What's the Future of the American Beer Bar? | The New York Times

Photo: Melissa Golden for The New York Times

More than a quarter-century ago, bars specializing in upstart American craft and old-world European began turning on their taps. Their dozens of drafts and deep bottle lists delivered liquid educations in bitter I.P.A.s and monk-brewed Belgian ales alike. Beer bars become places “where customers discovered craft” and helped grow the category, said Bart Watson, chief economist for the Brewers Association industry trade group. But with the rise of brewery taprooms and better beer sold everywhere, bars specializing in beer alone are having a tough go.

For my latest article in The New York Times, I look at the past, present, and future of the American beer bar.