Bars

People want to drink in bars again. Here are ways to help make sure it’s your beer they’re drinking.

The pandemic streamlined the process of selling beer to accounts—and some of those changes are here to stay. While many embrace a return to in-person meetings, others prefer texts or online. To succeed today, sales reps need a more customized approach.

Given the ongoing uncertainty in on-premise hospitality, there are fewer taps flowing than there were two years ago. Yet those open draft lines represent opportunities for breweries willing to adjust and build relationships.

Brewing marches onward—but presentation sadly lags behind, failing to do the product justice. Greg Engert, beer director of the Neighborhood Restaurant Group, offers the latest tools of the trade to help bars and taprooms rise to the challenge.

Narratives count. Greg Engert, beer director of the Neighborhood Restaurant Group and the man behind ChurchKey, talks about the details that can help bars sell more of your beer.