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Old 07-15-2014, 11:57 PM   #21
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Originally Posted by dak1b View Post
Great thank you for the useful information. Could I start a small scale brewery in the chef's restaurant that i am partners with? With that in mind how much room do I need? Small scale.

The restaurant will essentially have to become a "brewpub" and become licensed as such.

To be practical you are likely to need a 3-7bbl system in the restaurant, which will be space-intensive. Not exactly something you can squeeze into the corner. My experience in restaurant kitchens is that they barely have enough space as it is (you can never have a big enough kitchen), so I hope the chef is cool with remodeling/expanding.

If you are expecting to make 5-10 gallon batches on an NG stovetop in the kitchen and somehow make a profit on the beer you sell, then I think think you need to go back to the drawing board.

Honestly it sounds like you need to do a lot more research before you can ask any useful questions, and right now there is too much of "not knowing what you don't know" going on here.



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Old 07-16-2014, 03:08 AM   #22
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It may seem like we're beating you up here, but we're actually trying to help you realize that you can't wake up an decide to open a brewery... Many here dream if it, but realize that it is not reasonable, or financially possible to do so. (paying rent on a commercial property for a 6 month's to a year before being able to even brew on site, not to mention LOTS of remodeling for the needs of a brewery; having LOTS of cash available; federal and state laws; business and marketing plans, the list goes on and on...). So if you have loads of $$ laying around and are ok spending a lot, not making much (if any) profit for about 1-2 years, not to mention investing all of your time and energy, then have at it brother.

That said, you need to brew some extract, jump to all grain, learn H20, hop, yeast, grain characteristics, learn about starters and fermentation temps, do a he'll of a lot of dishes, (drink some homebrew), etc., etc... ok, you hopefully get the point; were trying to help you see the reality of what really goes on here... Its MUCH more complex that you are thinking it is...

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Old 07-16-2014, 03:12 AM   #23
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It's like saying, I know how to make some good ramen noodles, therefore I must be a great chef. How much stuff do I need to open a Chinese restaurant in (fill in the blank) city? The rest must be easy, right? Wrong. Ok, rant over. RDWHAHB... I'll refill my glass now

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Old 07-16-2014, 12:45 PM   #24
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This is just a bizarre story. A reputable local chef in craft brewery-rich northern California commissions someone who has never brewed before to make beer for his restaurants?

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