I have my sites set on western Newfoundland, Canada right now. Specifically the Corner Brook area.
I love the production aspect of homebrewing, I love having people enjoy my brews and have been in and out of various business ventures since I've been 20.
I'm one of those people who can't help but take something to professional levels if it's possible for me to do so and I thrive off 12-14 HR days of manual labor coupled with the impossible tasks of managing marketing and other business duties simultaneously. It's what makes me tick.
In the meantime I just continue developing recipes and having fun enjoying my beer. I'll always listen to someone who wants me to commercially brew just in case they can actually pull it off. It would be a great part time gig for some extra spending money but it would have to net me at least 85K a year to do it full time which I know isn't really possible unless you actually own the business.
And if you owned the business you wouldn't be doing the brewing.
Here in NZ, alot of brewers contract brew, rather than the outlay of buying their own large scale system, the costs in renting or buying a premises etc. their beers are made using an existing breweries system. They pay a levy per litre for the use of systems and fermenters etc.
it means we can get alot more beers out in the market without a brewery every 200 yards.
in the NI there is a larger scale production brewery being built as we speak, which will brew a heap of beer for about 8-10 different breweries (with more coming on board later)
no mundane ness is brewingthe same recipes, and it can mean you keep home brewing as well rather than brewing becoming your job.
I like brewing too much to open a brewery. It used to be something I thought about, especially after the tech slowdown following y2k, but I like doing things on my terms, which means giving beer away to my friends instead of trying to sell it to annoying yuppies with the latest phone-app to review it.
The first thing I thought of when I read this was "was the last guy in here sanitary?" .. i can see that being a problem
I'm an airlock sniffer...
I am looking to work with an existing restaurant or pub to take over one of their taps. This way there is no liquor license to worry about (they have one) and if I brew on premises that should lighten the regulatory load also. I would rather brew at home though, less travel and I can multitask during the mash boil.
I see this as a smaller/cheaper step to going commercial, and I can still brew a wide range of styles instead of being locked into a handful of recipes like most breweries. Can start with my 40 liter system and if it goes well, 100 liters maybe?
That sounds like a great idea on how to get started. It might make things easier with local regulations and requirements, but I would think you'd still have to deal with most, if not all of the Fed and TTB stuff.
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