I've never drunk the beers from the Argentine micro Finn, I've got no clue as to what they are like, but they've already earned my respect. The other day, on their Facebook page, they posted a picture to announce that they had to pour 120 bottles down the drain because they were not happy with the quality of the product.
This is the kind of professionalism, respect for the trade and, more importantly, the consumer, that many of us are demanding to all micros (and not so micro). Yes, Finn aren't the only ones to do something like this, I've heard of many others. Unfortunately, though, there are still many who prefer to do things differently and have no problem with taking a flawed beer to a festival or bringing you a contaminated one at their own brewpubs or, as I've been told by people who know, giving a year and a half shelf life to products that are almost undrinkable after only six months. Nobody likes to see a whole day of work (and money invested) going down the drain, but it's something that happens, even to true masters, specially when when we are speaking about small batches with equipment and processes that aren't all that refined or after increasing capacities, but in the long run, it is something that ends up paying really well.
I wish that Finn, or anyone, wouldn't have to take a similar measure, but I would also like to know when others do it, I want to know about more brewers who give priority to respecting the consumer rather than short term profits in order to show all those charlatans, thieves and fake artisans how things should be done.
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