My two partners and I run a bar/restaurant in south central Pennslyvania. The restaurant won "best new restaurant" in 2007. The bar features a full service liquor capability and eleven beers on tap, most of which are micro/craft beer variety. My partners and I want to take the next step and brew beer on our premises. Trouble is, we are not BREWERS. As a result we are looking for experienced brewers looking for a place to brew their quality grog. ATTENTION ALL BREWERS LOOKING FOR A PLACE TO BREW BEER - MAKE CONTACT WITH ME BY EMALING ME AT rabuc@hotmail.com OR PHONING 717-243-4789 AND IF WE ARE NOT IN, LEAVE A MESSAGE AND YOUR CONTACT INFORMATION. WE CAN’T WAIT TO HEAR FROM YOU.
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Originally posted by rabucsnip ... My partners and I want to take the next step and brew beer on our premises. Trouble is, we are not BREWERS. As a result we are looking for experienced brewers looking for a place to brew their quality grog. ... snip
It seems to me that getting a brewer on board would be only one of many serious considerations. Unless you expect the brewer to bring his/her own brewing equipment, equipment would seem to me to be a major factor. But since you don't have experience brewing, I suppose making contact with a brewer first is the best approach because s/he can inform you of what would be needed. If you've received advice from a brewer, I'd be very interested to know how you plan to proceed, such as:
1. whether you'll include lagers or just make ales;
2. the capacity and type of equipment you've decided upon;
3. how many square feet your brewing and storage areas will occupy;
4. how you will dispose of your spent grains (I've been wondering whether a good garbage disposal is okay, since all I've ever done is dump my grains in my compost pile -- something my son won't have available).
Any other insights or comments that you'd care to share will be appreciated.
My son and his partner already have a large and highly successful restaurant/bar (actually, it's more like a night club with three bars inside, pool tables, a dance floor, stage for bands and karoake, etc., and several nice lounge areas); I think their capacity is about 500 people. Because they are already making a mint and haven't really wanted to sacrifice room to install a brewery there, we never gave the idea too much thought. But now they are opening another restaurant/bar in a different town, and it has more room for a possible brewery operation, so they are very serious about exploring a brewpub option.
Cheers.
Bill Velek
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