TOPIC:

So in summary they need.

1. Good Irish stout
2. a good selection of other Irish Craft beers
3. A selection of Belgian beers including wits and abbey ales
4. Some English bitters
5. A variety of American micro beers including a few good Pale Ales and IPAs
6. smattering of good German beers
7. seasonal and specials beers

"n1mbus":3tgy68x5 wrote: So in summary they need.

1. Good Irish stout
2. a good selection of other Irish Craft beers
3. A selection of Belgian beers including wits and abbey ales
4. Some English bitters
5. A variety of American micro beers including a few good Pale Ales and IPAs
6. smattering of good German beers
7. seasonal and specials beers[/quote:3tgy68x5]
8. Nice staff who let homebrewers away with murder

Only Kidding !!


But if you are trying to advise publicans, restaurateurs etc, on how best to fill their shelves, remember that the staff need a good idea of product knowledge.
I encourage the boys and girls here to take beer home to try(at a good price to help them along), that way they can at least talk about the product, which in turn is good for the customer. Training is important.

"silenus":34ejvbes wrote: 8. Nice staff who let homebrewers away with murder[/quote:34ejvbes]Look, I can go back to dumping the bodies in the mountains if the mutual arrangement with your kitchen isn't working out...

"silenus":34ejvbes wrote: remember that the staff need a good idea of product knowledge[/quote:34ejvbes]Absolutely, but while I'll happily mouth off to a publican about beer selection, opening hours, the jacks, and everything else that directly affects me as a punter, I'd be more wary about offering criticism on staff training and the other parts of bar management which I don't really see.

Mind you, that time in Solas I was asked if I wanted a glass for my Chimay it was a close run thing.

"silenus":15b16c2v wrote: 8. Nice staff who let homebrewers away with murder[/quote:15b16c2v]
Not a requirement but a definite advantage <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

&amp;quot;TheBeerNut&amp;quot;:3w3z19f3 wrote: In all honestly the only reason I'd bother stocking the bottled version of something primarily intended to be served on cask is that it'll have brand recognition: people have heard of Pride and Spitfire, so they'll buy it. I put Hobgoblin on my list because I think it's one of the very few of this sort of beer that stands up well from the bottle.[/quote:3w3z19f3]

Remember i did say "at the very least", if we are advising the ordinary publican is it not best to sell something that is already fairly recognisable to joe public?

Anyhow i think i like the no specific brands approach that the thread has adopted, gives a lot more scope to the individual publican.