The tappings were the brainchild of Desmond Carr, one of Haus’ four owners. In building the restaurant’s impressive list of imported beers, Carr learned that many brews he was interested in had extremely limited availability. Some are shipped just once a year on a container ship, and when they’re gone, they’re gone.
Instead of turning down interesting beers that could not be purchased in large enough quantities to put on the permanent menu, Carr brings in one scarce beer a month and sells it for $5 a glass until it runs out.
“It lets customers taste beers they won’t find anywhere else in town at a price that takes the risk out of it. If you don’t like it, you’re only out $5,” Carr says. Call the restaurant to check availability of the rare pours.