Beermiscuous Highwood retweetledi
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Beermiscuous Highwood
772 posts
Pleased to see some recognition on Japan medals, independent brewery Yokohama Bay winning 🥇 in Bohemian Pils is a big thread (plus Minoh with🥉), in a land where Asahi owns Pilsner Urquell and has imported a lot of Czech serving equipment into the country's beer scene.
Nostradouglas 🔮 Veliky@beercruncher
Japan's Craft Scene winning more medals at the World Beer Cup than any country outside the US, beating us at many of our own games:
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Historical Smooth Pour of Rev Pils, back before I rebuilt the Lukr lines for high flow rate.
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Do have Cold Time in mind for Japanese pour service.
Here's Rev Pils on Colorado Slow Pour back on June 26, 2022
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Need a hidden axis for type of pour. Hoppy notes sing on side pull and the wet foam settling into flat beer increases drinkability. Hard call, very environmental. Make your first beer the Cold Time, and order a slow pour of Rev Pils half way through that.
Nostradouglas 🔮 Veliky@beercruncher
Which would be more enjoyable on a LUKR faucet, in the event a Czech-style lager wasn't available? -Cold Time is 4.8% Lager, Mexican Lager Yeast, very gently hopped -Rev Pils is 5.5% German-style Pilsner, much more bitter and hoppy cc: @BeermiscuousHW
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It's a team effort. Great beer is both made and brewed! Clean glassware and the ice dunk are just icing on the cake. I also use an icing spatula as a foam scraper.
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our beer cafe's draft stats for Fri through Mon
14oz 354 = 4956oz
12oz 124 = 1488oz
19oz 34 = 646 oz (beer engine)
500ml 177 = 2991.3oz (lukr)
250ml 93 = 785.85oz (snyts, sharps)
4oz 126 = 504oz (flights, milktubes)
= 11,371.15oz
≈ 812 14oz pours
= 2.865 bbls of beer
#beerstats
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We've done a couple @dovetailbrewery Tachinomis at this point and we thought it was only fair to bring some of the experience back home to Highwood.
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Highwood Tachinomi - Sun Aug 25, 1pm and 2:30pm, 10 ppl sessions at the Tapster's Standing Bar.
A deep dive into Japanese-style beer pouring and presentation. That means the ice bath!
Sign up by dm or our paper sign up sheet in the cafe.
📸: @girlandherbeer
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Highwood is hosting the cooler Lukr seminar on Wed, 2:30pm! Or basically anytime Zig is on shift.
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If you're not doing anything tomorrow, 2:30pm at @Beermiscuous Lakeview we have our second annual Lukr seminar for Industry people. We'll take care of you.
Here's me kicking the last sixtel of Anchor Steam in Chicago last year.
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do i enjoy looking at catalogues about Australian beer service? yes i do. Here's Andale Micro Matic, Andale was acquired in July 2021.
andale-micromatic.com.au/catalogues/and…
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Everyone wants pour service.
Dovetail Brewery@dovetailbrewery
TODAY: We turn our taproom into a Japanese-style standing bar! Ziggy from @BeermiscuousHW will be behind the bar, pouring "Sharp Pours" and more 🍺 What does this mean? You just gotta come in and find out -- our Tachinomi is a ticketed event from 2-4pm and open to all from 4-6pm!
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@dovetailbrewery Big shout out to Kikuchi Biiru Ten who celebrates two years of service the inspiration for the pours we are featuring in our service adaptation.
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We're back at @dovetailbrewery this Sun June 30 in a tapster takeover! With this heat, you're going to want your glass ice cold *before* beer is poured into it. We do that thing.
Sharp Pour of Dovetail Pils here on the Micromatic Debitap in Highwood
Dovetail Brewery@dovetailbrewery
In US taprooms, we’ve seen more ways to pour beer than ever before—from the “Slow pour” to the Mlíko, how beer is poured can change the perception of aroma and flavor. On June 30, with guest tapster Ziggy of @BeermiscuousHW, we’ll pour beer Japanese-style at our pop-up Tachinomi.
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