Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

If you are operating a beer bar but don’t have a cask selection, you’re missing out on a big opportunity. Also called “Real Ale,” these beers are conditioned (carbonated) in the cask and dispensed via an old-fashioned hand-pumped tap. Aficionados say only cask ales deliver full, rich flavor.  Here’s what you need to know to tap into this trend.

When beer is fully fermented it’s flat. So most beer, both kegged and bottled, is carbonated with CO2 under pressure. In addition, commercial brews are filtered and pasteurized to prevent spoilage and increase storage life. In the bar, draft lines are pressurized with more CO2 to serve the beer. But increasingly more brewers, especially craft producers, are using the age-old technique of secondary fermentation in bottle or cask to carbonate and serve ale.

Cask conditioned beer is not filtered or pasteurized; it’s still alive. Similar to Methode Champenoise, which is used to give Champagne its sparkle, priming sugar (or wort, the malt solution used to make beer) is added to re-start fermentation inside the corked bottle or sealed keg. Yeast cells remaining in the beer consume the sugar, generating CO2 which dissolves in the beer carbonating it. Just like with wines that are “sur lie,” the lees (yeast cells) add extra flavor and body and the beer further develops and matures in the cask.

Beer geeks love cask conditioned ales, and more craft brewers are making casks available to bars and restaurants. Because the brew is still alive in the barrel, it requires a bit more care in receiving, cellaring and tapping than standard kegs–but the payoff can be worth the effort. Here is a brief primer on setting up for cask conditioned beer.

Most casks are delivered already primed from the brewery. Roll the cask around to stir up the yeast, then set it in the stillage frame or chock it in place. Be sure the shive is on top; this is a large bung with a small stopper in the center, called the tut.

Sanitize the shive and tut before driving in the spile. A spile is a wooden peg; there are two kinds, hard and soft.  Drive in the tut with a hard spile, then in insert a soft spile. This allows a small amount of CO2 to escape while the beer is conditioning. Expert cellar masters can tell how a beer is progressing by checking bubbles on the soft spile. Insert the tap through the keystone, which is a bung on the end of the cask, and taste the beer.

When the ale is ready, use the hard spile to seal the cask and build carbonation. Let the keg sit for 24 hours or so to drop bright; ie. beer clears as sediment falls to the bottom.

Sanitize the beer line and hook up to the cask and the beer engine. A beer engine is a simple piston pump that draws beer through the line from the cask and into the glass with a few pulls of the tap handle. Alternatively, you can gravity-dispense beer with a simple turncock in the keystone. That’s all you need to offer your customers “real ale.”

Author:

Cardinal International Product Team

How refreshing! Putting on a fresh face can change everything—even your bottom line—for the better.

As tableware experts, we’ve seen some very amazing restaurants come…and we’ve watched some great ones go. But we’ve also witnessed many survive and thrive through the magic of “refresh and reinvent.”

Because our Cardinal Portfolio caters to many different types of restaurants—from family-casual to fine dining—we see fresh strokes happening across-the-board. In this competitive arena, “keeping it fresh” applies not only to the food itself, but also to menus, marketing efforts, ambiance, wait staff, décor, equipment and food presentation. Wearing a fresh mindset, restaurants we admire are investing in both the front-of-the-house and back-of-the-house, as they simultaneously find ways to cut back on expenses and refresh the bottom line—the ultimate goal.

Keeping fresh in your customers’ eyes does not mean you have to buy all new. But it does mean you have to always be thinking about renewing. We see innovative customers redefining their restaurant space, sometimes leading to increased productivity or additional seating. We see operators examining how their production or customer flow can be improved, looking at cutting energy costs with energy-efficient equipment, considering local food outsourcing, and initiating menu development. The thing about being fresh—it’s a never-ending challenge, but one with rich reward.

Because we at Cardinal are responsible for food presentation, we naturally have a few suggestions for refreshing your tableware:

* Shapely Value—Watch any child play with blocks or put together a puzzle and you’ll be reminded how intrigued we are with shapes from a young age. Chefs who want to grab more customer attention are skilled at putting different food shapes together and then plating them onto another fabulous shape. Mixing up and adding a few innovative shapes in flatware, dinnerware and glassware can increase your food’s value in customers’ eyes.  Interesting dinnerware shapes can be found in Chef & Sommelier’s Purity, Grands Chefs, Divinity and Savor lines. Our tumblers come in a number of intriguing shapes, too. And for your cocktails—Shetland, Tiki and Bola are just three of our shapely suggestions.

* Be Seen Through Glassware—Do not think only in terms of drinking vessels! Trendy today is adding glass bowls and plates with other material pieces, such as porcelain. Cardinal recently introduced the Cook & Serve line in this vein—perfectly suited for home-style cooking as well as small bites.

