That helps when it comes to choosing the hops, ales, stouts and lagers the 55-seat restaurant prides itself on offering on eight routinely changed taps.
|For many small restaurants and bars, deciding on a beer menu is part of making smart business decisions.|
"We choose the beers we want," says Dan Monteforte, pit master at Swingbellys.While price plays a role in selecting many of the beers, Monteforte says, the most important factor is that they complement the strong flavors of ribs, chicken and brisket. "There are a lot of beers that won't stand up to BBQ. We try to choose bold flavors," Monteforte says. "If you pick something that is weak or light, it will get lost." For many small restaurants and bars, deciding on a beer menu is part of making smart business decisions. Restaurants take into account the demographics and demands of their guests, storage space and cost as well as what's on the food menu, according to Annika Stensson, director of media relations for the National Restaurant Association.
-- Michael Roper, proprietor of Hopleaf Bar
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