Discussion of Robin Garr's Against the Grain review

I positively hated the smoked whatever the hell it was. Nasty nasty stuff.

You are permitted to hate anything, of course.

However, repeating the word "nasty" does not an intelligible review make. I had the Ledersmoken at ATG, and it was quite good by the objective standards of Rauchbier ... clean German amber malt character, hopping for balance, and fresh medium range Beechwood smoking. I liked it so much that I followed Robin's advice (naturally) and took a growler home.

The old advice in beer judging goes something like this: If it's a style you don't like, and if you can't be objective while considering it with accepted stylistic criteria, best not to judge it at all.

Speaking for myself, I have the ability to judge German-style Hefe Weizen (wheat ale). Since I don't really like the style, I refrain from commenting. Except, of course, for Aventinus -- perhaps the only wheat ale that matters.

But I digress.

I positively hated the smoked whatever the hell it was. Nasty nasty stuff.

You are permitted to hate anything, of course.

However, repeating the word "nasty" does not an intelligible review make. I had the Ledersmoken at ATG, and it was quite good by the objective standards of Rauchbier ... clean German amber malt character, hopping for balance, and fresh medium range Beechwood smoking. I liked it so much that I followed Robin's advice (naturally) and took a growler home.

The old advice in beer judging goes something like this: If it's a style you don't like, and if you can't be objective while considering it with accepted stylistic criteria, best not to judge it at all.

Speaking for myself, I have the ability to judge German-style Hefe Weizen (wheat ale). Since I don't really like the style, I refrain from commenting. Except, of course, for Aventinus -- perhaps the only wheat ale that matters.

But I digress.

Roger,

It may be your style to break down your beer reviews in terms of initial aromas and finish lengths and mouth-feels and to describe your tasting experience using words like; sweet biscuit, orange zest, light bitter, etc, etc. Personally, I have come up with a much simpler approach which works just fine for me. Permit me to share it by way of this flow chart:

DOES IT TASTE GOOD ??? >>>>>>>>>>>>>>>YES !!!!!>>>>>>>>>>>>>>>DRINK IT
v
v
v
NO !!!!!
v
v
v
HOW BAD IS IT ????>>>>>>>>>NASTY-NASTY>>>>>>>>>>>>POUR IT OUT
v
v
v
SORTA NASTY>>>>>>>>>>CHOKE IT DOWN BUT NEVER ORDER AGAIN.

HOW BAD IS IT ????>>>>>>>>>NASTY-NASTY>>>>>>>>>>>>POUR IT OUT

The only problem with your approach is that it precludes the possibility of human knowledge and advancement. Other than that, sure -- have right at the ol' hedonism scale.

HOW BAD IS IT ????>>>>>>>>>NASTY-NASTY>>>>>>>>>>>>POUR IT OUT

The only problem with your approach is that it precludes the possibility of human knowledge and advancement. Other than that, sure -- have right at the ol' hedonism scale.

The thought that humans actually advance in any substantive way, excluding technology, is delusional in my opinion. Human nature hasn't likely changed in the last 10,000 years.

Loved the beer cheese and liked the beers. One BIG suggestion, I wish they could print out beer menus with descriptions of the beers. I went the other night and knew what I was ordering thanks to checking out the website. Several other people around me asked for a beer menu and the server just pointed at the chalkboard listing the beers and styles. Either give people a list or the servers need to be willing to give details about the beers.

Anyway, my appetite (cheesy pun intended) for restaurant reviews are usually sated by your website.

You spelled Sauted rong !

Just guessing here that satiated may be the word your both looking for. . .

I think Gary was just making a joke (but did he mean sauteed?), and sated was probably exactly what Shane meant to type.

[Robin Garr]

Just guessing here that satiated may be the word your both looking for. . .

Actually, "sated" really is the correct word, but perhaps a bit too obscure for you? I think you meant to say "you're" when you typed "your," too. Just as a suggestion, Brian, you might want to avoid lecturing the group on proper English usage.

As for advising us about food and restaurants ...

