quote:
don't know the landscape down there very well, but if I was opening a brewery, I would open it in LA, before I opened it in OR. There just seems to be a lot of opportunity in LA

The scene here is still just a baby but has really boomed in the last year. Minus the politics it could be a very good opportunity. Six years ago we had no breweries in NO, which has a rich history of breweries, then one pops up with five employees and second hand equipment. Now today the place is a mini empire even with three competitors in town now with a fourth opening up right down the street. I'll basically have three breweries in my backyard and this is just in New Orleans. Add the northshore to this and that number doubles. Every time one of these places open more and more people become part of the craft beer scene.

1 ...

Report Post

Posted by Jax-Tiger

Port Saint Lucie, FL

Member since Jan 2005

24829 posts

Posted on 9/17/15 at 11:49 am to TigerWise

quote:
The scene here is still just a baby

This is also true. I see people questioning whether the market is saturated. Not even close. If you get more and more local breweries brewing good stuff, that's when you'll see Lagunitas and Oskar Blues aging on the shelves, as people will opt for fresh local options. LA is a long way from that point, but headed in the right direction.

It's amazing how much craft beer a region can absorb. Portland is crazy full of breweries, but Fat Heads, Ex Novo, Baerlic, and 10 Barrel all opened new breweries in the last year, and all are doing well. They do well because they make good beer and creating more craft beer drinkers.

One question I haven't asked: Why aren't there more brewpubs in LA? A brewpub can attract families and non-craft beer drinkers, because they serve good food. A tasting room or taproom kind of excludes the non-beer drinkers or teetotaler. Are there legal restrictions that keep this from happening?

0 ...

Report Post

Food and Drink - Replies to Post

Return To Board

Page 1

Return To Board