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Old 10-04-2011, 08:59 PM   #1
ChefJoeR
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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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Old 10-04-2011, 11:15 PM   #2
EdWort
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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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Old 10-04-2011, 11:18 PM   #3
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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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Old 10-04-2011, 11:34 PM   #4
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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.

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Old 10-05-2011, 12:17 AM   #5
ChefJoeR
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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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Old 10-05-2011, 12:23 AM   #6
ChefJoeR
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Just found this.

https://etax.dor.ga.gov/alcohol/ATD_...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?

 
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Old 10-05-2011, 12:28 AM   #7
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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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Old 10-05-2011, 01:09 AM   #8
ChefJoeR
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Quote:
Originally Posted by Airborneguy View Post
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.
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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Old 10-05-2011, 01:28 AM   #9
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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.
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Old 10-29-2011, 07:52 PM   #10
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Quote:
Originally Posted by ChefJoeR View Post
Just found this.

https://etax.dor.ga.gov/alcohol/ATD_...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?
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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