What I've done is try to push the envelope as far as possible, with our beer styles and beer quality. I really like to try to stay in front of the curve. We've done 70 different styles in Dock Street history. Right now we do about 35 styles a year. Irish Red, especially, but we could call something Irish Dunkel, Irish Helles, and it would sell.
Irish stout sells like hotcakes.
But call it a porter, and moves much, much slower. But I think that's because our biggest recurring challenge has been in defining ourselves, who we are. First we were a brewpub with good food, then we were a fine dining restaurant that happened to have freshly made beer. We didn't fit the typical restaurant experience. A big impact on beer sales.