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Old 12-26-2011, 09:24 PM   #911
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I don't have anywhere near $5000.00 and I got started.

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Old 12-26-2011, 09:49 PM   #912
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I don't have anywhere near $5000.00 and I got started.
Beautiful.
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Old 12-26-2011, 09:55 PM   #913
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If it was entirely a volume business microbreweries wouldn't be in business and everyone but us homebrewers would be drinking macro backwash. I think the amount of success Hoss has had very early on shows that there's more to it.
Absolutely there is more to it than just volume, but put it this way: the less volume you produce the more costly and less profitable it is. The more volume the cheaper your COGS and the more profit you will make.

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I think any start up brewery that can should look into having a taproom so they can make money skipping the middle men of the industry.
You bet. That's how I started, since my state allows it. The tier system is stupid.

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I don't have anywhere near $5000.00 and I got started.
Neither did I. It shouldn't cost much to get started. That's the beauty of freedom.
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Old 12-27-2011, 04:50 AM   #914
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I read Sam's book and Dogfish Head did have a restaurant before the brewery started.
I went to Sierra Nevada Brewery today and took their tour (for the second time) and the founder was a 5 gallon/batch homebrewer first and started in a small shed then grew from there. It's not pretty and involves a lot more leg work than starting big but is definitely a lot cheaper and I think a lot less riskier.
Thank you all for taking the time to read all my rambles and I wish you the best of luck should you decide to take the plunge. If I can do it, then it can be done.

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Old 12-27-2011, 03:05 PM   #915
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I am planning a tap room brewery, very small and this is giving me more inspiration. Awesome!

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Old 12-27-2011, 03:12 PM   #916
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I love what Hoss is doing, hope the best for him and would like to be able to do the same. However, what I gather from keeping up with this thread over the last few months is that the success Hoss has had is being measured by two things: opening a tap room in the summer months and building a bigger (none-the-less small) nano-brewery at his home. Those are both wonderful, but what hasn't been talked about that much is that he is in debt and is taking a risk (like any investment) that this will work out for him. My guess, with his current business model it will likely be years before he turns a profit; therefore, he will keep his day job for a while yet.

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Old 12-27-2011, 03:51 PM   #917
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For the most part, this is true. I will be keeping my day job for as long as I can. The one thing though is that I just now have business related debt (the loan to build the bigger brewhouse). Up till this point I didn't have any business loans. It wasn't till I had established that there is a market for what I produce that I decided now was the time to take the financial plunge and commit myself to this business.

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Old 01-03-2012, 07:31 PM   #918
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Today I ordered more grain and bulk yeast. I'm ready to brew on the new setup. I still need to put up shelving and get a bit more organized but it's ready to brew in.

brewery-setup.jpg

brewery-setup1.jpg

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brewery-setup3.jpg

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Old 01-04-2012, 06:43 PM   #919
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Spent a day at work reading the entire thread last week. It plays out like an inspiring autobiography. I'm a new addict to home brewing but have always wanted to be a business owner and what better business to get into!

Mariposa is a short drive from Fresno. See if I can get SWMBO to consent to a "nice drive through the countryside" this weekend >

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Old 01-04-2012, 06:51 PM   #920
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I should be open this weekend. 3-6 Thursday-Saturday. I haven't been open since early November. Was focused on the new brewery but I have some beer ready now.

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