* Good Things Come on Small Accessory Pieces—Add a small touch of style. The Arcoroc Appetizer collection has an assortment of mini shapes ranging from 2oz to 5oz—perfect for side sauces and mini bites. And the Random plate is ideal as a base for tasting menus of drinks or food, to be used with a number of small accessory pieces.

* Wine Glasses are Not Created Equal—The individuality of grape varietals, aromas and flavors call for unique wine glass vessels. The best way to experience how different a wine can taste in different glasses is to do a wine tasting—and Cardinal would be happy to come in and set that up for you, utilizing a number of our upgraded glasses. Email us for a wine tasting/wine glass experience at: Janice.douglas@arc-intl.com.

* Color Your World—Pearl white, cream, gray, yellow, blue, red, green, black, brown, orange—and let’s not forget stripes and floral patterns. Cardinal’s got them all so you can add dashes of color through tableware, changing the mood of your restaurant as you like and stimulating your customers’ visual intake.

Serve up a fresh face with that fresh food and fresh menu. Call on Cardinal today for a tableware refresher 973-628-0900. Tell them you read this article to get some fresh deals!

New 2010 Cardinal Catalog Online:

www.cardinalcatalogs.com/TheCardinalPortfolio/cardinal-portfolio.html

Conserving resources and preserving the environment is our best gift to future generations.

As the largest tabletop company in the world, Arc International/Cardinal International share a commitment—not only to set innovation and technology standards—but also to grow them clean and green while providing sustainability of our resources well into the future.

centrated time and energy on choosing ways to specifically impact our energy consumption, atmospheric pollution, waste management, and material choices.

We are proud to report that a European reference document on technologies used in the glass-making world has ranked Arc International among those companies that are the most respectful of the environment. We use the ISO 14001 standard to ensure that our organization is set up to reduce our environmental impact. From limiting our environmental impact by choosing sea and river transport, and voluntarily committing to programs for reducing CO2 emissions, such as the AERES program (in France) and the PNAQ program (national plan for allotment of quotas) based on the Kyoto protocol, we are giving specific attention to our environmental footprint. We use filters or decanters whenever possible to limit environmental impact, and water is recycled everywhere that it is technically feasible. We use materials such as glass, Opal®, porcelain and stainless steel that can be recycled.

ARC / Cardinal committed to the United Nations Global Compact program on May 14, 2003. We are proud to report that in 6 years, a 20% reduction in the use of water and a 12% reduction in greenhouse gas emissions has been sustained. We are now recycling 10 times the amount of plastics that we recycled in 2003 and have reduced our energy consumption by 9% through recycling glass in the manufacturing process. We have defined these actions as priorities and we have created measurements which are conducted in all of Arc’s organizations throughout the world.

Brooklyn-based writer specializing in all things drinkable

Recently, I checked out Mission Dolores, the former auto repair shop-turned artfully distressed beer bar on the frontier fringe of Park Slope, Brooklyn. Behind the bar, I noticed a bandolier of Underberg shot bottles. The menu invited the adventurous to chase a Kolsch with a tiny bottle of those German bitters, and also offered a refreshing slug of Fernet Branca after a frosty mug. These digestifs did offset the brew nicely, and got my gullet ready for another pintFor restaurant operators, the bitters add-on is a nice upcharge to a beer. And the digestif might encourage another round.

To Drink or Not to Drink. Bitters are divided into two basic categories: aromatic and drinkable. The former includes Angostura, Orange and Peychaud’s, which are stirred into cocktails in dashes, adding complexity and nuance. This class of bitters is high in alcohol with potent flavor; a little goes a long way. Compounded from secret formulas involving dozens of roots, barks, herbs spices, and fruits, aromatic bitters were originally sold as medicines or tonics. Angostura Bitters were developed by a German doctor as a physic. Nowadays they are strictly culinary; a dash or two are integral to many classic cocktails. For years, only a few brands were widely available; now mixologists have a rapidly growing arsenal of new flavors such as grapefruit and chocolate. And more than a few enterprising bartenders concoct their own proprietary versions in-house.

Sippers. The other class of bitters includes well-known brands such as Campari, Jagermeister and Fernet-Branca–to name just a few. They too were developed as medicinal tonics or digestifs. Campari has long been a favorite in classic cocktails such as the Negroni and the Americano. The red-hued, quinine-flavored Italian bitter is also enjoyed mixed with soda water or sparkling wine as a simple aperitif.  The venerable Jagermeister (dating from the late 1800s) is a complex compound of over 50 botanicals. More recently the German quaff has been discovered by younger drinkers who consume it by the ice-cold shot from behind-the-bar machines developed for the trend.Fernet-Branca is the best-known brand of the fernet category of Italian amaros. A grape-based spirit, fernet is one of the most bracing and aromatic of the bitters. Indeed it’s often touted as a hangover remedy. Or, as customers at Mission Dolores have discovered, it’s a refreshing intermezzo between beers.

