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Brewing a heads-up beer list

, : Brewing a heads-up beer list. Restaurant business1, 83(3): 157-158

Beer consumption has increased strongly over the last 10 years. The market has expanded to include light beers as well as popular priced and premium priced and imported beers. Three elements are necessary for those who want to successfully serve a variety of beer. Beer should be kept fresh (beer does not age well) and chilled to about 40 degrees F. Appropriate glassware should be clean and frosted. A good representative sample of the various types of beer should be available: lager, stout, ale, light beer, malt liquor, and bock beer. Several operators are using the varieties of beers served to promote their establishments, such as 1 operator who sells more than 90 imported beers listed under country of origin. (kbc)


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