THE NAMELESS BEERMAID
Minding Manners P
icture what makes the ultimate bar experience. Is it the general décor of the bar? Is it the cushy padding on the bar stools? Is it the lighting that blinds you as you try to stare deep into the eyes of your date? Well, many of these things may be extremely vital however, I think we can all agree that what truly makes a bar experience is the way you feel as you head home, belly full of your personal poison.
Be nice to the ladies that serve you beer!
New English Continued from Page 1
Special Bitter is the ultimate expression of the Brewer’s Art, crafting a subtle yet demand- ing ale using a large quantity of premium ingredients.
ESB is one of the most underrepresented beer styles in San Diego, yet slowly but surely, Explorer and New English’s other beers have weaved their way into the fabric of our brewing culture. Lacey counts that as a triumph for “sessionable” beer, especially in combination with his company’s production that’s doubled consistently with each passing year. These figures are predicted yet again for 2011, thanks mostly to the fact that New English now has a distributor and offers its beers in bottles. And one other big development... Lacey has been brewing at Five Points’ Mission Brewery Plaza since January 2010. He’ll con- tinue doing so for now, but recently closed on a new 2,500 square foot facility at a business park in Sorrento Valley. It will include a four-barrel brewing system where he’ll be able to experiment with some new seasonal beers—which will likely include a stout, American amber ale and English-style golden ale—as well as a tasting room where he’ll offer the new stuff along with his core beers and special casks served from his pair of English beer engines. The first beer that’ll come out of those casks will be Explorer and it will be available during the soft opening of the new spot during San Diego Beer Week.
New English Brewing’s van ready for action
“I’ve been looking at this business park for two or three years and have always liked it. There are so many people that work around here—Qualcomm, Websense, bioscience companies, UCSD. It’s a great location,” said Lacey, who also lives in the area and hopes to brighten the lives of fellow area residents. The location expands the burgeoning Miramar tract that includes AleSmith and Hess Brewing in Miramar, Green Flash in Mira Mesa and Ballast Point in Scripps Ranch. Consider this area a great starting or ending point for a relatively compact beer tour, especially given the session- able nature of Lacey’s beers and their uniqueness to the San Diego scene. From a production standpoint, the new facility will have a relatively small impact, increasing New English’s annual output by ten to fifteen percent. It will also provide limited space for bottling and potentially some barrel-aging. But Lacey’s primary reason for getting his own space was to get his beer directly in the hands of San Diegans; second to that is exposing drinkers to the virtues of sessionable beers.
“People are turned on to Belgian and big hoppy American styles. I won’t rule out ever doing a ten percent beer, probably a barleywine or winter warmer, but there’s a real pent-up demand for very drinkable, flavorful beers,” he said. Lacey’s new location will undoubtedly meet the thirsty demands of local palates in search of kinder, gentler, yet full-flavored English-style brews.
In order to leave with the utmost satisfaction, there are a few things that us bartenders secretly desire from our patrons. Before I start bossing you around, I’ll first say that although I’m a young one, I’ve experienced many “types” of customers in the industry. I’ve been a hostess, a food runner, a server, and now a bartender. Long story short – I know my stuff. I’ve cried, I’ve talked back, and I’ve made some people laugh. So maybe you can take my word for it. First and foremost, I’d like to emphasize the importance of manners. More importantly, how much your bartender appreciates the simple words “please” and “thank you.” A little goes a long way. Your bartender is extremely happy to serve you if they feel as though you appreciate the sim- ple task of pouring your cold beverage and delivering it promptly. There isn’t a single bartender or server that will be stoked when you scream “RANCH!”, or “NAPKINS!!” I can promise that a few simple words do not go unnoticed. Despite what you may have heard, we are servers, not servants. Second, that girl behind the bar most likely knows a thing or two about beer. Guys, I hate to break it to ya, but no lady will be impressed if you make her feel as though she doesn’t know what she’s talking about. I’ve encountered men that ask for a recommendation and quickly reject my opinion because I’m not a 200 pound man with a beer belly and a mustache. Speaking of ladies, guys, don’t give your male bartender a hard time because he’s not the blond bombshell you were hoping for. In addition to this idea, don’t ever make your bartender feel like they are second rate or that they weren’t who you were expecting to greet you on your night out. Once upon a time, I asked a regular of mine – who’s now one of my favorites – how his day was going. He asked where the other bartender was as his response. When I told him I was filling in and questioned whether I was good enough, he responded with “No!” However, the world works in mysterious ways and it appears this man and I just got off on the wrong foot. We now have this love-hate patron-bartender relation- ship, and those kinds of people are the real ones I go to work for. Try to remember some of these things when you enter the bar next time. Think about how great it feels when a bartender remembers your name and how they light up when you remember theirs.
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