Brewed to Perfection
Craft beers help national restaurants give their menus a local feel. By Barney Wolf
There’s Abita Purple Haze and Magic Hat #9, Anchor Steam and Bell’s Hell Hath No Fury, Sam Adams Winterfest and Troegs Dreamweaver.
These and hundreds of other craft and seasonal brews are being downed by Americans at an increasing pace, a trend noticed by more owners of pubs and restaurants.
In fact, the continuing growth of microbreweries and craft beers across the U.S. provides restaurant operators with greater opportunities to use suds to differentiate their businesses from competitors.
“Craft brews are helping beer reclaim its place at the American dinner table,” says Julia Herz, director of the craft beer program for the Boulder, Colorado–based Brewers Association. “People really enjoy craft beer and how it pairs with food.”