I saw this tidbit in one of the e-mails that popped up in my inbox and boy did it catch my eye:
“The restaurant (Howells & Hood) will have three separate bars with 120 taps each that will flow from a glassed-in beer cooler in the center of the restaurant. Mr. Bisaillon says he believes the 360 taps will be the most of any restaurant in the world. Offerings will range from local craft brews to beer from around the globe.” (The full Chicago Business article can be read HERE)
So imagine this photo + 338 more. How in God’s name can you properly service that many taps? How does a bartender navigate finding the right beer? How many taps will have the same beer? I have no doubt that Chicago is a great craft beer town (that I have yet to visit) but this seems like overkill to me.
Wow, more is definitely not better when it comes to craft beer. I predict most of those taps will pour skunky beer and that customers will be paralyzed by all the choices.
I have a feeling there will be multiple kegs of the same beer. But keeping track will be a pain for the bar manager.