Opening an all-local craft beer bar

NY/NJ/CT is the only tri-state area in the country? The OP didn't clarify exactly where they were. I was just pointing out that the concept in question has been done, for about the past 13 years to be exact. A bar that serves beers from a tri-state area only, almost all from within a 50 mile radius.

Personally, I haven't been there in years, I like more variety. But clearly their business model works.

 

I feel bad that OP's post got hijacked by people arguing about who gets better distro. I remember my first beer....

 

Many of the most successful craft beer bars in the U.S. are craft beer exclusive. Some bars in Columbus, OH focus primarily on local beer (with 50% of taps only Ohio brews, e.g., Crest Gastropub) or have had completely local tap take-overs (e.g., The Tavern) or have a limited draft selection that's always all local (e.g., Brother's Drake). I can't think of anywhere that has completely taken the dive into serving large amounts of local-only beer, but I'd imagine that it's a very promising idea. If you decide to serve food, an all-local theme (or farm-to-table) would pair quite nicely as well.

 

So, here's part of the issue which I have some fault in. When I hear of tri-state area my mind has a different definition which includes PA. I have since learned that the term really is meaningless as there are many places referred to locally as tri-state areas, but according to Wikipedia the NY/CT/NJ area is most common. http://en.wikipedia.org/wiki/Tri-state_area

And then there's this...

...which is simply wrong, despite what New Yorkers keep telling themselves.

 

try not to judge new yorkers based on the questionable opinion of one person on the internet... much like i'll try not to judge PAers based on the questionable reading comprehension of a few others.

 

Oh absolutely. Go to the thread "Thinking of opening a craft beer bar" and you'll see numerous posts where people insist that bars have to offer AALs to survive, despite me and others saying we've been in very successful establishments that don't offer anything brewed by the big corporations.

 

they have provinces...so the tri province area.

 

I live in Massachusetts and I wouldnt frequent a bar that had only offered Massachusetts breweries. If I want a local beer I can go to any local store and pick it up. Sure you can make a good beer list from Mass. breweries but there isn't enough to keep people interested. There are some great nano-breweries but they cant keep the beer on their shelves nevermind supply a bar.

 

I can't really speak about the obstacles you may face, but I thought I would bring up a pretty cool idea from my neck of the wood. In Summerville, sc, Homegrown Brewhouse recently opened. Tjhey don't brew their own beers, but rather keep on tap most all brews made in SC (Westbrook, Holy City, Conquest, etc...). They are enjoying quite the nightly turnout.

 

There has been some definite success with that here in Michigan. Many bars and restaurants are exclusively local, and many of the big beer bars are majority local, with some special releases from elsewhere to keep the rotation flowing. That said, Michigan has a ridiculous local market, and may be be able to fill an entire bar consistently with variety more so than other markets or locations.

 

Why would he have trouble getting breweries to allocate beer to him? Wouldn't they want the exposure and added sales? I thought that was the point... haha

 

yep its been done and its being done, nothing new.

 

OP, please let us know what tri-state area you are referring too so we can help you better (being from NH, I always think Maine, New Hampshire, Vermont). Anyway, yes, it is definitely possible to have a bar with just local craft beer and make it work once you spend the months necessary figuring everything out. I have a 40+ selection craft beer bar in a small town in Arizona and offer no BMC whatsoever. Everyday I have people come in asking for Bud Light, Miller, Blue Moon, etc. I look at this as an opportunity to expand their beer knowledge so always offer up an alternative. For example, Bud Light = local Kolsch style, Oskar Blues Pilsner. Blue Moon = Unibroue Blanche de Chambly, Guinness = Left Hand Milk Stout. Yes these are not perfect alternatives but I'd say 9 out of 10 times even the BMC drinkers are like 'oh this is pretty good' like they are surprised anything could possibly be better that Miller Lite. My situation is a little different because my bar is part of a small hotel I own so at the end of the day it is not how I make my bread and butter. There are probably 20 other bars in town they can go drink Bud at if that is what they desire. With that said I have amassed a pretty good following of locals that appreciate what I am doing and coming to beer tastings, verticals, etc. The most surprising thing to me with my experience is the demographic I get for my bar. I always thought 20's and 30's dudes when I have as many 40 and 50 year old couples that like to come in and put down some saisons or RIS. Depending on your states liquor laws it may be easy or difficult to get your local brews. Arizona microbreweries can self distribute as long as they are under a certain size so if this is the case in your situation you can develop relationships with your local brewers to get special releases and do events etc. Any way hope this helps and taps are really fucking expensive so keep that in mind, it is always good to have a great bottle list too.

 

I don't know what kind of laws may hinder this, but convincing one of the nano breweries to brew something exclusive for your restaurant/bar would add the rarity factor to the "local's only" scene.

 

Some people need to get out more, apparently. Around here, that's downright heresy.

 

Other than Mitten in Luddington, I can't think of any in Michigan that are *exclusively* local. I agree that this would probably be pretty easy to pull off -- particularly in beer-sophisticated towns like GR, Kalamazoo, AA -- but I'm drawing a blank trying to think of places that actually commit to that on a full-time basis (i.e. tap takeovers* excluded).

*speaking of tap takeovers... http://beeradvocate.com/community/t...n-tap-at-hopcat-lansing-grand-opening.108210/

 

Check out the old fashioned in Madison, wi. I think they are over 30 taps, all Wisconsin beer. They also specialize in local traditional bar foods and snacks and, of course, great cocktails. This place is really a great place to visit if you are considering an indigenous bar in all aspects.

As for those that would rather go to a beer bar for far flung rarities or beers from other parts of the country, I can respect that and go to places around Boston for that reason all the time. However, this type of model could also be special and appeal to localvoires as well as beer geeks.

 

Well, I may have exaggerated a bit, but looking at One Eyed Betty's in Ferndale, for example, most of the time you'll find the majority of their taplist is local. Right now 22/43 are local, and they are just coming off a couple mini takeovers like a Lips of Faith and Lagunitas series. And some of the locals here even tend to be strange one offs from places like Odd Sides and Original Gravity. An example of a totally exclusive restaurant would be Lockhart's BBQ in Royal Oak. They offer 12 taps total, all of which are always Michigan locals.

 

HF and Lawson's doesn't "distribute" to anywhere outside of VT. Lawson's will only distribute to 3 stores in the northwest part of the state Warren Store, Winooski's, and Hunger Mountain co-op. And, HF sells only from the brewery itself. Now, obviously you will find those beers on tap from time to time at local bars and restaurants but, for regular distribution...it's a pipe dream. If you saw them at a special event...great. That doesn't mean those breweries actually "distribute" to your state.

 

Most breweries will publish their list of beers and seasonals... Either on their website or sent by request. The first thing I'd do is map out the year and make sure you could get all the styles you need all year long. One problem I've had with locals is that many seem to produce their seasonal version of styles at excatly the same time. In other words... In December I have 3 or 4 quality porters to choose from and no saisons. Come July I'm hard pressed to find one local stout much less a quality Imperial. Then there are the styles the locals completely ignore... Like Belgian triples. Now... I'm in an area with a much less developed local beer scene than you.

I would map it out on a calendar and see if you are missing any particular styles during certain parts of the year.