Does draft beer taste better than bottled beer?

[zerocool84]

Draft is better. If it's fresh and the right temperature.
But since business people are involved the beer is likely stale and the wrong temperature. Gotta squeeze that $.10 out of every glass.

And that's the problem. I was at El Torito happy hour before a baseball game (I know I know) and I saw them pouring Dos XX Ambar which isn't a bad beer but it was literally all foam. Also I've been to places where the beer was definitely warm.

 

[dougp]

$1 + $1 tip for 12oz = $1 per 6 oz = $5 per 30oz

$1.50 + $1 tip for 16 oz = $2.50 per 16oz = $5 per 32oz


Clearly, you get more beer for your money with the 16oz drafts.

This thread is now about why the OP doesn't tip the bartender.

Do bartenders make below minimum wage like waiters? I was under the impression that they don't ...

Not that I don't tip.

 

[Tech_Greek]

Do bartenders make below minimum wage like waiters? I was under the impression that they don't ...



Not that I don't tip.

Most do make below minimum wage, at least all the ones that I know.

 

[Carson Dyle]

One problem with draft beer is that it's subject to the cleanliness of the lines, whereas bottled beer will be more consistent. An advantage to draft beer is that it isn't subject to breaking down from being exposed to light. I haven't had a bottled Mexican beer in more than a decade that wasn't skunky. Other than that, I've never noticed much difference. Given a choice and all other things being equal, I'll generally go with draft, as it tends to taste fresher.

 

[destrekor]

Before I begin, I must readily admit that the following is entirely subjective.

I have performed a taste test of Great Lakes Brewing Co's Eliot Ness in a bar-proper hot-rinsed and carefully dried snifter. [note: I used a flinging-like motion to throw the water quite a few times in the end - I just used a basic towel to dry the outside.]

This may not be the most proper pairing of glasses to Eliot Ness, I can't say I know many outside of a few specialty brews, e.g. Kentucky Bourbon Ale carries a recommendation for a snifter. I have not tried a snifter with that beer yet, but I must say it was this thread that led me to try something I had in a snifter for the hell of it.

I had one bottle left of Eliot Ness, and one bottle left of Edmond Fitzgerald, a Porter from the same brewer. This test is subjective due to the fact that I could not properly test by pouring one bottle into a pint glass, and another of the same into a snifter. Full disclosure, the snifter could not fit the entire 12 ounce bottle, but I felt it unfair if the pint glass was not equally full to start. I would only want to do a comparison test on equal grounds.

I must say, I do feel the beer's character is different in the snifter. I cannot argue it is either better or worse than what I've tasted of the beer before. I am not a professional taste tester, and thus I do not have the words to connect to what I taste, and lack a strong background in hops from this or that region, or these species of barley and where they are grown. I know enough to more often than not know if I'll like a new style of beer or a new brewery's version of ones I have typically liked before.

I can only recommend that others take the opportunity, when available, to try some different glasses. I've been long convinced that playing with the ratio of tastes and smells completely changes the overall flavor profile. You notice it when sick, I reckon. When you change how much scent is lifted from the beer, or how efficiently it is delivered, it will balance with the taste sense in a different way. Our overall sense of flavor is not determined by taste alone. Taste alone performs fine, but scent will contribute when available, which is of course most often the case.

I do not argue that flavors and scents appear out of thin air; it is better understood as how all of our senses contribute relative to one another, and how the resulting ratio changes the perceived experience of what we consume. I would argue you can also mentally control it, so total experience may vary depending on the approach and attitude toward the experience. I've experienced the phenomenon of thinking you need to not pause to taste but power through things, and by taking that stance you can seemingly dull certain stimuli.

 

[JEDI]

$1 + $1 tip for 12oz = $1 per 6 oz = $5 per 30oz

$1.50 + $1 tip for 16 oz = $2.50 per 16oz = $5 per 32oz


Clearly, you get more beer for your money with the 16oz drafts.

This thread is now about why the OP doesn't tip the bartender.

$1 for 12 oz = .08333/oz

$1.50/16oz = .09375/oz

cheaper for 12oz bottle.
thought u were a math teacher?

and 100% tip per bottle?! not all of us farm walking gold in the form of goats + chickens

 

[destrekor]

$1 for 12 oz = .08333/oz

$1.50/16oz = .09375/oz

cheaper for 12oz bottle.
thought u were a math teacher?

It depends if you are ordering on a tab and paying tip after, or paying per bottle with tip after drink (or keeping a tab but tipping each drink instead).

It adds up differently depending on the scenario.

 

[Babbles]

Before I begin, I must readily admit that the following is entirely subjective.

I have performed a taste test of Great Lakes Brewing Co's Eliot Ness in a bar-proper hot-rinsed and carefully dried snifter. [note: I used a flinging-like motion to throw the water quite a few times in the end - I just used a basic towel to dry the outside.] . . .

