Wine and/or Liquor in Brew Pub?
Related to the recent discussion of serving other people's beer in your brewpub, how many people serve just beer, no wine or liquor? Should a brewpub, particularly considering the recent trend of pairing beer with food, serve wine? Is it worth the hassle and cost? How do you select the wines you'll serve? Just rail drinks or do you also sell the $$ stuff?
Any thoughts would be appreciated.
I have owned and operated the largest beer garden in SC with over 200 bottled beers for the past 5 years. No wine and No liquor. Through our "Hall of Foam" promotion has made us extremely succesfull.
We recently added a wine menu with 5 whites, 5 reds, and 1 house zin. Our alchohol sales increased 34% last year. House wine brands, we bought 1.5's and our bottle sales were through 750's. We were gaining a market that didn't drink beer. Our beer sales increased because spouses had something they could indulge in as well. Hope that answers your question.
Thanks. It does. Need to take another look at the old drawing board.