Bars are dying and are on thin margins so they have to do short pours, but if I just talk to a bartender, he'll give me plenty of free beer?

Yes, generally food service operates on thin margins. A neighborhood brewery probably won't be profitable for the first few years, then if successful might stabilize around 15% net* profit margin.

If you go to a beer bar or a tap room, a large part of the role of a bartender is helping you find beer that you like. Successful bars and bartenders thrive from repeat customers. Community is important. This is very obvious if you actually sit down at bars and talk to the people behind them.