| The second is a European method referred to as ‘alcohol evaporation.’ In this process, beer is fermented and aged to its fullest, and then the alcohol is evaporated out leaving a fuller-tasting beer that has all the malt and hop complexity along with unique fermentation aromas. For what it’s worth, I pick the latter. De-alcoholized beers such as Erdinger and Bitburger are leading edge. The German brewers are well established category leaders, and these beers can easily contribute to your overall profit margin while maintaining your commitment to responsible use. Beer at brunch If brunch is in your future, you may want to consider how beer can increase your bottom line. Beer cocktails and beer blends are growing in interest, and mixologists are embracing beer as an ingredient. Of course, you don’t need a mixologist to create a new opportunity. Try to think of some simple ways of incorporating beer into your brunch menu. Here are a few thoughts: - Beermosa – This slight off-centre version of the Mimosa is incredible. Instead of champagne, use a Belgian Witbier such as Hoegaarden, Blanche de Chambly, Rickard’s White, Shocktop, Mill St. Belgian Wit or Kronenbourg 1516 Blanc. The idea here is to pour about 2/3 Orange juice and 1/3 beer.
- Radler – This German inspired beer blend was created to provide a thirst quenching drink for cyclists (a German word for a bicycle is “rad”). This blend often pairs a traditional lager with grapefruit juice or lemonade. There is a premixed brand called Stiegl Radler, but the same thing can be accomplished on your own. The same ratio as the Beermosa is suggested.
- Be creative – The last thought is to use beer with spice or maple to enhance the flavours of French toast or pancakes – think of brands like Rickard’s Cardigan or even Innis & Gunn. I would even suggest a smaller portion such as 4 oz.
Ultimately, we are all responsible for thinking outside the box. Driving business operations for more profitable, inventive results should be the goal of every restaurateur. See also:
About the author Roger Mittag, a professor at Humber College’s School of Hospitality, is also the founder of Canada’s leading beer education company Thirst for Knowledge. A consultant to several breweries, Mittag recently created Prud’homme Beer Certification, a sommelier-style program for beer and the first such program in Canada. | |
