Sometimes too much of a mediocre thing can be worse than too little of the right thing. The dilemma that faces a large portion of restaurants and taverns across this country is the avalanche of choices that competition generates. In today’s market, there are simply put: too many beers to choose from. That’s not to say that diversity is a bad thing, just that it can lead to a paralysis by analysis when making a decision on what to drink with your carefully selected entree. More and more, proprietors are trying to alleviate some of that indecision by curating their available lagers and IPAs to match the creations that come out off their kitchens. While this has the effect of shortening the drink menus, it also increases the chance of a satisfying experience for the customer by minimizing the anxiety associated with an overabundant selection. This minimalist approach also has the benefit of faster rotation of bottles and kegs, which leads to fresher product for guests. Keeping the beverage list reasonably light on choice and consistently solid on quality is a winning strategy for servers and customers alike.