Ate at Mellow Mushroom

Here's an attempt to post a cruddy picture of their draft beer menu:

[Robin Garr]

Here's an attempt to post a cruddy picture of their draft beer menu:

Better cruddy than none! Thanks, Doug.

There are some interesting choices on that list. Some old favorites and some I've never tried and would like to. I wonder if we are witnessing the beginning of the tipping point for craft over commodity beer on tap or if this is just the typical entrepreneurial desire to tap into (sorry) the latest thing without regard to consequences.

Thirty taps here, forty there; I wonder if this might get to be a case of “too much of a good thing isn't so good.” There are now quite a few mini-chains in the area sporting 25+ beer taps and I have to wonder if these taps will get turned over with enough frequency to avoid serving old/stale beer. I've encountered it a few times myself or at least I think I have.

I sift down that long list of beers looking for something I've never had or one I've not had for a long time. When it arrives, it tastes off somehow or maybe even bad and I have to wonder, if that's what it's even supposed to taste like?

Don't get me wrong, I love that the newest restaurants are catering to consumers who want to drink craft beer but unless the current ratio of craft beer drinkers to commodity beer drinkers shifts more quickly to the craft beer side I think there is going to be a lot of very good beer sitting in tapped kegs until it is no longer good beer.

Do these places ever throw out old beer or do they just keep tapping that keg until dry – no matter how long it takes? Beware the Beer Bubble!

There are some interesting choices on that list. Some old favorites and some I've never tried and would like to. I wonder if we are witnessing the beginning of the tipping point for craft over commodity beer on tap or if this is just the typical entrepreneurial desire to tap into (sorry) the latest thing without regard to consequences.

Ehhhhhh....not sure I have the answer to that one but I -do- like the trend. That being said places like The Mellow Mushroom, Old Chicago and the like have been around serving great beer longer than some brewers have been around...So I guess I really don't view them as Johnny-Come-Lat-lies. I know it's been a -good- ten years, prolly longer since I bellied up to my first Mellow Mushroom and Old Chicago bar.

Thirty taps here, forty there; I wonder if this might get to be a case of “too much of a good thing isn't so good.” There are now quite a few mini-chains in the area sporting 25+ beer taps and I have to wonder if these taps will get turned over with enough frequency to avoid serving old/stale beer. I've encountered it a few times myself or at least I think I have.

I was wondering the same thing...more or less...about the Middletown MM location. I mean it -was- lunch and it -was- my first visit but the place just didn't have that "hang out and drink" vibe I was looking for. On the other hand Old Chicago (where I am frequently found holding down a 4 top) seems to turn there stuff pretty quickly and I'm betting the St. Matts MM will set records in terms of tapping out some kegs.

I sift down that long list of beers looking for something I've never had or one I've not had for a long time. When it arrives, it tastes off somehow or maybe even bad and I have to wonder, if that's what it's even supposed to taste like?

Don't get me wrong, I love that the newest restaurants are catering to consumers who want to drink craft beer but unless the current ratio of craft beer drinkers to commodity beer drinkers shifts more quickly to the craft beer side I think there is going to be a lot of very good beer sitting in tapped kegs until it is no longer good beer.

Do these places ever throw out old beer or do they just keep tapping that keg until dry – no matter how long it takes? Beware the Beer Bubble!

I will do my part to ensure this never happens.

There are some interesting choices on that list. Some old favorites and some I've never tried and would like to. I wonder if we are witnessing the beginning of the tipping point for craft over commodity beer on tap or if this is just the typical entrepreneurial desire to tap into (sorry) the latest thing without regard to consequences.

Ehhhhhh....not sure I have the answer to that one but I -do- like the trend. That being said places like The Mellow Mushroom, Old Chicago and the like have been around serving great beer longer than some brewers have been around...So I guess I really don't view them as Johnny-Come-Lat-lies. I know it's been a -good- ten years, prolly longer since I bellied up to my first Mellow Mushroom and Old Chicago bar.

Thirty taps here, forty there; I wonder if this might get to be a case of “too much of a good thing isn't so good.” There are now quite a few mini-chains in the area sporting 25+ beer taps and I have to wonder if these taps will get turned over with enough frequency to avoid serving old/stale beer. I've encountered it a few times myself or at least I think I have.

I was wondering the same thing...more or less...about the Middletown MM location. I mean it -was- lunch and it -was- my first visit but the place just didn't have that "hang out and drink" vibe I was looking for. On the other hand Old Chicago (where I am frequently found holding down a 4 top) seems to turn there stuff pretty quickly and I'm betting the St. Matts MM will set records in terms of tapping out some kegs.

I sift down that long list of beers looking for something I've never had or one I've not had for a long time. When it arrives, it tastes off somehow or maybe even bad and I have to wonder, if that's what it's even supposed to taste like?

Don't get me wrong, I love that the newest restaurants are catering to consumers who want to drink craft beer but unless the current ratio of craft beer drinkers to commodity beer drinkers shifts more quickly to the craft beer side I think there is going to be a lot of very good beer sitting in tapped kegs until it is no longer good beer.

Do these places ever throw out old beer or do they just keep tapping that keg until dry – no matter how long it takes? Beware the Beer Bubble!

