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"noby":1rtst9n8 wrote: Hey oblivious, any chance of re-sizing Thor a bit?

It is disappointing to see people put so much work into a wine menu, and completly ignore the beer menu. I guess, like everything, things are slowly improving.[/quote:1rtst9n8]

Yep, sorry it was not intended to be added

I am very sceptical as most chefs just don’t hold beer any near the same regard as wine, the only I have see is Gordon Ramsey, but I bet his restaurants don’t have any where near the beer selection as wine. But also the public needs try ask for a better selection, unfortunately may are happy to drink fizzy yellow stuff!

Belgos was excellent, unfortunately it's long gone. I think I had Fraziskaner or Paulaner Weiss in Salamanca, can't remember what else they had. It's a pity the restaurant reviewers don't highlight the beer menu (or lack thereof) as this might raise awareness. Imagine going into a restaurant and asking what wines are available only to be told 'We have a French one and an Australian one' yet this is what happens when you ask what beers are stocked.

Beer is very badly marketed to diners in my opinion. The fear of the unknown can easily be tackled by a beer section in the menu which suggest beer/food pairings. e.g. Wheat Beer with light fish dishes, Chocolate Stout with chocolate dessert etc. etc.

Thanks for the heads-up on Salamanca. I will give it a whirl some time. And yeah, I remember Belgo; it was before its time, I think. I remember drinking De Koninck there, but I was only getting to know Belgian beers in those days.

I wonder what would happen if you brought your own beer - a good quality one, or literally one of your own? Would they charge you "cappage"? And would it be a [i:2rp6gn9m]tenner+[/i:2rp6gn9m]??

I was in Kahn's Balti House in Donnybrook about 2 years ago and they had a BYOB-friendly policy, with reasonable corkage. I had wine with me, so I don't know if beer drinkers (and there were many) were charged, or how much.

If it's a BYO they won't care where your beer comes from but they will charge corkage. I've noticed some restaurants state that they charge corkage per bottle but in practice they just charged once.

While we're on the subject Indian food is a perfect example of food that is more suited to beer than to wine.

Low hop beers are best, I think kingfisher was specially brew to accompany Indian food