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Message: <blockquote data-quote="Thunderfoot" data-source="post: 5717384" data-attributes="member: 34175">My time in Germany helps a bit with this.  The German area to the South known as the Bayern (a large southern area to include Bavaria all the way down to the Austrian border) is a very large hop producing region.  They still brew and barrel the old fashioned way for many of the "Holiday" brews, specifically the winter Christmas Lager and winter ales.The barrels can last up to two years once sealed and are tapped with a traditional wooden tap.  The taps are always new and covered with bee's wax to both seal the tap and prevent contamination.  The downward spout reduces airborne contaminants and the alcohol sterilizes as it pours.  As long as you don't re-use glasses or tankards (something they learned not to do very early on) the actual keg can last up to two weeks.  It usually doesn't though because the brews are so special they usually drain about two to three kegs nights for a small establishment (100 patrons or so) and of course the large brew halls can go through enough to make you think the entire years economy was focused only on the Holiday brewing. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" />  And I agree that region has a lot to do with the drink 'preferred', in the area; for instance the traditional Bocks are mostly brewed to the north while the ales are brewed farther south.  Also Weizen (wheat beer) is enjoyed all over but Heffe-Weizen (heavy wheat beer) is usually found more in the south than the north.  France is known for it's wines, but each region (Bordeaux, Champagne, etc.) has it's own take on it.  I would say go with your gut and keep notes, you may even end up re-shaping the topography of the world to suit your needs, or vice versa.</blockquote>

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