I went "pro" - What it actually takes to do so

[Cape Brewing]

Even for this thread that brings ball washing to a new low.

Once again, for the umpteenth time, your jealousy has thouroughly stained your posts.

Paul... I'm like a freedom fighter... standing up for the little guy... pushing forth against all obstacles... overcoming mountains of adversity in order to stand up... DAMN IT... FOR WHAT I BELIEVE IN!!!!

... and that's something you just can't understand Paul.

Damn it!! These colors don't run!!!

'MERICA!! Love it or leave it man!!!

 

[yeager1977]

Kinda like Rosa Parks?

 

[Cape Brewing]

Shhhhhh... the adults are talking Yeager.

 

[mendesm]

...

mendesm... if you want to swing through the brewery some time, I'll answer any questions I can. We constantly update our Facebook and Twitter pages on when we're brewing and it is pretty rare that we aren't brewing on a Saturday morning.

I'm going to take you up on that. I'll send you a PM.

Thanks.

 

[johnmcc]

Just read this entire thread, awesome!

 

[WissahickonBrew]

Just read this entire thread, awesome!

Agreed, Cape rocks for taking the time to walk us through this success story!

 

[WissahickonBrew]

I am a few years away from retirement (~6 years) from my f/t job and have been thinking more seriously about a nano w/tasting room. Thank god the equipment suppliers have flooded the market with expandable options for production brewing that let nano's get off the ground without re-mortgaging your house.

Until we are ready to secure a location for the brewery (a requirement for the brewery licensing) we have decided to convert the finished basement into a brew pub and give the beer away to family, friends and small groups. Some to whom I've suggested this think I am crazy to invest the $$$ into supplies and equipment to just give the beer away. It may be crazy, but here is my thought process. If the beer we make is as good as I think then the people who come to drink for free should clamor for more. If I cannot even give the stuff away, then I might have the answer to the question of whether this is a good idea or not! Sure we all have pulled out our last batch for friends to try at a gathering, and they politely say how good it is, but this experiment will take it to a wider scale, sort of like a focus group study!

If the results are positive, and a small group of followers becomes a groundswell, plunging into the world of full business operations should be less risky and more profitable. Most large corporations spend significant funds testing new markets before they sink serious money into construction and operations. They know without a shadow of doubt they will be successful before they open the doors of their latest storefront. I'm thinking this is the same process for me, and hopefully follow in Cape's foot steps!

 

[Phunhog]

I am a few years away from retirement (~6 years) from my f/t job and have been thinking more seriously about a nano w/tasting room. Thank god the equipment suppliers have flooded the market with expandable options for production brewing that let nano's get off the ground without re-mortgaging your house.

Until we are ready to secure a location for the brewery (a requirement for the brewery licensing) we have decided to convert the finished basement into a brew pub and give the beer away to family, friends and small groups. Some to whom I've suggested this think I am crazy to invest the $$$ into supplies and equipment to just give the beer away. It may be crazy, but here is my thought process. If the beer we make is as good as I think then the people who come to drink for free should clamor for more. If I cannot even give the stuff away, then I might have the answer to the question of whether this is a good idea or not! Sure we all have pulled out our last batch for friends to try at a gathering, and they politely say how good it is, but this experiment will take it to a wider scale, sort of like a focus group study!

If the results are positive, and a small group of followers becomes a groundswell, plunging into the world of full business operations should be less risky and more profitable. Most large corporations spend significant funds testing new markets before they sink serious money into construction and operations. They know without a shadow of doubt they will be successful before they open the doors of their latest storefront. I'm thinking this is the same process for me, and hopefully follow in Cape's foot steps!

I am in a very similar situation. I would love to get my nano fully operational, but work and family commitments just don't make it feasible right now. However I give away a ton of beer to friends, family, and just about anybody who wants some. I even pour at some small beer festivals. Obviously I can't sell the beer but I have made some nice money by selling t-shirts with my brewery's logo. It helps to offset the costs of giving away so much beer. You might also want to start developing a following with a Facebook page and website. It costs you next to nothing but it locks down the name and gets people interested in what you are brewing!!

 

[WissahickonBrew]

I don't want to hi-jack Capes thread, but your advice is good and I agree...

