Jon vs. The WORST Beer Bars 🍻🤮 Bar Rescue

so when you use the backup what are you supposed to do get another backup right how am i supposed to know it's going to run out it hasn't just supposed to look that's why there's gauges so do you realize we're closed we're done we can't sell one beer i don't have nitrogen where do i get nitrogen from you can get it from your vendor now we gotta close the damn bar down richard you blew it [Music] so here's what i wanted to do for my recon tonight because of this industrial area i'm guessing they sell a lot of beer in there so i got mike and tom from turbotap to go in turbotap pours beer three times faster and increases yield by almost 30 percent oh cool they know las vegas they know the competitive bars perfect and they'll give us a good local perspective on what's going on in there guinness nice premium product so that's chris the owner blowing that cloud of smoke think about this chris wrote me an emotional letter expressing the problems with the bar but look at him he's sitting on his ass mitch is over here washing dishes he's sitting outside drinking and smoking he should be ashamed himself that's the wrong way to do a guinness that glass should be on a 45 degree angle let's see what michael says about this guinness i gotta wait for it to cascade it's bitter because he gave it to me what's happening is she did it that way it removes some of the carbonation from the beer and it's not as good i'll tell you what my beer is just warm you know when beer is warm that way it foams up when you dispense it you wind up pouring 30 of every keg down to drain and what you're pouring is a flat warm beer i have a thermometer here which is something that you should always have because it's very important to know what temperature we're dealing with so i'm going to fill this up i can see already look at that when beer is warm it foams and then we get about a 50 or 60 percent yield out of a keg for beer lovers foam or head is paramount in creating the appeal of beer and shouldn't exceed one and a half inches in depth foam not only looks great it informs how the beer will smell and therefore taste the human nose has much more sensory perception than the tongue so the aroma given off by the head is where most of the beer's flavor exists however when a beer is poured at a temperature above 40 degrees the foam may double or triple destroying the quality of the head down to 43 was as low as it went yeah so we're dumping foam all day long because of the temperature back there we got to fix that guys we got a serious problem so becky i want you to come back here and pour me a guinness now that is exactly how you do not pour a guinness now there are six steps to pouring a perfect pint she's breaking every rule that there is you're going to put it right under the tap at a 45 degree angle as you pour your guinness you're going to straighten the glass out and you're going to want that beard to come up right to the top of the heart we call that the crest you're going to set it down we're going to let it cascade the nitrogen releasing flavors and aromas guinness drinkers are incredibly loyal it's important guys that we do this right now we keep it flat we're going to go just above the top of the rim so that it forms a crown it takes 119.5 seconds to pour and serve the perfect pine of guinness i can give you all the best equipment john's gonna come and make an amazing bar for you if you guys don't have that knowledge it's all for naught so this is yeast do you know what yeast does creates gas and you need a grain it helps with body it helps with head retention on a beer it'll actually add this color to a beer here we have hops a natural muscle relaxer so if you say i want to go have a beer and relax you're actually telling the truth because beer will actually help relax you i am so excited to actually learn things about beer instead of people schooling you all the time you know you kind of have something to tell them [Music] the got to them they kept forgetting things [Applause] are you kidding me no no no no no sorry sorry bring it back we don't serve it until it's ready i'm starting from a terrible place they can't even serve beer did you just bring them more beers yeah one you did what you did i got i got everybody over their house so you bought more kilkenny's over there i need actually i need two guinnesses over there chris was completely in the way tonight i would have three beers lined up that needed to cascade so i'd turn around he would just take him he was doing more harm than he was doing good shoot he just took a whole bunch of them over to the corner over here you see in the corner careful because you're mixing up what i have settled i know that but they're not settled yet if i don't change chris i will never rescue this bar you don't even know the names of the freaking beers you're not even pronouncing them correctly without a commitment to quality you're not going to succeed what is the name of that beer read it ken kelly it's not ken kelly read it