According to the list, recently issued by the New York City-based Parsons The New School for Design, among the design elements that have been popping up are:

# 1 – Creams, Dark Pastels, Shades of Grey. These muted but sophisticated colors bring a sense of calm and openness to spaces, like The Mark and Faustina. They’re also perfectly echoed by several lines with Opal dinnerware by Arcoroc, a lightweight but hardworking collection that is a favorite of many foodservice professionals.
 

Abelya, the newest addition to the economical Opal line, has an elegant, traditional banded design that makes a beautiful statement on its own or as an accent to the popular Reception pattern

Brush brings a bit of color to the equation, with fun, dark-pastel rims that look like hand-painted brushstrokes

The coordinating gray-on-gray color bands of Calia add variety and subtle complexity to table settings, with its simple geometric design and clean forms

The ivory color of Cypress and the understated raised design make a perfect backdrop for any style of food, and decor

Now is the perfect time to take advantage of the durability and on-trend design of these Opal patterns—all of which are created from 100% fully tempered glass that is three times stronger and offers 30% less breakage than any ceramic material. That gives them the strength to take a lot of hard knocks, even when stacked, and they’re extremely fade resistance as well as 100% recyclable.

Affordable Opal is kind to the budget, too, with surprisingly low installation costs and lower resupply costs than ceramic, making these lines a true value.

# 4 – Pottery Barn Nautical. All those new haute fish-shack concepts (Choptank, Luke’s Lobster) have given rise to a taste for refined shore décor, more vintage nautical paintings than old fishnets.

That’s a perfect environment for the new Elemental Marine fish plates, making them the ideal serving option for fresh local seafood. Five times stronger than annealed glass, these lighthearted tempered platters, which are available in three sizes, look great on the table and merchandise options like seafood salads, raw-bar items, sushi and fresh fish to appetizing effect.

To learn more about these on-trend Arcoroc and Elemental designs, visit us online to download our catalogs at www.cardinalcatalogs.com, or call 973-628-0900 to speak to a sales representative.

Cardinal International News From The Table – New 2010 Tableware

When the menu changes with the market, flexibility is key, especially in tableware. It’s also the time of year when simplicity sells, in food, as well as dinnerware. When it’s hot, you don’t want 15 different things on a plate, or 14 different plates, glasses and pieces of silverware on the table. A light, clean and spacious look is most appropriate for warm-weather table settings.

Hardworking and economical, Opal Brush collection is perfect for a relaxed atmosphere and summer sun. The Brush collection brings unmatched strength and durability coupled with four fun colors to mix and match—yellow, green, blue and orange. The colors of Brush perfectly complement summer imagery and deliver a fresh look to the table.

Square and rectangular plates are great for picnic-style sandwiches and sides, like lobster rolls and homemade chips or a club sandwich with potato salad. These forms can be purchased in a number of Cardinal lines, including Arcoroc Vintage, the new Infinity in bone china, and trendy Mix Up. For more upscale service, there’s the elegantly refined Embassy White from Chef & Sommelier and more trendy Satinique & Ginseng.

The beauty of farmers’ market salads deserves a generously sized yet understated deep plate or bowl. Chef & Sommelier Sublime and Purity both offer Maxima Porcelain material in rectangular and round shapes. Rondo Extra Strong Porcelain deep plate from Arcoroc is another beautiful canvas for salads.

Glass plates are perfectly suited to produce-based menu items such as composed salads, vegetable tastings and cold plates. The whimsical new Marine seafood plates from Elemental are just the thing for raw bar selections and other chilled seafood. Fresh, from Arcoroc, features a theatrical shape and deep profile that showcases colorful ingredients, and can be mixed and matched with companion ceramic forms for sauces, dressings and other accessories.

Desserts and ice cream, work well with the specialty dessert forms from Arcoroc, including footed Swirl Optic, Quadro, Versatile and Palmier dishes. Cobblers and other fruit desserts show beautifully in the homey style of Minerali. New contemporary Tendency made of Zenix, has a natural organic shape that can bring a touch of flair and additional excitement to the last course. Savor from Chef & Sommelier allows for a center-of-the-plate dessert and a decorative finish on the wide rim.

Visit us online to download our catalogs at www.cardinalcatalogs.com, or call 973-628-0900 to speak to a sales representative.

Chef/Owner Jonathan Eismann – Arcoroc Original #2

Q American Barbeque Restaurant Miami, FL

First of all, it’s a time-consuming process that takes a lot of patience–but it’s well worth when it positively distinguishes your establishment. Last year, I designed a pizzeria with a mozzarella bar, building a modern restaurant with classic inspiration.  We knew we nailed the design when our “urban industrial chic” vibe was referenced in subsequent restaurant reviews. 

