Why are beer menus at restaurants severely overlooked?

in Greater NOLA is asian restaurants, thai, chinese, indian, etc all have poor beer selections.

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Stock 100 beers at a restaurant with cooler space for all of them and let me know how much you spend and how much you have to throw out after 3 months because they go bad.

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I never stated 100 beers. Just add 4 to the bland selections they already have, to cover some styles for food pairings. Or, instead of having a bud,miller, or coors, remove 2 and bring in 2 craft.

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Especially at higher end restaurants?

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To me, beer pairs best with fried foods, pizza, burgers, spicy asian food, and boiled seafood.

None of those things are typically what I would order at a high end restaurant.

I LOVE beer, but I'm ordering wine/cocktails with my steak or pasta.

I hear you though. If I'm a high end restaurant, I'd have local options on the menu and not BMC, as they all seem to do.

The 2 reasons already mentioned really...

Most people going to high-end restaurants are looking for Wine and cocktails. They are just viewed in a different light than beer is. Beer has historically been a less-sophisticated drink. Only recently has the craft aspect taken off.

Also, with wine and spirits you can store and/or serve the majority at room temperature. Additionally they can stay stored for a long time without being consumed. As the saying goes, they get better with age. With beer, they pretty much all have to be served at a cooler temperature. Also, most (especially good IPAs and DIPAs) beers are best consumed fresh.

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Especially at higher end restaurants?

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Because when I'm eating octopus, fish, or any dish like Caplewoods thread from the other day, a jucipher is going to sit there and overpower the food.

I usually pound beers like a heathen afterwards

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be a grown up and pair wine with food, not beer

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Rather antiquated view. A good bottle of wine used to be expensive and inaccessible to the public.

Now, you can find a good bottle of wine, regardless of price range, at a good grocery store (at least in N.O.). I think it's dumb to keep with the view that I need to be overcharged at an obscene rate for good wine at a high end restaurant when I can buy the same bottle for way less on my way home from work in the evening.

Beer is becoming more varied and flavorful. Good beer can make for a great pairing with great food if the person curating the alcohol for the restaurant knows what they are doing.

Contrary to popular belief most people don't give a shite about craft beers.

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Contrary to popular belief most people don't give a shite about craft beers.

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Most people don't give a shite about wine, either.

When going to a high end restaurant, people who normally would order a beer at Applebee's will spring for wine. It's the socially acceptable thing to do, and most people don't have a clue as to what they are doing. Restaurants like it because a couple of $80 bottles of wine do a lot more for the bottom line than a handful of $8 beers.

Craft beer is changing the perception. In Portland, upscale restaurants almost all have quality craft beer on tap. Some fine restaurants even specialize in beer. Many of them post recommendations for beers that pair with specific dishes.

Portland is an early innovator in the craft beer industry, and my guess would be that over time, more and more upscale restaurants will started curating craft beer selections - especially those that serve steaks, pizzas, seafood, and other foods that pair well with beer, and they will train servers to recommend specific styles that go with specific foods.

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Funded mostly by millennials with neck beards. They spend there little disposable income on the beer at the local bar not restaurants.

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Doubling down on the dumb i see.