Either a specific recipe, or a specific style. I have three taps and I try to keep an IPA, a "slammer," and a darker beer on tap. Right now I've got a Guinness clone, a Cream Ale, and a Brut IPA in there, and I've got a "floor sweeper" porter and a NEIPA in the ferms, and next batch will something light again. How about you fine folks? What do you keep on tap, or do you keep it more dynamic?