Beware the “Headless Dead Guy”
ED. NOTE: We’ve got a blogfecta (blog + trifecata) of posts on the dining/drinking experience. After reading this one, check out food blogger Brooke Brown’s plaintive cry about servers manhandling the glassware. and WineBoy weighs in with some essential advice for gourmet winos: which wineglass with which wine?
I know… It sounds more like the title for an article that should have been posted last week while we were still in the Halloween spirit. Unfortunately, I was not reminded of the “Legend of the Headless Dead Guy” until last Friday.
It seemed like a normal Friday evening in Charleston. Folks were out on the town for dinner and happy hour was in full swing at most of the cafes and bars in the fair city. My wife and I headed for Soho’s at the Capitol Market for a drink and dinner. We realized that we had not been there in over a year and were long overdue for a visit.
As usual on a Friday, the place was busy and bustling, so we went to the bar for a drink while we waited for a table. I noticed two beers on tap, Magic Hat #9 and Rogue’s Dead Guy Ale. I ordered a Dead Guy in a non-frosted glass. The bartender quipped that they only had frosted beer glasses so I suggested that he simply rinse one so as to un-frost it. He seemed annoyed but he complied with my request.
Enter the “Headless Dead Guy”… I didn’t see it coming, and when I wasn’t paying attention the bartender rinsed my glass at the final rinsing station. Soho’s (and most every other bar’s) final rinse station is loaded with something called “no-rinse” sanitizer, which is a health department requirement. When I suggested a rinse, I meant with water, not a chemical bath.
According to a leading supplier of bar glass cleaners and equipment, the optimum set-up is a three-well sink. The first sink is filled with a cleaner and a brush. The second sink holds only clean and constantly running water to rinse off the cleanser. The third sink holds the “no-rinse” sanitizer, which when used per instructions, will supposedly deliver a properly “beer-clean” glass. This is only after the glass properly drips dry. That is why I wanted my glass rinsed with water only.
I was served a “Headless Dead Guy Ale”. You can blame improper use of chemical sanitizer, which means “instant death” to head formation on beer. It made my Dead Guy Ale look more like a glass of “dead iced tea.” To add insult to injury, I commented to the bartender about the lack of head on my beer, to which the seemingly proud bartender answered “that’s because I know how to pour a beer.” What? This guy really thinks this is the right way to serve a beer? I know Soho’s is owned and operated by a trained chef, so where is the bar service training? I wouldn’t care as much about a Bud, Coors or Miller going headless; in fact those beers can barely form and maintain a head even in perfect conditions. But, when I pay 5 or 6 bucks for a real beer, it’s not too much to ask that it be poured and served correctly.
That was not the last headless beer that haunted me that evening. Just after my wife and I sat down for dinner, I specifically asked my waiter to pass on my instructions for a water-rinsed glass for my next beer. A few moments later, I heard the chains clanging and the hoof beats of the “Headless Dead Guy” as he rode toward my table. I sent that one back with more specific instructions and the third came back to me headless as well! Three sightings in one night! I think I beat Ichabod Crane’s record! (See the camera-phone picture of beer #3)
I just decided (with my wife’s evil eye staring at me) to accept the beer and shut-up… (Hey, we all have our own Kryptonite!)
Do headless beers taste different? Since taste is also a function of aroma, the answer is yes! Head formation is key to opening up the aromas in the beer. This is why you should always pour a beer into a clean glass, bottled or draft; it’s all about the aroma. This is the same reason most people do not swig wine out of a bottle. Let’s also not forget the importance of presentation when it comes to food and drink; just ask any chef and they will agree. Beer that looks more like iced tea than beer just isn’t appetizing to me, and the thought of paying top dollar for a “Headless Beer” is disturbing to say the least.
If bars are going to sell well-crafted beers and charge top dollar for them, they need to mind their P’s and Q’s when serving and presenting said beer to the customer. I admit that Pointing the finger solely at Soho’s is a bit unfair. They are just one of many establishments with this problem, but it was their lack of concern when I said something about it that gets my goat. If they aren’t doing it right, tell them so, then write a Blog about it…
November 6th, 2007 at 10:25 am
You know, I’ve never had this problem when I order wine.
November 7th, 2007 at 12:07 pm
rich.. amen!! i hate paying $5.50 for a pint of craft or “topshelf” beer and it not being served properly. if a bar/resturant is going to carry a product such as fine draft beer.. they really need to do a better job of it.. I had a Sam Adams Octoberfest at an outback steakhouse last week that was flat/headless/too cold/ in a frosted mug.. it was $5.. i felt cheated. I wont be going back.. and if i go to Soho’s (rarely do) I will be aware of what you just posted.
My opinion is the best draft in rown is at the Vault.. whether one likes the atmosphere or not.. the beer is stellar..
November 7th, 2007 at 12:46 pm
Here’s the deal. When the bartenders at these places pour a beer with the right amount of head, they get complaints about too much head from 90% of their customers. You must remember that some people are going to say “you mean to tell me that I paid five bucks for a pint of beer and you stiffed me by not filling it all the way up and giving me a bunch of foam.” I’m not saying its right, I’m just saying that’s how it is.
November 7th, 2007 at 1:24 pm
Diggo, I was not so impressed by the beer presentation at the vault. First off, they deep freeze the glass, a beer no-no. The other minor infraction (and it most likely hurts sales) is the lack of a beer menu for the bottle selection that is located a half a block away in the fridge in the back bar. At least put one of those sightseeing binocular deals like you see at Niagra falls at the bar, so I can see what’s in the cooler!
