Hold glass under tap, open tap, pour beer. Simple, right?
Pouring a pint of draught certainly looks straightforward, but in reality, liquid hitting the glass is just the end point of a long process with a great many variables that should demand your attention.
HEY CANADA!!! MONKEY SHOULDER IS BACK WITH THE 2017 ROUND OF THE ULTIMATE BARTENDER CHAMPIONSHIP!!! This year Monkey Shoulder hits the road with 2 dates set for our infamous GLOBAL competition here in Canada: Toronto…
Ben needs your help. He's been injured in an accident and can no longer do his bartending job, so he's going to the BC Hospitality Foundation for help. OK, so Ben isn't a real person. …
Cam Brown recently won the Canadian Professional Bartenders' CPBA Cup. Brown has been bartending for eight years now. He started in Kelowna and after a couple years behind the stick there he moved to Vancouver…
Trevor Kallies has spent the last 15 years managing bar programs at some of the highest volume bar locations in Vancouver. He began his career at the storied Earls "On Top" location on Robson St.…
Most people in the modern Western world don't have a penchant for bitter liquors as do some cultures. For many it reminds them of childhood medicine forcibly given to them when they were sick. However, the modern bartender has discovered…
