ChefJoeR

Recipes 

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...

EdWort

Recipes 

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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EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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AZ_IPA

Recipes 

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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Revvy

Recipes 

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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ChefJoeR

Recipes 

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.

ChefJoeR

Recipes 

Just found this.

https://etax.dor.ga.gov/alcohol/ATD_BREWPUB_LICENSE_PERFORMANCE_AND_TAX_LIABILITY_ BOND_ATT66.pdf

I hate lawyer speak (no offense to anyone who is a laywer, but come on!!). Am I to believe that the license fee is $20,000?! Can someone translate?

Airborneguy

Recipes 

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

ChefJoeR

Recipes 

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.

Airborneguy

Recipes 

If you stick to that principle, and have other beers on tap, I don't see why it couldn't be done.

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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

ChrisS68

Recipes 

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.