We did really well. People were coming back for seconds of beers they liked. A good amount of people came over and said their friend told them they needed to try one of our beers. One dude said we were best of show overall. I'd say we were in the top 3. I brought ten bombers of various sours; people flipped out over those and a line formed.
We had a bad time with the big jockey box. Why is the Red Lager pouring slow? Cause the jockey box is filling up with beer. We made a big mess, but recovered well thanks to Jamie grabbing a mop bucket while the rest of us grabbed as many napkins and paper towels as possible. When the levee breaks...
We lost some good beer that day (all of it mine, as it were), but thankfully we had come prepared with more than enough, and ended up with plenty left over at the end of the day. We had the most varied menu of anyone in the room - most tables only had 2-3 options, and Steven's sour menu was the talk of the room when we started opening those up in the second half of the event. Highly recommend this strategy in the future. I think our menu was a bit daunting for people initially. Offering 2-3 choices initially, with more special offerings rolling out over time, would be a great approach to an event like this, and a way to encourage people to come back and to spread the word about the special releases, talking us up throughout the crowd.
Our location in the room, while primo for hanging the sign, did seem to be less friendly to traffic. Back room, opposite facing the main space and entrance, looked like the highest traffic section, so we might keep that in mind for the future. Also, would be good to be near the back door to the supply room with the mop buckets, just in case.
Nope, it was the larger one that leaked. The little one was slow on one tap.
Jamie brings up some good points about the menu and timing our releases. We learned through our parties that staggering the release of special beers throughout the night keeps interest level up avoiding the "been there done that" plateau. Our spot in the corner did cut down on foot traffic a lot in the beginning.
I think we could offer more than three beers at once. Better information display would have alleviated the menu confusion. We tend to give our beers funky names that don't tell you what they are, and it's hard to fit both the clever title and descriptive caption on a chalk board (like I do on our print menu.)
It's a good thing we are putting a bunch of effort into the taps and displays for AHA. We need to put the same effort into our local roadshow.
Jamie , if you have everything I'll just meet you there at 1230 with my keg and tank.
How was the event yesterday?
We did really well. People were coming back for seconds of beers they liked. A good amount of people came over and said their friend told them they needed to try one of our beers. One dude said we were best of show overall. I'd say we were in the top 3. I brought ten bombers of various sours; people flipped out over those and a line formed.
We had a bad time with the big jockey box. Why is the Red Lager pouring slow? Cause the jockey box is filling up with beer. We made a big mess, but recovered well thanks to Jamie grabbing a mop bucket while the rest of us grabbed as many napkins and paper towels as possible. When the levee breaks...
We lost some good beer that day (all of it mine, as it were), but thankfully we had come prepared with more than enough, and ended up with plenty left over at the end of the day. We had the most varied menu of anyone in the room - most tables only had 2-3 options, and Steven's sour menu was the talk of the room when we started opening those up in the second half of the event. Highly recommend this strategy in the future. I think our menu was a bit daunting for people initially. Offering 2-3 choices initially, with more special offerings rolling out over time, would be a great approach to an event like this, and a way to encourage people to come back and to spread the word about the special releases, talking us up throughout the crowd.
Our location in the room, while primo for hanging the sign, did seem to be less friendly to traffic. Back room, opposite facing the main space and entrance, looked like the highest traffic section, so we might keep that in mind for the future. Also, would be good to be near the back door to the supply room with the mop buckets, just in case.
Was it the small red jockey box?
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
Nope, it was the larger one that leaked. The little one was slow on one tap.
Jamie brings up some good points about the menu and timing our releases. We learned through our parties that staggering the release of special beers throughout the night keeps interest level up avoiding the "been there done that" plateau. Our spot in the corner did cut down on foot traffic a lot in the beginning.
I think we could offer more than three beers at once. Better information display would have alleviated the menu confusion. We tend to give our beers funky names that don't tell you what they are, and it's hard to fit both the clever title and descriptive caption on a chalk board (like I do on our print menu.)
It's a good thing we are putting a bunch of effort into the taps and displays for AHA. We need to put the same effort into our local roadshow.
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