What beers to add?...

[drewsugar]

Hello my friends..

I'm a bartender at a local italian/pizza joint. It seems that almost every person that comes in is looking for a beer that we DON'T have. Here's what we carry, now what can we add? Microbrews seem to be the big request around here..

On Tap:

Michelob Amberbock, Michelob Light, Budweiser, Bud Light

Bottle:

Bud, Bud Light, Michelob Ultra, Miller Lite, Coors Light, Sam Adams, Corona, Fat Tire, Guinness, Peroni, Moretti, Moretti Dark, O'Douls

Whadda ya think?

Andy
Mesa AZ

[Stodbrew]

Why not throw some Four Peaks on the list? Made just down the road in Tempe. Great stuff.

[fretlessman71]

I'd start making a list of what people are asking for and printing it up here when you get a good sized list. That way we can point you in a particular direction or two.

[newportstorm]

Pay attention to regulars and their requests. Should be easy enough to order a case of this or that. If it sells, order more. If not, no huge investment lost. Ask for feedback from people that actually patronize your establishment. There is a lot of beer knowledge on these beer forums, but unless people here eat, drink and pay your bills, not sure if we're the right people to ask.

Ignore one-timers or tourists (if you get them) that bitch and moan but offer no advice. They're a waste of time.

I will say that people, in general, love local products (provided they're tasty) and the story/history/people behind them. So take Stodbrew's advice and try a case or two of something local to start. Good luck.

Cheers!

[Osh]

Stone Brewery products are available in Az. pretty sure they would sell. Plus there's alot of craft beers made in Az. itself. See if Prescott Brewery beers are available. There's allways Apache Trout Stout made up in Flagstaff.

[Spicoli]

Four Peaks does produce some good beer. The only problem is the single yeast strain they use. It makes all their beer finish the same way. It's all a bit fruity. I just read hey are going to install a bigger brewing system and are able to now use differant yeast strains. I can't wait to see how it turns out.

Drewsugar what bar do you bartend at?? I am here in Mesa myself. Seems like most bars around here have got a pretty small selection of good beer.

[drewsugar]

Thanks, guys for all of your help.

I'm at Vito's Pizza.

Andy

[Spicoli]

That's funny. My office is on McDowell and Greenfield. We sometimes go to Vitos for lunch.

[Degarth]

Are Nimbus beers availible to you? I think they do a very nice range of brews and they are from Arizona. Also some of the less well known beer from Fat Tire are excellent.

Stone is a good suggestion. I'd personaly always try to have a Brown Ale, Pale Ale, IPA, Wheat Beer, Stout or Porter and a high quality lager, Amber Ale or Golden Ale in my restaraunt lineup.

[cluckk]

You may ask your distributor (and his competitors) what all he carries.

Since your sales are what feeds him, I'm sure he could make some recommendations and perhaps bring in some stock to try out. Many will even buy back what doesn't sell. Could be an easy way to increase your selection with a minimum of investment.

[jjpm74]

Whatever locals and regionals are available to you. Many local brewers will give you discounts and more people will frequent your place. You can also use your local support as a form of marketing for your establishment. Additionally, you should train your waitresses to first ask Craftbrew, Domestic or Imported and let them know what each is. For example, Amber Bock is not a Craft beer. My one pet peeve is when I go into a restaurant and have a conversation like this:

Waitress: Would you like something from our bar?
Me: What do you have in the way of beer?
Waitress: Oh, we have everything. It's easier just to name what you want.
Me: Really, I'll take a Westvleteren 12, please.
Waitress: We don't have that one.
Me: Okay, then how about a Hoegaarden?
Waitress: We don't have that one.
Me: Do you have anything brewed locally or regionally?
Waitress: Budweiser, Coors, Miller High Life, Heineken, Bass
Me: I'll have an iced tea. Thanks.

[cluckk]

Waitress: Would you like something from our bar?
Me: What do you have in the way of beer?
Waitress: Oh, we have everything. It's easier just to name what you want.


Yeah, you know your in a great place when they think having Miller, Bud and Coors and Heiney is having everything! Its like the people who say: "I don't like beer" having only drank BMC.

[Bilbo Beergins]

I like Guinness Stout as a stock beer. That new crapola Guinness crap with the special CO2 poop widget really sucks and blows at the same time for all its crap and poop.

Most beer drinkers will want standard beers, but stock a few "thick beers" (as I calls 'em) to please those with discriminating tastes, and believe me, we'll pay the extra bucks to buy. If you advertise properly, these beers can become a point of sale unto themselves. I'll bet you could even find a local microbrewer to make you a beer named after your business, selling it only with a special pizza combo.

I compare beer to cigars, which I can't smoke anymore due to an allergy. A Tiparillo is like Budweiser, swill for the masses. A cedar wrapped Fuente is like a thicker beer; to be savored, to evaluate in the glass before drinking, to discuss its flavor, to sip, not to swill. Served slightly, but not too, chilled. To allow the flavor to grow and change with each sip. Traditional preparation is as important as the imbibing. A clean, unembossed traditional ale glass, a napkin under the bottle and a coaster under the glass. It costs more, but the intrinsic value of a decent beer can't be measured in dollars and cents, which I don't mind paying at all.

God, I miss my cigars! Do you make cigar topped pizza?

[Spicoli]

I still have a few Cuban Partagas Series D #4's in my humidor. I will only smoke the goods on special occasions. I really like the Fuente Hemmingway Signature also. That is my legal go to smoke.

[ClockworkOrange]

I compare beer to cigars

That's a good comparison since sub-par beer and bad cigars both make my tounge curl up.