What the hell, I'm amazed when they have a beer menu or even a list of beers over the number of twenty and this is at a place that considers itself at least 4 stars with a large wine menu and the latest in food trends (they'll prepare the guts and inner mouth of anything for you). The staff can communicate details about the entrees but ask about a certain beer and they'll "be right back".
Why in the wide, wide world of sports does this happen? It's not like there isn't any information and education out there for them. Many of the restaurant consultants and industry poobahs write articles explaining how highly trending craft and local beer is right now ( more on that at another time, not happy with their method). And www.craftbeer.com has a ton of information for any establishment to assist them in being successful. Beer distributors give free classes on pouring draft beer, what the appropriate glassware is for a beer style, and beer and food menu matches. I've done many myself and and have felt the pain of demonstrating proper methods only to return as a customer and not have it happen except for they stopped pouring draft beer down the drain, ta da!! Success in the owner's view, saved him money.