Taps: How many is too many?

In my experience, neither of those items have a freshness shelf life period.

 

Is this a trick question?? Seriously though, somewhere in the 36 (give or take) range seems about right. Enough to offer a wide variety of styles, yet not be too overwhelming or outdated. As long as they are good pours, reasonably priced, and printed on a piece of paper, I am happy.

 

5 taps are too many if they are all shitty beer!! Kegs stay fresh for awhile so I think they will be fine.

 

Sixth barrels are to bars what the 22oz bottle is to consumers. A poor value. BTW, there are several posts in this thread from people who are in the industry.

 

Tap and Barrel! Update your damn BeerMenus, Facebook or web site! Me and all my friends have not gone there in over a year, because we don't know what's there! It's too far of a drive to take that kind of gamble. We used to come almost weekly.

 

The Yard House chain. In the one in West Nyack, NY, they claim 160 beers spread over 180 taps...

The cold room...http://i.imgur.com/Hqxjljm.jpg

The taps go all the way around...http://i.imgur.com/XBke36A.jpg

There is a problem with turnover, IMHO.

 

As long as volume allows for enough rotation of kegs and the bar maintains their draft system appropriately, there is no good number that I could say is to many.

 

From my experience both behind the bar and in front of it, I would say no more than 12.

 

Have as many as you want, bar owners. Fortunately, you have us for quality control. You're welcome.

 

A selection is always nice but I dont like an overwhelming number of options, I end uo spending more time deciding then drinking, assuming the choices are good I think anything over 50 is too much.

 

im not talking about tap and barrel lol

 

We have a new bar outside Madison that advertises 48 beers on tap...but that includes at least two hard ciders and Bud Light, Coors Light, Lite, and PBR. Depending on size, location, and number of patrons, I think most places could get by with 15 ales and 20 lagers--with about half of each from within the state, 40% other crafts, and 10% imports.

 

I suspect that they have some killer happy hours to help turn stock, or maybe have a "beer of the day" to push some lesser known and lower selling beers. If they can sell growlers, they can also bottle them and sell take out. Also, if they can get smaller barrels, that might help them, too.

 

wow, I seen over a hundred in Houston at flying saucer. and many were bad. not to mention those beer tenders work hard going back and forth, lol that picture you have, it must be a mad house? This place I was at (in Houston) dies down after rush hour. They need it to be packed for longer...many beers were too pricey IMHO.

 

8-12 properly kept, well curated beers is about right for me.

Places advertising 100+ taps are viewed with a large dose of skepticism.

 

I think around 30 is good- much more than that I've noticed the lines aren't as clean and the beer not as fresh but it probably is all circumstantial.