Someone decided how much to charge you for that craft beer (or three) you had at your local watering hole last night. But just how did they come up with the price? Deadspin’s Will Gordon did some digging in Boston, a relatively expensive city, to find out. The results may sound shocking – bars put a 1,206% markup on a bottom shelf liquor cocktail – but there are lots of factors Gordon notes that helps put every price in perspective. Bars, Gordon writes have “lease conditions, payroll, equipment maintenance, employee theft, and general operating expenses,” to consider. Still, I can’t help but wish more restaurants were BYOB.