I am in a very similar situation. I would love to get my nano fully operational, but work and family commitments just don't make it feasible right now. However I give away a ton of beer to friends, family, and just about anybody who wants some. I even pour at some small beer festivals. Obviously I can't sell the beer but I have made some nice money by selling t-shirts with my brewery's logo. It helps to offset the costs of giving away so much beer. You might also want to start developing a following with a Facebook page and website. It costs you next to nothing but it locks down the name and gets people interested in what you are brewing!!

 

[Brews]

Outstanding post. A whole new outlook on brewing "PRO-STYLE".

 

[JohnP24]

Just read the entire thread, great read! As others have said and many more will surely agree, "can we live vicariously through you?" 99% of us do not have the kahonas (read conicals) to take on the bureaucracy and up front costs just to possibly make a few bucks. I commend you and your partners for chasing the dream!

Its obvious you want to assist others attain their dreams. Perhaps you should talk to Jim Koch to see if he would be willing to mentor you on growing your business and hopefully avoid some pitfalls he encountered from knocking on bar doors hoping for a cold call sale to purchasing his last piece of equipment.

Wish my company had customers in MA so I could swing by.

 

[454k30]

Good thread. The info on the need for Sanke kegs was really good. Where did you guys source the kegs?

 

[Darwin18]

Cape - Sorry if this has been asked already, but how are you controlling your fermentation temperatures? The image on your brewery website shows fermenters set at different temp ranges.

 

[Cape Brewing]

PID controlled manifold and solenoids hooked up to a chilled glycol reservoir and pump. We jacketed the fermenters in simply soft drawn copper coils and then wrapped them in that silver foul lined bubble-wrap insulation.

Works like a charm. We can drop 45 gallons of wort down to 33 degrees.

 

[Darwin18]

Where did you obtain the PID controlled manifold, or is that a build that you guys did?

 

[Cape Brewing]

We built it

 

[yeager1977]

We built it

By "we" you mean Frank right?

 

[paulthenurse]

Holy crow!!!!


Yeager making two funnies in as many weeks. Surely the apocalypse is upon us.

 

[Cape Brewing]

In an attempt to actually keep this thread helpful and not have it turn into yet another thread completely ruined by a certain... nurse...

Another thread was talking about a surety bond and what it was all about so I thought I would give my quick two cents.

A surety bond, in general, is nothing more than an "insurance policy" that someone could take out against another party who owes them money. For brewers, surety bonds come into play when applying for your federal, TTB Brewer's Notice (your federal brewing license) and it will likely be needed for your state license as well.

It is an "insurance policy" for the Feds and State that you're going to pay your excise and other taxes. If you don't... the Feds/state will go after the insurance company and collect that way. They'll alllllways get their money.

The amount of the surety bond is dictated by your projected sales and what you actually pay.... is a fraction of what the amount of the bond is for. I don't remember what the amount of ours is for but it isn't much (I wanna say $5k) and it wasn't that expensive.

and there you go.

 

[Komocabo]

Thanks Cape. Good info and keep it coming!

 

[Norselord]

Cool thread, way to take a risk for a dream Cape!

We're also in the process of starting a brewpub here in Minneapolis, just filed the TTB license last month. We're thinking somewhere in the 7-10BBL range, brewing twice a week to start. Nothing special on the food side, probably grilled sandwiches, burgers, pizza, etc.
Do you mind if I shoot you some questions as we move along? We've got a location and will be sourcing equipment by the end of the month. I'd love to stay in contact with you and any other HBT members that have gone the nano (or bigger) route.

Again, great job! I liked your FB page so I can keep up with what you've got going on.

Cheers! (Go Pack)

The bolded is a huge mistake. Make your food as good or better than your beer. As a matter of fact, I highly encourage you to incorporate your beer in at least 50% of your recipes. Search around for recipes made with beer -- this will set you apart.

The underlined and italicized portion of your quote is why your pub could fail in Minneapolis -- home of the proud Vikings (Jennings for 300yards total against the cheesepuffs this year...)

 

[Ryush806]

Great info cape! I really like these little factoids that you let us in on that are something a typical business doesn't have to go through.

 

[tyzippers]

The bolded is a huge mistake. Make your food as good or better than your beer. As a matter of fact, I highly encourage you to incorporate your beer in at least 50% of your recipes. Search around for recipes made with beer -- this will set you apart.

The underlined and italicized portion of your quote is why your pub could fail in Minneapolis -- home of the proud Vikings (Jennings for 300yards total against the cheesepuffs this year...)