November 7th, 2007 at 1:32 pm
Chris, If there is at least 1 finger width of head, that is OK (not a bunch of foam) and actually looks appealing (and rare on a macro lager) “Quick Edith, snap a picture of the head on my Bud before it disappears!”
North America just doesn’t take beer or wine for that matter, seriously. In most of Europe it is common to have glasses marked with a “serve line” that denotes the volume. There is plenty of space to allow for a proper head, thus assuring the customer he is getting his money’s worth. (I know you know this stuff).
November 7th, 2007 at 1:45 pm
good point about the frozen glass..and also the other 90% that dont appreciatge a well poured beer..
I only like frosted mugs during hot weather.. and filled with a macro-brew..I have a friend employed at the vault.. I will suggest a beer menu.. that makes sense..But i really liked the Stella Artois.. frosted mug or not.. it was right on !!
what is yer take on a chilled beer class as opposed to frosted??
November 7th, 2007 at 2:10 pm
Diggo, Yeah… On a hot day, a macro lager in a frosted glass sounds really good, but only a macro lager. Heck I don’t even mind frost crystals on top. Those beers taste much better that way. As for the standard being a frosted or chilled glass, no… The Vault has made a statement with the “premium” beers they have on tap; to serve them colder than they already are only detracts from the flavor.
November 8th, 2007 at 9:27 am
Sorry to hear about you problem with Soho’s. I guess another reason besides the prices not to go there. So Chris, if I understand you correctly: You can not tell the differecnce between wine with or without the flavor of Chemical sanitizer? Diggo Stella, Coors, Bud, MGD, Jupilier, & Maes, is best served in a taste bud numbing 30 something glass/mug. But, then water is cheaper & Gatoraid replenishes the body’s electrolytes better. Also cheaper. Have a good one folks!
November 8th, 2007 at 9:35 am
Oh, Rich, CAMRA is not a fan of foam either. They even have a card to measure the foam level & the loss of money involved. But, they like flat room temperature beer. Go figure. Belgians like foam. There is even a term for foam of their beer: ‘Belgian Lace’(not to be confused with Belgian lady’s beautiful hand made bobbin laceitems).
November 8th, 2007 at 10:49 am
No, I have just never had a problem with too little or too much head on my wine.
November 8th, 2007 at 10:50 am
Rich, that finger’s worth of foam could have been a finger’s worth of beer. That is the attitude of the buying public.
November 8th, 2007 at 7:49 pm
I’ve had that problem with wine at times too. Oh well,… they just don’t make wine like they used to
November 11th, 2007 at 5:24 pm
Since Pierre left the Vandalia, I’ve yet to meet a bartender in this town who knows how (or is willing to) pour a proper Guinness. Once at 101 they tried to serve me one in a plastic cup - b/c they claimed they switch to plastic when it gets too busy to keep clean glass stocked. $5.50 for Gunniess in a plastic cup. You gotta be kidding.
November 11th, 2007 at 8:36 pm
Surprised that some minimum wage jackass can’t wash out a glass?
Drink it out of the bottle you pretentious git.
November 11th, 2007 at 9:23 pm
Dick, it was on tap. Duh!
November 11th, 2007 at 9:34 pm
You can drink it any way you want to Dick. I choose to drink beer the way it should be drunk, out of a glass whether it be bottled or draft.
We all have our preferences, for instance I prefer to be called Rich (Richard), not git or dick…
November 12th, 2007 at 2:19 am
Politely put Rich. Yep, just when things are going well there is always a Dick that show up. As mention in a previous blog months a go. We have been weaned of the bottle/(I don’t think we had sippy cups back then.)When I was 2.We now use glass/stemware. Pretentious… maybe but the brewers, especially the Belgians take pride in selecting the proper stemware or mug the put their label on. Ones that enhances the aromas & flavor. If you have been there you would know how much.Or maybe…you might not have noticed it at all.
November 12th, 2007 at 10:46 am
[…] ED. NOTE: We’ve got a blogfecta (blog + trifecata) of posts on the dining/drinking experience. After reading this one, check out Rich Ireland’s “Beers To You” post on how restaurants routinely ruin good beers; and WineBoy weighs in with some essential advice for gourmet winos: which wineglass with which wine? By Brooke A. Brown […]
November 12th, 2007 at 11:00 am
[…] ED. NOTE: We’ve got a blogfecta (blog + trifecata) of posts on the dining/drinking experience. After reading this one, check out Rich Ireland’s “Beers To You” post on how restaurants routinely ruin good beers. And food blogger Brooke Brown weighs in with a plaintive cry about servers manhandling the glassware. Over the years, I’ve sipped wine from a variety of vessels, some of which, I must admit, were not exactly made of fine crystal. In fact, in my younger days, I occasionally drank the stuff from coffee cups, beer mugs, plastic containers, water glasses, wine skins, canteens and even (I’m reluctant to admit) from the jug…er bottle. […]
November 13th, 2007 at 10:11 pm
More like a whine-fecta, but I have to admit that the frosted glass mania in Charleston drives me crazy.
November 15th, 2007 at 2:14 pm
mark,
There’s a special place in Irish Hell for those who serve Guinness in plastic cups.
November 15th, 2007 at 2:28 pm
Personally, I think the 2nd & 3rd beers were the same one — no trifecta.
November 16th, 2007 at 11:38 am
I have to agree with my step parent on this one.
January 3rd, 2008 at 12:15 pm
[…] Then there is me. An opinionated beer-geek and “annoying patron” to most barkeeps in the local area. I am a “take no prisoners” crusader in the fight to insure each and every craft beer realize its full potential as it leaves its cozy container to appear “center stage,” after having been properly poured into a room temperature, beer-clean glass. (Is that really too much to ask?) […]