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(AL.com)   Customers at new Mexican restaurant Hops N Guac will be able to pour their own beers. What could possibly go wrong?   (al.com) divider line
    More: Cool, Beer, Brewing, Alcoholic beverage, Hops N Guac, own beers, Mexican cuisine, company iPourit, Hops N Guac customer  
•       •       •

612 clicks; posted to Business » on 14 Apr 2019 at 4:57 AM (8 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



26 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2019-04-14 05:47:58 AM  
The world's worst "You've got chocolate in my peanut butter / you've got peanut butter in my chocolate" moment?
 
2019-04-14 05:51:50 AM  
Mexican food in Huntsville. I mean, it's possible but I am counting down to some MAGAt throwing a fit at the first Latinx that's working there. Then add beer. Yikes.

/ Countdown to a Fark thread blowout.
 
2019-04-14 06:24:22 AM  
It's probably all watered-down Corona Light. Shouldn't be an issue.
 
2019-04-14 06:50:23 AM  
Nothing. Ask this guy-
img.fark.netView Full Size
 
2019-04-14 07:21:54 AM  
The first day, someone is going to have a fit when they can't get another drink.
A two pint cutoff? They better have damn good food.
 
2019-04-14 08:07:28 AM  
I can pour my own beer at home for half the cost.
 
2019-04-14 08:31:29 AM  
I have seen this attempted several times, several ways. None of the restraint/bars have succeeded.
The last one was a deal where you had your own tap on the wall at your booth. You ordered the brand you wanted from bartender. No advance planning on what to do with the skunk in the line leading to a keg somewhere obviously far away. There was a meter supposedly somewhere that decided how much your group consumed. The 6-8 pints of warm skunk before your ordered brand flowed from tap was the problem.
I occasionally end up in a bar with a wall of 57 different beers. IMHO, 57 channels with nuthin on. A tap should not be warm, flat and skunky because the bar cannot face running each tap clean before drawing a glass. Since this is USA, the glasses look like pints, but are short pours.
You never really get to the problem of over imbibing before joint is out of business.
 
2019-04-14 09:21:23 AM  
Obligatory ~
i.imgur.comView Full Size
 
2019-04-14 09:25:31 AM  

CrazyCurt: Mexican food in Huntsville. I mean, it's possible but I am counting down to some MAGAt throwing a fit at the first Latinx that's working there. Then add beer. Yikes.

/ Countdown to a Fark thread blowout.


you have obviously never been to Alabama
 
2019-04-14 09:40:50 AM  

snocone: I have seen this attempted several times, several ways. None of the restraint/bars have succeeded.
The last one was a deal where you had your own tap on the wall at your booth. You ordered the brand you wanted from bartender. No advance planning on what to do with the skunk in the line leading to a keg somewhere obviously far away. There was a meter supposedly somewhere that decided how much your group consumed. The 6-8 pints of warm skunk before your ordered brand flowed from tap was the problem.
I occasionally end up in a bar with a wall of 57 different beers. IMHO, 57 channels with nuthin on. A tap should not be warm, flat and skunky because the bar cannot face running each tap clean before drawing a glass. Since this is USA, the glasses look like pints, but are short pours.
You never really get to the problem of over imbibing before joint is out of business.


Send like it should be possible to do it like self serve wine bars. Prepay a card, go to a tap, select size of your, receive booze.

The carbonation probably complicates things, but it seems solvable.
 
2019-04-14 09:43:28 AM  
I've already seen this in several bars. Is Fark a few years behind the times?
 
2019-04-14 09:46:59 AM  
Meh, our self service beet tap place is for tourists and does just fine. No cutoff and they put the table count on a projector and show the 'winners' in that specific pub as well as the others within the chain.

What do you win? A bigger bar tab.

It's genious, people will let the tap run just to beat the table next to them.
 
