need advice - go semi-pro?

chibrew · 02-07-2012, 05:17 PM

Hey guys,

So I think I need some fellow brewers to confirm what I'm already thinking. I was recently approached by a group of people who are in the process of opening a restaurant, and they want to incorporate some house brewed beers into their plans. They loved my homebrew, so they want me to brew for them, which is awesome, but I don't know that I have the chops for it.

They're thinking about doing something like 100-150 gallons/week, and having maybe three different styles. I have a full time job that I can't quit. I know quite a bit about brewing, but I've only recently gotten into all-grain at home, and I've never brewed on anything bigger than my five gallon set-up. Also, the owners are complete brewing novices so they want me to set up the whole brew house, which I know next to nothing about.

What do you think? should I just bow out gracefully before I get in any deeper? Is it crazy for me to attempt this, or is this something that a homebrewer could pull off with the proper research?

Any and all advice is welcome.

PoppinCaps · 02-07-2012, 05:37 PM

Obviously I've never done this so I have no experience to say yea or nay. However, the entrepreneur in me says recruit someone more knowledgeable, maybe some experience in a local brewery looking to start their own shop, and stay very much involved. Who knows, you may even decide to quit your job and do it full time as well. It sounds like an awesome opportunity, either way. You can absolutely be part of the recipe design, marketing, etc, since they came to you first. Just curious, but what is the range of budget that your friends have set aside for this?

**beaSTi07** · 02-07-2012, 05:42 PM

Sounds like a dream come true for a lot of people.. You could easily handle it if you wanted to devote 100% of your time.

Denny · 02-07-2012, 05:42 PM

My guess is that what they want you to do isn't even legal. If you're at all tempted, the first step is to talk to a lawyer.

LowNotes · 02-07-2012, 05:44 PM

If they are putting up the cash there isn't much risk for you. I imagine most homebrew recipes would scale pretty easily, and they would probably have money to have a kitchen employee take care of any cleaning/sanitizing of equipment, leaving you to focus on the actual brewing and monitoring things like gravities and calculating IBU's.

Plus, if you get to specify all the equipment, you could get your dream setup, and then if the restaurant fails you could try and buy up the gear dirt cheap. If the restaurant is successful, even better since they will continue to buy all brewing ingredients, and you would of course have to take samples home frequently for Quality Control.

It seems like a good opportunity to me, assuming they don't want you to foot the bill for anything up front. If I were you I would ask what kind of budget they are giving you for equipment and ingredients though, if nothing else just to make sure they are in the right ballpark as far as expectations for the true cost of an in-house brew operation.

LowNotes · 02-07-2012, 05:45 PM

Quote:

Originally Posted by Denny

My guess is that what they want you to do isn't even legal. If you're at all tempted, the first step is to talk to a lawyer.

This is sound advice.

TyTanium · 02-07-2012, 05:47 PM

Quote:

Originally Posted by Denny

My guess is that what they want you to do isn't even legal. If you're at all tempted, the first step is to talk to a lawyer.

+1. Selling someone else's beer in a restaurant is one thing. Brewing your own is a completely different animal. If they want to go down that path, awesome for you, but I agree with the above to keep your day job and help out when you can as opposed to running the brewing operation.

Calichusetts · 02-07-2012, 05:48 PM

My heart says go for it but my head says no way. Research will only go so far, experience is going to be a factor. What is your 5-gallon system like? You should really have some experience using larger equipment and understanding how they work, are cleaned/maintained, etc. 100+ gallons a week will require some expertise in yeast and harvesting, etc.

It would also help to know the quality of the restaurant...is this closer to a IHOP or a 5-star restaurant. If this place is classy, they will expect great brews...CONSISTENTLY. If that is the case, you really have to have a good grasp of malt specification sheets to ensure that every brew is as close to your recipe as possible.

chibrew · 02-07-2012, 05:51 PM

Quote:

Originally Posted by PoppinCaps

Obviously I've never done this so I have no experience to say yea or nay. However, the entrepreneur in me says recruit someone more knowledgeable, maybe some experience in a local brewery looking to start their own shop, and stay very much involved. Who knows, you may even decide to quit your job and do it full time as well. It sounds like an awesome opportunity, either way. You can absolutely be part of the recipe design, marketing, etc, since they came to you first. Just curious, but what is the range of budget that your friends have set aside for this?

So far I have no idea what their budget is. From what they've told me, they have investors lined up to back the venture, they just want me to specify the set up I would need to make it happen and they'll foot the bill. As far as the legal part, I know they're in the process of getting all the proper licenses, but I'd be sure to verify that before I committed to anything.

jamorgan3777 · 02-07-2012, 05:54 PM

I also don't have any direct experience in this, but I am in industrial chemist and so know a little bit about "big" batches. Here are some random thoughts:

1. Could you start out smaller and work your way up? Have them start with 1 "house" beer on tap and say "when its gone its gone". People want what they can't have so if its good, it may be a way for the new place to generate some buzz. Brewing 20-40 gal is not that tough compared to 5 and would be a good "stepping stone". Making a "pilot" brewery is not that tough and could be quite fun.

2. Making things for the general public means a heightened level of concern (and expense). Even though beer is relatively safe (even when "spoiled") it is always a concern. One bad batch might not make anyone sick, but it might keep them form coming back.

3. This is likely a BIG time commitment. If you have a 9-5 that is pretty regular and not many more commitments then I would think its doable. If you have a busy life, then this could be a train wreck.

4. On the other side of #3, this could be freakin awesome. You would get to take your "hobby" to the next level. I have heard though that with chefs you have to LOVE it because you have to put up with a lot of crap once you start doing it for money. I would assume that brewing would be the same.

Again, do some research, think about starting small(er) and if you think you have time, go for it!