Opening a Brewery Licenses and Fees - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Opening a Brewery Licenses and Fees

Thread Tools
Old 04-27-2012, 04:15 AM   #21
Registered User
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts

lol what is a degree in business law?

Reply With Quote
Old 04-27-2012, 04:17 AM   #22
SD-SLIM's Avatar
Jan 2011
Fort Worth, Texas
Posts: 1,207
Liked 70 Times on 42 Posts

Originally Posted by ReverseApacheMaster
lol what is a degree in business law?
A waste of 4 years! At the time I wanted to get in to the FBI, then as I progressed in school I realized that was a poor choice! On the upside, it's probably kept me out of a few sexual harassment lawsuits!

Reply With Quote
Old 04-27-2012, 11:58 AM   #23
Grinder12000's Avatar
Jul 2008
Columbus WI
Posts: 2,995
Liked 41 Times on 34 Posts

First - do NOT let anybody tell you it can not be done.

I'm involved in opening a nano brewpub and I'm glad I'm only an investor. Working 16 hours a day 7 days a week for 5 months before taking a day off is not my view of living a fun life.

However this is a brew pub and not just a brewery. Just getting a liqueur license was $15,000. Getting labels OK'd by the government took 3 months. Getting all the licenses took much much longer the expected. Little things like duct work and exhaust fans can cost another $15,000.

I've talked to a number of brewery's and almost all of them said the cost of transforming a building for a brewery were more then they thought it would be. Grumpy Troll in Wisconsin found that the concrete their floors were more then a foot thick. Hydro Street Brewery found their roof would not hold a 700lb range hood with out extra $$.

Banks will not lend money to fund restaurants even though it was a brew pub which is almost an automatic money maker.

1st quarter report.... They made a profit and are getting ready to expand and will have beer in several bars.

Sometimes jealousy rears it's ugly head
Many times. Lots of local home brewers will tell you all the faults in your beer. One thing we learned is that a large new set-up needs time to get all the tweaks in place. Going larger is not just doubling a recipe but the whole logistics thing on getting things done. What to do with hundreds of pounds of spent grain every day, how go GET hundreds of pounds of grain. Temperature control and the logistics of ALL THAT BEER and trying to get 10 different styles on tap all at the same time.
Grinders Island Brewery - Pipeline

145 batches and counting

West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

Reply With Quote
Old 07-08-2012, 05:50 AM   #24
Mar 2010
Posts: 110
Liked 5 Times on 4 Posts

I wish you the best. I hope it works out for you.

Reply With Quote
Thread Tools

Forum Jump