Actually, we take the entire Danish restaurants as an industry accountable for playing the beer out of hand and continue to use wine for their otherwise very innovative menus. Especially in theese years when local Danish and Scandinavian products thunders forward, it seems as though the old Scandinavian tradition of beer to good food, is forgotten.
After moving out of Copenhagen and to the middle Denmark, this blog's owner used a good deal of time and a little less money to work on this problem. There were contacts made, agreements and meetings. At each meeting we brought a selection of the best brews and with a background as Nørrebro Brewerys first beer ambassador we where all set. The list of visited sites were chosen based on their ambitions, we were not at the local pizzeria. With nearly 25 visits to top restaurants, the result was disheartening.
It was so glaring that we Falsled Inn was offered that the site could then buy a few crates of beer I "brewed, so the staff had little good to the next picnic." French humor when it is most ironic arguably, but they had not even realized that I came with several brewers products, or even that I was independent promoter of these. I was just another vendor. Elsewhere they had since made it again with stout ice cream and so was the fish known as too flaky. Elsewhere, again they were more honest, there simply is not the same proveneu on beer to wine.
Again, the economy have his right. One can (again) wonder what it costs to get moss from Upper Finland and smoked leg of musk flown in, since it apparently is an affordable cost. We look away from the economy here. Let´s go deeper.
Since it went bad with the promoting part, we instead turned to Kold´s in Odense; restaurant school among many other things. We would like to help to raise future cooks and waitors knowledge. This is the third year we send a paper off to school, pre-schedule planning, and does it as the previous two, there is no response this time either.
Cranberries ARE bitter and it´s hard not to be heard, but more importantly perhaps this rejection from all parts of the industry's part is connected. Is it conspiracy or lack of courage?
When you finally meet a variety of "specialty" at a restaurant, they all come from the same supplier. A better seller than yours truely has been launched and left a mark. Delightful, because with my knowledge of beer, it's no problem to choose the IPA over Keller and Mikkeller rather than Heineken. But what makes of Peter Madsen-I-think-when-I-grab-me-a-beer instead? He asks operation and here we come to a cardinal point, the level of knowledge about beer amongst the staff.
Besides being nice fresh youth, young girls and boys in their twenties not very helpful in Danish restaurations. They simply are not enough, especially when it comes to anything other than what is on your plate.
"It is known very strong" may be an announcement about a particular beer, strong way, can stretch over a be hue of color to alcohol strength or degree of hops added. The result is yet another sold Carlsberg from dish and a restaurateur who does not take chances with beer again, he sells nothing any of it.
Lack of knowledge is the key word here. Knowledge oat the restaurant schools, with restaurateurs and among common people. So while a weed as ramson has become an everyday treat, we can still look very far for a beer to match.
This is the first entry of three, read the second and the third.
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