I know that to say “it depends” seems vague. However, it really does depend on what you are trying to create. Do you want to be known for having an incredible beer selection with beers from all over the world? More importantly, do you have the size restaurant that can support turning over that much beer without it spoiling? If you want a simple beer menu, go with 4 to 6 domestics and 3 or 4 imports. If imports move heavier in your particular area, then reverse the numbers. Check out your closest type competitor by sitting at their bar on a busy night and watching what they are selling.