UntrainedBrain

Does beer taste different after a week in a bottle?

Well, that depends on the beer and how it is bottled or kegged.

Ale or Beers that are made in small, say 1 barrel, 31 gallons, 248 pints can have a very different taste if it kept under controlled temperatures.

Depending on manufacturing some beer is pasteurized for bottling/canning. Cases/kegs that get hot on the way to the ship can change too.

I was thinking more of a shipboard activity and result that can be drunk too. So you can help make this weeks beer/ale and enjoy last week's brew. Passengers could learn something (you could sell classes) and enjoy some different ales brewed in small batches. Don't need to bottle cause you can keg carbonate in about 2 days in the cold.

Ship board activity (cash in), something to talk about, sell some of the product (cash). Builds loyalty?

Are any of the cruise lines doing onboard beer brewing?

Just curious and I understand that brewing laws can be a pain. The ship can boil water which means they can make beer onboard.

Sure some beers would take a few weeks to make and some beers could be finished in a few days. But what a great way to cruise by being able to have good fresh "local" brew while you are sailing.

-Race

Sorry about the typing mistakes. I am merely working on a thought and looking for information.

Our location is a while from civilization with buses being part to the story to get to the boat. Having been on poor service buses and buses with no springs (Belize Ruins Tours) my work is find a better way to transport people to the Cruise.

My goal is improve the transportation leg so that you don't remember it. Why arrive frazzled when you can arrive refreshed?

(No I am not some corporate marketing person, just a guy trying to improve transportation services one leg at a time.)

I am working on a proposal for a First Class Bus service for intercity runs.

One thought occurred to me was that our future passengers might want to start their cruise on the trip to the cruise terminal or airport. Get into a Cruising State of Sind from the moment you start the trip.

What Items or Services would be offered on the ride to the airport or terminal that would put you in a Cruising State of Mind? (The ride would be 90 minutes or more to the airport/terminal but the cost would be much less than flying.)

Manicurist? Cruising Theme on Bus? Cruise Goody Bags? Cruising Movies? A stop at Costco for cases of water? Meet other cruisers on the bus?

What would you like to before or on your way to the airport or terminal that would put you in a better state of mind before you embark?

The use of the term "Butler" by NCL is actually a hybrid position of Butler/Waitress and Valet/Lady's Maid (by Waitress I am referring to the female member of household staff who is in charge of the Parlor.)

When do we get Footmen on NCL?

With the inclusion of The Haven on the Breakaway there is now a Haven Restaurant which, after reading the breakfast and dinner menus, seems to be an upgrade from Cagney's menues.

I feel that perhaps the Cagney's menu was moved down a slight notch to accommodate the changing taste of passengers. The Haven Restaurant menu is a large upgrade from Cagney's menu to provide a bit more separation to the class of service. (I will be talking with the Chef's whenever possible on board to make sure they are at the top of their game; "What's Cooking?")

Cruise travel is close quarters living as there is no alternative of "going next door" for a better meal. So smile and infect other passengers and the crew with a smile which will make the whole ship seems so much more the way you would like it to be.

(insert awkward segue here)

While on the Star I was enjoying the Tempenyaki bar with my family. The menu had instructions for folding a Parrot or a Seahorse Origami figure. Our table was having trouble folding the figure and word got about that even the crew had not been able figure out the folding correctly.

Having tried to learn Origami as a child I remembered the missing step and soon folded all the menus around the table. The crew ask for a demonstration on how to fold the figure too. Afterwards during the cruise the crew would stop me as I passed by the restaurant to ask for folding lessons. Everyone was smiling and happy to learn a new tool for their job. Smiles and thank you's accompanied about the ship whenever I need something from the crew.

Be gracious and polite to the crew with "please" and "thank you" or a smile as Etiquette dictates and they will response with going out of their way to see that you are treated well on board. A kind word to their supervisor after or during dinner will boost crew moral and improve your service throughout the ship. But snap at any of the crew, or fellow passengers, for something they had no control over because you are having a bad day, or because you are a lout, and, well, let's just stick with the Golden Rule while on board...(Though I still believe that lounge chair hogs and campers should have run a wet towel snapping Gauntlet but the Captain keeps telling me, "next cruise, next cruise...)

Once you understand how the Ship's Kitchens operate by taking the Behind the Scenes tour you might change your thoughts on how food is priced and served on the Ship. The NCL Chef's are very proud of their kitchens which are clean, sanitary and well run from what I have seen so far.

Change only occurs when a Force is applied to objects. Behind the scenes the NCL Chefs are looking at all the food that is not eaten as it must then be disposed of. Also uneaten food is money thrown overboard.

Imagine you spent a cruise in the dishwashing rooms to observe what was not being eaten by your guests. I am pretty sure you when then change your menues accordingly to reduce food waste. If too much meat was going in the trash then a better cut or smaller portions would be a good answer to reduce waste in the Kitchen.

Cold dishes being served is often the result of a single person not paying attention to their job, either a worker or a supervisor is overlooking the quality details and practices of the NCL Kitchen (Galley). I always tell the work staff they are doing well when my meals are served correctly; when served incorrectly I direct my attention to the Chef's and Line supervisors as only they have the authority to correct the problem to that serve can be improved for the next meal. Complaining does not help the crew. Raising particular issues helps the crew make the journey more pleasant for all.

The Law of Economics apply equally throughout the Universe. When Demand is higher than Supply costs will rise.