Craft beer market: how to enter this niche and sell a lot

Working with a new product niche inside an establishment, or even opening a business focused on one sector, requires analysis and planning. In the world of draft beer andcraft beer, some points can go unnoticed, especially by those in the early stage of organizing their ideas.
To start preparing your sales structure, a few items should be thought through and discussed with your team, such as:

Choose a good refrigeration system

Choosing the refrigeration system for your draft beer and craft beer can represent a big change in your establishment. Some key factors to analyze in this process are:

• available space;
• number of taps you want to work with;
• investment you can make.

A system that does not match your reality and/or the experience you want to deliver to your customers can directly affect your profitability. And it can be decisive for your success in the craft beer market.

Variety and number of taps

The variety of styles sold is an unknown for many businesses and, of course, always depends on your audience. For reasons of turnover and variety, it is useful to list which styles will never leave your taps, for example. With that list in hand, it is always a good idea to leave an extra number of taps for tests and other drinks.

Some bars that offer draft beer and craft beer, try to serve something for every taste. Places like that have a large number of taps, usually 50 and up. This sea of options can even be intimidating for a customer who is not a draft beer expert when choosing what to drink.

For bars with a smaller draft beer lineup, with one or two dozen taps, the ideal is to focus on choosing options that truly deserve to be there, that is, options that will be profitable and much appreciated by customers. Here, everything has to be well chosen.

Putting together a beer list follows the same process, regardless of whether you are trying to fill 10 taps or 50. Of course, having fewer taps is a bit more challenging, but it is also possible to make the right choices.

At the same time, it is challenging to create the ideal tap menu, because you need to take into account variables related to the size of the bar, sales volume and customer base. And there is also the fact that some beers are subject to regional availability and personal preference. However, with a few golden tips everything gets easier. Click here to access more tips.

Glass standards and serving sizes

Anyone who works with bars or is even used to visiting establishments that deal in the sale of draft beer and craft beer, can picture in advance some of the more traditional quantities for selling the drink from a keg.

Glasses of around 300 and 500 milliliters are the most common, although other formats have been gaining favor in some establishments. Glasses of 100 milliliters, for example, became popular at beer festivals to replace the famous “little taste.” Besides these, the tasting flight paddle has also gained prominence in recent years.

Those who work with the freedom of self-pour draft beer can let their customers choose the amount they want! This way, you are free to focus on the variety of draft beers at your bar!

Train your team

This is one of the most important parts: it is essential that your employees have qualified knowledge about the products they are selling; in this case, craft beer.

The world of beers that depart from the commercial standard is growing daily and is increasingly popular. However, the different families and styles are still a mystery to many people. Especially for those entering this culture, but also for those already in it, having a qualified staff to share knowledge with the public is fundamental to making your establishment a success.

Draft beer dispensing

Did you know that up to approximately 27% of a keg is wasted? One of the causes of this high number is the search for the perfect head! That is why it is essential to have your draft beer line well aligned.

The correct temperature of the cold room and a well-adjusted flow prevent excess foam, helping the dispensing process. This makes it so easy that even your customer will be able to pour perfectly. In addition, the 45º angle is a great help to avoid waste and ensure a perfect pour!

So, ready to sell draft beer and ensure the best experience for your customers? These were just some of the tips, which can be found in full (along with a complete checklist of the equipment needed to work with draft beer) in the ebook below!

[Free ebook] How to work with draft beer?

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