Beer To-Go: Can You Buy From Restaurants?

The ability to buy canned beer from a restaurant varies depending on the region and the restaurant's policy. In some states, such as Texas, it is illegal to bring alcoholic beverages into a restaurant or bar with specific permits, while other states, like Indiana, have unique laws regarding the sale of alcohol on Sundays. Some restaurants may also have their own rules about selling canned beer, and customers' preferences may vary, with some preferring draft beer or bottled/canned beer served in a glass.

Beer is often served in a glass, even when ordered from a can or bottle in a restaurant

Beer is often served in a glass even when ordered from a can or bottle in a restaurant. While some patrons may prefer drinking straight from the container, serving beer in a glass is standard practice in many restaurants and bars. This practice offers several advantages and can enhance the overall drinking experience.

One key reason for serving beer in a glass is to allow the drinker to appreciate the beer's aroma, which is an essential aspect of the tasting experience. The glass enables the beer's aroma to be released and enhances its perception. Additionally, the shape and size of the glass can influence the beer's mouthfeel and impact the overall flavour profile. Different beer styles are often paired with specific glass types to optimise the drinking experience.

From a practical perspective, serving beer in a glass can also be more convenient for the patron. It allows them to confirm the beverage they ordered and ensures they receive the correct drink. This is especially important for those who order specific craft beers or non-alcoholic options. Moreover, serving beer in a glass can be more efficient for the restaurant staff, reducing the number of vessels on the table and minimising the need for additional trips to collect empty cans or bottles.

While some may argue that drinking from the can or bottle preserves the carbonation and intended temperature of the beer, serving it in a glass is still the preferred option for many beer enthusiasts. It allows them to inspect the colour, admire the carbonation, and fully appreciate the beer's characteristics. This practice is particularly common in establishments that offer a diverse range of beers, including craft beers, as it elevates the drinking experience and allows patrons to engage more intimately with their beverage of choice.

Ultimately, the decision to serve beer in a glass, can, or bottle varies and may depend on regional norms, the type of establishment, and personal preferences. However, serving beer in a glass remains a common and often preferred option, especially for those seeking to savour the full sensory experience of their beverage.

Some restaurants may allow you to bring your own beer, but they can charge a fee

Some restaurants allow customers to bring their own beer, often referred to as BYOB (Bring Your Own Bottle/Beer/Booze). However, it is important to note that not all restaurants have a BYOB policy, and those that do may have rules and restrictions in place. For example, some restaurants may limit the number of bottles you can bring, or only allow certain types of alcohol.

If you are planning to bring your own beer to a restaurant, it is always a good idea to call ahead and check their policy. Some restaurants may require advance notice to ensure they have the proper glassware and amenities available. Additionally, some restaurants may charge a corkage fee for opening and serving your bottle of beer. These fees can vary and may be a nominal amount or a percentage of the bottle's price.

It is also important to be mindful that even if you bring your own beer, the restaurant is still providing glassware, staff to open and serve the beer, and recycling services for empty bottles. As such, it is considered good etiquette to tip your server accordingly, even if you are not purchasing alcohol from the restaurant.

Beer prices in restaurants can be marked up by 200-300%

When determining beer prices, restaurant owners must consider their desired profit margins, pour costs, and the cost of each drink. The pour cost, or the ratio of beverage costs to beverage sales, should be as low as possible to maximise profits. For bottled beer, a common industry practice is to sell at a 25% pour cost, resulting in a retail price of around $4 for a $1 wholesale beer. Similarly, draft beer is often sold at a 20% pour cost, with prices rounded up to the nearest quarter to simplify calculations for staff and customers.

While the average markup on beer is around 200-300%, there can be outliers, especially for specific craft beers. Craft beers can be expensive to purchase wholesale, so bars may choose to mark them up higher to maintain profitability. Additionally, the markup must be sufficient to cover lower-priced specials, such as happy hour promotions. Conversely, some macro brew bottles and cans can be marked up by 500% due to their low wholesale cost. Ultimately, finding the perfect price for a beer is a delicate balance between maximising profits and maintaining customer satisfaction.

The method of serving beer in a restaurant is also an important consideration. While some customers prefer drinking beer directly from the bottle or can, others appreciate having their beer poured into a glass to enhance the flavour and aromatic experience. In some cases, restaurants may choose to pour bottled or canned beer into glasses before serving to save time and reduce the number of vessels on the table. However, this practice may be seen as unusual or undesirable by beer connoisseurs who value the full experience of drinking craft beer, including appreciating the can art and ensuring they receive the correct order.

