Why Don't Bars and Microbreweries Have Customer-Poured Beer Stations?

Have you ever wished you could pour your own beer at a bar or microbrewery, enjoying the perfect serving size without the hefty cost? It sounds like a dream come true, especially for those looking to taste different beers without the burden of a full pint. However, there are several reasons why this is not yet a common practice.

The Case for Customer-Poured Beer

The idea of allowing customers to pour their own beers directly from taps is enticing. Imagine being able to pour a tiny serving of a rare microbrew and pay for just that amount. Teenagers might opt for larger servings, but in regulated settings, this concept could be perfectly safe and controlled. This practice is not limited to beer; it can also extend to other beverages like sodas, tea, and even coffee, which do not pose the same risks as alcoholic drinks.

One example of such a practice is a local establishment in my neighborhood where customers can select their beers from taps. You're limited to using their specific glass, as they know its exact volume, and you need to enter a ticket for the tap to work. This ensures that the bar keeps track of who drinks what. When I tried it, I poured myself a third of a beer and paid for it at full price. This close-to-home experience was a great opportunity to evaluate the beer against my own homebrew.

For those interested in responsible drinking, this method could be highly beneficial, especially among those who do not drink to become intoxicated. It’s a ingenious way to introduce new flavors and varieties of beer without the pressure of committing to a full pint.

Historical Precedents and Traditional Practices

Back in the middle of the last century, it was quite common for pubs to have 'jug and bottle' counters where customers could pour their own drinks. Today, many establishments offer carry kegs in four-pint or two-pint containers, which can be refilled and reused like milk and fruit juice in tetra packs. However, the challenge lies in the regulation of beer measurements; standard containers must adhere to third, half, or pint measures, which complicates the introduction of customer-poured beer stations.

The Role of Regulation and CAMRA

Regulation plays a significant role in the reluctance of bars to adopt customer-poured beer stations. In places like Ontario, mandates like Smart Serve require servers to monitor customer intake and behavior. This makes the concept of a bar buffet seem less appealing, as the establishments would be held liable for any consequences. The government's position is similarly influenced by public safety concerns.

Enter CAMRA, the Campaign for Real Ale organization in the UK. At beer festivals, CAMRA offers customers the ability to rent or buy a glass with marked levels, ranging from a nip (100ml) for a taste, to a third (175ml), half a pint (250ml), and a full pint (568ml). These measurements can be achieved with the help of fountain beer dispensers equipped with superbar hoses, which measure the exact amount dispensed. However, not all bars have access to such sophisticated equipment.

The key to unlocking the potential of customer-poured beer stations lies in finding a balance between safety, convenience, and the enjoyment of discovering new beers. With the right measures in place and the support of organizations like CAMRA, this concept could become much more widespread, allowing beer enthusiasts to experience a truly unique and satisfying drinking experience.