I figure most brewery tap rooms/brew pubs I've been to have 6-8 "house" beers on draught. If you were running one, what would your beer menu look like?
Personally, I'd have to give a nod to my Bohemian ancestors. I'd do 4 Czech style and 4 American style beers as regulars with a couple rotating "limited release" taps.
For the Czech beers I'd do a Pale Lager around 3.2% abv, Dirty Bohemian(or whatever I called it on the handle) my twist on a "Budvar" type beer, a Czech Amber around 5.5% abv and of course Shady Bohemian rounding it out. I'd keep all of then between 20-30 ibu's mainly just to have good continuity in the line.
For the American beers, I'd do a light lager(gotta pay the bills, right?), a pilsner, an amber lager(Shore Leave Cali Common), and of course a token IPA(everybody's got one).
Probably sounds like pretty heavy on the yellow and fizzy, but that's what sells in this area.
Personally, I'd have to give a nod to my Bohemian ancestors. I'd do 4 Czech style and 4 American style beers as regulars with a couple rotating "limited release" taps.
For the Czech beers I'd do a Pale Lager around 3.2% abv, Dirty Bohemian(or whatever I called it on the handle) my twist on a "Budvar" type beer, a Czech Amber around 5.5% abv and of course Shady Bohemian rounding it out. I'd keep all of then between 20-30 ibu's mainly just to have good continuity in the line.
For the American beers, I'd do a light lager(gotta pay the bills, right?), a pilsner, an amber lager(Shore Leave Cali Common), and of course a token IPA(everybody's got one).
Probably sounds like pretty heavy on the yellow and fizzy, but that's what sells in this area.
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