But to get there, you have to do your homework. I researched and visited like-minded establishments to see what they looked like. Sometimes, I borrowed bits and pieces of others’ designs and married them into one. Other times, I saw what I did not want, and that was just as helpful. You can’t be afraid to make mistakes, but at the same time, you have to be pretty sure of the plan or you can go way over budget way too easily.

I not only wanted the pizzeria to look very urban/industrial, I wanted to highlight its’ big wood-burning oven and mozzarella selection.  It’s a little place, so I opened it up by painting it all white.  Then we stained the floor grey to give it an industrial look.  We replaced the old air conditioning ducts with exposed round ducts that hung from the ceiling. At that point, we had a great-looking space without decor or equipment.  So, we made the wood oven the focal point, building the entire restaurant around the oven using great stainless-steel display cases and classic white marble counters and tabletops. We made sure the flame could be seen from all parts of the restaurant as well as from the street.  A big exposed wine rack and giant blackboard menus mounted to the walls add to the very open and casual feel. It’s been a year since we opened–and the design is holding up well, although it’s already time for a paint job.

Go to Cardinal Catalogs and Facebook to see tableware that Q Restaurant uses! http://www.cardinalcatalogs.com/

Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

This was my kind of organ music: Right in front of the kitchen at Birch & Barley restaurant in Washington, D.C., rises a gleaming chorus of majestic organ pipes. No melodious notes emerge from these pipes, instead, over 50 draft lines descend from the temperature-controlled keg “cellars” of Churchkey bar on the second floor.

Even more impressive than this extensive draft list and the over 500 bottled beers stocked at this tandem beer bar and sophisticated eatery is the attention to service details. Churchkey’s beer list, which is also offered in Birch & Barley’s dining room, not only lists beer styles and ABV for each selection but also the type of glass and serving temperature. Different beer styles require different serving temperatures, explains Beer Director Greg Engert. Kegs and bottles are segregated into three different refrigerated zones of 42, 48 and 52 degrees Fahrenheit. “Those are not suggested temperatures,” notes Engert, “that’s what we serve them at.

Beer Ideals. Generally speaking, serve lower-alcohol, lighter-bodied, lighter-hued beers at lower temperatures, about 42 degrees. That means most lagers, pilsners and kolsch and golden ales are served at the lowest temp. That doesn’t mean ice cold, which numbs the tastebuds, inhibits carbonation and damps the flavor. As you move up the scale in body, color and flavor profile, turn up the heat half a dozen degrees or so. Pale ales, amber ales, altbier, bitters and IPAs benefit from a bit of warmth, about 48-50 degrees. Serve dark beers like porters and stouts and strong ales like barleywine a few degrees warmer. This allows aromatic volatiles to escape and tantalize tastebuds. Note, this doesn’t mean room temperature, 70 degrees, but rather, the so-called cellar temp in the mid-50s.

Wine Perfect. Many restaurants serve wine at the wrong temperatures. Whites come out of the reach-in cooler or ice bucket at tongue-numbing temps. Reds come out of the cellar, i.e., the back storeroom, warmer than the dining room ambient. Wrong on both counts. The whites will be too cold for your customers to taste anything at all and the reds will exhibit tired, flabby and alcoholic qualities. Serve red wines at about 62-66 degrees; older more expensive bottles at the higher end of that scale. Inexpensive, fruity young wines like Beaujolais benefit from a slight chill–but don’t over do it. Easy drinking summer whites are best cold, in the low 50s; same for that popular summer quaff rose. Better whites, those Burgundies, for example, open up at warmer temps, nearer to 58 or 60 degrees. An exception to the rule are sparkling wines and Champagne. Take them down to about 45 degrees, that’s reach-in cooler temps, and keep the bottle in an ice bucket between pours.

Cocktail Ice. Ice makes the cocktail. Ice not only chills the drink but mellows and integrates as it melts. Use hard cubes that aren’t wet but still frozen. And use plenty of it, at least two parts ice to one part ingredients. Stir drinks that are all-alcohol and no mixer, such as a Manhattan or Martini. About 20 seconds stir should do the trick. Cocktails employing mixers like juices, for example, a Margarita or Sidecar, should be shaken not stirred. Shake vigorously for 30-40 seconds; with experience you’ll be able to tell when the cocktail is properly shaken by how frozen your fingers holding the metal mix cup are. A trend with built drinks like a Whiskey Sour is using hand-chipped ice. Freeze large molds overnight, then chip off mini icebergs at the bar for dramatic flair. The large chunks keep the drink cold without diluting it too much.

Photo: Arcoroc Millesime: Check out all Cardinal glasses @ http://www.cardinalcatalogs.com/TheCardinalPortfolio/cardinal-portfolio.html