Principles for a Beer Menu (2 Comments)

Beers, like children, need names. Sometimes the name is merely a reflection of the style (for example ‘IPA’ or ‘Irish Stout’). Sometimes it is a reflection that the brewer (or their partner in crime) has too much time on their hands (‘Bock me Amedeus’, “May the schwartzbier with you’, ‘Grrrl beer’, etc.) With the name beers also need a description. You dont want someone to dive into your latest hopped masterpiece only to find that they hate bitter beer (it would be a waste of a bottle and wasting beer is a sin (unless it is coors, bud, etc.). So we often write little descriptions of the beer. Often times we try in our own beer-geek way to make these descriptions informative and funny. Sadly, I am not sure everyone gets our jokes.

I was equally unsure if I had interpreted a serious description on a beer menu I saw over the weekend. We were at the Hofbrauhaus in Newport and saw the following beer description

Hofbräu Light
…. Less alcohol but full in taste.

The Premium Lager has been brewed lighter in body and flavor to respond to the American taste. Similar to American light lagers, but much fresher and more flavorful.”

Now, if you are reading this and thinking ‘this must be one of those beer geek comments she was talking about..’ let me explain. To us, light beer is to beer like skim milk is to milk– watered down and flavorless. So, while to some I am sure this is an accurate beer description, others are laughing because it basically means they are mixing the beer half and half with water.

–Cindy

2 Responses to “Principles for a Beer Menu”

    1. Jon Schnapp May 30th, 2007 at 9:04 am

      I think beers should have proper names, like “Rex” or “Fluffy” or “Mittens.”

      Oh, by the way, hi!

    1. cindy May 31st, 2007 at 7:51 am

      I was thinking of doing something like ‘the naming of cats’ but figured many people who drink beer wouldnt have cats memorized…

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