Many, many students at COFC major in PBR . Its a well known fact that we are nearly the drunkiest drunkalots in the USA here in the Chuck. COFC was simply beaten out by the NYU crowd at the Fat Cat because they have more students. Do not take this lightly, its time to show those Yankees what we are made of. Order that extra PBR at RR next time and show those New Yorkers exactly what we are made of.
Reminds much of Captain Harry's Blue Marlin. Harry, Andy Watson and Bubbie Stone had a painting crew which operated in a piece of a warehouse on Cumberland across from the Magic Mart (I think it's called the Li'l Cricket today).
In the Summer of (I think) '77, after work, they used sit on coolers filled with Bud. Folks, black painters and Broad Street lawyers would drop by and chip in for cases of beer.
One afternoon, someone said, "Hell, Harry, you ought to open a bar."
For months all he served was 50 cent Bud out of coolers behind the bar.
Sound like Chis did the same thing. Harry got obliterated by the Riley machine (Harry's is now The Lodge Alley Inn -- long story that).
Chris doesn't have to worry. Ain't nobody drawing a bead on that spot.
Congrats, Boston!!! Huge BoxSox fan!! Hope they sweep it.
Hope you do, too.
It was bars with DJs. Then cocktail joints. Now beer gardens this year. Whatever was hot in NYC last year will be Charleston's fad next year.
Hope at least a few of these beer gardens survive. Or are we gunning for Conde Naste "Most Beer Gardens per Capita 2014"?
I love all these new beer joints, but if the price of the brew is so high that one cannot afford to buy the stuff, then why have it in the first place? I know all about the price point thing, but some of these places are charging like they are in NY or Chicago or London. Please, guys, give us a break and the cute thing of serving yourself only lends itself to spending a lot more than you planned, and when you get your bill, you will not return. I like local breweries just as much as the next guy, but when it starts to go over $5.00 for a pint, then you have crossed "the line" where expensive outweighs "good".
"Combining Bavarian food with Southern??? Are you kidding me??? No! I am German. It does not work. How about being authentic and educating the people down here with some great Baravarian food??? You would be surprised that they will like it. You can get southern food anywhere in this town."
I would love to see authentic German food in Charleston, but I can see why they are trying a fusion. I won't judge until I try it.
How am I supposed to take those fools at Bay Street Biergarten seriously? They don't even have beards or look like they hate the world. Shit, they can't even cross their arms to indicate they mean business.
Combining Bavarian food with Southern??? Are you kidding me??? No! I am German. It does not work. How about being authentic and educating the people down here with some great Baravarian food??? You would be surprised that they will like it. You can get southern food anywhere in this town.
Excellent article, Timmons. You are hitting the nail on the head.
mnash - If you want specific examples, I will give you a blatant one.
Good For Charleston: Charleston Beer Exchange selling high quality craft beer in sanitized growlers while educating the customers on said beer.
Bad For Charleston: Sunoco "Craft Beer Exchange" (wonder where they got that name from) selling any beer in improperly sanitized growlers, while having no knowledge on said beer.
There are many other examples out there that don't always relate to growler events. I think Timmons was smart to leave the examples out. There are probably more examples for good vs bad than he would possibly be able to list here.
Alcest and Josh - thanks for the growler education.
mnash - I was overly snarky last night. Long day. Apologies.
That said, you seem to be implying that CP somehow censored my piece, or that I censored it myself because I thought CP "cannot present hard-hitting journalism on the same F&B vendors." Wrong.
CP approached me to see if I wanted to write a piece for the Beer Issue. I chose the topic, wrote it, and turned in the final product without their input. They applied a light edit, as is expected, but this was intended to be, and is, an opinion piece. It's not an expose, and it's not hard journalism. Likewise, CP was in no way involved in creating (or manipulating) the content because of some conspiracy with advertisers.
I'm sure I sound defensive, because I am defensive when my integrity as a writer is questioned. I am not a CP staffer, I'm a freelancer expressing my personal opinion. You don't have to agree with me, but the idea that my piece was driven by ad dollars to CP is both insulting and flatly wrong.
(If you're making some larger point about CP having a conflict of interest with F&B, I'd reject that too. If that were the case, they wouldn't do restaurant reviews, they would do restaurant profiles. But since your comment is on my piece, I have to assume you're using me as an example.)
