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Glacier Design Systems in BJ’s Restaurants

POSTED ON October 19th  - POSTED IN Uncategorized

Did you know that Glacier has designed and installed beer systems for BJ’s Restaurants? We are very proud of the work we have done with them and were thrilled to see the following article about BJ’s in the current edition of US Business Executive!

BJ’s Restaurants: Casual Dining and Craft Brews

Produced by Victor Martins & Written by Jeanee Dudley

BJ’s Restaurants (BJ’s) got its start in the late ‘70s as a small chain of pizza restaurants in Southern California. Formerly BJ’s Chicago Pizzeria, the restaurants were bought by Paul Motenko and Jerry Hennessy in the ‘90s. “They had a vision to move the concept beyond just pizza and mass-produced beer,” says Alex Puchner, senior vice president of brewing operations at BJ’s.

2012 Great American Beer Festival® Winners Announced

POSTED ON October 15th  - POSTED IN Uncategorized

Medals awarded to breweries from all corners of the country

Boulder, CO • October 13, 2012—The 2012 Great American Beer Festival (GABF) competition awarded 254 medals to some of the best commercial breweries in the United States. Presented by the Brewers Association, GABF is the largest commercial beer competition in the world and a symbol of brewing excellence.

Award-winning brewers received prestigious gold, silver and bronze medals in 84 beer categories covering 134 different beer styles (encompassing subcategories), establishing the best examples of each style in the U.S. Winners were chosen from 4,338 competition entries from 666 breweries, hailing from 48 states, Washington, D.C. and Guam.

Analox 50 Carbon Dioxide Monitor

POSTED ON October 9th  - POSTED IN Uncategorized

Not only does Glacier Design carry draught beer equipment, but we are also a supplier of carbon dioxide monitors! Getting a carbon dioxide monitor for your bar or restaurant is a crucial safety precaution to take.

As an owner or manager of a bar, restaurant or fast food outlet, it is up to you to ensure the health and safety of your employees is not compromised as they carry out their daily duties. Drink dispensers’ gas contains CO2, which is a toxic gas. If you store dispense gas in a confined space such as a closed room or walk in cooler, you must comply with these regulations and complete a risk assessment.

Offering Larger Selection of Beer At Restaurants Leads to Incremental Consumption

POSTED ON October 4th  - POSTED IN Uncategorized

According to Alcoholic Beverage DemandTracker, a recent study on alcohol consumption behaviors in the United States, 33% of alcohol drinkers who visit restaurants regularly report that they are more likely to order beer when offered a large selection of beer brands at a restaurant.  And 26% of them are likely to order more servings of beer than they would have otherwise.  Offering a larger selection of beer also encourages more brand experimentation and re-connecting with brands used in the past, with 36% of consumers saying they are more likely to choose a brand they haven’t tried before and 19% saying they are more likely to order a brand they have not drunk in a long time.  Only 28% say that a larger beer selection has no effect on their beer consumption or brand selection.

New-School Cider

POSTED ON October 4th  - POSTED IN Uncategorized

Cider is quickly becoming the apple of the beer industry’s eye.

By Christopher Staten

Jeff Smith calls his business “the future of cider.” It’s a bold claim for any bar proprietor, especially one specializing in a historically mischaracterized, misunderstood and “miscellany”-categorized drink. But it’s no exaggeration: At Bushwhacker Cider in southeast Portland, Ore., the apple is king, and the future is very much here.

Past Bushwhacker’s garage-door façade is perhaps the most exhaustive collection of ciders in the country: Six taps and roughly 165 bottles pour every kind of cider imaginable and unimaginable. Funky, olivelike Spanish Basque ciders; dry English ciders; spritzy, sweet French ciders; obscure offerings from places like Lithuania; and, most notably, an ever-increasing list of American ciders, including a few taps dedicated to the avant-garde creations Smith crafts behind a chain-link enclosure at the back of the bar (Brett-spiked and gin-barrel-aged versions, to name a few). If the quickly expanding presence of the chronically overlooked drink is being curated anywhere, it’s here. And if you like craft beer, prepare to be swept up in cider’s momentum.