Beer is typically cheaper by the keg, so restaurants may markup draft beer higher

While it is unclear whether one can buy a can of beer from a restaurant, it is common for restaurants to serve bottled or canned beer in a glass. This is because the aromatic quality of the beer is enhanced, and the mouthfeel of aluminium is not what the brewer intended.

However, there are additional overhead costs associated with draft beer that must be considered. These include equipment and maintenance, spillage, and spoilage. Nitrogen and CO2 also need to be purchased regularly to keep the beer fresh, adding to the overall cost. Despite these costs, the flexibility that draft beer offers makes it a popular choice for restaurants. With a wide selection and rotating handles, restaurants can keep their menus fresh and adjust prices along with serving sizes.

The size of the keg is another important factor in pricing draft beer. The typical keg size in the US is a half barrel, which is about 15.5 gallons. In comparison, European imports are typically around 13.2 gallons, and a quarter keg holds about 7.75 gallons. The price of the keg will also depend on whether it is a domestic or craft beer keg, with domestic kegs costing around $100 and craft beer kegs ranging from $100 to $200.

By taking these factors into account, restaurants can determine the retail price for a keg and the cost per pint. This allows them to set competitive prices for their draft beer offerings while maintaining profitability.

Beer and food pairings can increase beer sales for restaurants

Beer and food pairings can be a great way to increase beer sales for restaurants. Here are some tips to optimize beer sales through strategic food pairings:

The Benefits of Beer and Food Pairing

The power of food and beverage pairing is well-known in the restaurant industry, especially in fine dining. By offering complementary beer and food pairings, restaurants can increase profits, reduce customer decision fatigue, improve the customer experience, and differentiate themselves from competitors. Beer, in particular, is versatile and can be paired with a wide range of dishes, making it a perfect option for restaurants looking to enhance their offerings.

Understanding Beer Flavor Profiles

To create effective pairings, it's essential to understand the different flavor profiles of beer. Hops contribute bitterness, with earlier additions resulting in a more bitter taste. Malt, derived from roasted barley, lends a nutty, toasty, or caramelized flavor. Dark beers are characterized by longer roasting times, resulting in richer, heavier notes of chocolate and coffee. In contrast, light beers are known for their clean, crisp, and refreshing taste, often with low alcohol content.

Guidelines for Food and Beer Pairing

When creating food and beer pairings, consider the following guidelines:

• Contrast: Choose a dish with a dominant flavor, such as sweet, rich, or oily, that can stand up to the beer. For example, oysters pair well with stout due to the contrast between the briny flavor of the oysters and the rich, chocolatey notes of the stout.
• Complement: Match rich foods with heavy, flavorful beers like stouts or porters, and light dishes with light beers.
• Cleanse: Use beer as a palate cleanser for bold or intense dishes. For instance, a light beer can refresh the palate after spicy Korean fried chicken.
• Avoid Overpowering Flavors: Be mindful of the flavor levels in both the food and beer. Medium and dark beers can overpower certain dishes, like pairing salmon with a strong-flavored pint of Guinness.

Specific Beer and Food Pairing Ideas

• Light lagers: Pair with spicy food, burgers, or salads.
• Wheat beers: Enjoy with spicy food and fruity desserts.
• India pale ales (IPAs): Complement steak, barbecue, and Mexican food.
• Amber ales: Perfect with pizza, fried food, or smoked pork.
• Dark lagers: Match with pizza, burgers, or hearty stews.
• Brown ales: Versatile and pair well with almost anything, including sausage, sushi, and fish.
• Porters: Delicious with seafood, coffee-flavored desserts, and game meats.
• Stouts: Ideal for chocolate desserts, shellfish, and Mexican food.

Marketing and Staff Education

Effective marketing is key to promoting beer and food pairings. Build drink lists that showcase the pairings, start with small plates or bar bites, and provide value through promotions. Educate your staff about the available beers, wines, and cocktails, and ensure they understand the pairings. This will enhance the customer experience and increase sales.

By following these tips, restaurants can leverage beer and food pairings to increase beer sales and improve overall customer satisfaction.

Frequently asked questions