Going to have to agree here. Brew pubs are restaurants first and a brewery second. Most people will judge mostly by how good the food is. The beer is an afterthought. Not to say there aren't people that will go specifically for the beer, they exist, but are the minority.

Just my $0.02 and experience. Carry on.

 

[Whalewang]

Going to have to agree here. Brew pubs are restaurants first and a brewery second. Most people will judge mostly by how good the food is. The beer is an afterthought. Not to say there aren't people that will go specifically for the beer, they exist, but are the minority.

Just my $0.02 and experience. Carry on.

Maybe their business plan doesn't have funding for a full kitchen which could be quite costly.

 

[WissahickonBrew]

Let's respectfully agree to disagree!

A brewpub is for great beer first, food is secondary. Fine dining at five star restaurants is for great food first, your beverage is just to wash it down.

I just visited a brewpub that opened about a year and a half ago. They had about 7 taps going, the place was full, the beer was OUTSTANDING! Fresh, crisp and delicious! They also served very simple foods like deep fried chicken fingers, french fries, hot dogs, you get the picture. We had some food, felt a little guilty about the high fat/salt content because we like to eat healthier, but it was just enough to satisfy, and make us ready for MORE BEER!

Let the establishments with a passion for cooking provide elaborate menus, but when you want great beer, head to the brewpub!

The bolded is a huge mistake. Make your food as good or better than your beer. As a matter of fact, I highly encourage you to incorporate your beer in at least 50% of your recipes. Search around for recipes made with beer -- this will set you apart.

The underlined and italicized portion of your quote is why your pub could fail in Minneapolis -- home of the proud Vikings (Jennings for 300yards total against the cheesepuffs this year...)

 

[Norselord]

Let's respectfully agree to disagree!

OK.

The poster probably meant "nothing special" in a different way.

Personally, I couldn't stand running a business where everything wasn't at least intended to be special. I have been to plenty of places were everything was excellent, but one of the following was subpar: atmosphere, price, food quality, service, wine menu, beer selection, location -- as a result of just one of these being off, the entire experience can be subpar.

I hate to leave a place where the drink is good, just to go get something good to eat...

 

[JeepDiver]

Going to have to agree here. Brew pubs are restaurants first and a brewery second. Most people will judge mostly by how good the food is. The beer is an afterthought. Not to say there aren't people that will go specifically for the beer, they exist, but are the minority.

Just my $0.02 and experience. Carry on.

Several of the Breweries around Denver, and surrounding areas just have deals with a couple of food trucks to stop by on Saturdays, and a few nights a week. The Brewery doesn't have to deal with all of the requirements of a resturant, and the patron's get good grub, that they can bring in, and the food trucks get some extra business that they otherwise wouldn't.

 

[LovesIPA]

Yeah I was going to add that too, JeepDiver. There is a local brewery just getting off the ground here in Sacramento (Track 7) and they operate out of an industrial park between an auto repair shop and an iron fab shop. They have two side by side bays with picnic tables and when they're open there's usually a food truck parked right in front. Not only do you usually get decent food but a good variety because it's rarely the same truck. It also doesn't hurt that their beers are exceptional.

 

[Clonefan94]

Several of the Breweries around Denver, and surrounding areas just have deals with a couple of food trucks to stop by on Saturdays, and a few nights a week. The Brewery doesn't have to deal with all of the requirements of a resturant, and the patron's get good grub, that they can bring in, and the food trucks get some extra business that they otherwise wouldn't.

This is a great idea and we have a brewery here that does this exact same thing. Both the Brewery and the Food Truck seemd to be raking in the cash last Friday

I think though, in the case of the first post of what we are talking about here, if you are doing a "Brew Pub" where you are actually making and serving food, don't let the food be an afterthought. The beer may attract people to your place originally, but the food is what will keep them coming back. Again, this is for those who actually plan on serving food. Once you get a kitchen going, weather you serve a $40 steak or an $8 burger, you are subject to the same rules and regulations. Might as well take some time and thought and do it right.

Don't forget to have someone with a little kitchen/cooking experience help you out as well. No matter how good your beer is, if the food is bad and service slow, that will reflect on your establishment more negatively than any good reviews of your beer will help it.

 

[tyzippers]

All good points. I was referring to specifically a brewpub. If you're a brewery brewing beer as your main source of income and distributing it as such, then I agree that the beer is the first and foremost concern.

A brewpub, where the beer is sold on premises only, I will still, respectfully disagree. To each our own! I wish good luck to all those living the dream!