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re: Starting a Nano-Brewery
Posted on 4/23/15 at 2:27 pm to SouthOfSouth
Posted on 4/23/15 at 2:27 pm to SouthOfSouth
There is a brewery here in St Louis called Heavy Riff that basically started as a brewpub with 2 of their 15 taps being their own and 13 guest taps. They've grown to the point where they've now got like 9 of their own on tap.
They also started out contract brewing at two other local breweries before their system was completed.
But the brewing infrastructure in St Louis probably way ahead of BR at this point.
They also started out contract brewing at two other local breweries before their system was completed.
But the brewing infrastructure in St Louis probably way ahead of BR at this point.
1
Posted on 4/23/15 at 2:29 pm to ProjectP2294
Well if anyone ever wants to start a bar with a masters finance guy who loves brewing just find me. 
Would quit my job in a heartbeat to do it.
Would quit my job in a heartbeat to do it.
Posted on 4/23/15 at 2:30 pm to SouthOfSouth
in
Posted on 4/23/15 at 2:31 pm to SouthOfSouth
Very tempting.
Posted on 4/23/15 at 2:33 pm to LSUBoo
I definitely think getting 3 brewers to do it would make it more manageable. Could all three be part of brewing but also being able to have a brewer bartend would help keep people interested in the house brewed beer.
Could discuss beer and possible new batches. Ideas, etc. Plus tips could help the brewers cause you know the salary early on wouldn't be very awesome.
Could discuss beer and possible new batches. Ideas, etc. Plus tips could help the brewers cause you know the salary early on wouldn't be very awesome.
This post was edited on 4/23/15 at 2:35 pm
Posted on 4/23/15 at 2:34 pm to LSUBoo
quote:
No one says you have to serve food.
When someone says brewpub, I'm thinking of it more in terms of the BAs definition of a brewpub as a restaurant/brewery and not simply a taproom or bar attached to a brewery.
I'm not sure I'd want to deal with owning a bar either... If I could operate like Sean Lawson does in VT, then maybe I'd consider going professional.
Posted on 4/23/15 at 2:35 pm to LSUGrad00
quote:
When someone says brewpub, I'm thinking of it more in terms of the BAs definition of a brewpub as a restaurant/brewery and not simply a taproom or bar attached to a brewery.
No doubt... I think the technical license here would be a microbrewery (as opposed to a brewery) where you sell all your beer in-house as opposed to distributing. Food is just an option, probably requiring additional licensing and definitely different inspections and regulations.
Posted on 4/23/15 at 2:36 pm to LSUBoo
quote:
No doubt... I think the technical license here would be a microbrewery (as opposed to a brewery) where you sell all your beer in-house as opposed to distributing. Food is just an option, probably requiring additional licensing and definitely different inspections and regulations.
Exactly.
If you say microbrewery people think distribution still so I use the term brewpub because it obviously means you will sell there. The license in LA is microbrewery.
This post was edited on 4/23/15 at 2:37 pm
Posted on 4/23/15 at 2:36 pm to SouthOfSouth
quote:
definitely think getting 3 brewers to do it would make it more manageable.
It could almost be set up as a co-op. Multiple brewers who share ownership in equipment and location.
ETA - had a similar idea regarding distribution, but that's a whole other discussion with arguably a lot more headaches
This post was edited on 4/23/15 at 2:38 pm
Posted on 4/23/15 at 2:38 pm to kennypowers816
quote:
It could almost be set up as a co-op. Multiple brewers who share ownership in equipment and location.
Yup. Could each bring expertise to the operation. Would be more difficult to try and do profits based on which beers sell best, but besides that would be very similar to a co-op type situation.
Posted on 4/23/15 at 2:38 pm to SouthOfSouth
A friend of mine has wanted to do this since damn near high school. He and a few other friends brew some fine beers.
Posted on 4/23/15 at 2:39 pm to LSUGrad00
quote:
If I could operate like Sean Lawson does in VT, then maybe I'd consider going professional.
Jester King would be my goal.
Posted on 4/23/15 at 2:41 pm to SouthOfSouth
One of the more appealing aspects of it is the ability to sell other brands as well.
Posted on 4/23/15 at 2:42 pm to SouthOfSouth
quote:
Would be more difficult to try and do profits based on which beers sell best, but besides that would be very similar to a co-op type situation.
Might not be terrible if it's managed well and you trust you "partners", especially if your goal is have 1 owner/brewer on-site the majority of the time. Just track the sales well and then you could use any number of methods to split profits.
My beer is mediocre so far but getting better. If you're ever serious about it though, I could be interested. Bonus points if I know you IRL?
Posted on 4/23/15 at 2:44 pm to LSUBoo
Louisiana has two brewer options. Option 1 is to be a manufacturer (brewer). You can distribute and have a taproom that sells only your products. This is what NOLA, Abita, and any other large brewer does.
Option 2 is to be a retailer that is also a microbrewer. You cannot distribute, but you can sell your own products and other alcoholic beverages. This is what Courtyard, Gordon Biersch, Crescent City Brewhouse do (and which the new New Orleans CZO will ban unless amended).
Option 2 is to be a retailer that is also a microbrewer. You cannot distribute, but you can sell your own products and other alcoholic beverages. This is what Courtyard, Gordon Biersch, Crescent City Brewhouse do (and which the new New Orleans CZO will ban unless amended).
Posted on 4/23/15 at 2:46 pm to kennypowers816
step 1...Have some great recipes. I mean really good beer as proven by tastings with more than just your close friends.
step 2...Find a partner or partners who will put skin in the game from either the business/operations or brewing side.
step 3...Find $1.5M in investors willing to finance your startup.
step 4....more than likely fail, lose your family and come to despise craft beer altogether.
step 2...Find a partner or partners who will put skin in the game from either the business/operations or brewing side.
step 3...Find $1.5M in investors willing to finance your startup.
step 4....more than likely fail, lose your family and come to despise craft beer altogether.
Posted on 4/23/15 at 2:48 pm to Tiger Ryno
quote:
step 4....more than likely fail, lose your family and come to despise craft beer altogether.
CAN'T WAIT.
Posted on 4/23/15 at 2:49 pm to Tiger Ryno
quote:
Tiger Ryno
but all I need to do is make a LP YR clone and you'll drink enough to keep me from failing, right?Posted on 4/23/15 at 2:50 pm to kennypowers816
potentially. but I'm old and I could die anytime, then you would be SOL
Posted on 4/23/15 at 2:52 pm to LoneStarTiger
When i was on my honeymoon in Antigua, i ran into a homebrewer from Boston. We were discussing the hobby and such, and he said up there, there is a place that brews and bottles the beer for you.
Basically, a customer comes in and states "i want x number of bottles, and here is my recipe" and the place brews it for them and bottles it for them if they want. Or they say i want 2 cases of pale ale, and they will brew it for them.
I found that to be an interesting concept.
Basically, a customer comes in and states "i want x number of bottles, and here is my recipe" and the place brews it for them and bottles it for them if they want. Or they say i want 2 cases of pale ale, and they will brew it for them.
I found that to be an interesting concept.
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