"BEER CLEAN" GLASSWARE A MUST

IDEAS FOR BARS & RESTAURANTS

We’ve all heard the term…”beer clean” glassware. But what exactly does it mean? Who does it? Is it truly a lost art? More importantly, how does it help you, the retailer?

To answer these questions, I have to go back into my “previous life”. When I started in this business, more years ago than I’d like to admit, I ran a big nightclub, in Illinois. When I say big, I mean big! We sold an average of 300 ½’s of beer a month. Now that may sound weird to most of you, but believe me, this club was a player (legal eighteen year old beer drinking didn’t hurt).

With that kind of volume, you can imagine the visits I got from the brewery. Most of them were PR related (competitors were pushing me hard to change brands) but some of these visits were training related. The most educational of them were the “how to pour a quality glass of draught beer” seminars. The brewery experts would gather all my bartenders, managers and me and go through a step-by-step program on the proper way to pour and present a glass of draught beer. These out of town draught experts were adamant about the way draught beer glasses were to be cleaned and how the beer was to be presented.

Now, decades later, a big player from Belgium has been basing its entire marketing program on this exact subject. And it is working!

First, let me say, I applaud the effort being put forth by this Belgium brewer. It makes all the sense in the world. However, I am here to say, from experience, that ALL draught beers can benefit from this type of program. Too many retailers ignore the art of properly cleaning their glasses.

Now, to the questions at hand. The definition of a “beer clean” glass. Simply put, a “beer clean” glass is one which has been properly cleaned, using the proper cleaning items that enable the consumer to enjoy the full mouth-feel of the beer, with nothing disturbing it. Additionally, the beer must look good. The proper glass of draught beer has a one inch head on it. This shows that the proper amount of CO 2 has been released from the beer, enabling the true taste of the beer to be brought forth. Keeping that head on the beer is one of the results of a “beer clean” glass.

A totally clean glass has no impurities in it which would prevent the beer from maintaining its head. In order to accomplish this one must use the correct cleaning supplies, in the proper order.

Simply stated, the glass must be cleaned utilizing a 3-tank sink. The first tank must contain hot water and a cleaning solution approved for beer glasses. In that tank must be brushes, to ensure total cleaning. Motorized brushes are best, but regular ones will do.

The second tank should be plain, clean, warm water. Its job is just to rinse the glass after cleaning.

The third and last tank should be filled with cold water and an approved disinfectant, made especially for beer glasses. Refreshing each of these tanks often is another important step.

One of the most common mistakes made by on premise retailers is to use regular dish washing liquid in the first tank, with liquid bleach in number three. The problem with this is simple.

The average dish washing liquid is petroleum based. This base coats the glass and KILLS the head on the beer. It is the worst thing to use in tank one. As for bleach, it does kill germs. Unfortunately, it also lingers and negatively impacts the taste of the beer.

Your friendly beer distributor can assist you in obtaining the correct products and make sure your people are doing things correctly.

On the question of how “beer clean” glassware can help your bottom line, I have put together a simple grid. This grid shows how cleaning your beer glasses properly WILL impact your bottom line. Remember; as I’ve said before, draught beer is the most profitable weapon in your entire arsenal.

For simplicity, I am using a 16 oz. American pint glass for all comparisons. A one inch head, in this glass, is equal to 2 oz. of beer.

DOMESTIC KEG:

1984 oz. / 16 = 142 SERVINGS (WITH A PROPER 1 INCH HEAD)
1984 oz. / 14 = 124 “ (WITH NO HEAD)
DIFF. +18 GLASSES per BBL X 52 WKS = 936 GLASSES X $4.00 = $3,744.00 IN ANNUAL INCREMENTAL GROSS PROFIT

IMPORTED KEG:

1689.6 oz. / 16 = 121 SERVINGS (WITH A PROPER 1 INCH HEAD)
1689.6 oz. / 14 = 106 “ (WITH NO HEAD) “
DIFF. + 15 GLASSES PER BBL X 52 WKS = 780 GLASSES X $5.00 = $3,900.00 IN ANNUAL INCREMENTAL GROSS PROFIT

A properly cleaned glass is one of the keys to an enjoyable glass of draught beer. Proper temperature, along with the proper presentation is the icing on the cake. And this is not just a superficial act. If done correctly, it will put incremental monies in your pocket. A properly presented draught beer is one of the best ways to increase your profits. Do all you can to maximize its profit potential.

*** We are available to hold “beer clean” glass seminars, in your establishment or at your place. Simply contact us for details ***.

Just remember this: THE SMART RETAILER DOESN’T LEAVE PROFIT ON THE PLANKS!