Bet that hurt

bet that hurt

GRAVES COUNTY – Three people were hurt Friday in a single-vehicle crash on US 45. The Graves County Sheriff’s Office says deputies responded on Friday to a crash on US 45 at Key Bottom Road. Deputies said Caitlyn Burgess of Mayfield was driving on US 45 when her vehicle hydroplaned, spun through the intersection and hit a pole. Two passengers were able to climb out of the vehicle, but Burgess had to be extricated. All three were taken to the hospital for treatment. Please login to leave a comment.

It seems like all the roads around this area become slick when it rains. You would think with all of the wrecks that happen in this area every time it rains that all of the paving contracts would stop going to the same company. I would be willing to bet that Jim Smith has either family in high places or friends there. We all want our draft beer to taste brewery-fresh no matter where we drink it. Well, at least as close as reasonably possible. The breweries want their beer to taste good too. The breweries cannot afford an army of employees to be out there, all the time, tasting beer at every pub, so the beer drinking public plays a role in quality control.

Today I’d like to discuss the role that we as consumers can play in the craft beer quality control process. It is one of my favorite bars in Seattle. A true classic, this place is a dive in all the right directions, if you know what I mean. My first negative experience at the Anything Tavern came many years ago when I ordered a pint of one of my favorite beers. It tasted spoiled, moldy and just plain foul. Being who I am, I picked up the phone and called the brewery owner. As a brewer, you cannot afford to have someone’s first experience with your beer be a negative one.

A single sip of nastiness can cost you a customer for life. As I understand it, the brewery sent someone to the tavern the next day to taste the beer. After examining the situation and debating the issue with the owner, they removed the keg and decided to stop selling beer to the Anything Tavern. After hearing the outcome of that episode, it took me years before I finally went back to the Anything Tavern. A couple hours later in the comfort of my own bathroom, I unceremoniously said goodbye to those two pints of beer. My drinking companion suffered the same symptoms. We had nothing but that beer, consumed from four different pint glasses, in common. It is not something beer-drinking men enjoy talking about, but I was curious. I asked around and learned that my experience was not isolated.

I wondered how anyone managed to drink beer at the Anything Tavern. They must develop a sort of immunity. It is the 900-pound gorilla that nobody wants to talk about but we all know is there. I am talking about dirty beer lines. I want to start by saying that most drinking establishments do a good job of keeping things clean. Most of them contract professional services that specialize in cleaning beer lines. Like I said, it is a tough subject. How do you ask a bar owner or manager about beer line sanitation without it sounding like an accusation?