2019-04-14 09:49:06 AM  

thurstonxhowell: snocone: I have seen this attempted several times, several ways. None of the restraint/bars have succeeded.
The last one was a deal where you had your own tap on the wall at your booth. You ordered the brand you wanted from bartender. No advance planning on what to do with the skunk in the line leading to a keg somewhere obviously far away. There was a meter supposedly somewhere that decided how much your group consumed. The 6-8 pints of warm skunk before your ordered brand flowed from tap was the problem.
I occasionally end up in a bar with a wall of 57 different beers. IMHO, 57 channels with nuthin on. A tap should not be warm, flat and skunky because the bar cannot face running each tap clean before drawing a glass. Since this is USA, the glasses look like pints, but are short pours.
You never really get to the problem of over imbibing before joint is out of business.

Send like it should be possible to do it like self serve wine bars. Prepay a card, go to a tap, select size of your, receive booze.

The carbonation probably complicates things, but it seems solvable.


The taps at the table concept is bad. Making sure the beer coming out is at good temp/carbonation levels would be extremely tricky. That's before simply maintaining the cleanliness of the lines. Places like this, where everyone goes to a single point to fill up is way more practical and cost effective. The problem I see with this place is the 2 pint cutoff. I get it from a legal standpoint, and it probably earned them a nice insurance rate, but limiting your income seems like really bad business. Then again, it's alabama. Offer police/fire/EMT a discount, and I bet they would do just fine.
 
2019-04-14 10:06:43 AM  
Finally a place that will let me make beer "suicides". I always get kicked out of regular brew pubs when I ask for one.
 
2019-04-14 10:12:10 AM  

iron_city_ap: thurstonxhowell: snocone: I have seen this attempted several times, several ways. None of the restraint/bars have succeeded.
The last one was a deal where you had your own tap on the wall at your booth. You ordered the brand you wanted from bartender. No advance planning on what to do with the skunk in the line leading to a keg somewhere obviously far away. There was a meter supposedly somewhere that decided how much your group consumed. The 6-8 pints of warm skunk before your ordered brand flowed from tap was the problem.
I occasionally end up in a bar with a wall of 57 different beers. IMHO, 57 channels with nuthin on. A tap should not be warm, flat and skunky because the bar cannot face running each tap clean before drawing a glass. Since this is USA, the glasses look like pints, but are short pours.
You never really get to the problem of over imbibing before joint is out of business.

Send like it should be possible to do it like self serve wine bars. Prepay a card, go to a tap, select size of your, receive booze.

The carbonation probably complicates things, but it seems solvable.

The taps at the table concept is bad. Making sure the beer coming out is at good temp/carbonation levels would be extremely tricky. That's before simply maintaining the cleanliness of the lines. Places like this, where everyone goes to a single point to fill up is way more practical and cost effective. The problem I see with this place is the 2 pint cutoff. I get it from a legal standpoint, and it probably earned them a nice insurance rate, but limiting your income seems like really bad business. Then again, it's alabama. Offer police/fire/EMT a discount, and I bet they would do just fine.


Yeah, the 2 drink cutoff really just makes this a gimicky restaurant and NOT a bar. Plus, since when are high ABV brews called high gravity outside of this swill:
img.fark.netView Full Size
 
2019-04-14 10:22:33 AM  

haywatchthis: CrazyCurt: Mexican food in Huntsville. I mean, it's possible but I am counting down to some MAGAt throwing a fit at the first Latinx that's working there. Then add beer. Yikes.

/ Countdown to a Fark thread blowout.

you have obviously never been to Alabama


No. Whew!

/ Hard no.
 
2019-04-14 10:39:49 AM  
"Hops N Guac's food service will also involve automation. Customers place their food orders via self-service kiosks."

Sorry, but if I'm going to pay sit-down restaurant prices, I better get full service. Pour my own beverage and order my food from a kiosk? I can get that at McDonalds.
 
2019-04-14 12:56:46 PM  

CrazyCurt: haywatchthis: CrazyCurt: Mexican food in Huntsville. I mean, it's possible but I am counting down to some MAGAt throwing a fit at the first Latinx that's working there. Then add beer. Yikes.

/ Countdown to a Fark thread blowout.

you have obviously never been to Alabama

No. Whew!

