We currently are a restaurant with 14 beers on draft, and 35 beers in bottle. We are turning into a brewpub, already federally approved. I have many different styles of beers we will be brewing ourselves. We plan to open with 5-6 beers on draft, and work up to about 8.
I am having trouble figuring out a way to slowly convert the taps over to our beer, but then how and/or what do I do with the other taps? And do I keep bottles? rare, expensive beers? I know I will have to keep a light beer on draft, but would I serve commercial beers opposite of the styles I am producing and serving?
This is getting me all wrapped up. Thanks for any advice or input!
I am having trouble figuring out a way to slowly convert the taps over to our beer, but then how and/or what do I do with the other taps? And do I keep bottles? rare, expensive beers? I know I will have to keep a light beer on draft, but would I serve commercial beers opposite of the styles I am producing and serving?
This is getting me all wrapped up. Thanks for any advice or input!
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