25 Open Taps...How would you split them up?

Do you have a rotation/staple plan? How many of your taps will be consistent offerings and how many will be rotating?

 

I think this is a good approach, and you will need to make adjustments based on what is available and the season. For example, if there are only 8 local beers that are able to sell, it wouldnt make sense to have two reserved just for the sake of the #s. Seeing as you are in the Northwest, I imagine fall will see more local options with all the wet hop beers available, and potentially more ciders; but winter and spring may lead to more national offerings to provide various stouts (winter) and IPAs in the spring. I would do what your wallet recomends based on what is selling while keeping in mind your individual priorities. either way i would also recommend investing in a new calculator as there are only 24 taps accounted for on this list and the IRS may not be as forgiving

 

awesome. best of luck on your new venture!

 

You should split your 10 groups up into bunches based on styles so that you can give people some variety and choice.

Obviously you can tweak that a million different ways, but give your customers some variety and choice, that's the only thing I would suggest.

Also... not sure what your customers want to have?

ask them.

 

2 cider
1 mass produced easy drinking craft (ie fat tire, Boston lager, 312)
2 nitro
8 regional
8 national
4 import

 

8 regional (WA,OR,CA)
8 other U.S.
5 Imports
1 fancy BA'd cider
1 normal cheap cider

Keep a case of Commission/Greene's on hand, people with Celiac's aren't "into" beer, but if they happen to stumble in you can still take care of them.

 

Seems about right.

 

3 ciders just seems like a waste of 2 draft lines if you ask me.

 

Personally, my favorite beer bar would have a solid tap list based just on styles rather than local vs national. And I'm totally fine with fast rotation on all taps. Variety is far more important to me than having a go to beer or two.

If you want to support local brewers that's awesome, but I would make sure you always have a variety of styles at the same time.

 

couldnt have said it any better,,, good advice @smakawhat

 

I'd like to see more bars give up a few taps to a cask system (and invest the effort to learn how to keep casks properly).

 

25 taps

12 WA only
8 Regional
No national unless it is a specialty (Beer Camp, Enjoy By)
2 local dry ciders ( none of that Angry Orchard shit)
3 imported

Gluten Free Bottles (not a dedicated tap right away)

Rotate everything.

 

When summer rolls around steer clear of session IPAs. It's all about dat Gose

 

I think you should add one more tap and have a beer alphabet going on at all times. Have one beer for each letter.
A= A Little Sumpin Ale
B= Brother Thelonious
C= Chasin Freshies
D= Dark Truth Stout
E= Expedition Stout
F= Fat Tire
etc.

Although Q and X might be tough

 

You might want to ask a Mod to move this to the NW forum. You're going to get advice from well-intentioned BA's who do not know the idiosyncrasies of the NW/Seattle Metro market.

 

15 to 10 ratio, hell yeah, if I could afford it I'd drink there every waking hour. hahahaha

 

I'm betting you'll end up changing the GF option to something else.. you'll have the 3 taps of cider, and presumably GF bottles as well.