Odd thing, openings. Last weekend here in Ontario I was at a favorite outdoor patio. I sat with my back 12 inches from someone else’s back, separated by non-medical garden latticework. Not like the space on offer at Chateau Stonch, above. No, the server wore no mask. The sign said we were to have sanitized ourselves before coming and going. It was great. But we have not had community spread in out city and region. So were they – was I – irresponsible? Dunno.
These concerns are the central topic of the week in beer land. Well, there does seem to be an odd whisper from pro-am editors about the need for pro-am editors and the Toronto… umm… World Beer Club… err… Cup* is having it’s closed set of non-accredited tasting notes aggregated somewhere. But no one really notices. It’s all about the patio this week – and should one stay or should one go. Consider this bit of wisdom from another UK pubby person:
I’m gonna give the flag shaggers a couple of weeks on the piss before I open my place.
It does rather get to the point, no? There will be a number of approaches to being a demanding consumer in these new times. Perhaps as many as there are US states, going by the available data. Boak and Bailey have offered some thoughts for the thinking fan of drinking in pubs round there way:
…we think it’s a no-brainer for pubs to share their risk assessment, or at least evidence that they have done one. It’s a really good way for them to reassure customers that they have thought about everything from a customer and an employee perspective.
Exactly. Making sure folk know what to expect allows the consumer to make the decision. While some go on about “community” it’s important to know that too often that means do what you are told. No sense in that these days. And, if we are being honest, this is one of the best ways to get folk back in the habit of liking what you offer:
Remember, if you have any @BohemBrewer lager in your cellar, we’ll send complimentary fresh replacements for your re-opening on #July4th – get in touch today.
Retired Martin has been visiting the outsides of pubs. He may well be ready. Robin’s not:
Hey, still don’t feel good about going to a bar or restaurant during this pandemic because it’s kind of clear that we’ve done nothing and are all out of ideas so we’re just going to muscle through! That’s a really bad idea!
Elsewhere in the world of alco-health news, helpful thoughts from NPR on how to tell of your new relaxed standards due to Covid-19 are affecting your health:
Despite the lack of dine-in customers for nearly two and half long months during the shutdown, Darrell Loo of Waldo Thai stayed busy. Loo is the bar manager for the popular restaurant in Kansas City, Mo., and he credits increased drinking and looser liquor laws during the pandemic for his brisk business. Alcohol also seemed to help his customers deal with all the uncertainty and fear. “Drinking definitely was a way of coping with it,” says Loo. “People did drink a lot more when it happened. I, myself, did drink a lot more.”
Aside from matters of health, Jordan has taken on the role of critic in chief when it comes to a very odd bit of jingoistic marketing where macro in Canada is appropriating craft:
Great. How long will it take you to find people who want to give up their licensing rights and product for that process? Is it immediate? “Oooh, who do you, the public wanna see in it? Let’s create awareness for something happening next Wednesday?” Horseshit.
I like this question, too, in relation to the degree of actual “jing” in the jingoism:
In the interest of transparency, how many Canadian jobs were shifted from Molson’s Toronto office to Milwaukee’s this year? I heard 200.
Elsewhere, macro-owned Camden Town in England appear to be similarly offering to assist some as they kick others in the shins. As Le Protz noted:
Other brewers, not bankrolled by a global giant, can’t afford to do this….
It’s happening in Belgium, too. But, the good beer world being what it is, some get cold feet apparently when principle rams up against future prospects.
As someone who became an “Esq” master at a certain age, who holds a LLM in addition to the LLB and also (don’t tell anyone) is a lapsed Master Mason, I suppose I should be concerned even though I ain’t really if it all fades away, like this:
The Court of Master Sommeliers is getting rid of the word “master” in common practice. It’s typical for master sommeliers to be referred to as “Master” followed by their last name, but the prestigious wine organization is changing that in an attempt to make the wine industry more inclusive.
Just to be clear, I would never call someone “Master” based on a wine course. And you needn’t worry about calling me that either. Unless your a Mason… because we know what happens when you don’t… but we can’t talk about that, can we.
A quiet week. But it is now summer. Remember. We made it through spring 2020. Live goes on even if we are not sure what sort of life it will be. Keep writing and tell us what you see. Don’t wait for another to tell you and for God’s sake, don’t wait for the pro-am editor to approve. Be brave. Do it! And check in with Boak and Bailey most Saturdays, plus more at the OCBG Podcast on Tuesdays and sometimes on a Friday posts at The Fizz as well. And sign up for Katie’s weekly newsletter, too. Plus the venerable Full Pint podcast. And Fermentation Radio with Emma Inch. There’s the AfroBeerChick podcast as well! And have a look at Brewsround‘s take on the beer writing of the week. Not to mention Cabin Fever.
*I’m so confused…