No but Bud is good. It tastes good. I love it.
Totally serious and not only that. You are the ones who have to keep searching for new beer. I have my beer wherever I want to go, I like it, it tastes good. It's not like I am the only one to like it. Then again I am pretty much against all things Hipster.
Totally serious and not only that. You are the ones who have to keep searching for new beer. I have my beer wherever I want to go, I like it, it tastes good. It's not like I am the only one to like it. Then again I am pretty much against all things Hipster.
I like the occasional good craft beer and if I'm going to have one or two after work, there's a good chance I'll go that route. However, if I'm hanging with the fellas or looking for my "binge beer" it'll be Busch Light every time. Both have their place.
Everyone knows PBR is the hipster beer.
I like Bud Light and drink it quite often, particularly golfing.Totally serious and not only that. You are the ones who have to keep searching for new beer. I have my beer wherever I want to go, I like it, it tastes good. It's not like I am the only one to like it. Then again I am pretty much against all things Hipster.
Grain Belt is my go to for cheap beer!I'm just waiting for them to take Grain Belt.
Grain Belt, Busch Light, and Hamm's are my usual cheap beers these days.
Grain Belt is my go to for cheap beer!
I like the occasional good craft beer and if I'm going to have one or two after work, there's a good chance I'll go that route. However, if I'm hanging with the fellas or looking for my "binge beer" it'll be Busch Light every time. Both have their place.
Could you please change that to lightly flavored water?I like Bud Light and drink it quite often, particularly golfing.
But it's flavored water.
With a little practice you can binge higher ABV beers. I have faith in you.
I definitely think some restaurants and breweries are noticing there's an advantage to charging a fair price for a pint of beer rather than an inflated premium price. Here in LA the prices are insane, often a bar or restaurant won't have a single beer under $8/9 and $10 is the norm...but just in the past year or so I've notice a lot of restaurants, even some really high end places where the average meal is in the $100 range, taking the prices back around the $5-6 range. There's a rapidly growing brewery near where I work charging $4 for some truly incredible stuff and they are packed constantly with a crowd of around 100 as some of these other places get less busy.
For the record I just pass if I"m somewhere that wants $11-12 for a beer. ;-)
Super late to this, but imo, if you aren't canning or bottling within your first year of existence you will not last.
I disagree completely. The best breweries in Iowa have been slow to can or bottle. TG, Confluence, Pulpit, Alluvial, 515 were all very slow to that process, and really, outside of TG & Confluence those breweries are only bottling special releases and canning crowlers. In my experience, it seems that places that are bottling and canning right away tend to be the mediocre to bad breweries.
I know both the head brewers at Pulpit pretty well, and they've said that their best margins are on the stuff that they sell at the tap room.
There's a size point where you can be very profitable without bottling or canning so long as you have high sales volumes at your tap room. Breweries that consistently create great beers and draw people to their tap rooms before trying to get product out the door seem to fair much better in my experiences.
Dangerous Man up here in the cities does growlers, crowlers and special release bottles but that's it. They aren't on tap anywhere and don't do cans or bottles. I have no doubt they are doing very well since the place is always packed (as it should be since the beer is great).I disagree completely. The best breweries in Iowa have been slow to can or bottle. TG, Confluence, Pulpit, Alluvial, 515 were all very slow to that process, and really, outside of TG & Confluence those breweries are only bottling special releases and canning crowlers. In my experience, it seems that places that are bottling and canning right away tend to be the mediocre to bad breweries.
I know both the head brewers at Pulpit pretty well, and they've said that their best margins are on the stuff that they sell at the tap room.
There's a size point where you can be very profitable without bottling or canning so long as you have high sales volumes at your tap room. Breweries that consistently create great beers and draw people to their tap rooms before trying to get product out the door seem to fair much better in my experiences.