^This. As someone who has worked in the craft/microbrew industry for the last few years, I see a lot of parallels between his MO and small breweries. While he may be leaving money on the table, he's still profiting and increasing the perception that anything he touches sells out quickly. Long established craft breweries thrive on brand recognition and a handful of well known flagship brews to pull a small chunk of the pie from the national brands, but many micros prefer to constantly make new brews because their market is always looking to try something new. At the bar I recognize the customers that want the brand new one-off hazy ipa that only 36 sixtels were produced total, and the customer that wants Fat Tire. Or a Samuel Smith. Or the guy that's pissed because we don't serve Bud. (Those seem relatively equivalent to the customers for KBV, C&D, Gawith, and Lane, in that order?) The hippest micro breweries claim to not care about those big sales #s because it would mean they have to gear up from a brew pub into a beer factory and possibly pay more for distribution. And many times after paying distributors and buying new equipment, the slight increase in profit margin isn't worth it to lose your image as a micro mini blender that can put your heart and soul into each small batch. If they jacked their price up too much they'd lose the hipster market and the bougie market is a tougher game. Also, by leaving that money on the table you secure your reputation as a producer that doesn't spread yourself too thin. The idea being you're making as much money as you "want to", and don't want to work any harder than you "have to". Being a hit producer is just your ultra cool lifestyle. Hipster economics 101.