kim kinney kill kenny kill kenny say it 10 times kill kenny kill kenny kill kenny kill kenny kill kenny kill kenny if you can't say it your staff can't say it right come on yes you have to lead by example and fight for your standards and the name of that fear is gil kenny kill kenny thank you [Music] [Applause] i would say that against a little bit warm a little bit foamy on the top you know it's been sitting here for five minutes now it's still a little bit foamy there's nothing worse than a bar than warm beer foam everywhere i need to figure out what the hell is going on here starving [Music] so i just figured this out you know why our beer is cracking at 44 degrees every 5 to 10 seconds they open those fricking doors grab cold pine glasses the coolers never come down to temperature and the whole cooler is warm so all of our beer is warm that's what's going on this is a beer bar so i wanted to bring some beer professionals in so i have two brewers from laverne brewing company which is a great local brewery here in town they know beer quality i need another marketplace i'm curious to hear what they think hi welcome hi how are you guys doing good how are you good are you excited about mike night do you guys have a like a beer list by chance i'll take my game do you have any stout one thank you this is not mine i guess mike knight i guess how about the foam look at this wow no head on that beer at all right there is where half of their beer cost is so that was probably 40 of that beer easy i have concerns about what we refer to as a beer clean glass because you could tell by the way that it was poured in the lack of standing head that there's some residue from somewhere inside that glass i had a beer that was old the characteristics of an ipa would be the hops would be there and they weren't there so that means the beer's old they've fallen off [Music] do you see any open mic and stuff happening no this is the epitome of a bad bar promotion you see the worst thing you want to do is start something then not get it going okay so what is she making there that's a brood mary right bloody mary mix a little hot sauce beer a little spice little beer little bloody mary that pourer was so clogged she had to screw it off the bottom look at the cow oh if it is that chunky then there must be something wrong with it and the fact that you would see that as you're putting in a drink and still serve that drink speaks to standards unbelievable right oh so they keep a pitcher of water next to the tapper to rinse the phone so they stop the fall it's status quo i guess and there's jim he doesn't see the beer going down the drain he doesn't see anything what happened i just i don't know i feel like it's not like relate to pressure properly like it's so basic like how do you not know how to fold the nozzle properly like it wasn't my phone it just was like oh me and me that's all you need to pay attention because if you would have done that properly you want to spray it every word it wouldn't be an issue you wouldn't be covered in beers they wouldn't be covered in beer jesus christ oh my god if they could quit bickering they would be much better off chris is just completely unapproachable she walks around with a scowl on her face you know these two are polar opposites chris could we get some beers bottles thank you he only drinks bottled beer in his bar can you blame him is this yours no it was just here oh i can smell the pine salt i'm enjoying it the guys that come in here call it the chemical because we don't even know i don't even know what that cleaner is really it's like one of those bulk cleaners so we put it in a spray bottle that's just like this like we just refill it so my friend he's like the chemical but i think it is fine pretty much wash your hands please wash your hands please oh you're not gonna please wash your hands you just handled chemicals cleaning products the popcorn is being scooped out and her hand is all over it [Music] the pitcher she's pouring is all foam right now it's beer we're not reinventing the wheel here john but that beer can cost eight to 20 cents an ounce and that's really expensive when it goes down the drain absolutely and we just saw hundreds of ounces go down that drain i think they poured more than they served tonight after night after night has jim done the math and said you know if i dump three beers every time i sell one i can't make money his back is to the bar he's oblivious to what's going on his bar is hemorrhaging money and he's got a kool-aid smile you know this guy does not know the economics of beer i'm gonna teach him he needs to learn doesn't he sean good luck with that jim you're the owner yes i am i want to show you something come back with me for a minute just give me a picture of beer and a bunch of glasses oh bars one down keep going let's go okay jim did you buy this bar to make money i didn't fill that picture with beer i want you to hold it on an angle because i'm gonna catch all the foam coming out go ahead just keep the foam coming