Atmosphere alone?

OK…who does support the place if it’s not the TRUE beer lovers? Clearly they’re selling enough beer (and food) to stay in biz.

There’s a local John Harvard’s here in CT (there used to be 2 but one closed, sadly) with your typical cookie cutter atmosphere…but the beers are great and the brewer is very approachable for discussion. Not wholly supported by geeks…but…I just think it’s a stigma with “chains” for them. Nothing to do with atmosphere. Even if Vinnie Cilurzo brewed there.

I did read both your and Al’s posts before I commented, and in your case was referring to the people who gave you grief behind the scenes, as you say. But then I went an screwed up in trying to be all poetic with the “two of our own” line. My apologies.

Thanks for stopping by, and please don’t take offense when the comments here sometimes are more related to previous conversations than the post in hand.

Isn’t this whole “old building – beer cred – blue collar ethos” thing more than a little reminiscent of Pittsburgh columnist Mike Seate’s story from January, which we all pilloried endlessly? Is it any more legitimate when it comes from two of “our own?”

Didn’t read Seate and didn’t participate in the discussion. But based on the comments here, no one actually read what I had written. I invite you to–it was a little more nuanced than you seem to imagine. The actual thrust of the post was, in fact, to argue that despite the soul-deadening atmosphere of a chain brewery, if the beer is good, we should be agnostic about ambiance. My historical note was a comment on the culture of Portland and why our local Rock Bottom is routinely ignored by fans of good beer.

If you devote seven comments to commentary about a post, good to read it first and critique what was written. Stephen, I know you’d appreciate that about your own writing.

Maybe Mike’s never been?

LOL!

Cheers!

What’s the point of talking about how beer has the complexity and flavour to pair with all sorts of food — hello, Natalie! — if all our brewpubs are going to offer is standard pub food? In order for craft beer to continue its development as a category, it’s going to have to be offered in all sorts of settings and with all sorts of food.

Chama River, one of my locals, has an excellent wine list. I’ve never had wine there because the beer is really good – but it’s nice to have that option.

And – just for you, Lew – some say the best ribs in town.

I hate getting told that brewpubs must have “pub grub.” I like burgers, I like good pizza, but I’m damned if that’s all I want. That’s sports bar thinking. I’m sick of geeks freaking about a brewpub that’s “too fancy.” I WANT OPTIONS, dammit, not cookie-cutter.

I want small brewpub joints, I want big brewpub barbecue houses, I want snazzy brewpub jazzhouses, I want thumping brewpub beer gardens, I want hearty brewpub steakhouses, I want solid brewpub Tex-Mex roadhouses… I want it all — all!! with fresh-brewed beer.

Can we stop with the “we’re all brothers in beer, man” attitude? One size does not fit all. That’s why we started and signed on to this whole thing in the first place, remember?