I'm a bartender! And/or What are your bar expectations...

[InsomniacInkRoss]

I just started bar tending a few nights a week, for fun, and a little extra folding money for the ole pocket. It's a newer bar, and pretty small, and the main focus is still the restaurant. In my opinion, the bar isn't exactly wear it needs to be yet.

 

My question is, if you walk into any smaller Milwaukee bar, what do you expect to be there in terms of beer and liquor? This is what you expect, not what you want, which is a whole different story.

 

Any bar I expect to find the following:

3-4 taps (Lite, MGD, Bud Light, 1 non-macrobrew)

10-12 bottle choices (MGD, Lite, High Life, Bud, Bud Light, Heineken, Newcastle, Spotted Cow, 1 or 2 seasonal Leinies, 1 pale ale, 1 red, 1 dark)

 

2 or 3 of every kind of spirit, 2 standards and at least one "premium"

Jack, Beam, Maker's

Cuervo, 1800 or Patron

Jameson

Walker Red, J&B, and at least one single malt (Glenfiddich most likely)

Smirnoff, Grey Goose

Bombay Sapphire, Tanqueray

 

Others: Jager, Doctors, Black Haus

 

Would love everyone elses opinion.

[Teatoe993]

Replace the Grey Goose with Koskenkorva and/or Tito's vodka. Grey Goose has been ruined by DBs.

 

Eliminate the Bud Light.

[GAME05]

is a brandy in there? i'd think that'd be required for a WI bar.

 

probably need Crown Royal in there, only because it's a popular brand name. could dump the Maker's Mark in its place since you have Jameson.

 

Segrem's? need something to make a 7 and 7. could replace the Jim Beam with it.

[Baldkin]

Bourbon, Tennessee Whiskey, American Whiskey and Irish Whiskey are three very different things.... for liquor geeks like me, please don't confuse them.

http://www.associatedcontent.com/article/344842/guide_to_different_styles_of_whiskey.html?cat=22

 

And yes, in WI you definitely want some sort of Brandy.

[logan82]

I have never been to a bar that didn't have Captain Morgan spiced rum and Korbel Brandy. I know they are not fantastic but they are staples.

[Point Beer Is Best]

I would expect Guinness, hopefully on tap. And switch out the Leine's seasonals with a variety of Point's. They have several, and seem to have figured out a way to make a wheat beer without it tasting like I just regurgitated my Froot Loops (I'm looking at you, "Sunset Wheat").

[jjkoestler]

I would expect Guinness, hopefully on tap. And switch out the Leine's seasonals with a variety of Point's. They have several, and seem to have figured out a way to make a wheat beer without it tasting like I just regurgitated my Froot Loops (I'm looking at you, "Sunset Wheat").

You'd expect to see a variety of Point beers over the Leine's seasonal in a bar in Milwaukee? Really?

 

I'd definitely expect to see brandy, Seagrams, and Captain in every bar in Wisco.

[PKBadger]

Bacardi is a staple - you'd probably want a light rum to go along with the Captain spiced rum.

[Point Beer Is Best]

You'd expect to see a variety of Point beers over the Leine's seasonal in a bar in Milwaukee? Really?

 

You DID happen to notice my screen name, right? http://forum.brewerfan.net/images/smilies/wink.gif Admittedly, it's more of a hope than an expectation, but in a perfect world...

 

I think most people have an expectation for energy drinks these days as well. I'll sometimes reset my biological clock to my early twenties by pounding a red bull at the onset of an evening of drinking so I'm not asleep by 11pm. But I probably only go out a handful of times a year. Now that my home bar is near completion and with a fridge full of Point, why bother to go out anymore?

[TheEndless7]

One thing that has actually annoyed me about Milwaukee bars of late is the distinct lack of Coors Lite. I've always been a Coors fan and thought it would be more common after the Miller/Coors merger, but I've noticed next to no change. But that falls more under what I want than what I expect, I guess.

 

I do; however, think 1-2 types of things (Vodka, whiskey) is a little weak. I drink vodka, usually, and notice most places I go to typically have 3-5 options (Ketel, Grey Goose, Belvidere, Stoli, Smirnoff) and I would assume the selection is similar with other types of drinks.

 

Also, if it's a bar where the focus is more on the restaurant, I expect somewhere between 5-10 white wines and red wines, and an assorted combination of dessert wines and champagnes.