into the glass okay keep going he's killing me keep going now jim let's keep going we're really making money now aren't we guys let's keep going there's another one let's go here we go keep pouring come on jim keep pouring it okay there's about three and a half glasses of beer in that pitcher how many glasses are here one two three four and a half what beer do you drink in your bar uh bottling why because it tastes better does anybody here want to drink this really is this not the worst beer you've ever seen in your life because your beer sucks right for the most part yeah and you know that yeah but you'll let him drink it but you won't well yes how do you feel when you dump beer down a drain all night long do you ever feel like an idiot obviously and then it overflows the foam so you've prepared for it haven't you with this yes what is this hot water and what is that for to keep the hops from building up in the line because you didn't do your job they now have to take a warm pitcher and rinse this off all night long and as an end result every beer you sell costs you three so can you make money like this no if you know that why are you watching your money go down the drain so you stupid or lazy hey guys what's up man what's going on how are you yeah can i get a bud and how about you honey i have a bun light whoa what kind of pouring is he doing she's haunting me thanks a lot man appreciate it yeah what do you think here's a little uh flat maybe how can you succeed pouring a bad beer in st louis this is a home of budweiser that's an embarrassment how's everybody doing this afternoon okay from what i've heard about the recon these guys lack the basic bartending skills to get this done these guys have spent enough time making mistakes pouring beers pouring andreas money down the drain so we're going to start from the beginning and relearn things like draft beer pouring from what i've been told there's a lot of waste last night and that's not something that we want that's the reason you're in the position you're in yeah first thing you want to start with is a beer clean glass that will allow the beer to give you a nice even one inch standing head start from the bottom of the top handle not the top you want to hold your glass at a 30 degree angle you do not want to touch the nozzle and as the beer fills you're going to slowly straighten the glass allow that head to settle with a proper pour you should be at exactly one inch that serves many purposes the first thing is aromatics it opens up the smell of the beer it's also for profit as well because that foam is approximately 25 percent beer now we're gonna see how you do it let's start with you big boy [Music] yeah money down the drain close with no cigar tina i think that we are pretty close 1.03 good job i think [Music] hello welcome remember everything that we learned in training make sure you have a beer clean glass i'll pick up my bike [Music] you can already tell that has way too much head first beer up first beard down oh come on way too much head do it again i don't know what the hell i'm doing two drinks cameron you're going to be broke before you make anything at this rate 12.50 you guys thank you very much you okay oh yeah i'm gonna go for the beers does that look like one inch of standing head to you listen i can appreciate that you want to help but right now you're just in the way kid we either got to get them right or get out of here where's kim's bucket i'll get out no bucket for kim this is beer you could be drinking well what do you want me to do just walk around and see if you can help people how's tina doing tina's the one with the most money can i get you anything i like i have two vice presidents i have one of my most important clients here bush and they're expecting good beer and a great bar i don't know anybody who knows more about beer than you guys still sure so how's your beer we got a nice cold draft but this is not a beer clean ready glass and you can see the head is gone cause it's not beer clean andrew can i show you something for a minute yes sir andrea rick josh the head on this beard disappeared instantly the glass itself wasn't beer cleaned ready it is a good quality beer but if it's served like this you're getting a sub-optimal experience okay uh tina this glass wasn't properly cleaned we need a new one [Music] there we go now look at the head what do you say rick some of your cheers i guys hey good how are you here's your beer list and back of it is your food less okay thank you i've never seen so much empty space in the bar in my life or a bar where i felt like i had to whisper yeah seriously right do you brew your own beer here no we don't you don't so you're not a brew house right because you're called a brewing company we're trying to figure this out how many beers do you actually have i believe uh 18. the sign says you have 100 right right give me one of those different now okay we have five types of wings do you want me to order each one of them yep okay let's see if it's cold and if it's right [Music] is that the way a beer should look when you serve it you didn't pour the beer correctly because it has no head on it most of the flavor comes from the head of a beer but the glass is so dirty that the head wouldn't formulate in the first place so let's see if you can perform me one correctly try it again well [Music] listen to this guy's attention all right let's try round two that's more like it all right oh my god my first beer in there was really nasty and bitter it was kind of a no-win situation in the liquor department there something has to be wrong with their draft beer system neil witte is one of nine master cicerones in america i want neil to look at the bar see we got going on here and then chef go in the kitchen let's take a look at the kitchen let's see what we got okay this bar is all about beer so i brought in just the right expert see what you get out got some brown stuff on that one there and this is symptomatic of the lines not being cleaned every beer distributor cleans their lines where their beer is at do you know when your lines were cleaned last they were clean monday they were clean monday no way is that clean no you don't verify anything you can't even get two inches of chrome clean i see now why you want to sell the place let's go see the beer cooler last night maria spit out her beer and the customers are saying that it's flat so today i want you to go through the beer system top to bottom look at that that's mold white bloomy mold all that stuff's going right into your beer lines is anybody even checking on this i mean you got to validate this stuff there's obvious signs of neglect in the system there's mold growing down there richard needs to learn more about his draft system in order to serve the best beer he possibly can we got a lot of work to do we have to replace some of these lines and rotate kegs of course for tonight's stress test we're going to focus on beer targeting those half a million workers that are down here every day welcome to the los angeles brewing company just get the scoring how's it going guys good all right stand that beer up manufacture that head customers are here they're really cranking right now they're pouring a good head on the beer the right glassware it's awesome yeah look at all that how are your beers are they cold good exactly as it should be who's still waiting israel take care of this poor guy will you i will on the double israel is leading the bar he's almost keeping up with the pace he showed me tonight that he cares and he can learn it's real slow if it's not coming out right anymore then stop serving it we can't get beers out at all it's barely trickling out of the tap one by one all the beers are slowing down and stopping blindness stuff too yeah where's my dream [Music] still waiting for our drinks very frustrating what's wrong which way is it slow is it fast how much the pork the pouring is coming out to a trickle yeah because there's something wrong with the precious who knows the draft beer system my uncle does okay let me deal with them richard we got a problem they're losing pressure on the draft beer system go check it out see what's happening in there quickly because the people are waiting [Music] we can't serve this beer okay all right guys sorry i can't i can't serve the beer that we have right now i can't steer no more beer now what's going on it says right here that it's low where's your backup do you have a backup tank we've been running on design with a backup so when you use the backup what are you supposed to do get another backup right how am i supposed to know it's going to run out it hasn't just posted look that's why there's gauges so do you realize we're closed we're done we can't sell one beer i don't have nitrogen where do i get nitrogen from you get it from your vendor now we gotta close the damn bar down richard you blew it ladies and gentlemen listen up we cannot sell any beer go home we can't serve you this stress test was a disaster this bar failed miserably and i got to start from square one tomorrow morning disappear of course it does i'm beyond upset i'm disappointed that we have to fail this way let's try to get this please clean the part of just tired i'm frustrated you know i'm only one person man i can't do everything myself so i'm done hi this is john taffer click here to subscribe to paramount network on youtube for more bar rescue

Channel: Bar Rescue

Views: 636,051

Rating: 4.9117613 out of 5

Keywords: worst beer bars, worst, best, most, funniest, top, owner, owners, employee, employees, reckless, destructive, rude, mean, compilation, law, bar, bars, risk, gross, terrible, the worst, Jon Taffer, Bar Rescue, Bar Rescue Show, bar rescue clip, best of bar rescue, bar rescue best moments, bar rescue best of, Paramount Network, Paramount, bar rescue tv show, bar rescue paramount network, bar rescue paramount tv series, bar rescue jon taffer, best bar rescue, top bar rescue, disrespect

Id: BxBa3CfaY-I

Length: 22min 41sec (1361 seconds)

Published: Wed Apr 07 2021