BullFrog
Active Member
So I wanted to bounce an idea off of the HBT community to get your feedback. I am more concerned with collecting objections/problems with this concept than I am about the nuts and bolts of starting a brewery. Over the last several years I have read about those hurdles and with enough capital, I believe that most of them can be overcome… even in prohibition clinging Georgia.
The idea is essentially a Gueuzerie. I will call it a Gueuzerie as the primary focus is going to be on propagating yeast cultures and blending beers. That said, we will probably brew our own beer (though if law allows, I might consider contract brewing and transporting to our warehouse). Products would be sours… Lambic, Faro, Framboise, Gueuze, Flanders Red/Brown, Berliner Wiese… etc. We would primarily do barrels (warehouse full) with other fermentation options more appropriate for certain products.
There it is, I do not want to go crazy into the details, but rather hear from you guys regarding the concept.
Concerns:
Any feedback would be greatly appreciated!!!
The idea is essentially a Gueuzerie. I will call it a Gueuzerie as the primary focus is going to be on propagating yeast cultures and blending beers. That said, we will probably brew our own beer (though if law allows, I might consider contract brewing and transporting to our warehouse). Products would be sours… Lambic, Faro, Framboise, Gueuze, Flanders Red/Brown, Berliner Wiese… etc. We would primarily do barrels (warehouse full) with other fermentation options more appropriate for certain products.
There it is, I do not want to go crazy into the details, but rather hear from you guys regarding the concept.
Concerns:
- Risk, risk, risk – this will be partially mitigated by focusing on blended beers as a primary offering, but 1-3 years is a long time to wait to see how 50 barrels of sour beer turn out
- Blending expertise – Sour beer lover and home brewer for 6 years, but would need expertise (not exactly a lot of guys with that on their resume)
- Restaurants turning against sour options due to fear of contamination etc.
- Premium price – would the market pay a premium for these beers (short conversation if no)
Any feedback would be greatly appreciated!!!