More than half of all consumer expenditures on beer occur in bars, restaurants, and nightclubs, yet many brewers continue to focus on the off-premises channel.

It often falls to the brewer to be the key advocate of his or her beer. But ultimately bartenders and staff, even managers need to know beer and promote it to consumers.

The enormous range of flavors, aromas, and textures makes beer a lithe and willing partner for all cuisines. Are you ready to knock your customers’ socks off?

Oskar Blues is a best-case scenario of what can happen when a brewpub decides to package beer for off-premises consumption. Should your brewpub follow suit?