Your Beer Is Boring!

We’ve jumped on this soapbox before, but the topic could use another hammering at.

We’re so damn frustrated with the vast majority of restaurants that strive to offer quality service, food, wine, spirits and cocktails, but let their beer selection fall flat—literally. Why would you apply so much attention to detail only to offer your patrons a pedestrian beer list?

It wouldn’t take much to go from boring to brilliant. In fact, here are some free tips, just off the top of our heads:

• Support your local and regional breweries.
• Work with a local brewery to create a “house beer,” brewed just for you.
• Limited selection? Don’t double-up on styles. Keep it diverse so you cater to more palates.
• Recommend specific beer pairings on your food menu. This could entice patrons and increase beer sales.
• Host a beer dinner or pairing to expose your regulars to the idea of better beer with food.
• Create a vintage list of beers worthy of laying down—Barleywines, Imperial Stouts, Strong Belgian Ales, etc.
• Offer some upscale magnums for sharing—Bière de Champagne, Lambic, Gueuze, Sour/Wild Ale, etc.
• Offer some rich, higher-alcohol beers on your dessert and digestif menus.
• Craft some original beer cocktails (beer infused with spirits and bitters). They’re all the rage.

Hell, any restaurant could easily apply many of the above ideas and more!

We also encourage everyone reading this to present these ideas to their local restaurants who suffer from BBS (Boring Beer Syndrome). Don’t be shy. Help change the beer world around you.

Respect Beer. ■