procedures. Glasses need to be separate from greasy dishes, properly rinsed, sanitized and allowed to air dry. Call your chemical supplier. Inferior chemicals can be part of the problem. 

PDM Hospitality Solutions