I made my first visit to Cosmic Brewery in Torrance. Within shouting distance of Smog City and Monkish. And I came away with mixed feelings about their self-pour system.
I can see both benefits and issues with it. My main issue is that many Americans are not cool. Which leads to many Americans who frequent breweries may not be cool. Which leads to, do I want an uncool person doing the pouring? I was the only visitor one Sunday and I sat myself near the owner and employees as they worked and I did overhear that the taps had to really be wiped down inferring that people are not cool (IE cleanly).
From a customer standpoint, it’s great. Pour an ounce, taste it. If it is not to your liking, then you are not out serious money and the brewery gets paid for the effort. Win-win.
I can list other technical issues such as forgetting your card, someone running up a tab on a lost card and how do you monitor consumption without a bartender. All valid questions but not what bugged me.
I think the system can be tweaked to allow for both human interaction and the speed and beer size wanted. Have a table side iPad that will enable ordering (much like the system that the wonderful 38 Degrees utilizes) so that the millenials can get their electronic on while also keeping the customer to employee conversation.
Why? I came away from Cosmic Ales (Brewery) thinking that the beers were OK, Hellhound Chocolate Brown is still their best offering, but that the two employees who helped me were really nice and navigated me correctly so that I didn’t make any rookie mistakes. I played dumb (yeah, I know, not a stretch) and they came through.
I guess the fact that Cosmic separates the pouring area from the seating area is what bothers me. I would love to see the pouring area be CENTRAL to the room. That way, the idiots would be monitored by not only employees but by the crowd as well. (See something, say something). But also on a more positive note, those having trouble could be helped by not only employees but by the crowd as well.
Early days still for the brewery, and maybe my humble suggestion will make for a different set-up.
