A draft beer typically comes in a 16 oz. portion. This is the standard serving size for most bars and restaurants that serve draft beer. The 16 oz. size is preferred because it allows for a good balance between quantity and quality. It is enough to satisfy most beer drinkers without being too excessive.
The larger serving size of draft beer compared to bottled beer can be advantageous for bar owners in terms of increasing check averages. Since draft beer is typically served in 16 oz. portions, it naturally encourages customers to order more drinks, resulting in higher sales. On the other hand, bottled beer is usually served in 12 oz. portions, which may lead customers to order fewer drinks overall.
In addition to increasing sales, there are also cost considerations when it comes to choosing between bottled and draft beer. Liquor cost, or the cost of the product itself, tends to be higher for bottled beer. This is because bottled beer often involves additional packaging and transportation costs. Draft beer, on the other hand, is typically delivered in kegs and served directly from the tap, eliminating the need for individual bottles. This can help reduce the overall cost for bar owners.
However, it is important to note that there can be some concerns and challenges associated with serving draft beer. One common worry is the potential wastage and complexity involved in handling and maintaining the draft system. Draft beer requires proper cleaning and maintenance of the tap lines to ensure the quality and freshness of the beer. Improper maintenance can result in off-flavors or spoiled beer. Bar owners need to invest in regular cleaning and maintenance to keep the draft system running smoothly.
Another challenge with draft beer is the need for proper storage and refrigeration. Kegs of draft beer require cold storage to maintain their freshness and quality. This may require additional space and equipment compared to storing bottled beer at room temperature. Bar owners need to ensure they have adequate refrigeration capacity to keep their draft beer at the optimal temperature.
In my personal experience as a sommelier and brewer, I have found that offering draft beer can be beneficial for both customers and bar owners. Customers often appreciate the freshness and quality of draft beer, especially when it is served at the correct temperature and properly maintained. As a bar owner, promoting draft beer can lead to increased sales and higher check averages. However, it is essential to invest time and resources into proper maintenance and storage to ensure the best possible experience for customers.