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 88 of 139

Argus Cidery in Austin, Texas, features many sparkling and still cider options at its reservations-only taproom. In Chicago, The Northman, another cider bar, sees regulars flocking for hard ciders made from Michi- gan and other Midwestern apples. Sociable Cider Werks in Northeast Minneapolis fo- cuses on a revolving draft list at its taproom. And in New York, the Finger Lakes Cider House continues to enjoy strong crowds looking for local brews. Redefining Waste Some breweries collaborate with bakeries by offering their leftover grains in a two- part effort to enhance the taste of bread and cut down on food waste. But now, things are flip-flopping, with bakeries supplying brewers with leftover bread to make unique beers. Microbrewer East End Brewing Co. in Pittsburgh teams with 412 Food Rescue, a food recovery organization connecting res- taurants, farmers, bakeries, breweries and dis- tilleries, to collect stale bread from Five Points Artisan Bakeshop for use in a new beer called Loaf made using age-old techniques. "Many variables are at play in determining how the Loaf beer will taste," says Scott Smith, owner of East End Brewing. "Malt, hops, yeast, even the water chemistry affect this, but of course, the most exciting variable will be what kind of bread we get for this beer. The brewing process will take just one day, but the finished beer will take an additional two to three weeks, depend- ing on how the fermenta- tion goes and what unusual variables may be encountered with the bread." Smith plans to offer the beer in growler shares for customers. With new beer, design and brewing innovations still unfolding, the craft beer world shows no sign of slow- ing down. In fact, microbrew- eries have essentially become a new micro-segment in the food and drink industry, with ramped-up profit and expan- sion potential. FE&S APRIL 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 87 DESIGNING A CULINARY BREWERY TASTING ROOM: MOODY TONGUE Chef and Brewmaster Jared Rouben left Chicago's legendary Goose Island Brewery to open his own microbrewery, Moody Tongue, in 2014. Late last year, he opened a tasting room to allow loyal followers a place to enjoy his beers and bites. Working with designers Jesse and Colleen Neuhaus of Mo Faux Studio, the team carved out 2,000 square feet for the tasting room, adding glass windows for a peek into the brewery. With space for 75, guests can belly up to the white subway tile-lined bar or take a seat at the dining tables or black leather lounge seating. Shelves lined with books — some dating back to the early 1900s — flank the fireplace. "We have a small kitchen between the brewery and tasting room where we're literally just baking cakes and shucking oysters," Rouben says. "We went for this pairing because when people celebrate, they often enjoy these things." A Culinary Institute of America graduate and former fine-dining chef, Rouben worked to make sure the cake paired with certain beers, like the Caramelized Chocolate Churro Baltic Porter. Other year-round beers, such as the Applewood Gold, Sliced Nec- tarine IPA and Steeped Emperor's Lemon Saison, pair well with the oysters. E&S FOR CRAFT BEER l Beer system l Taps l Beer towers l Glass rinsers l Beer lines l Keg cooler with keg shelving l Ample underbar glass storage l Dishwasher for glasses and/or a three-compartment sink l POS locations l Hand sink l Towel/soap dispenser l Storage equipment l Glassware l Cleaning supplies l Merchandising items Source: Troy Jacobsen, Hockenbergs, Eagan, Minn. Photo courtesy of Moody Tongue

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