And when the mercury goes up, so do beer sales. There's a heck of a lot of brands and styles out there these days. And anyone who thinks they can tell a good beer by its label is in for a surprise.
Some beers are weak and thin, some are bold and brain-crushing.
Some are dry, some are sweet, and some others are sour. Some are spiced, some brewed with fruit, others flavored with coffee or chocolate. Here's how to decide what beers to sell, and how to handle them once they're on hand. It's the hottest restaurant trend since Chardonnay. Happily, the import revolution of the late 70s and the microbrew revolution of the late 80s renewed Americans' interest in a variety of local beers.