Miller has dedicated a separate space on the chalkboard and website of his popular venue---which appears regularly on those lists of best places to drink craft beer in the region which pop up every now and then---to five to seven local beers which are featured on tap.

The idea, Miller says, is to escape from the "unsustainable business model" of always chasing the next hot and difficult to get beer. "this is a way to show how much the regions local breweries have to offer at the same time boosting the bottom line. These beers are easily attainable and reasonably priced. I can't take credit for the idea, though. I stole it from Arthur Etchells at Foobooz.com--with his permission---after I read a comment he posted at Brian Koelsar's brewlounge.com website."

Miller says he contacted brewers within a two and a half hour drive of his restaurant and asked them to provide him with two or three sixtels each month of their freshest beers and he would showcase them. The program began during the first week of January.

"Sly Fox, Yards and Stoudt’s were the first shipments. Those stocks were supposed to last through the month but have already been depleted and re-stocked. We just got in a shipment from Troegs, Flying Fish, Dogfish Head, Heavy Seas, Philadelphia Brewing Company & Lancaster. In all, besides what is currently on tap, there are about 35 sixtels waiting in queue for the rotation. At the rate we’ve been going through them that should take us only to the end of February."

Miller says the program is also helpful in introducing novices to the world of craft beer. "When someone new to the beer revolution looks at a chalkboard with 24 names they’ve never heard of before. it can be daunting. Local beers are recognizable for even the newest craft beer drinker. It makes a decision easier for them."--JACK CURTIN