Mon Nov 13, 2006 5:21 pm
When I lived in DC and worked on Embassy Row, the Brick was a regular stop.
The downside of the 500 beer menu is twofold: 1) The servers never seemed to know anything about the beers and were not comfortable suggesting new things. 2) When you have 500 beers in the cellar, every 8th or 9th beer I would order would be either dead flat, oxidized, skunked or otherwise abused. It's like Russian Roulette sometimes. If you stick with a happening beer, that usually isn't a problem, but I have had some real dogs there. When it was dead flat I could sometimes talk them into comping me a new beer, but not always.