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

If it's my business I am putting at least 5 beers that I hate u have to put light beers and beers that mass ppl buy. But that would still give me 20 to put what I want on tap.

 

We have an entire local chain of bars (Cap Ale) that has no BMC handles, and an newer bar that just opened it's second location (Sedona) - likewise. In Fact Sedona does not even sell BMC in cans or bottles. They offer Kirin maybe(?) to those seeking a BMC. All of the bars I mentioned are killing it, hand over fist.

 

That is true, but it feels a little different than walking in and seeing bud light. Its almost a novelty right because those bars are distinctly craft.

I cant image seeing Bud Light on at BS. It just wouldn't fit.

 

You have to appeal to everyone who wants a cold beer , period. Bmc guys like cold tap beer too, and if you want to make yourself available to everyone it has to be included in the business plan, I want to be available to 100% of legal adults not the 5-10 % that are on this site. And canned options alone probably won't be good enough. My opinion we all started out with bmc stuff, so look at this endeavor from the majority standpoint, the craft guys will be good.

 

When I drive to a good bar to drink beer, I sometimes pass a few breweries to get there. When I arrive, I can't stand seeing those same taps for my beer options. Anyone can drink local from the source but they go somewhere else for variety and the environment. HUGE pet peeve seeing breweries within 20 miles on tap everywhere. Keep surrounding brews to a minimal.

 

+1 to all the posts involving sours.

More importantly: where in Mountlake Terrace are you setting up shop?

 

do what you think is best. good luck to you and your business. the most successful businesses are run by people who have a vision and follow it...getting opinions is always good but go with what you think is best.

my favorite bar has maybe 18 taps, and i think it breaks down something like 3 cider, 3 wine, and 12 beers. all 12 beers rotate but they keep the styles mixed. not saying it is the best approach, just an approach i am aware of at a successful beer spot i frequent.

 

I love how the reccomendations that say don't rely on locals don't come from the PNW (HAHAHAHA) I see nothing wrong with your list except the Gluten free beer (A fad diet that will soon die as people realize they are not in the 1% that actually do have a real problem with gluten) I'd go heavy PNW beers and only OUTSTANDING imports. You have everything at your doorstep.

 

Please don't listen to all these people who say you have to put some BMC crap on tap if you want to make it. I have gone out to many breweries and craft beer bars with plenty of non craft beer drinkers who do just find not having any of that Sh*t on tap. They just politely ask the waitress or waiter what's the closest thing to BL. Just make sure you have some kind of pils on tap that isn't too aggressive and you'll be fine. I sort of find it hard to believe that you HAVE to put BMC on your tap list living in the PNW. Your demographic should have a little more matured/sophisticated palate by now. Don't give into the peer pressure. Good luck man, you'll do great!