Greg Engert
Here Come the Hand Pumps! (No, Really.)By Greg EngertThere are signs that brewers and drinkers are emerging from a relatively monotonous haze phase to re-embrace more choices via lagers, traditional styles—and even cask ales. From Behind the Bar, here is specific advice on adding cask to your bar or taproom.
Behind the Bar: Why Glassware (Still) MattersBy Greg EngertIt’s not all four-packs and boss pours. Glassware chosen to elevate particular kinds of beer—and to help you sell more of it—still has a valued place at the bar and taproom.
Behind the Bar: Elevating Service to the Level Your Beer DeservesBy Greg EngertWhether in your taproom, brewpub, restaurant, bar, or shop, there’s never been a more important time to double down on improving guest experiences. Here are concrete suggestions for training and developing a team that can rise to that challenge.
Behind the Bar: A Plea for Real VarietyBy Greg EngertAre proper craft-beer bars and bottle shops in danger? As thousands of breweries coalesce around profitable taprooms and a handful of trendy styles, craft beer may be losing a piece of its soul. Greg Engert of the Neighborhood Restaurant Group explains.
Behind the Bar: Why Foam MattersBy Greg EngertWith draft beer poised for its comeback, Greg Engert of the Neighborhood Restaurant Group makes the case for foam and its importance to the kinds of drinking experiences that keep customers coming back for more.
Hospitality: Practical Food & Beer Pairing with Greg EngertBy Greg EngertFrom flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.
Industry All Access
Behind The Bar: Keeping Warm & Keeping SaneBy Greg EngertWinterizing our outdoor spaces is critical for our businesses—and for our mental well-being. Greg Engert, beer director and partner in the Neighborhood Restaurant Group, offers practical tips and important perspective.
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Hospitality: World-Class Beer Service with Greg EngertBy Greg EngertFrom breaking down flavor profiles to proper pouring, glassware, and caring for draft lines, Greg Engert of the Neighborhood Restaurant Group lays out his approach to world-class beer service in this full-length video for All Access subscribers.
Industry All Access
Behind the Bar: Keeping Hospitality Alive at HomeBy Greg EngertGreg Engert, beer director of the Neighborhood Restaurant Group, explains how their business—with 16 bars and restaurants plus a brewery in the D.C. area—is adapting to weather uncertain times.
Behind the Bar: Sketching Out Hospitality's “New Normal”By Greg EngertGreg Engert, beer director of the Neighborhood Restaurant Group, shares his insights into how beer sales and service—in bars, restaurants, and taprooms—may continue to look in the months to come.
Behind the Bar: PouraphernaliaBy Greg EngertBrewing marches onward—but presentation sadly lags behind, failing to do the product justice. Greg Engert, beer director of the Neighborhood Restaurant Group, offers the latest tools of the trade to help bars and taprooms rise to the challenge.
Behind the Bar: Tell Me a StoryBy Greg EngertNarratives count. Greg Engert, beer director of the Neighborhood Restaurant Group and the man behind ChurchKey, talks about the details that can help bars sell more of your beer.
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