If you want to know the mistakes, which are made by most people, then read this article, because especially in the summer or after returning from the holidays the following is happening very often. Of course, now that I think about it, the first mistake is not the word “frozen”, but the mentality that beer is purely a summer drink, which makes me furious, especially when the companies protest about the seasonality of their product are “triggered” by the same, but let’s not refer to that and leave it for another time.
I’ll skip the classics beach, vacation, summer, nice sea and beer, to get straight to the point. In the misdeeds that take place almost all year round but with greater intensity during the summer. Those who can’t stand “blood” and dramas, skip this article, but you will remain with the curiosity.
The first wound
I am against the word “frozen”. It should not be in the official terminology of any brewery. It goes without saying that everyone enjoys their beer as they please, but companies must promote it properly. The correct one is not a slogan that includes the word frozen! For the same reason, a luxury restaurant will suggest that you eat its food frozen so that you don’t sweat. Microbreweries criticize the big breweries for ruining the beer due to those slogans, negative temperatures on the fridges and frosty glasses. And they do well. But what happens when they themselves display the word frozen? They become one with that which they exclude. Of course, they can, but why? Let them decide what they desire and obtain a fixed policy. Now the “big ones”, as some call them or even “foreigners” will continue in the same pattern because that’s how the consumers learned.
As far as the sub-zero fridges are concerned, you’ll need to consider that a fridge that is constantly being opened and closed in the summer doesn’t get to the desired temperature even for a Lager. Therefore, the setting at a lower temperature serves to achieve the desired one. However, the temperature listed in large numbers on the fridge is not as important as the drinking temperature, which even to enjoy a Lager needs to be between 4 and 6 degrees Celsius. Nonetheless, the use of freezer is prohibited, since the temperature changes rapidly and several times beyond the temperature the volume of the content is also changing along with its capacity from liquid to solid.
What is also forbidden is the frozen glass, which beyond a sensation in the eye and perhaps a temporary coolness in the hand does not offer anything positive to the beer and its enjoyment. On the contrary, it waters the beer, limits the foam, “cuts” the carbonation, and covers the aromas and flavours. The exchange of temperatures between the glass and the beer and later the environment where the glass with the beer does not offer any benefits. Soon the beer will be anything but bland and warm.
The blight of the bars
Any bar that respects its partners, customers, and itself when it closes for the holidays should do a cleaning of its pipes, put the taps in water and cleaner and dry clean afterwards. When it opens again after the summer, it should do a maintenance on the pipe network either by its own means or through its partner and after that, it can serve again draft beer. It goes without saying that maintenance also includes the cooling system. The exact same applies to seasonal businesses when they start the season. It’s impossible for businesses not to be interested in their draught system when at the same time they consider it so important. There are companies that provide their services all over Greece, regardless of the partnerships you have with beer suppliers. Look for them and start a partnership. You can also, if you don’t have one already, buy a cleaning kit to perform a basic maintenance yourself, like you do every time you backflush your espresso machine. This indifference has been working for years now like the blight of the bar, but from the perspective of the draught system.
Always use “suncare”
Storing and transporting beer in open vehicles such as tricycles, agricultural vehicles and vans is a crime! It is equally unacceptable to deliver the products without someone to accept them, at hours when the sun is burning because the business is closed. Unfortunately, the products do not move on their own in the shadow or to a cool place, as they can’t be protected with sunscreen, like humans. So, delivery only in hours when the business is operating and with the right means such as a closed vehicle and indeed with a cooling system, so that the distribution company is not responsible. Also! Storage by the distribution company or the business in inappropriate areas, which are not decreased, shaded, and generally protected, again leads to issues with the product.
When the beer has an impulsive temperature change or is exposed to high temperatures, the content in the bottles, cans and barrels is not the same as the one produced by the brewery and there are risks for it and the consumers.
Citruses in the beers
Quit adding in the beer’s “doodads”. A slice of lemon on this one, a wedge of lime on the other, a piece of orange on the other side, and tiny olive on that one. It’s beer, not a salad! The use of lemon in Mexico is to repel annoying flies from the bottle, not to give “flavor” to the beer, it is so pointless! On the other hand, what is the olives’ role? The oils, they say, help bring out the flavor. Next time in the salad do not put olive oil or vinegar, just pour some beer in it. It is simple, lime or lemon, spread it on the mouth of the bottle or glass and then toss it away. We enjoy the beer as it is, without anything foreign on it. Do you know if the citrus was properly washed before or was it cut and served to you with wax? When you put it into the bottle you saw that the beer foamed, what do you think you have achieved now?
Weiss from the bottle
You want me to get crazy! There are beers that can be consumed from the can or the bottle and those which absolutely need a glass. Those who have sediments in their bottles are served in a glass! That’s out of any question or conversation. How will the beer become cloudy? Will you stir it in your stomach? If you put it in the bottle, it will keep foaming, so what and how will you drink it? If you don’t want the sediment serve carefully in a glass or ask for a filtered one. Just as it is not shared in more than one glass, the same way it is not shared in the bottle. Also do not choose glasses with a smaller capacity than the bottle, preferably choose a larger one if there is no glass with the same capacity available.
If you have endured the drama and “blood” you are ready for the next steps. Listen to one of the podcasts or attend a seminar. Yeah, they are in Greek, but some of them are available also in English.
Good luck in every choice you make! Remember that it was your decision and therefore your responsibility.
Firsti publication: Beer & Bar Magazine, Issue 19 (buy the issue)