[GAME05]

i almost expect something different in every bar; just some kind of specialty. i was surprised at one dive bar that had a rail whiskey and a rail bourbon (i've rarely seen that). one had an extensive scotch selection; another had a good beer selection from across the country. at another bar i would say "oh, just make me something," and in all the years i never had the same drink twice. one great touch at a bar i went to in Platteville was they'd serve little cups of M&Ms with the Guinness.

[jjkoestler]

i almost expect something different in every bar; just some kind of specialty. i was surprised at one dive bar that had a rail whiskey and a rail bourbon (i've rarely seen that). one had an extensive scotch selection; another had a good beer selection from across the country. at another bar i would say "oh, just make me something," and in all the years i never had the same drink twice. one great touch at a bar i went to in Platteville was they'd serve little cups of M&Ms with the Guinness.

 

 

Does Paddy's in Milwaukee still have bowls of M&Ms? It was an awesome touch.

[Invader3K]

Having something to snack on is nice. I don't live in Milwaukee, but a bar down the road from me provides free peanuts.

[thebruce44]

TheEndless7[/b]]One thing that has actually annoyed me about Milwaukee bars of late is the distinct lack of Coors Lite. I've always been a Coors fan and thought it would be more common after the Miller/Coors merger, but I've noticed next to no change. But that falls more under what I want than what I expect, I guess.

You could always just order water...pretty much the same thing.

 

While we are on the topic of failed expectations from the Miller/Coors merger, Molson Ice is my favorite beer. I could always get it when I went to school in upstate NY for 2 years. Moving back to the midwest it is almost impossible to find. I will ocasionally see Molson Golden, but its not the same. I wish the distributors would get their act togeather with Molson around here.

 

I will also add that the "new" old Schlitz on tap is a nice touch for any bar in the area.

 

 

[TheEndless7]

While we are on the topic of failed expectations from the

Miller/Coors merger, Molson Ice is my favorite beer. I could always get

it when I went to school in upstate NY for 2 years. Moving back to the

midwest it is almost impossible to find. I will ocasionally see Molson

Golden, but its not the same. I wish the distributors would get their

act togeather with Molson around here.

I actually enjoy Molson a lot as well. Usually I can find the regular Molson, the Golden and Ice I could get at school as well, but have never seen around where I live at home.

[BrewCrewForever]

Anytime a bar has a Lakefront Beer on tap I am impressed. Not many do.

[dadofandrew]

Also, if it's a bar where the focus is more on the restaurant, I expect somewhere between 5-10 white wines and red wines, and an assorted combination of dessert wines and champagnes.

As a non-drinker, is a dessert wine a wine you have for dessert, or a wine you have with dessert? I'm assuming it's probably sweeter?

[Schlitz001]

I don't live in Milwaukee so I might be off base, but I'm surprised no one has mentioned PBR. It's what I drink when I drink cheap.

[Polish Falcons]

One thing that has actually annoyed me about Milwaukee bars of late is the distinct lack of Coors Lite.

Honestly not a beer snob but have to say this had me lol. Comment of the day

[TheEndless7]

Also, if it's a bar where the focus is more on the restaurant, I expect somewhere between 5-10 white wines and red wines, and an assorted combination of dessert wines and champagnes.

As a non-drinker, is a dessert wine a wine you have for dessert, or a wine you have with dessert? I'm assuming it's probably sweeter?

Typically something that's served with dessert, although, just to make everything more complicated, it can be served as an after-dinner drink, and some people order them like any other wine. Yes, they are sweeter, and personally I find them near impossible to drink, but I know a lot of people who like sweeter wines. I may be wrong with this, too, because I'll admit my wine knowledge isn't quite up to par in this area (mostly because I don't like them) but I think they make them using more sugar, or adding more sugar at a certain point, which then makes them sweeter. But still seems like something a restaurant should have on its menu. Although probably not in a very large quantity. ((2-3 at most, I would guess)). Again, however, that's only if the focus of the bar is more on the restaurant. Most places, even like Friday's anymore, have 8-10 wine options.

[GAME05]

i'm not a fan of dessert wines, either. New Glarus makes some of their seasonal fruit beers (like the Cherry or Raspberry) that i think actually taste somewhat similar.