I went to graduate school at Case Western Reserve University and had more than one beer at GLBC. Got a behind the scene tour when they were brewing up Christmas Ale (this was in October maybe?) and while I'm not a huge fan of it (not my style) it sure as heck smelled great!

 

[JEDI]

It depends if you are ordering on a tab and paying tip after, or paying per bottle with tip after drink (or keeping a tab but tipping each drink instead).

It adds up differently depending on the scenario.

tab and of course paying tip after the tab is settled (when I leave). 15%

who the hell pays $1 tip per beer when u have a tab?! defeats the purpose to have a tab.
then u get into problems of the TIP line when it's time to settle.
u just created more problems for yourself by doing this

 

[ch33zw1z]

They should pay you to drink that swill.

/thread.

 

[Mixolydian]

Not much of a beer drinker personally, but i assume it's like soda. Fountain soda (pop) always tastes better than from a can/bottle.

Especially Coke.

 

[mrjminer]

Draft is almost always a better deal price-wise. It usually tastes a little more flat, but not significantly so. I drink mostly domestics, if at all, so I don't have much basis for comparison. Bars tend to do a pretty good job with their drafts overall from my limited experience.

 

[1sikbITCH]

Why are you drinking crap beer? I understand being young and stupid but, Shirley you realize if money's the issue, there are cheaper alternatives to experience nasty hangovers?

Some people aren't obsessed about alcohol. Maybe his friends are all there and it's really close to his house and he doesn't want to drive too far completely hammered.

 

[Excelsior]

i'm only speaking from experience. maybe black and tan is a little different since it's a mixed beer (porter + lager), but i know for a fact that the canned version was different than the bottled one.

I totally get the experience factor but there are too many variables when coming to a judgement this way. When was each one canned/bottled? Were they at the same temperature when consumed? Were they both poured into a glass?

Its not a fair way to make a broad judgement on the subject of canning vs bottle, thats all.

 

[dougp]

Some people aren't obsessed about alcohol. Maybe his friends are all there and it's really close to his house and he doesn't want to drive too far completely hammered.

Uh, being craft beer isn't indicative of alcohol content. Troll more.

 

[Babbles]

Uh, being craft beer isn't indicative of alcohol content. Troll more.

I have noticed, though, that craft beers do tend to run much higher in alcohol content than more mainstream beers. I was at a bar in the area that serves nothing but craft beer, and not a single one was under 7% alcohol. I think there is a weird macho thing going on where guys - and only guys are this dumb - like to have their beer boozy as can be. I would be perfectly fine having a fine tasting beverage at 4% alcohol. Especially if it is a work night. Granted some styles necessitate a higher ABV, but not all styles.

Ditto with hops. At times I feel as if breweries are making crazy bitter beer just for the sake of doing it. Doesn't do anything for me. I'm pretty hopped out.

 

[destrekor]

tab and of course paying tip after the tab is settled (when I leave). 15%

who the hell pays $1 tip per beer when u have a tab?! defeats the purpose to have a tab.
then u get into problems of the TIP line when it's time to settle.
u just created more problems for yourself by doing this

Just covering bases.

I also don't expect it to create problems if you went that route though. It would look the same, to the person running the card or collecting the receipt, as if you tipped cash and handed said tip directly to the person who served you.

People charge but tip with cash at the end. Tipping throughout to each individual bartender is also probably the fairer way to go, if you really think about it. Bars might do things differently, but I imagine a charged tip usually goes to whoever closed the check.


Granted, if I run a tab, I also just charge the tip on the receipt as opposed to worrying about it on the go.

 

[destrekor]

I have noticed, though, that craft beers do tend to run much higher in alcohol content than more mainstream beers. I was at a bar in the area that serves nothing but craft beer, and not a single one was under 7% alcohol. I think there is a weird macho thing going on where guys - and only guys are this dumb - like to have their beer boozy as can be. I would be perfectly fine having a fine tasting beverage at 4% alcohol. Especially if it is a work night. Granted some styles necessitate a higher ABV, but not all styles.

Ditto with hops. At times I feel as if breweries are making crazy bitter beer just for the sake of doing it. Doesn't do anything for me. I'm pretty hopped out.

People like hops. There are a billion varieties of IPAs and other Pale Ales for that very reason. :\

I agree, not my thing.

I'll buy four packs of 8-10% beer and be quite content with one, and probably have some other lighter beer as well.

If I'm after feeling especially good (buzzed), I can drink two strong beers and be where I want to be. That said, you tend to pay probably the same in the end, but more than anything it is a different experience, and usually a far more complicated flavor experience.
I'd never argue it's the only way to go though. I can have a specialty bomber of a 10% ABV brew, and the same evening have a Yuengling.

 

[Babbles]

People like hops. There are a billion varieties of IPAs and other Pale Ales for that very reason. :\

I agree, not my thing.

