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"KeeganAles":4rqruatg wrote: The most surprising craft spotting I can remember:Extreme Pizza,[/quote:4rqruatg]

The owner came in over the summer to sample all the craft beers and told me of his plans. Didn't think he'd go that far, but certainly fair play and best of luck to him.

How long are you allowed to lounge around after the pizza is gone <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

So you have to order pizza? <!-- s:roll: --><img src="{SMILIES_PATH}/icon_rolleyes.gif" alt="" title="Rolling Eyes" /><!-- s:roll: -->

was at extreme pizza earlier.pizza is so so but the hooker was great,seems to be served at a lower pressure than Bull and Castle(almost at cask levels after a few minutes) which I have to say made it even tastier than usual. the dark wheat was as terrible as i remember[/url:227bra8t].(yes i know there only seemed to have been 2 dissenters on this! but i am one of them)

the other beers in bottle are as keegan ale says.pretty good value for the beer. €4.50 for the pints of hooker, €4.50 for 500ml bottles and €4 for 330ml bottles.

Restaurants must be an easier route to market for craft brewers than pubs. I think the public are more open to trying something different in a restaurant and don't have an expectation that restaurants will stock their familiar macros. e.g. you'll often see people happily drink Singha, Tiger, Cobra or the awful Tsingtao in Asian restaurants but rarely see these beers being drunk in the typical pub.

You're absolutely right, the only drawback is that presumably the level of consumption is a lot lower than it would be in a pub. However it might be good for raising brand awareness.

&amp;quot;Diablo&amp;quot;:33or9i08 wrote: Restaurants must be an easier route to market for craft brewers than pubs.[/quote:33or9i08]

You could put any beer into a restaurant and it will sell. The problem is how would you get the public to appreciate what they have been given. Pubs can do posters and the like but restaurants don't advertise anything but food.
We are part of a restaurant group(FXB) and they have tried all sorts of beers over the years. You'd be surprised at how well the boring lines of products sell better than the more creative ones.

But i agree that the craft suppliers should start looking further than pubs, and actually educate the staff on the beer, instead of hoping that it will be seen on the bottom shelf by a discerning customer. Wine training is taken seriously, so why not beer training?