 

the dessert wines are fermented with grapes that have been allowed to ripen a lot longer and even dry out for just a little bit. the extra time lets the grapes add more sugar in growing, plus some of the water is out of them. it's of course an exaggeration, but it's like making wine out of raisins. i don't know enough to say whether they use a sweeter variety of grapes or anything, though.

[logan82]

New Glarus makes some of their seasonal fruit beers (like the Cherry or Raspberry) that i think actually taste somewhat similar.

 

 

Those are not seasonal.

 

As far as beer, I think Miller Lite, Bud Light, Spotted Cow and Honey Weisse would be pretty typical on tap. In addition I would expect MGD, MDG light and probably Coors light in bottles. That would be the bare minimum. You could probably add 2-3 Leinies in bottles and, since we are in Wisconsin, a selection of New Glarus products and Capitol Brewery products. There are so many decent breweries in Wisconsin but I think Capitol and New Glarus are 2 of the more well known ones. You could probably add 3-4 different styles from a local smaller brewery, Lakefront in the Milwaukee area or Pearl Street brewery in the LaCrosse area for example.

[Menace II Sobriety]

You could always just order water...pretty much the same thing.

 

While we are on the topic of failed expectations from the Miller/Coors merger, Molson Ice is my favorite beer. I could always get it when I went to school in upstate NY for 2 years. Moving back to the midwest it is almost impossible to find. I will ocasionally see Molson Golden, but its not the same. I wish the distributors would get their act togeather with Molson around here.

 

I will also add that the "new" old Schlitz on tap is a nice touch for any bar in the area.

 

It is actually not up to the distributor in this situation to sell Molson Ice. There is one distributor per location to sell a subset of beverages, within that subset they are only allowed to sell what beers are sold in that geographical location, much like a McDonald's and the monthly specials. A few examples from the early 90's are Big Sky Beer, Matilda Bay Wine, and Miller Red. I am very familiar with Miller products and all 3 of these were geographically focused sales initiatives that rolled out in several markets but were never available in every market. If Molson Ice were available from the distributor you would be able to find it in the big supermarkets as they carry most every brand.

[edod]

Legitimate barfly here. I'm not sure there are things a bar should have beyond what was initially listed. This is what I see everywhere and bars that only have those things are generally afterthoughts. So it's not surprising that this is also a restaurant. If you're looking to make the place stand out as a bar it's going to need an angle. The bars that I see around town usually do this with some mix of value (rail specials and cheap PBR/Blatz/Schlitz) and premium beers either micro/import. There's also the growing trend of offering premium beers at a discount.

 

I like a bar that has the option of a 2$ Blatz and a 4+$ German/Czech lager (or Guinness) on tap. I see a lot of micros, but rarely do I see the best one: Sprecher. In my opinion your taps should be reserved for these and leave the common stuff in the bottles (maybe one tap for Miller Lite).

 

On the booze side I guess you go with whatever is most profitable on the rail and then mix in a few different conversation-topics with the rest of the premiums like the local distillery or an oddball liqueur.

 

P.S. If I drink top shelf I go Absolute or Jameson.

 

P.S.S. What I really would like to see in more bars are the pickled eggs/pigs-feet of my rural youth.

[InsomniacInkRoss]

One thing that has actually annoyed me about Milwaukee bars of late is the distinct lack of Coors Lite. I've always been a Coors fan and thought it would be more common after the Miller/Coors merger, but I've noticed next to no change.

 

Also, if it's a bar where the focus is more on the restaurant, I expect somewhere between 5-10 white wines and red wines, and an assorted combination of dessert wines and champagnes.

The lack of Coors has nothing to do with the merger, it's because no one is fighting for Coors to be in bars any more. There used to be 3 beer distributors in town, with the 'main' beer of each being Miller, Budweiser, and Coors. The place that had to push and fight to get Coors into bars, bought out the Miller place. Therefore, they have no reason to really try to get Coors in anywhere anymore, they aren't fighting for taps or cooler space. I very much enjoy Coors Banquet too, and NEVER see that. -- Same with Molson, no one is fighting to put it in anywhere.

 

It's becoming hard to drink PBR cheap - It has gotten too popular again, and, places are charging more because of it.

 

We have a lot of wine, I know nothing about wine, so I didn't touch on it. I forgot rum, haha. I expect to see Malibu, Captains, and Bacardi. Korbel Brandy might be the most expected, forgot about that one.