Greg Engert

Greg Engert is beer director of the Neighborhood Restaurant Group, whose bars and restaurants include ChurchKey, Rustico, and the Bluejacket brewery, among others.

Behind The Bar: Let’s Make Beer Fests Vital Again

Today, with distributors cutting back and tough competition at retail, it’s time to re-emphasize the festival as a way to attract new customers. Here are some experience-based tips on running a successful and profitable event.

Behind The Bar: How We Bring Draft Back

Craft beer on draft is struggling to make its comeback, but by focusing on certain details—and by helping to educate bars and restaurants on service and presentation—we can restore it to pride of place.

Behind the Bar: Time to Recommit to Beer

In an increasingly competitive environment awash with beverage variety, craft beer can win by recommitting to what made it great in the first place.

Behind The Bar: Don’t Raise Prices, Draw a Crowd

Make it fun for them: Amid rising costs and changing customer habits, there are untapped opportunities to pack them in and maximize sales with creative events and activities.

Here Come the Hand Pumps! (No, Really.)

There are signs that brewers and drinkers are emerging from a relatively monotonous haze phase to re-embrace more choices via lagers, traditional styles—and even cask ales. From Behind the Bar, here is specific advice on adding cask to your bar or taproom.

Behind the Bar: Why Glassware (Still) Matters

It’s not all four-packs and boss pours. Glassware chosen to elevate particular kinds of beer—and to help you sell more of it—still has a valued place at the bar and taproom.

Behind the Bar: Elevating Service to the Level Your Beer Deserves

Whether in your taproom, brewpub, restaurant, bar, or shop, there’s never been a more important time to double down on improving guest experiences. Here are concrete suggestions for training and developing a team that can rise to that challenge.

Behind the Bar: A Plea for Real Variety

Are proper craft-beer bars and bottle shops in danger? As thousands of breweries coalesce around profitable taprooms and a handful of trendy styles, craft beer may be losing a piece of its soul. Greg Engert of the Neighborhood Restaurant Group explains.

Behind the Bar: Why Foam Matters

With draft beer poised for its comeback, Greg Engert of the Neighborhood Restaurant Group makes the case for foam and its importance to the kinds of drinking experiences that keep customers coming back for more.

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Hospitality: Practical Food & Beer Pairing with Greg Engert

From flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.