you serve your guests coffee brewed several weeks ago at a factory a few
hundred miles away? Certainly not. Or how about stale bread?
Or how about stale bread? Again, not!
Unlike wine, beer’s
flavor does not improve with age. And, to give beer added shelf life,
national breweries have to process it so it is safe to ship and hold,
robbing the product of natural flavor and depth.
In fact, like bread, fresher is better.
|Maybe you have thought about serving a better product, but when you checked it out at the shows, or a competitors, you saw what a hassle traditional on-site brewing can be. It is expensive to install.|
|You need to commit a huge amount of space on a retrofit or a new construction project sapping profitable table space. Then, you need to hire a highly trained brew master, develop recipes and procedures, and source ingredients. From a marketing perspective, as much as you like the visual appeal of brew tanks making quality beer right before your guest's eyes, you don’t want to be thought of as a traditional "brewpub". You have your own distinct image and clientele to protect. After all, you’ve got enough on your plate (pun intended) just making sure your guests are happy with every meal served!|