tag:blogger.com,1999:blog-5157088340069292858.post4165796117679672520..comments2008-05-14T11:23:31.454-05:00Madison Beer Reviewhttp://www.blogger.com/profile/02125346445306449573noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5157088340069292858.post-9957825719591250382008-05-14T11:23:00.000-05:002008-05-14T11:23:00.000-05:00Two reasons popped in my head:<BR/><BR/>1. Most people I know would assume any place that brews its own onsite would be a brewpub and would likely have assumptions of having food. The template for the beer 'n food brewpub seems to be pretty universal in most places I've been to.<BR/><BR/>2. It might be a bit too much to take on, spending most all of your operating hours behind the bar and trying to fit the day-to-day bar duties (restocking, payroll, etc.) in with brewing during the off-times. Plus, a good bartender does not necessarily a good brewer make.wallrockhttp://www.blogger.com/profile/14640666498065461704noreply@blogger.comtag:blogger.com,1999:blog-5157088340069292858.post-71070512809535907882008-05-14T08:47:00.000-05:002008-05-14T08:47:00.000-05:00Silver Creek Brewery has a Cheese Plate with bread for food. I think that still makes them a bar.Anonymousnoreply@blogger.com