I like this idea. I would probably sub out, however, 90 Schilling for a different O’Dells. Maybe the 5 Barrel or Red. Or I’d put the Avery IPA up front as well. Never can have enough IPA. Blue Moon or Hoegaarden on the Large list seems odd, though, since neither is craft and both are big brewery beers. Folks like them, but I’d push some variety for folks who otherwise would not get the chance to order better. For a white or hefeweizen, I’d put something actually Belgian on tap or in the bomber (I also like when places sell bombers like bottles of wine - it’s a cheaper option even with mark up). I’d also swap Three Philosophers for something more broader in appeal like the Abbey Ale. I would also play up having Bell’s in state. Two Hearted, yes, but also seasonals.

Why not consider Michelob for Bud or Michelob Light for Bud Light?

Still A-B products, but you’ve swapped in an all-malt beer.

Are we talking bottle or draught? Draught selection is a #1 choice for me. If the draught selection is lagging, I will most likely look somewhere else.

Not a bad list though and I agree about adding Avery IPA.

Miller is a huge seller so Miller should share the stage as budweiser or Bud Light.

Mike,

Its not that I’m not a fan of LFDM, I just don’t think people are going to be brave enough to try it. Its a very bold beer and mostly comes in bombers, unless it was draft only I wouldn’t recommend these places to try it out.

As for distributors, I think Major Brands carries nearly all of the Small list

I guess I need to get the Griesedieck Brothers name out there even more just to make the long list!

Mike,
I like what you’re saying here and I agree totally. While having a nice steak dinner at an old guard St. Louis steakhouse in January ‘07 I commented to my girlfriend that I wish I had time to go around to all of these old guard establishments and get the message across to them that they really need to update their beer lists. I was thinking something small and simple like:
1 hoppy American Pale Ale or IPA (Sierra Nevada Pale of O’Fallon IPA)
1 German Hefeweizen
1 good European Pilsner/ Lager (think Pilsern Urqell or Bitburger, no Stella)
1 Belgian
1 good English ale (sorry, no Bass, and
1 Stout or Porter (domestic or imported)

Something Paul eluded to, however, is service. Restaurants will be partial to the distributors who a) they have existing relationships with, and b) provide sufficient service to the retailer. This criteria will automatically dismiss some of us.

Moreover, though, one thing you guys may also want to consider is sales. I love beer and I’m glad that you all do as well, but Bully Porter is going to sit around at most accounts and not sell through. Meanwhile, Boulevard Wheat is their best selling beer and the best selling Wheat beer in the Midwest. Similarly, Anchor Steam is great beer, but, unfortunately, it has lost its sales steam in the St. Louis market (pardon the pun). (Just as a couple of examples.)

I love Avery beers (it’s actually my favorite Colorado brewery), but the brand is very new to St. Louis, and for the most part, largely unheard of. Now, this can work in its favor at the right account, but can seriously work against it in many other accounts.

I love this discussion and my best advice from someone “in the business” to fellow beer lovers is to voice these ideas. Voice this idea to the establishments you frequent. Voice it to the correct person, eg. the manager or owner. Voice it frequently. And, voice it in a pleasant, constructive manner to the manager. And, hopefully, they will take heed. Distributor salesmen can suggest something all day long (but, often times, they are motivated solely by an incentive), but a consumer’s suggestion should carry more credibility with a retailer.

You might be aware that we had a similar conversation to this one over at Hoosier Beer Geek with the help of New Albanian’s Roger Baylor - his suggested list was pretty extensive (no small, medium, or large) and is definitely worth a look.

One thing we’ve found by meeting with Indy’s biggest craft beer distributor (World Class Beverages) is that the people selling this stuff feel like if they could get through to the chef, they might be able to make a sale. But in most cases, they’re working through a buyer before they get to the chef, and buyers don’t really get the “craft beer as an alternative to wine” idea.

I’d suggest attempting to bring this thread to the attention of St. Louis foodie blogs - the people reading them are the people most likely to be eating at finer dining establishments in St. Louis. In some cases those folks are completely in the dark when it comes to the power of a great food/beer combination.

As a result of the conversation at HBG we ended up having a fantastic meal by one of Indy’s better and more adventurous chefs. Here’s hoping your conversation leads to similar success.

Depending on the the focus of the restaurant, it may not even be necessary to cultivate the kind of customer who drinks AB products. Riddles seesm to do just fine without it. I certainly wouldn’t offer bud or bud light on draft-most of the people I’ve met who are partial to the stuff insist on bottles ” ’cause draft gives me a headache.” A german lager would be essential, maybe Paulaner. I’d sub. the Bully with Anchor porter, which is in a class by itself. While I like the idea of La fin du monde, I like Trois Pistole even more. Big Foot Barley wine would be nice in the winter.

I anyone gets a chance, take a look at the variety of keg beer available at Lucas. I was astonished how much was available given the paucity of the draft beer selection at most establishments in town.