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THE METROPOLITAN | THE EXTRAORDINAIRE | THE TOURIST | THE ARTIST | THE CRITIC | THE DINER | THE CRAFTMASTER | THE HIGHROLLER | THE GLADIATOR | THE YOUNGSTER | THE SHOWMAN | THE NIGHTOWL | THE THINKER
BEER TENDERS
Bartenders who really know their beer Alison Bailin Batz » The Entertainer!
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artender Kurtis Williams works at one of the hippest, coolest beer and cocktail spots around—The Gladly. When it opened in 2013, The Gladly had some big shoes to fill. It was, after all, the second restaurant from the team that brought us Citizen Public House, which was named among the among of the Best New Restaurants in America by Esquire Magazine in 2011. Williams joined the team in 2014 and is focused on delivering personalized hospitality to each guest—especially the beer lovers who visit both locations. He got his start in bartending in college at Mill Avenue Cue Club, where he worked for nearly a decade and would eventually serve as manager. After a colleague joined the Gladly team in 2013, Williams saw the innovation the organization was bringing to the craft and beer scene in Arizona and wanted in. Insider tip: ask him about his beer cocktails. What do you think makes craft beer special? Flavor, versatility and passion. Flavor: The diversity as well as the depth and range of flavors of craft beer always impresses me. The brilliant brewers who are coming up with new and unique flavors are always pushing and inspiring me to experiment with new ingredients and flavors Versatility: Whether it be pairings with food or actually using it as part of a cocktail, the possibilities are endless. Passion: The time and effort that people are putting into their craft as well as the love of their craft really shows through in the end product. How did you get interested in craft beer? I am one of the rare Tempe natives who you will still find living in Arizona. My first beer experience was during my time at ASU. I’d frequent Four Peaks with my friends and that was the first time I realized that there was this amazing world of craft beers out there. After my first few pints, I was hooked.
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I then took advantage of traveling, soon making craft breweries around the country part of each of my itineraries. What is your favorite part about the beer culture in the Valley? Speed! I love that it is growing and expanding at such a fast rate. I think about what was available 10 years ago and look at the scene now and it’s amazing—it has to be one of the fastest-growing industries in Arizona at this point. I feel like there is a new brewery popping up every time I turn around. There are so many talented people in the Valley whether it comes to food, cocktails or beer. All of these things combined I feel will help to solidify Arizona’s place as a legitimate food and beverage scene across the nation. What is your favorite part of the local beer culture? We are just that—local. Many of us were born or grew up here. We are Arizona strong and Arizona proud. Arizona beer culture is uniquely us. What is your favorite beer at the moment? That question is a tough one. It’s impossible to name just one, in fact. I am on a Hoppy kick right now, so anything IPA—especially the double IPAs and barrel IPAs. Locally, I love what Helio Basin, Helton, San Tan and Four Peaks are doing with IPA flavor profiles. Here at The Gladly, we make good use of IPAs beyond just serving them up daily—and offering recommendations to guests on how to do craft beer right. We actually use IPAs and other craft beers in many of our cocktails. A few menu cycles ago, we featured a Bay City Shandy, which included hopped vodka, grapefruit liqueur and was topped with an IPA. Though not on our traditional cocktail list right now, not a day goes by without getting a special order for it, for which I am more than happy to oblige.
The Gladly
2201 E. Camelback Road, Phoenix, 602.759.8132, thegladly.com.