In this op-ed for FSR (Full Service Restaurant), I tackle the topic of overly long draft lists. From 31 flavors of ice cream to–more to my point–99 bottles of beer on the wall, consumers want what they want—so, why would any bar manager or restaurateur limit their patrons’ options? And yet, not to throw the good folks at places such as the Yard House under the bus, but the Irvine, California–originated chain with some 60 locations offers between 130 and 250 beers on its tap lists. Typically, no fewer than 30 of them are IPAs. And while bright, fruity West Coast IPAs are miles apart from chewy, richer imperial IPAs, I think the customer becomes bombarded by options and stands a good chance of not being able to zero in on the beer that best suits the meal. Put in idiomatic terms: Sometimes less is more.