Diary: Does a bar serving good beer need draft lines to succeed?

For diary entries, I sling it without thinking too much about minor annoyances like spelling and syntax. 

Must a bar specializing in better beer offer draft beer? Or can it be interesting with bottles and cans alone?

It's a question for reflection, but at one time my knee-jerk response would have been that without draft beer, a good beer bar could not truly be great. I may be in the process of changing my mind. It depends, doesn't it?

If one decided to go with Belgians and Belgian-style ales, wouldn't bottles and a semblance of appropriate glassware be enough?

Not all dive bars have draft. Even if the emphasis were not on Belgians -- say, American "craft" beers only -- would it be enough to have popular craft styles in cans or bottles, with glasses (of course) for pouring?

If engaging in such an operation locally (on Indiana soil) there'd be an added incentive to forego draft, because the regional ATC office interprets state law as allowing beer in "original containers" (bottles and cans) to be carried out the door, onto the sidewalk, while draft does not qualify, unless you carry the keg outside.

Instead of investing in draft equipment, one might purchase simpler straight refrigeration, and be absent cleaning obligations. Have a standard dishwasher for glassware ... and good to go.

Is no draft, no deal? If you have thoughts, please share them with me.

1 Diary: Does a bar serving good beer need draft lines to succeed?
2 Diary: You have three draft spouts. What do you pour?
3 Diary: Can there be a singer-songwriter version of the "good beer" bar?

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