I will do my part to ensure this never happens.

Shane Campbell and Steve P, brothers at last?

Here's an attempt to post a cruddy picture of their draft beer menu:

That's a big list. The alcohol content listed for our beers are incorrect. Hoptimus is 10.7% ABV, Elector is 7.5% ABV? I can't wait for the St. Matt branch to open.

There are some interesting choices on that list. Some old favorites and some I've never tried and would like to. I wonder if we are witnessing the beginning of the tipping point for craft over commodity beer on tap or if this is just the typical entrepreneurial desire to tap into (sorry) the latest thing without regard to consequences.

Ehhhhhh....not sure I have the answer to that one but I -do- like the trend. That being said places like The Mellow Mushroom, Old Chicago and the like have been around serving great beer longer than some brewers have been around...So I guess I really don't view them as Johnny-Come-Lat-lies. I know it's been a -good- ten years, prolly longer since I bellied up to my first Mellow Mushroom and Old Chicago bar.

Old Chicago recently started experimenting as they realized they hadnt kept up with the times when it comes to beer. This was my impression of them too, a long list, but nothing that made me particularly want to go there.

Lets see if I can find that article...

http://www.aperfectpint.net/blog.php/?p=2416

...found it.

Old Chicago recently started experimenting as they realized they hadnt kept up with the times when it comes to beer. This was my impression of them too, a long list, but nothing that made me particularly want to go there.

Lets see if I can find that article...

http://www.aperfectpint.net/blog.php/?p=2416

...found it.

Rob you must spend a lot of time reading about beer. Keep the links coming!

This article appears to have been posted in March. I would love to see these changes implemented at the Old Chicago's in town. I go there because my wife and daughter like the pizza and I can always find something to drink. It has never been a beer destination though. Sounds like that might change. Servers who know about the beer and bring you samples unsolicited - well up till now that's really only found at locals in my experience. Here's to change!

Did I miss this posting? Where his the one in St. Matt's?

[Robin Garr]

Did I miss this posting? Where his the one in St. Matt's?

Former Dutch's Tavern, much renovated ... remember the discussion when they found the old '50s Donut Boy sign?

According to their PR announcement, it's supposed to open tomorrow.

Did I miss this posting? Where his the one in St. Matt's?

Former Dutch's Tavern, much renovated ... remember the discussion when they found the old '50s Donut Boy sign?

According to their PR announcement, it's supposed to open tomorrow.

ummmm, no, I guess I don't remember. Sorry. But thanks!

Drove by St. Matthews MM yesterday evening and they had Valet parking signs out front and people at tables inside. The Valet parking signs made me wonder where people will park. Parking around there is scarce.

Thank you for your all's reviews. I'm a server at the Middletown MM and I can honestly say I love working there. David and Dana Sims-the owners, are wonderful hardworking people. It's not uncommon to see them working just as hard as the rest of us whether it be expediting orders, washing dishes, or chatting with the guests. This is a 2nd job for extra income and I have already put in 49 hours this past week alone, but that's ok because I love what I do there. I may not know the full menu yet due to getting hired 2 days before opening, but I'm learning. The beer menu will probably be the hardest to learn because 99.9 % of the beers we have I have never heard of before. There have been a few hiccups because this is a learning process for every person there, including the owners so things aren't always going to be perfect but we are working on it.

For those that have not visited, MM is not a place for a quick bite to eat. Our pizzas are each handmade per order so it could take 30 mins to an hour for your pizzas to be ready. Each server is suppose to ask if you have visited MM before and if not, we are to explain that the pizzas take a while due to the way we prepare them. We made the mistake of not doing this on opening day and had some pretty upset people which is something we do not want to happen again. There is ample parking as you can pretty much park anywhere in the shopping plaza such as at the bank or at Zaxby's. You just have to pay attention and drive slow through there. Someone in a previous post had mentioned what we might end up doing with unpopular beers that do not sell. I will have to ask one of our bartenders what we do so that we don't end up selling stale beer. The last restaurant I worked at - Olive Garden, if a wine was getting ready to expire, the managers and bartenders would stress to us about selling that particular wine. Sometimes they would hold contests to see which server sold the most of a soon-to-be expiring wine. When a wine expired, it got thrown out. Not sure if MM does this, I may have to make that suggestion.

Keep the reviews coming, and if you have any suggestions as to how we might better your eating experience at MM please let me know so I can suggest it to the owners. Or if you are in there, don't hesitate to talk to any of the servers or even the owners. We welcome any suggestions.

[Robin Garr]

Thank you for your all's reviews. I'm a server at the Middletown MM and I can honestly say I love working there. David and Dana Sims-the owners, are wonderful hardworking people. It's not uncommon to see them working just as hard as the rest of us whether it be expediting orders, washing dishes, or chatting with the guests. This is a 2nd job for extra income and I have already put in 49 hours this past week alone, but that's ok because I love what I do there.

Good post, Amy. Thanks for joining the conversation. I like your style!

Thanks for posting Amy B and welcome to the forum. I hope you continue to read and post, it never hurts to remind the public what it's like to serve the public and how WE can be be more appreciative of you, your co-horts , and your labors.