What makes a great beer bar in 2024? It is an interesting thought experiment. With the imminent closure of Seattle’s famous Brouwers Cafe, it is something to ponder anew.
Is it number of taps? Neighborhood? Festivals? None or all of the above? Or is it just the economy stupid?
To me, all of that matters, and any wise suggestions can be blown to shit by a generation that drinks less and doesn’t want to drink what their parents did, is to have the past – present – future on draft on any given day.
The past can be a cask ale or slow pour pilsner, the future can be all the IPA you can get in the door and the future, well that is the hardest part of the equation but also the most fun to play with. A few years ago, it may have meant pastry stouts or Brut IPA or sours (remember them?).
Having a retail component is crucial in my book, especially singles. It can be hard to convince someone to spring $20+ bucks for a four-pack but a pair of singles that gets me thinking. And if you can tell a customer that the beer they like is also to-go, you might just double the sale.
For you and other beer fans, other things may take precedence but I can help but think that as sad a closure is, it also means opportunity.