The reality of hospitality today is that brewery taprooms aren’t only competing with the other two, three, or 10 in their local area—they’re also competing with their customers’ own homes. Great beer is the baseline, and tasty food has become obligatory.
Yet neither of those is enough to distinguish a brewery. To motivate people to get out and enjoy some fresh beer on premise, it’s increasingly important to offer them an experience.
In recent years, more breweries and beer-focused bars are achieving this via an extreme attention to detail with their draft systems and pouring techniques. By prioritizing proper pours, and by showcasing a variety of methods inspired by Czechia (side-pull), Germany (slow/staged), Japan (sharp), or elsewhere, taprooms can present their beers at their absolute best while highlighting different characteristics and traditions.
In other words: Your beer shines, while customers get a memorable experience they can’t get at many other bars—and certainly not at home.
With that in mind, here are some tips from those in the industry who’ve leaned into those techniques and seen the payoff.