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Old 02-25-2009, 09:30 PM   #21
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I honestly think the brewing your beer at a microbrewery is one of the better options. We have a local microbrewery that's heavily involved in our homebrew club and they do contract brewing. You may want to look into contract brewers in your area. They also have a tap in their tasting room reserved for donated brews from the homebrew club. I don't know if they sell them or just sample them out though.

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Old 02-25-2009, 09:32 PM   #22
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[QUOTE=z987k;1159046]

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There's a guy in PA that has a pico brewery basically in his garage. It's all set up for being a brewery and nothing else, but it can be done.

Although anything less than about 200bbl/yr as a brewpub(food) and 1000 for a micro is hardly profitable.
It may very well be a California thing

It could also be that a garage is not considered part of the dwelling. Anyhow, here is the link, see section 25.21.....

Electronic Code of Federal Regulations:
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Old 02-25-2009, 09:37 PM   #23
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There was a recent article in BYO or Zymurgy about three different nano-breweries basically running 15.5G or slightly larger brew systems. In all cases I think these fellas were basically running a small brew pub and serving on site. Even with all the breweries and brewpubs out there, depending on location I think it would be totally feasible to actually run a sucessful small scale brewery. The biggest hurdles are the legal aspects and then the equipment/start-up costs. On that scale, in order to be profitable it would be a full time job. Anticipate brewing multiple batches in a single day every day of the week.

I wish the OP luck in getting started, and hope that he finds the success he is looking for.

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Old 02-26-2009, 12:13 AM   #24
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Originally Posted by z987k View Post
There's a guy in PA that has a pico brewery basically in his garage. It's all set up for being a brewery and nothing else, but it can be done.
It may very well be a California thing

It could also be that a garage is not considered part of the dwelling.
It's a California thing.
Section 114015(2) of the CA Retail Food Code specifically says that foods prepared in a private home may not be used or offered for sale in a food facility.

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I thought as long as your place of business didn't look like a business from the outside you could have a "home office". Sure you would have to have a separate building because of health codes but why couldn't it be on your property?
A lot of cities will allow mixed uses and you can have a "commercial" brewing facility on the same property your house is in, but it's quite different than converting your garage into the "commercial" brewing facility.
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Old 02-26-2009, 06:34 AM   #25
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Originally Posted by McKBrew View Post
There was a recent article in BYO or Zymurgy about three different nano-breweries basically running 15.5G or slightly larger brew systems. In all cases I think these fellas were basically running a small brew pub and serving on site. Even with all the breweries and brewpubs out there, depending on location I think it would be totally feasible to actually run a sucessful small scale brewery. The biggest hurdles are the legal aspects and then the equipment/start-up costs. On that scale, in order to be profitable it would be a full time job. Anticipate brewing multiple batches in a single day every day of the week.

I wish the OP luck in getting started, and hope that he finds the success he is looking for.
But you'll never ever make much at all. Be lucky to break even and be even more lucky to be in business in 3 years. Financially it's ****ing stupid. I've looked in to it. Came up with round figures, and unless you want no life and to make jack **** for take home, it doesn't work.

I mean you can make more working 40hrs a week minimum wage than 80 hours a week in a pico brewery.
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Old 02-26-2009, 07:22 AM   #26
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What about a Co-Op Micro/Pico Brewery in a zoned facility? I'm in LA also and would love to get something like this going too. One day... a pseudo retirement... I see plenty of catering and other odd businesses in commercial buildings (one next to my Gym next to a car biz and other odd stuff including a small porn movie biz). So the licensing and food questions are surmountable.

I see one big issue would be the volume as stated and cracking a door on the liqueur distribution folks. Bars like restaurants want & need steady reliable supply (my assumption on bars - researched on restaurants) - since customers expect consistency, not surprises.

The other issue is probably more around getting a license - at least I hear serving licenses are very tough, but maybe to brew & sell maybe not. Hell CA GOV needs the $$$ (fees & taxes) - the time may be ripe to start such a business!

Hope you post back some more info on how your quest is going.

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Old 02-26-2009, 07:28 AM   #27
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I only read the first post, but I'm looking into this as well. You definitely need a commercial location that is properly zoned, a license, and you have to go through an inspection or two. Oakland is going to be a real bitch.

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Old 02-26-2009, 07:29 AM   #28
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Oh, you also have to use the proper fittings on your brewing equipment.

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Old 02-26-2009, 04:10 PM   #29
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Quote:
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Anticipate brewing multiple batches in a single day every day of the week.
I've wondered about this. Isn't your production volume limited by your fermentation/brighting capacity? Especially if you plan to not filter or pasteurize. And would states require pasteurization because if so, then there goes the specialness of most homebrews.

I mean in my house right now I could brew 30 gallons in one day and get them into a fermenter. But then I would not be able to brew for a few weeks if I wanted to age my beer properly.

So my question is, how do breweries get around this limitation? Do they have 21 sets of fermentation tanks?
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Old 02-26-2009, 04:12 PM   #30
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Beer doesn't go bad the day it's finished. I would have to assume that breweries brew a big enough batch to cover their anticipated demand while the next batch is being made.

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