We're thinking of adding a 1bbl system in our restaurant, making and serving our own beer and seeing how our customers like it. But I'm curious why I don't know of anyone else doing that.
Do you know of a restaurant that brews it's own beer and sells it at it's restaurant? Obviously brewpubs do that, but I'm thinking of on a very small scale, using a 1bbl system... essentially a SABCO machine.
Are there any known restrictions that would keep someone from brewing professionally - even on the nano scale - on a SABCO Brew-Magic or similar machine? Our thought is that we don't need to produce more than a keg or two a day so we'd rather keep our initial investment down and if we see a strong reaction from our customers we can upgrade to a 3.5bbl system at that point.
Obviously, county ordinances will vary greatly, but I'm curious about any and all right now. Throwing a big net out there.
Thanks for any insight in advance!!
Do you know of a restaurant that brews it's own beer and sells it at it's restaurant? Obviously brewpubs do that, but I'm thinking of on a very small scale, using a 1bbl system... essentially a SABCO machine.
Are there any known restrictions that would keep someone from brewing professionally - even on the nano scale - on a SABCO Brew-Magic or similar machine? Our thought is that we don't need to produce more than a keg or two a day so we'd rather keep our initial investment down and if we see a strong reaction from our customers we can upgrade to a 3.5bbl system at that point.
Obviously, county ordinances will vary greatly, but I'm curious about any and all right now. Throwing a big net out there.
Thanks for any insight in advance!!