An unbalanced menu mix, whether food, wine or beer can cost an operator customers, loyalty and money. Stephen explains how to get the biggest bang from your beer list, whether it involves four taps and a handful of bottles or 50 drafts and two refrigerators filled with bottled brands. Specific focus will be given to avoiding the pitfalls of catering only to the hot trends, balancing higher and lower strength beers, assembling a bottle list to complement rather than compete with your drafts, theming the beer selection to a restaurant’s ambiance and focus, and identifying which beer styles are “must haves” and which provide needed breadth to the list. Stephen will also discuss the increasingly popular pairing of beer and food and identify key points that will make sure your beer menu harmonizes with your lunch and dinner fare.