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10-04-2011, 08:59 PM
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#1
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Senior Member
Join Date: Mar 2010
Location: Marietta, GA
Posts: 115
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Brewpub Legality Question
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Can a restaurant brew beer, after getting all the licensing, without using a system? In other words, using the methods that homebrewers use with pots, utensils, fermentation vessels, etc...
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10-04-2011, 11:15 PM
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#2
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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They have in Texas. I question it though, because of the cost of licensing, etc., you need to brew a certain volume in order to make a profit since several thousand dollars goes to the feds & state.
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10-04-2011, 11:18 PM
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#3
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PKU
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 26,265
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Yeah, in Arizona I believe the minimum volume for a brewpup license is 5000 gallons/year. That's kinda hard to do 5-10 gallons at a time regardless of license costs...
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10-04-2011, 11:34 PM
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#4
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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The pico brewery/winery/cigar lounge/coffeehouse that I hang out with does it for their beers and wines. They do 5 gallon batches usually.
Sue's in St Clair.
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10-05-2011, 12:17 AM
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#5
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Senior Member
Join Date: Mar 2010
Location: Marietta, GA
Posts: 115
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I would love to walk into a gastropub that also has an awsome beer list and see a spot on there that says something like "in-house brewed specialties" or something like that. There's lots of great restaurants and gastropubs here in Atlanta that have great beer lists, but I always feel they are missing something. And I also don't like most of the brewpubs because they come in with 7-10bbl systems and their food is not the best. I am talking about being able to combine the best of both worlds (food and beer), but not have to break your back brewing all the time. Maybe you would be once a week or once every other week with some really cool brews. Just thinking here, that's all.
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10-05-2011, 12:28 AM
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#7
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Richmond Cty HB Society
Join Date: Sep 2009
Location: Isle of Staten
Posts: 7,365
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I've been to a brewpub that did 10 gallon batches. The beer was horrible (obviously rushed to the taps), and I watched almost every other patron order the commercial beers they had on tap.
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Fermentor(s): Retribution Brown Ale
Lagering: Oktoberfest
Kegged: Test SMaSH
Bottled: Mr. Beer Pale Ale, Brown Sugar Mead
Tapped: Dystopian Saison
Up Next: 100% Wheat Beer, Dopplebock
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10-05-2011, 01:09 AM
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#8
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Senior Member
Join Date: Mar 2010
Location: Marietta, GA
Posts: 115
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Quote:
Originally Posted by Airborneguy
I've been to a brewpub that did 10 gallon batches. The beer was horrible (obviously rushed to the taps), and I watched almost every other patron order the commercial beers they had on tap.
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Wow, that sucks. I am talking about making it (not really a fan of this word, long story) artisinal or artisan. It's ready when it's ready. If you can't wait, there are other beers available.
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10-05-2011, 01:28 AM
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#9
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Richmond Cty HB Society
Join Date: Sep 2009
Location: Isle of Staten
Posts: 7,365
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If you stick to that principle, and have other beers on tap, I don't see why it couldn't be done.
__________________
Fermentor(s): Retribution Brown Ale
Lagering: Oktoberfest
Kegged: Test SMaSH
Bottled: Mr. Beer Pale Ale, Brown Sugar Mead
Tapped: Dystopian Saison
Up Next: 100% Wheat Beer, Dopplebock
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10-29-2011, 07:52 PM
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#10
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Senior Member
Join Date: Feb 2008
Location: Illinois
Posts: 561
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Quote:
Originally Posted by ChefJoeR
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Been a little while since the OP, but...
Looks to me like that form is in regard to the bond (insurance basically) the state requires for you to open/run your business.
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