OUR BEER SERIES

OUR AMPHORA

Beer lovers have always been curious and interested to try what’s new – even if what’s “new” is the resurrection of something that is thousands of years old.

Amphorae (clay vessels) have been used for centuries to make beer. Historical evidence shows that clay vessels were first used as early as the Neolithic era. They evolved into the cylindrical style we’re currently familiar with during the Bronze and Iron Ages as the Greeks, Romans and Phoenicians used them to store and transport wine.

OUR WATER

We have all heard the claim that New York has the best bagels. The reason? They say it’s the water – and we believe them. And because beer is 90-percent water, it is inarguably a crucial ingredient in brewing.  

Your standard city tap water is full of chlorine, alkaline, and various other flavors - and mouthfeel-altering ingredients. Of course, you can certainly use city water to make some great beer, but for total control, reverse osmosis is the best option.

OUR TRAINING

Besides taking great pains to hire the best people, we go steps further to ensure our team is prepared to guide you through your visit. One key element of that is to require that all team members achieve their Certified Beer Server Certification through the Cicerone Certification Program.

We agree with the Cicerone Program’s philosophy: great beer service begins with the fundamentals: beer-clean glassware, a proper pour, and beer that hasn’t been ruined by improper handling. When appropriately executed, these elements showcase the beer as the brewer intended. In today’s beer world, every conversation between server and guest begins with talk of beer styles and flavors. The Cicerone Certified Beer Server exam assesses these skills to recognize those individuals who are best prepared to sell or serve a wide range of beers.