Sometimes, being 2 Guys has its perks. Take, for example, the time they wrote the post about the beer list at The Modern. Next thing you know, Danny Meyer's PR team is e-mailing the 2 Guys to inform them of the new vintage-beer menu at the Gramercy Tavern, and off they go—whisked away to a world of caramel noses and toffee notes. But after the jump, see how it can all come crashing down the morning after in one simple e-mail exchange with the discovery of one simple link…
—On 3/8/07 9:24am, Alan Sytsma wrote:—
Ian, first thing about last night: The beer aged in Calvados casks rocked it. Hard. The Schneider that you thought was too sour? You're a wimp. It's four ingredients, dude. You try getting that much flavor—dare I say nuance?—from hops, yeast, grain, and water.
—On 3/8/07 9:49am, Ian Knauer wrote:—
Whatever. The Schneider WAS way too sour. You're right about the Calvados beer, though. So cool that they had the Calvados beer, and a cider aged in Calvados barrels. We should've gone for the Sherry cask-aged beer, too. Could've been a trifecta. Overall, though, really impressed. I thought we were set up to sip skunks out of a bottle.
—On 3/8/07 10:11am, Alan Sytsma wrote:—
We should talk in the piece about the other places that are doing this. Bukowski's, in Boston, has an awesome vintage list. Same for the Brickskeller, in D.C. Vintage beer is the new Armagnac, I'm telling you.
—On 3/8/07 10:30am, Ian Knauer wrote:—
Nice thought. I'm going to Allentown next weekend. A restaurant there, The Farmhouse, has a huge beer list with a lot of vintage selections. Definitely a spreading trend. What are the chances of a Gourmet-supported vintage beer tour by the 2 Guys?
—On 3/8/07 10:37, Alan Sytsma wrote:—
Slim to none. Especially after finding this link.
—On 3/8/07 11:12am, Ian Knauer wrote:—
Dammit. It's two guys who aren't us drinking vintage beer at the Gramercy Tavern. Is this what it feels like to be scooped? I feel so…empty.
—On 3/8/07 11:39am, Alan Sytsma wrote:—
You think we can still expense the beers?
—On 3/8/07 11:44am, Ian Knauer wrote:—
We'd better. A dusty can of Budweiser from the deli is about the most expensive "vintage" beer I can afford on my own dime.
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