The Frankie and Benny’s experience was not one to write home about. It was wrong on three subtle, but I feel important points: service, quality and price. Dirty glassware and incorrect brand first off, then the wrong brand for the glass second time around. The meal – well, it was average (I wasn’t expecting much so don’t give me that ‘Well I never‘ look) and in fact at £9.85 was a lump of purest rip off. This for a plate a penne al’ arabiatta which can best be described as ‘part-scratch’ (pasta out of a packet, sauce out of a tub, fresh herbs thrown on top and no hint of the brilliant Eddie Izzard ‘Death Star Canteen’ on YouTube sketch). Served by staff who clearly would rather be sitting in front of the Lottery Results waiting for life to deal them a better hand.
Forget that though. The beer. I ordered a Sam Adams Boston Lager. Have in mind that this had travelled a couple of thousand miles to my table. It was enough to almost forgive Frankie and Benny’s for the rest of their culinary sins.
Let’s start with the aroma…noble hops? I know they use Hallertau Mittelfrüh, but is that the only contributor to the magnificence of the aroma – surely not? This is a restrained hop aroma for many American new wave beers which marks this out as even more special. Judicious is the word – leading to an aroma that is an experience in itself. Sipping it…mouthfeel. I’m guessing that there must be some weeks of lagering as the beer has a rounded quality in mouthfeel and a delicacy of linger of the aftertaste with again, the herbal and leafy hop throughout. Colour: coppery bronze like the sun kissed thigh of an olive-skinned beach lovely. But most remarkable to me was the head. I pour a small quantity with two fingers (a legacy of working for Grolsch and experiencing that beer ‘the Dutch way’) and like a thick head*. It’s a good test both of the beer’s inherent structure and clean glassware. Fortunately this time round I had both. And what an experience…a dense just-off-white head, thick but not imperviously compact like a nitrobeer. And northern ale like lacing and rings were left down the glass as I drank, which as a former student of dendrochronology makes me happy inside.
I was particularly pleased about this as I hold a torch for Sam. Not only were they in the early wave of US craft brewers, not only were they entrepreneurial in brewing a great beer when they didn’t have a brewery, but they are brewers of principle. All malt beers, adjuncts only for flavour, whole hops, many noble varieties but above all a real commitment to taste. And for Boston Beer there’s a clear link. Take shortcuts with the process, take shortcuts with the ingredients and taste suffers. If taste suffers eventually you can’t charge what you want and the spiral down commences.
I had the privilege of meeting Jim Koch, Boston Beer’s founder in 2006. It was an incredible trip, an in-and-out, but Jim and Martin Roper his English born CEO, gave of their time and of their lunch and we talked beer and business. They gently chastised my company for the use of adjuncts yet praised it for their support to Boston Beer in tougher times. They showed off Utopias to me and gave me a real hand baggage challenge (the bottle is a mini Copper and not so much lighter than the real thing). Thoroughly nice chaps brewing thoroughly good beer… making good money now, but not being ruled by it. There’s probably a lesson there for us all, and certainly for Frankie and Benny’s.
*That’s on my beer not my head per se.
© David Preston, Beer Tinted Spectacles. Originally posted in Posterous, April 2012