I had an idea similar to this...with a little twist.
You have to open two bars at a time. Say we open one here in Ames.
Same deal, taps at the table, etc. Here's the kicker. At the front of the bar is a scoreboard. Each table has their total displayed for all to see, and a cumulative total for the bar. HOWEVER, right next to the scoreboard is an identical one displaying the results from the other bar...in Iowa City. You could do it with any set of rivals. One in Ann Arbor and one in Columbus.
Set up a taxi service next door to get people home, and keep the ounce limit to keep everyone from going nuts. Feed off the school pride.
A waitress must first check IDs before turning on the tap. When the digital ticker counting each ounce hits 180 — or about three pitchers — the taps shut off until a server comes by to check on the table. Bigger parties keep servers running back and forth fairly often, while it's rarer for smaller groups to hit the limit.
What kind of "beer drinkers" do they have in Georgia. It would be un-American to not take advantage of this gift.
At 25, DeLancey is a few years removed from the college keg parties — and it showed when he tentatively pulled the spout at his table. Golden beer came out in a rush, then fizz, then boos from his friends at the table.Shaking off the foam, he smiled.
"My technique," he said, "is not what it once was."
"If you can't hear me, it's because I'm in parentheses."
All content owned by CycloneFanatic.com - All rights reserved 2005-09. By viewing this website you agree to the Terms of Service, Site Rules and Legal Disclaimer. The words, views, images and opinions expressed or provided by users do not reflect the opinions or views of CycloneFanatic.com or Iowa State University. The names, words, symbols, and graphics representing Iowa State University are trademarks and copyrights of the University protected by the trademark and copyright laws of the United States of America and other countries and are used on this web site under license from the University. Original site design, premise & construction by Jeremy Lind.