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Being under-employed, I've just been toying around with crazy thoughts lately. Here's one.
For Illinois you would need:
Equipment to brew 30 gallon batches
A couple of kegs.
A kegerator
A working vehicle
Go to a restaurant who is already serving alcohol, Bring many homebrews. Get in touch with the owner. They already pay $500 a year for their liquor license. Tell them that if they pay the additional $550 to get a brewpub license, you will bring over and install a working kegerator.
Once a week, or once a month, depending on how often you are needed, you brew at home, then deliver the cooled wort to their premises where you pitch the yeast and stick it in a closet.
You make one, maybe two "house" beers that are unique just to the restaurant. They can sell 6 packs for another revenue stream.
It costs them a mere $500 a year to serve a unique product that nobody else has. You pitch it to them by saying, "I can create a beer that perfectly accompanies the majority of your dishes... your restaurant's style. I can match it to your clientele, to your regional specialties.
You get paid one dollar per pint... the cost of pretty much any other "import" beer. With 31 gallon batches (1 barrel), that's $310 per night of brewing, plus a quick trip to rack the beer and again to keg it, minus the ingredient cost.
For Illinois you would need:
Equipment to brew 30 gallon batches
A couple of kegs.
A kegerator
A working vehicle
Go to a restaurant who is already serving alcohol, Bring many homebrews. Get in touch with the owner. They already pay $500 a year for their liquor license. Tell them that if they pay the additional $550 to get a brewpub license, you will bring over and install a working kegerator.
Once a week, or once a month, depending on how often you are needed, you brew at home, then deliver the cooled wort to their premises where you pitch the yeast and stick it in a closet.
You make one, maybe two "house" beers that are unique just to the restaurant. They can sell 6 packs for another revenue stream.
It costs them a mere $500 a year to serve a unique product that nobody else has. You pitch it to them by saying, "I can create a beer that perfectly accompanies the majority of your dishes... your restaurant's style. I can match it to your clientele, to your regional specialties.
You get paid one dollar per pint... the cost of pretty much any other "import" beer. With 31 gallon batches (1 barrel), that's $310 per night of brewing, plus a quick trip to rack the beer and again to keg it, minus the ingredient cost.