Either of the words is fitting, I'll blame your on my phone's small screen and auto populate.

As far as food advise, I'm wondering about your taste buds after your ATG review compared to Marty's and the reports of others.

Either of the words is fitting, I'll blame your on my phone's small screen and auto populate.

As far as food advise, I'm wondering about your taste buds after your ATG review compared to Marty's and the reports of others.

Actually Brian, if you deduct the obligatory 3 bonus points the Food Dude gave 'em for using the word "local" at least 5 times on the menu...In conjunction with the 3 bonus points he gave 'em for having seitan on the menu, He and Marty probably weren't too far apart.

More than anything else, what will keep us away in the future is the "we only brew each beer once" approach...Some folks may find this concept appealing, I do not.

I agree. I go to say, BBC, because they got that thing I like and I can always get it there. It seems to be difficult to hold on to repeat customers with this approach. My opinion of course...

No one doubts that "rotating beer by approximate style grouping" is going to be the single hardest task at ATG. It's yet to be seen whether the brewery will be able to pull it off. Personally, I hope it works. To me, it represents thinking outside the Bud, and innovation is always welcomed in this corner. Conservative palates sometimes must be challenged. Rock on, ATG.

Wowzers! & definitely ouch!

Hey all, I apologize for not joining the discussion a bit sooner. I dont frequent the forum enough and should probably re prioritize and do so. In any case, I wanted to take some time and respond to the general direction some of the comments.
I know I speak for the entirety of the AtG partnership and employees, when I say that any and all comments and criticisms regarding all facets of AtG (be it....service, quality, value, and simply our patrons opinions) are regarded with the utmost respect and attention. We value all this information, as it will only assist us in correcting any mistakes and fine tuning those things working.
Id like to thank the posters that provide some content to their experience. It is very helpful to understand and gauge a response when there is some indication of what might have gone wrong, as opposed to vague and derrogative descriptors with no direction.

I will make no excuses for incidents in which any customers have left our establishment less than pleased. It seems that the majority of comments regard a lack luster and 'bland' experience with items on our menu. We take all of the comments, regarding any of these items, with a great deal of weight and are in constant review of our product to ensure it is what we intended. We are not so naive to believe that simply altering menu items will fix the issues that some have mentioned. So we are diligently reviewing all aspects of service at AtG as well. That being said, I hope that the expectations for patrons of AtG remain high.

In no way is this an excuse, but I do ask that the expectations for what will be on the menu are regarded in a fair light. We are a 'smokehouse', offering an ecclectic menu, with a respectable number of vegetarian and vegan options. Because of that fact, there will be a large number of items on the menu that are 'smoked'. We intend on the menu item to express the qualities of smoked foods.

As to the comments regarding the AtG beer concept... While we have a great deal of respect and admiration for the 'tried and true' method of providing the same lineup forever. It simply is not who we are.
You see, innovation has driven the quality of local craft beer to a point that the market share makes it worth opening more breweries. Without innovation, we would be stuck drinking the beers of my childhood... BMC. Not that I have any issues with them, but frankly, they bore me (unless its a last resort kinda thing). With that fact and the direction the market has been moving for years, its apparent that the ratio of craftbeer drinkers that are comfortable with the same offerings and; the craftbeer drinkers who are adventurous and have a desire to broaden their horizons with experiencing many craftbeer offerings, has and is changing. We, the innovative, are excited about this and are moving with them! That's not to say that consistency isn't a priority. Its just that we feel better about our offerings being consistently good!
It is our hope that those who come to AtG leave enlightened, educated, and happy with the experience we offer. We care about beer and we care about cultivating a more adept and experienced beer culture in downtown Louisville. So we will continue to move Against The Grain!

Cheers!

I've tried all the beers offered at ATG and the only one I wouldn't order again is the Morning Wood. It wasn’t bad, just not my thing, and I did finish it.

I've especially enjoyed Two Wheel Death Machine, Shart Pants, Ledersmoken, Hoppy Seconds, Who Shavarted?, and the milk stout. I love the "never repeat" approach and like the local, regional, and international approach to the guest taps.