Tips/Tricks To Building a Good Selection

Depends on your client base and what sells best locally. Your distributor might be of help.

I'd start with a broad range of styles, nothing too unapproachable to the general public, and go further from there. If IPA's sell, then go deeper there. Same with others that tend to be appreciated more by those really into craft beer as opposed to those just dipping their toes in at the moment.

 

Going local might help too. Patrons who aren't that into beer might be into Philly beer. Rotating Yards/Victory tap(s)?

 

Definitly start locally. The bar I manage started with Stone IPA, Rogue Dead Guy and Abita Purple Haze. Appeals to every end of the spectrum for the most part. A forewarning though, as you start to bring in and learn about new beers itll snow ball until your a "beer bar." I mean that in a good and fun way.

 

I am in a similar boat at my restaurant. While i'm just a waiter/bartender and not the manager, I am the most qualified in terms of beer and they ask me what I think they should get. It's true, customer base is key. I got in a half keg of Brooklyn Black Chocolate Stout last month and it took FOREVER to sell, whereas things like Peroni and other adjuncts and lagers sell like hot cakes. Local is a great selling point, though. Of course, the bartenders have to be good salesmen to herd the customer into a purchase they will like, because if we leave it up to the majority of our client base, its just a fridge full of Bud and Corona with Palm and Dos Equis for those who want to be 'fancy'.

But to answer your question, get things that not only you like to drink, but after reading your customer base, things that they might like. Craft beer is an acquired taste that needs to be eased into. And of course make sure that whoever is working the bar is knowledgeable in the beer so they can give a little back story about the particular brews. Example: we just got in a keg of 90 minute from Dogfish Head and customers love when I tell them how its made and where the name comes from. I sell SO much more than the other bartenders because they just don't care about it and would rather crack open a bottle than take the time to fill up a glass. A little goes a long way

But yeah, just a little beer for thought. Hope it helps!

 

How is having a CA, OR and LA beer starting "locally" in a NJ bar?

 

ironchefmiyagi13 hit the nail on the head, +1. And going local can only help in PA. I want to reiterate figuring out what your customers might like.

Let's assume your customers are a lot of students and they don't know much about craft beer. Having a tap of Hopdevil will be harder to sell than Golden monkey, as sweeter beers are easier to sell to college students. Prima Pils would be a better beer to test if your customers can tolerate some hops. But plenty of students would try any of those if the server can entertain them with a story about the beer and a reason to try it. But remember, never be preachy.

I've never been to PA, but I'd assume less heavy/thick beers are better in the summer. A hefe and APA sound good. A thick RIS, not so much. Unless there's coffee in it, that might be interesting to your customers. It's great you're trying to bring some craft in to your place, but make sure it also makes some money so the owner lets you continue doing it

 

Another thing to consider is working with the chef and trying to work out pairings. Even if he/she doesn't know beer you can still work with it. If you can recommend (either on the menu or by mouth) beers with a certain entrée sales will definitely go up.

 

I think you need to determine who you want your new customer to be.
If you want more craft beer drinkers, a couple locals isn't going to cut it in Philly there's too many other places that have that covered.
If you just want to try to turn the general public on to some better beer someting like Yards,Victory, or Troeggs tap would probably suffice.
If you want the college kids you can't go wrong putting something like Golden Monkey on at $3-$4 a pop, Much Like Troeggs Mad Elf around the holidays, the kids love that shit, it tastes like candy and gets them wasted fast.

 

Start with whales. I would start with Parabola and Heady Topper

 

Get some Narragansett Summer up in there.