I'll buy four packs of 8-10% beer and be quite content with one, and probably have some other lighter beer as well.

If I'm after feeling especially good (buzzed), I can drink two strong beers and be where I want to be. That said, you tend to pay probably the same in the end, but more than anything it is a different experience, and usually a far more complicated flavor experience.
I'd never argue it's the only way to go though. I can have a specialty bomber of a 10% ABV brew, and the same evening have a Yuengling.

I don't doubt that many people genuinely like hoppy beer, but I think for many drinkers and brewers it is more of an affectation than genuine appreciate. Much like bacon. This entire bacon trope is getting out of control, and I think it is similar with hops. With that being said, Dogfish Head 90 & 120 minute IPAs are among my most favorite beers.

Just my thoughts, but I think there is also a false affectation when it comes to brewing high ABV beers. People do it as just a thing to do because it is 'cooler' or more 'manly' or whatever. Again, I realize that several styles require a higher ABV, but certainly not all. Heck, even on the big brewery scale Guinness is brewed at a higher ABV for North American export than it is for Ireland and the Isles. Heaven forbid American drinkers consume a 'weak' 4% beer, so it's bumped up to the 5% range for US sales.

Maybe I'm becoming more of a wuss as I age.

 

[Markbnj]

Just my thoughts, but I think there is also a false affectation when it comes to brewing high ABV beers. People do it as just a thing to do because it is 'cooler' or more 'manly' or whatever. Again, I realize that several styles require a higher ABV, but certainly not all. Heck, even on the big brewery scale Guinness is brewed at a higher ABV for North American export than it is for Ireland and the Isles. Heaven forbid American drinkers consume a 'weak' 4% beer, so it's bumped up to the 5% range for US sales.

It's also to some extent a professional pride thing, since high ABV brews are more difficult to pull off. The Dogfish 120 is a very touchy ale, and they have had to discard entire batches that just didn't come out right.

 

[mmntech]

This thread reminds me that I really have to get going on my beer engine restoration project. My granddad had this old draft hand pump that originally came from a pub in England. Hasn't been used in at least 30 years. Still trying to work out how I want to do it because I need a refrigerator to keep the keg cold, plus a cabinet to mount it in. The pump is way too big to make a kegerator.

The pump needs to be cleaned and the mechanisms greased. Needs new o-rings too as the originals are all rotted. The tap has a valve on it to prevent beer from flowing accidentally. It's seized.

 

[Ayrahvon]

This thread reminds me that I really have to get going on my beer engine restoration project. My granddad had this old draft hand pump that originally came from a pub in England. Hasn't been used in at least 30 years. Still trying to work out how I want to do it because I need a refrigerator to keep the keg cold, plus a cabinet to mount it in. The pump is way too big to make a kegerator.

The pump needs to be cleaned and the mechanisms greased. Needs new o-rings too as the originals are all rotted. The tap has a valve on it to prevent beer from flowing accidentally. It's seized.

Build a Keezer instead. There are multiple how-to's online and you can extend the height of the chest freezer as high as you want, make it a counter, and give room for a hand pull.

Additionally, hand pulled is my preferred method of beer delivery. The beer is carbonated naturally in the keg, and then hand pumped letting oxygen in, or co2 depending on the system, and creating a nice foamy head.

Draft beer, canned beer, and bottled beer are all similar in their quality. I find most pubs tend to keep their co2 pressures too high if anything, creating an over carbed beer. Some microbreweries still bottle condition their beers and have active yeast at the bottom. These beers can be of higher quality (in my opinion) to force carbed (co2 injected) varieties.

Let's be clear here, the only difference between all of these methods is how carbonation is created.

I personally have a kegerator and force carb my homebrew, but that's mostly for ease of delivery and temperature control of said alcohol than any real preference to the style created. Bottling just takes longer.

 

[KMFJD]

After a couple i don't think it really matters

 

[mmntech]

Build a Keezer instead. There are multiple how-to's online and you can extend the height of the chest freezer as high as you want, make it a counter, and give room for a hand pull.



Additionally, hand pulled is my preferred method of beer delivery. The beer is carbonated naturally in the keg, and then hand pumped letting oxygen in, or co2 depending on the system, and creating a nice foamy head.

A keezer is one idea. Here's what the actual pump looks like as well as the mechanism.

I'm guessing the entire below counter thing is about 3ft long. Meant for pulling beer up from cellar kegs. I have no idea what my granddad uses to chill the beer, if anything.

 

[DrPizza]

tab and of course paying tip after the tab is settled (when I leave). 15%

who the hell pays $1 tip per beer when u have a tab?! defeats the purpose to have a tab.
then u get into problems of the TIP line when it's time to settle.
u just created more problems for yourself by doing this

Around here, the norm is $1 each time the bartender gets drinks. Wow, get the cheapest thing that's on special, and still tip the minimum percentage? What a cheapskate!