Despite its euphoric, inhibition-loosening reputation, alcohol is a depressant, not a stimulant. If you’re looking for the latter, you need look no further than that cup in your hand. In fact, you’re probably having your morning coffee as you read this. It’s a time-honored ritual.
Coffee, of course, is made from the seeds of the coffee plant, which we commonly refer to — incorrectly — as the bean. It’s really the pit inside the fruit, which is sometimes referred to as a cherry or coffee berry. Coffee is the second most traded commodity, after oil, among developing nations. And for most Americans, a cup of richly flavored, caffeinated coffee is the only way to start the day.
Glacier Design Systems, Inc. strives to be the best they can be and client testimonials are an answer to to their efforts, proving just how important reputable client relations really are.
Below is a testimonial from Toscana Country Club’s Executive Chef and Director of Food & Beverage, Mark L. Rigano.
“Being a business manager sometimes we only hear about the situations that do not go very well. I want to share with you how we appreciated the professionalism and knowledge of Jeff who helped us with equipment issues at our facility. We appreciate his work and are very satisfied with his handling of our beer situation. He is a professional and a good representation of Glacier. Thank you.”
On behalf of the entire Glacier team, THANK YOU Chef Rigano for your kind words and support!
Fifteen Chicago Chipotle restaurants are adding an unlikely item to their menus in the next week: local craft beer.
Since launching in the summer of 2011, 5 Rabbit has positioned itself as the nation’s first Latin-themed craft brewery. The beer has been widely accepted in craft beer circles, but in Chipotle, will aim for a decidedly more mainstream audience. Other Chipotles across the country have sold craft beer, but this is a first for the Chicago area.
Glacier Design Systems, Inc. was thrilled to receive the following testimonial from Grill Concepts’ Co-Chairman and Executive Vice President, Mike Weinstock.
“When Grill Concepts developed its new concept, PUBLIC SCHOOL-An Education in the Art of Food and Beer, we went out to solicit vendors with the best expertise in their field. We were introduced to Billy (Bill Schilling of Glacier Design) and it didn’t take long to recognize they were the best in the field.
We did our first Public School in Downtown Los Angeles, and it was not only an immediate success, but also everything Glacier said they would do, they did. Glacier coordinated with our general contractor before installation, during installation and has made sure the system continues to operate 100%.
A surge in the popularity of niche and boutique beers has made global brewers sit up and take notice. Beer drinkers in Western markets are turning away from mass-produced lager brands such as Heineken, Stella Artois and Coors and opting for the richer flavors, quirky ingredients and striking aesthetics of independently-brewed craft beers, The Wall Street Journal reported on August, 14.
We here at Beer Universe want our readers to live long and prosperous lives and there is no better way to do that than through the joy of beer. We brought you an article previously about “healthy drinking”, Beer Can Be Healthy. Beer Can Be Healthy We wanted to take this a step further and introduce you to 10 brews that have other health benefits.
Did you know that Glacier has designed and installed beer systems for BJ’s Restaurants? We are very proud of the work we have done with them and were thrilled to see the following article about BJ’s in the current edition of US Business Executive!
BJ’s Restaurants: Casual Dining and Craft Brews
Produced by Victor Martins & Written by Jeanee Dudley
BJ’s Restaurants (BJ’s) got its start in the late ‘70s as a small chain of pizza restaurants in Southern California. Formerly BJ’s Chicago Pizzeria, the restaurants were bought by Paul Motenko and Jerry Hennessy in the ‘90s. “They had a vision to move the concept beyond just pizza and mass-produced beer,” says Alex Puchner, senior vice president of brewing operations at BJ’s.
Medals awarded to breweries from all corners of the country
Boulder, CO • October 13, 2012—The 2012 Great American Beer Festival (GABF) competition awarded 254 medals to some of the best commercial breweries in the United States. Presented by the Brewers Association, GABF is the largest commercial beer competition in the world and a symbol of brewing excellence.
Award-winning brewers received prestigious gold, silver and bronze medals in 84 beer categories covering 134 different beer styles (encompassing subcategories), establishing the best examples of each style in the U.S. Winners were chosen from 4,338 competition entries from 666 breweries, hailing from 48 states, Washington, D.C. and Guam.
Not only does Glacier Design carry draught beer equipment, but we are also a supplier of carbon dioxide monitors! Getting a carbon dioxide monitor for your bar or restaurant is a crucial safety precaution to take.
As an owner or manager of a bar, restaurant or fast food outlet, it is up to you to ensure the health and safety of your employees is not compromised as they carry out their daily duties. Drink dispensers’ gas contains CO2, which is a toxic gas. If you store dispense gas in a confined space such as a closed room or walk in cooler, you must comply with these regulations and complete a risk assessment.
According to Alcoholic Beverage DemandTracker, a recent study on alcohol consumption behaviors in the United States, 33% of alcohol drinkers who visit restaurants regularly report that they are more likely to order beer when offered a large selection of beer brands at a restaurant. And 26% of them are likely to order more servings of beer than they would have otherwise. Offering a larger selection of beer also encourages more brand experimentation and re-connecting with brands used in the past, with 36% of consumers saying they are more likely to choose a brand they haven’t tried before and 19% saying they are more likely to order a brand they have not drunk in a long time. Only 28% say that a larger beer selection has no effect on their beer consumption or brand selection.
By Christopher Staten
Jeff Smith calls his business “the future of cider.” It’s a bold claim for any bar proprietor, especially one specializing in a historically mischaracterized, misunderstood and “miscellany”-categorized drink. But it’s no exaggeration: At Bushwhacker Cider in southeast Portland, Ore., the apple is king, and the future is very much here.
Past Bushwhacker’s garage-door façade is perhaps the most exhaustive collection of ciders in the country: Six taps and roughly 165 bottles pour every kind of cider imaginable and unimaginable. Funky, olivelike Spanish Basque ciders; dry English ciders; spritzy, sweet French ciders; obscure offerings from places like Lithuania; and, most notably, an ever-increasing list of American ciders, including a few taps dedicated to the avant-garde creations Smith crafts behind a chain-link enclosure at the back of the bar (Brett-spiked and gin-barrel-aged versions, to name a few). If the quickly expanding presence of the chronically overlooked drink is being curated anywhere, it’s here. And if you like craft beer, prepare to be swept up in cider’s momentum.