In the March 6 newspaper, Joshua Langlais maintains (“Letter to the editor: Bars profit more than breweries, distilleries on beer, liquor”) that craft beer makers should be allowed to sell their beer in tasting rooms because, after all, they bear a much higher cost structure than bars and restaurants, which mark up beer, but only have to pour it to enjoy huge profits.
This is wrong.
Bars and restaurants net somewhere between 8 to 12 percent after cost of goods, labor and operating expenses. I don’t mind craft beer tasting rooms, but the argument that bars and restaurants have an unfair advantage because of a lower cost structure is mathematically incorrect and disingenuous.
Bill Hoffman
Portland
New Gloucester
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