While the number of breweries has increased, but public consuming them hasn't really changed that much. Granted your casual beer drinker will go for a craft or

While the number of breweries has increased, but public consuming them hasn't really changed that much. Granted your casual beer drinker will go for a craft or micro offering now rather than your Bud or Miller Lite like they may have a decade or two ago, but that doesn't mean their tastes have really changed significantly. At the end of the day, most people can't tell the difference and most places don't care enough to properly care for the beer itself or the equipment. One of my biggest pet peeves are places that don't actually clean their lines often enough. It's something I can clearly taste and takes all of the enjoyment out of what should be a good beer. In regards to number of beers on tap, not every beer is going to by in your standard size keg which points to some of your concerns. Chances are a number of the craft beers are in smaller kegs so they stay fresh, but more importantly take up less space. Refrigeration is key at establishments like that and ideally the kegs would be in their own fridge rather than just in the walk-in like many restaurants do it. Worst is the kegerators at the bar where the untapped gets are at room temperature. Not only is that not good for the beer, it's also horrible if you're one of the first pours from that keg.