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Unlike the past, big brewers are looking at opening tap rooms in their former alespring breweries in order to gain competitive advantages over their smaller competitors. Many brewers use this opportunity to promote their own brands and to educate customers about the production process.

The craft brewers have found a happy medium between big brewers and small efficient breweries. Their products are usually cheaper than competing products from the big brewers and are usually produced on a smaller scale. Thus, they don't have the head start that big breweries do, nor do they have the expense of setting up new production facilities.

One of the happiest discoveries has been the "tap room." These pubs are relatively new compared to the historical pubs, so no one knows what to expect. Perhaps even more important that the ability to limit the growth of tap rooms is the fact that some of these tap rooms have begun to participate in difficult economic times by employing a system of "pay-what-you-can-spend," which, while not as effective as the small-business concept of no-minimum-shares, does help the brewer and the pub owner out. The key to this program is that it requires both parties to benefit. If the consumer wants to put on the brakes and lower their daily or monthly spend, that is OK. If the entrepreneur can't afford it, the consumer is allowed to pay a rate of "pay-what-you-can, which many consumers are willing to do. The American consumer has proven to be a glutton and a practical shopper.

The actual number of breweries across the country has remained highly stable, largely because of limits upon new breweries' start-up. Many craft brewers have found ingenious ways to circumvent this regulation, but even those that have not have generally obtained a special license or certification for their products or been granted waivers for certain projects. While state regulations have made no headway in the number of new breweries, many of them have opened tap rooms on the theory that bringing a piece of a brewery, whether from the equipment, the employees, the distribution network, or the quality of the beer itself, to the consumer makes them a positive customer-facing organization. d2c66b5586

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