Turning a Miller Bar into a Craft Bar

I still haven't made it over there, but I plan on doing this very soon.

I personally think any place that has actual craft is always going to draw in those that are itching for good beer. I always look at new restuarants to see what options for beer are available pretty much before I even look at the menu. I don't know about a lot of other craft beer fans, but I don't drink beer just to drink it (unless I'm ticking bad beer on purpose ). If I'm out searching for a new place and the "best" beer they have available is a Blue Moon or a Sam Adams Light I will definitely pass.

The options you listed as bringing in are definitely nice "border" beers where it will bring in craft fans while also not scaring away customers who might have an interest in trying something new. The special beers are also a nice touch for those that you know would appreciate them and it also builds that customer relationship up to get a repeat customer.

TL;DR Yes, I think that's a good starter plan for bring in craft beer folk and if/when the plan succeeds you can branch out to bigger/better things.

 

Bringing in beers like all day ipa and edmund fitz is a good way to start. Maybe get a few lagers or ambers that might be more enticing to the miller drinkers? How many taps do you have to work with?

I would wait a while on bringing in your own personal beers. You could try selling bottles of things like breakfast stout that are a little more "craft" but not too crazy.

 

A local Chicago bar in my neighborhood is in the process of doing this. It's been an "old man bar" for most of my life (and way before too) but in the last 2 years, the new owner has successfully transformed it into a neighborhood craft bar. Granted, he had an easier time since it's just a bar (with a liquor store attached) and no food service other than food truck nights. He throws theme nights (like a cook out in the lot behind the place or the food truck nights) and coordinates guest taps to coincide with the occasion. He does a few smallish fests and really goes all out for them. He also has an active presence on FB, Twitter and email to let people know about the events or new addtions to the tap list. I think what has impressed me the most is that he makes a huge effort to reach out to the local craft community and is very hands on. When you're trying to change the "image" of a place, seeing somebody put real effort into making a great environment to visit and spend my money at, goes a long way with me.

 

Since Dan doesn't want to pimp himself too hard, I'll do it for him. His place is Burger Antics/ Mark's on 66 in Countryside. Their food is simply outstanding, and anyone wanting a burger should go there. His wife, Brenna was the one to turn around Brixie's in Brookfield menu into something great (winning best burger in the suburbs) and most recently was, I think (correct me if I'm wrong), head line chef at Owen & Engine. She can make one tasty burger, you will not regret stopping in and make sure to have a maple bacon doughnut for dessert.

 

This. Planning on making my way back up there this weekend. I'll gladly drive 50 miles for that outstanding fare, and now I can drink an All Day with my burger. Love it.

 

We started off the same way. It takes time. My opinion is to do mass appealing crafts slowly, then move into bigger and better. It's taken us 3 years to get to where we are & we still work at it. We just need more handles, which is coming next year. Gateway beers like fat tire, Sam Adams, etc really help people switch over.

 

Best way to bring in craft fans, is to get some options in bottles, then either via a distributor, or yourself (if legal in your state) get a very solid solid, brewery only (draft only) keg of something, and then advertise it, and sell it at virtually cost....

Gotta spread the word that good stuff is around. I'm not familiar with what you guys do/don't get, so I don't know what beer to go after, but I would go that route.

If you sold something for $4 a pint to "Break even" and it didn't sell out, just put it at a standard $5 pour the next couple of days until it's gone.

 

+1. The "Hotter Than Hell" burger really lives up to it's name! I'll be back soon with the better half for more burger antics and craft bottles!

 

Agree 100% with this! IMO, you cannot alienate BMC drinkers..YOu Need to have those on tap..A great way to start is beers like Ambers, Browns, Hefe's....The "lighter" non palate destroying side..I also believe Two Hearted is a way better gateway than Anti Hero..

 

Too many IPAs too fast. Bring in one and stick to it, something with brand recognition, like Lagunitas IPA. Craft Pilsners and Kolschs are the best way to start on a full list. Macro drinkers will still drink them, and craft drinkers will appreciate the option. Krankshaft, Scrimshaw, Great Lakes Wright Pils. Fat Tire would be a good choice too.

And remember: When clocked in, you're selling to customers, not yourself. Your goal is to sell beer, not craft beer.

 

I'd look into trying some moderate price point bottles to help make the transition. I find a great many non-craft drinkers can't get past the initial sticker shock. Schlafly is one that comes to mind, New Holland is another. They both make very good quality beers that sell for at least a buck or two less than a lot of more "hip" breweries' products, and probably no more than a dollar or two more than BMC.

 

I would go with lagunitas, cheap, not inbev product, very widely known. And if you get a draft line i sould use it for delirium and get the whole elephant tap set up. BMC drinkers adore that stuff. And I would say anything Metropolitan does since they are German beers done right but none of their beers are overbearing aside from maybe the altbier which is a nicely hoppy one.

 

While you are usually right, this is a special exception. I think Dan's current setup is all the craft beer sales go to him, while the macro sales go to the owner. So in his case, his goal is to sell craft beer.

 

A customer that is pushed into something he or she doesnt want gives money to neither.

 

I can't wait to post a scathing tirade that you're out of All Day when I mosey in on Saturday (or Friday before Hop Juice if we can squeeze it). I AM ENTITLED TO IT.

In all seriousness, I'd just post "hey I'm opening something cool today" rather than "holysh#twayleballzbros". Leaves less room for hurt butts. I'll also gladly drink Eddy Fitz/312/whatever crafties you happen to have with my foods.

Great to hear how receptive the staff was too. See you this weekend!