Foodservice Equipment & Supplies

APR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 83 of 139

Increasingly unique beer flavor profiles help to increase their presence on cocktail menus as well, Datassential sug- gests. The Moscow Mule, which typically features vodka, ginger beer and fresh-squeezed lime juice, has become one of the fastest-growing cock- tails, with a menu mention increase of 47 percent over the past year. Non-alco- holic ginger beer alone has skyrocketed 41 percent in menu mentions. Other pop- ular beer cocktails on the rise include the Michelada, a mix of Mexican beer and clam juice, and a Shandy or a Radler, German beverages featuring beer with lemon- ade or other citrus. Botanical Brews Some craft breweries continue to experi- ment with newer, more botanical-inspired flavors. Chicago's self-described botanic brewery and res- taurant, Forbidden Root, released Fernetic, a collaboration with the producers of Fernet-Branca. The Forbidden Root team deconstructed the Italian amaro digestif to reconstruct the 175-year-old family recipe into a unique — and strong — craft beer with an 8.4 percent alcohol level and exotic, spicy notes from ingredients like rhubarb root, saffron and wormwood, along with some of the 27 herbs and spices used by Fernet-Branca. "Collaborations are always an opportunity to step outside your comfort zone and build off someone else's creative energy," says Forbidden Root Head Brewer BJ Pichman. He describes the beer as having hints of coffee and peppermint on the nose, followed by complex flavors and a soft roasted tone in its dark-colored finish. Bitter notes build to a spicy, creamy middle and dry, woody finish. 82 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 2017 BEVERAGE SERIES CRAFT BEER Fernetic beer has hints of coffee and pep- permint, along with an 8.4 percent alcohol level. Photo courtesy of Forbidden Roots CRAFT BEER GLASSWARE Glassware for craft beers should be chosen wisely as the shape and size of the glass have different impacts on the level of carbon dioxide in the brew and on the foamy head. l Goblets — Belgian-style brews and stouts l Footed beer glasses — European ales and lagers l Traditional pint glasses — domestic IPAs and ales l Giant or tall glasses — Pilsners l Tulip glasses — Scottish ales l Hard cider glasses and tasters — craft ciders and flights l Wheat beer glasses — domestic and imported wheat and rye beers Not all beer glasses are created the same. To accentu- ate flavors, carbon- ation and more, glassware can vary by beer style. Photos courtesy of Libbey Glass

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