Have you ever caught yourself daydreaming about opening your own bar or restaurant? Maybe you’ve wondered what it would take to turn the key in the lock each morning and welcome guests into a place that feels like an extension of home. For many people, the idea sounds exciting—crafting menus, choosing beers, creating an atmosphere that draws people in. But the reality is much deeper, much more involved, and filled with lessons you only learn by living it day after day.
Over the next several weeks and months, I plan to share a series of posts about what I’ve learned during the past four years of owning and operating Northern Barrell. Running a bar and restaurant has taught me more than I ever expected—about business, community, creativity, and what it really takes to make a hospitality space thrive. Before we opened our doors, Michelle and I spent years casually preparing without even realizing it.
Back then, we loved nothing more than hopping into the car and exploring local establishments. Craft beer and good pub food were our shared passions, so we took every opportunity to try new places. We jokingly called these outings “research,” even though at the time we didn’t know how valuable those experiences would eventually become. We paid attention to menus, beer choices, how staff interacted with guests, and the overall vibe of each spot. It was enjoyable, inspiring, and something we’d squeeze into our schedule as often as possible.
Fast forward to today—now that we run Northern Barrell, our “research” has shifted to a dedicated weekly ritual. Since we’re only closed on Tuesdays, that’s the one day we get to venture out, explore new ideas, and reconnect with the experience of being a guest rather than an owner. Even though those outings are far more limited than before, they’re incredibly important. Seeing what other places are doing—whether it’s a unique food idea, an inventive drink offering, or a welcoming atmosphere—helps us continue to elevate what we do at Northern Barrell. Even when we know what we personally love and enjoy, it’s exciting to discover fresh concepts that spark creativity.
One of our favorite discoveries came from a brewery up north, where we first came across the idea for our “Buy a Vet a Beer” program. We noticed they had a setup that allowed patrons to purchase a beer for a veteran, and we instantly loved the idea. It felt meaningful, impactful, and perfectly aligned with our values. So we brought it back to Northern Barrell—and yes, we did buy a vet a beer that day. The program has since become a tremendous success. We’re incredibly proud to offer it and deeply grateful to all our customers who have chosen to purchase a beer for the men and women who serve our country.
A question I’m asked all the time is: “How do you decide what beers to have on tap?”
People are often surprised to learn how involved this process truly is. Every week, representatives from our local beer distributors stop by Northern Barrell to check what we’re carrying and introduce us to new options. Each distributor works with different breweries and has exclusive distribution contracts, so no two beer lists they present are the same. Some of the major distributors we work with include:
DeCresente Distributing Company – the largest in our region
Saratoga Eagle
Craft Beer Guild
Remarkable Liquids
I genuinely enjoy seeing these reps each week—and yes, one of the perks of the job is sampling the new beers they bring in. It’s both fun and necessary because I need to taste anything I’m considering adding to our lineup. Beyond the distributors, we also work with breweries that self-distribute, meaning they don’t go through a distributor at all. Instead, their own team members visit bars and restaurants directly. Beer Tree Brew Co. from Binghamton and Wayward Lane Brewing in Schoharie are great examples of this model.
But tasting good beer is only the first step. As an owner/operator, every beer we put on tap needs to meet two critical criteria:
It must be high quality—something our customers will genuinely enjoy, and
It must be affordable enough for us to sell at a fair price while still earning a reasonable profit.
Even the best beer in the world won’t succeed if the cost of the keg forces us to charge more than people are willing to pay. That’s why I always consider whether I personally would pay that price as a customer. If the answer is no, then it doesn’t matter how good the beer is—I won’t put it on tap.
Running a bar requires constantly doing cost-benefit analyses. A fantastic beer that doesn’t sell helps no one. A beer that people love but can’t afford is equally problematic. Striking the right balance is key. We also welcome customer suggestions, and often people give us the names of breweries or specific beers they’d like us to consider. When I can track them down, they still need to pass both the taste test and the affordability test before earning a spot on our draft list.
One thing most guests notice is that our beer selection rotates regularly. This is intentional and beneficial for several reasons. It keeps our offerings fresh, encourages customers to try new brews, and allows us to adapt to changing seasons.
Different styles perform better at different times of the year:
Winter: stouts, porters, and darker, richer ales
Summer: light lagers, shandies, crisp and refreshing options
Of course, a few beers are so consistently popular that they stay on tap year-round. Favorites like Wolf Hollow’s Amber, Fiddlehead IPA, and Guinness Draught rarely, if ever, leave the lineup because customers love them in every season.
I hope this expanded look behind the curtain has given you a better understanding of what goes into choosing the beers we serve and what it really takes to operate a bar and restaurant like Northern Barrell. There are countless moving parts—creativity, logistics, cost management, customer preference, and community engagement—but each piece contributes to creating a place where people feel welcome and taken care of.
If you have questions about the business, whether specific or general, feel free to share them. I’d be happy to give you an owner/operator’s perspective on anything you’re curious about.
Cheers, and thank you for being part of our journey. 🍻
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