/ Hard no.


Stereotyping username checks out
 
2019-04-14 01:25:49 PM  

antidisestablishmentarianism: iron_city_ap: thurstonxhowell: snocone: I have seen this attempted several times, several ways. None of the restraint/bars have succeeded.
The last one was a deal where you had your own tap on the wall at your booth. You ordered the brand you wanted from bartender. No advance planning on what to do with the skunk in the line leading to a keg somewhere obviously far away. There was a meter supposedly somewhere that decided how much your group consumed. The 6-8 pints of warm skunk before your ordered brand flowed from tap was the problem.
I occasionally end up in a bar with a wall of 57 different beers. IMHO, 57 channels with nuthin on. A tap should not be warm, flat and skunky because the bar cannot face running each tap clean before drawing a glass. Since this is USA, the glasses look like pints, but are short pours.
You never really get to the problem of over imbibing before joint is out of business.

Send like it should be possible to do it like self serve wine bars. Prepay a card, go to a tap, select size of your, receive booze.

The carbonation probably complicates things, but it seems solvable.

The taps at the table concept is bad. Making sure the beer coming out is at good temp/carbonation levels would be extremely tricky. That's before simply maintaining the cleanliness of the lines. Places like this, where everyone goes to a single point to fill up is way more practical and cost effective. The problem I see with this place is the 2 pint cutoff. I get it from a legal standpoint, and it probably earned them a nice insurance rate, but limiting your income seems like really bad business. Then again, it's alabama. Offer police/fire/EMT a discount, and I bet they would do just fine.

Yeah, the 2 drink cutoff really just makes this a gimicky restaurant and NOT a bar. Plus, since when are high ABV brews called high gravity outside of this swill:
[img.fark.net image 850x850]


The term gravity is used quite a bit in brewing. Essentially, 'gravity' means sugar. For example, a strong beer starts with a high gravity and ends with a low gravity. Too low of a finish gravity means a dry beer, so you want some residual. The difference between the gravity before fermenting and when you finish fermenting is how alcohol content is measured. It's more complex than that, but that's a basic 101 version of it.
 
2019-04-14 02:22:04 PM  
I got excited thinking that this place was in New Mexico.
 
2019-04-14 03:56:14 PM  
I went to a place that had this same system.  It worked ok.  Though I would warn you that it measures delivered volume.  My sister in law was cut off after near only one beer.  She cannot pour a beer so she kept pouring off the head.  Poured something like 24 Oz's to get a 12 oz glass full.  The place restricted everyone to only 36 ozs of beer.
 
2019-04-14 04:24:01 PM  

CrazyCurt: Mexican food in Huntsville. I mean, it's possible but I am counting down to some MAGAt throwing a fit at the first Latinx that's working there. Then add beer. Yikes.

/ Countdown to a Fark thread blowout.


The worst part about the whole thing is that they expect you to pay American prices for the food.
 
2019-04-14 05:17:35 PM  
overserving-prevention that cuts-off each Hops N Guac customer after every 32 ounces, or two pints worth, of beer that person drinks.

Sixteen ounce pints are a disgrace.
Cutting people off after only two mini-pints is a travesty.
 
2019-04-14 08:36:04 PM  

Cajnik: Meh, our self service beet tap place is for tourists and does just fine. No cutoff and they put the table count on a projector and show the 'winners' in that specific pub as well as the others within the chain.

What do you win? A bigger bar tab.

It's genious, people will let the tap run just to beat the table next to them.


Sounds like a dui turned into a lawsuit
 
2019-04-15 06:54:30 AM  
There's a new Mexican?
 
2019-04-15 11:25:28 AM  

scotchcrotch: Cajnik: Meh, our self service beet tap place is for tourists and does just fine. No cutoff and they put the table count on a projector and show the 'winners' in that specific pub as well as the others within the chain.

What do you win? A bigger bar tab.

It's genious, people will let the tap run just to beat the table next to them.

Sounds like a dui turned into a lawsuit


Nah. Suing a bar because you drank too much is uniquely American
 
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