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What I did see were styles that are almost extinct on LA beer menus; brown ales, dunkels, doppelbaks, and more. When a bar or brewery is trying to figure out how to allocate their taps or brewing equipment, it’s important to consider what your customers want and how much of it they want. If your customers are diverse, you may want to consider a wide selection of offerings, and that third IPA may not be offering as much diversity as your first dunkel or red ale. If your customers are hopheads and want a bitter, piney IPA and would love to wash that down with a juicy New England style or spicy rye IPA, then there’s nothing wrong with giving them what they want.