Good day to you, sir/ma'am.
@Cid95 Growlers are great for beers that are hard to come by in the region. A lot of times we can not get bottles of specialty beers and only get kegs of them. Take for instance rare beer tuesdays at CBX. A lot of those kegs are one time deals and we may never see the beer again in the lowcountry. With that, i prefer bottles of beer for your standard beers. The cost is typically the same as a growler and you're not rushed to drink 5 beers in 1-2 days before the beer goes flat and loses the flavors intended by the brewers. When unopened, a growler can last quite a long time. once opened, you have 2 days tops to drink it.
@mnash408 In terms of naming names i don't see a need to. any place that markets the "coldest beer in Charleston" or any event that you can buy a ticket to on groupon is typically destined for failure. If a restaurant wants to promote craft beers their staff needs to be knowledgable about the product more than "it's hoppy".
And one final FYI to everyone out there, the brewery is named New Belgium, NOT Fat Tire!
Cid - If you don't have one, buy a growler, usually only 5 dollars for a half gallon although other sizes can be found, fill it an take it home. Once you open it, drink your 4 pints in 2-3 days so it doesn't go flat. Even if you left it for a ridiculous time in the fridge, really hoppy beers may fade, and boozier beers may mellow but it will not skunk. Some people prefer the taste of draft beer, others like myself get beers they don't normally see in bottles.
Thanks for the comment, Timmons, but my comment was never meant to be directed towards you. These ARE things that happen in Charleston, like they do everywhere, but I'd like to name names. I'll leave it to the readers to decide who's doing what right/wrong.
Hint: A newspaper that is funded by F&B advertising revenue cannot present hard-hitting journalism on the same F&B vendors, writers that join the comments to denigrate their readers sound defensive, and replace "McDonald's" with "Schlitz" to clarify your muddled metaphor.
OK, I know I need to be more trendy, but I admit this growler thing has totally passed me by. I've seen what I presume to be "growler stations" at grocery stores. How does that work? You just bring a big bottle and fill it up with beer and take it home? What is the advantage over buying, say, six smaller bottles? If you don't finish the big bottle, wouldn't the beer go bad if you just put it in the fridge (I believe "get skunked" is the proper technical term)?
Thanks for the comment, mnash, but this was never meant to be a hitpiece. These ARE things that happen in Charleston, like they do everywhere, but I'm not naming names. I'll leave it to you to decide who's doing what right/wrong.
Hint: "Frosty glassware" can be easily spotted by the frost; it's also cold to the touch. Beer poured through a dirty tap line tastes like shit, and misspelled menus have spelling errors.
I enjoyed the article, but I wish the author would be specific (although I understand why he can't - City Paper has ads to sell). Brewvival has been mentioned in the comments, let's hear some others that are suffering growing pains.
i.e., explain this sentence:
"We have to deal with many other offenses thanks to the providers driving the 2012 Fadwagon and consumers riding shotgun: frosty glassware, dirty glassware, dirty tap lines, frosty tap lines, misspelled menus, under-educated staff, under-rotated kegs, etc."
Great article. I have been a consumer in the Craft Beer market since someone turned me on to it in the late 90's. I have had a ring side seat as it grew. And the growing pains have been evident.
This year's Brewvival was a great example. First, let me preface this comment by saying that hands down this is a highlight of my year. I have been to each and every year. David and Jamie at COAST have arguably done more for beer in SC and Charleston especially than anyone. I think they will agree. This year it showed that it was a bit bloated. The lines were chaotic. The idealistic self policing behavior was all but gone. People cut to the front of lines. "Designated drivers" handed off glasses and drank essentially for free. In many a line I saw "old timers" refuse to sink to the level of others and miss out on samples after 30 minutes in line. Maybe we can't put Pandora back in her box, but I would like to believe so...
Great article! Would love to see Brandon do a weekly column.
Save your nacre. These swine aren't worth the time.
Great article Timmons. You highlight some good examples of why more is not more. The few high quality examples of beer-related activities in our area have spurred dozens of less than stellar imposters. It's important for us to spend our time and money supporting those who really have their heart in it and focus on quality and experience, not just profit. Thanks for the insight.
Powered by Foundation
© Copyright 2013,
Charleston City Paper