I know we all like to quibble over various esoteric brewing parameters; it’s part of the fun of the hobby (for me at least). I also sometimes lose sight of how far “we” have come*. I just stopped in to my local watering hole (4 drafts, 2 craft) and they’ve had Sam Adams Winter Lager on tap for two days, labeled as Rebel IPA. I went back and lifted the keg - about 80% empty. I was the first person to notice.
I’m not sure what this says, other than that it’s a dive bar in a small town. But when we vigorously debate how to achieve “it”, it’s probably worth bearing in mind.
Yup, sometimes its good to take a look at what the real world thinks. Such as IPA is a synonym for Craft Beer… never heard the word decoction before… German beer is thick and dark and served at room temperature… real Cream Ale used real vanilla, not imitation… etc etc.
IIRC Kiwanda doesn’t have any corn/flaked maize, so even though they call it cream ale it’s better suited to a comp as a blonde.
EDIT - Sean, I’ve had the same thing happen several times over the years with Sam Adams taps. I’ve seen a lot of places run out of the keg of whatever SA seasonals are on and just put Boston Lager on the seasonal tap, and not tell you. Or put the seasonal on the BL tap.
I ordered a Tank 7 over the summer at a bar near Wrigley Field. They had run out and served me a radler that was on the Tank 7 tap. And this is a very good craft beer bar.
The color was right, and it confused me with the first sip.
A lot of people simply don’t know what they’re ordering when the order and trust that the bartender does.
