You ave 11 taps to fill
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You ave 11 taps to fill
Posted by BigJake on 2/26 at 6:26 pm
What beers do you use?


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Posted by fightin tigers on 2/26 at 6:33 pm to BigJake
Personally or for a bar?

Personally I wouldn't be making money, for a bar it would have to make money.



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Posted by BigJake on 2/26 at 6:34 pm to fightin tigers
For bar, obviously about 4 would be domestics, so let's say 7.


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Posted by Cosmo on 2/26 at 6:45 pm to BigJake
Unfortunately, for a bar to make money, you will have to have miller, bud, coors light and bud heavy.

For the other 7 (in LA):
Guinness
Hopitoulas
Irish Channel Stout
Purple Haze
SN Pale Ale
Canebreak
A decent Hefeweizen (would have to think about it)



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Posted by lsuwontonwrap on 2/26 at 6:46 pm to Cosmo
I could be wrong, but I think the OP is asking for your top 11 beers...regardless of $$ making.


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Posted by LSUAfro on 2/26 at 6:47 pm to lsuwontonwrap
Nope he said bars, and most bars can't rely on "top 11". Bmc has to be included at most places.


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Posted by fightin tigers on 2/26 at 6:49 pm to BigJake
Target market? Beer geek or general downtowner?

Beer geek you can get out there, however 7 taps isn't enough.

For general I would say Abita Amber, Canebrake, Tin Roof Blonde and Bengal, Abita AndyGator, Nola Seasonal, Nola Brown



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Posted by Cosmo on 2/26 at 6:50 pm to lsuwontonwrap
He said for a bar so you have to have MBC filling 4 taps. The other 7 are good beers that should be palatable to a general public.


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Posted by fightin tigers on 2/26 at 6:51 pm to LSUAfro
quote:

Posted by LSUAfro Nope he said bars, and most bars can't rely on "top 11". Bmc has to be included at most places.


Exactly, I would say top 11 (or 7) doesn't include what needs to be served at a bar. For good reason, my top 7 rotates pretty quick and my taste and what makes money are probably not the same.



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Posted by Jones on 2/26 at 6:52 pm to BigJake
If im making money like others said and I am in Baton Rouge

Bud Light
Coors light
Miller Light
Abita Amber
Purple haze
Andy Gator
Canebrake
PBR
Tin Roof blonde
Guinness
Stella


Put this baby in BR and wipe my arse with $$$ at the end of the night



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Posted by Zappas Stache on 2/26 at 6:55 pm to BigJake
All German beers.


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Posted by TIGRLEE on 2/26 at 6:55 pm to BigJake
Abita amber, purple haze, andygator
Tin roof Bengal and blonde
A Sam Adams seasonal.
Guniess.



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Posted by tetu on 2/26 at 6:58 pm to BigJake
Does it have to be stuff moderately available in LA?

If so (7):
1809 Berliner Wiesse
NOLA Seasonal
NOLA Hopitoulas
Parish Canebrake
Goose Island Pale Ale
St Arnold Endeavor
North Coast Old Rasputin


If it can be anything
Cantillon St Lamvinous
1809 Berliner Wiesse
DFH Festina Peche
Heady Topper
Founders Breakfast Stout
Cigar City Jai Alai
FFF Zombie Dust



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Posted by jeepfreak on 2/26 at 7:39 pm to BigJake
Bud light
Stella
Killian's
Covington strawberry
Sam Adams seasonal
Guinness
Widmer hef
Canebrake
Blue Moon(Hoegaerden is better but doesn't sell)
Leinenkugel Sunset Wheat



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Posted by John McClane on 2/26 at 7:42 pm to Cosmo
quote:

Unfortunately, for a bar to make money, you will have to have miller, bud, coors light and bud heavy
false



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Posted by SammyTiger on 2/26 at 7:43 pm to jeepfreak
four Domestics
Bud light Miller Lite Coors lite, Bud HEavy

other 7
Abita Amber
Abita Purple HAze
Guinness
Stella Artios
Canebreak
Blue moon (bitches love blue moon)
Covington Strawberry




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Posted by Jones on 2/26 at 7:44 pm to John McClane
in BR, you pretty much have to have those 3


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Posted by LSUAfro on 2/26 at 7:54 pm to John McClane
Not false.
Jones pretty much nailed an 11 tap list for most places...anywhere.



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Posted by John McClane on 2/26 at 7:58 pm to Jones
Wrong.

See Happy's



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Posted by LSUAfro on 2/26 at 8:05 pm to John McClane
Yeah. They can work, but as a "rule" BMC in most places is a must.

I don't go to happys frequently because its overpriced and I've had issues with CC over charges(off topic). .

Of course in the right location and clientele these places can survive, but most can not. Especially restaurants.

They are leaving lost revenues on the table.

Eta: if I'm opening a restaurant in 97% of places in this county, I'm putting BMC on tap. You'd be a fool not to from a monetary stand point. Most clientele isn't ready for it. This board represents a small percentage of the dining public that would embrace it.



This post was edited on 2/26 at 8:13 pm

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