I've read that a typical Belgian Beer Pub will carry not only 300 different varieties of beer, but 300 different glasses to serve them in?
A/ I suppose the reasons for this are the type of beer, do you want the aroma first, breathing, etc.
B/ How does a small pub find the room for all these glasses, and how does the bartender keep track of the inventory and its location? Seems daunting!
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