re: You ave 11 taps to fill

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So now that craft is exploding now, and their share is reduced by 6%, yet they still hold 94% of the market, they try to rebrand their shitty beer. They do it by creating shell companies. Henry Weinhard is one for example. You can't find anywhere on the package that it is an Inbev product. So if you are BMC and you are proud of your brand, why rebrand your image?
The answer, they are trying to trick craft drinkers who are less knowledgeable into drinking their beer and reclaiming that lost 4-6% of the market.

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the "brand killer" bullshite probably pisses me off more than anything about BMC. Zeigenbock is my #1 example of such. It is a brand specifically made to draw consumers away from Shiner, and while Shiner isn't anything great, they will always have a place in my beer heart.

In addition to drawing consumers away from crafts with "crafty" brands, they make shitty "crafty brand" beers, so people end up turned off of crafts.

If people try some BMC pumpkin beer that they picked up for $5 or so and hate it, why on earth would they spend the money to try Pumpkinator or DFH Punkin', which are more expensive and infinitely better?

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Most people know McDonald's is crap, but it's cheap and convenient. So they go there. As a restaurant owner my job is to get people through my doors, and when they come in I have to make their food and experience the best I possibly can so they come back. I can't worry about competition, I have to make sure we do things right and consistent with a smile and a thank you. That's what drives our business.

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Then why do you take a divergent approach to beer? Why not offer the best beer and experience you possibly can so that they come back?

This isn't just you... this is the majority of restaurants out there. You can probably find some of the best restaurants in town champion their wine menu and fresh organic food, then offer you a BMC dominated beer list.

When I get the time I'll have to go back and read the rest of this (great?) thread but BugAC hit the nail on the head with his description of BMC and why it's harmful to the craft beer scene.

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Then why do you take a divergent approach to beer? Why not offer the best beer and experience you possibly can so that they come back?

This isn't just you... this is the majority of restaurants out there. You can probably find some of the best restaurants in town champion their wine menu and fresh organic food, then offer you a BMC dominated beer list.

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Bingo!

Or you can have 3 taps with something mass marketed and 8 with locals, and the like.

Sometime people come in and want a cold ham sandwich on white bread. We serve it to them. Seems weird to me because we have other things on the menu that are 'better' but people order what they want.

Thanks Rouge (insert guys toasting mugs here)

God .. This turned out to be an awfully pathetic thread ..

Nola Blonde
Parish Canebrake
Tin Roof Blonde
Brooklyn Seasonal
Nola Seasonal
Nola Hopitoulas
1809 Berliner Weisse
Rouge Chocolate Stout
Abita Amber
Sierra Nevada Pale Ale
Mikkeller rotating tap