tombo615
Member
Hey guys, recently i've been doing some research into brewpubs and the craft brewing industry in general but i still have a few questions that i can't seem to get answered. I'm creating a business plan for a small business course that I'm taking; and I centered the approach around opening a brewpub. The information that I can't seem to find is that for small scale brewpub operations (for example Dogfish Head during their start up stages) how many beers are typically offered on tap? Also, for smaller start-ups that utilize a brewing system like the Brew-Magic, what operational procedures could one expect? For example, how many kegs would be a reasonable amount to start off with when opening up such a small scale brewpub (what would be a reasonable amount of 1/2 barrels to support say an operation offering 6-7 different beers)? My last question is what is a reasonable projected amount of beer that is typically consumed at such a small scale brewpub?
It's funny, because for a school project I've never been so interested and dedicated to making such an in depth business plan. I've recently started brewing myself and have a Scottish ale fermenting as we speak Thank you in advance for anyone that can help me with such information.
It's funny, because for a school project I've never been so interested and dedicated to making such an in depth business plan. I've recently started brewing myself and have a Scottish ale fermenting as we speak Thank you in advance for anyone that can help me with such information.