First post, here goes!!
I have been homebrewing for about 3 years now and am planning on starting a small restaurant and brewery (100 max seating). I have 5 years experience in the restaurant industry, 3 of those years working for a microbrew pub. I want to create the the ideal local brewery and eatery. My plan is to have 6-8 of our beers, two taps for seasonal and distinct beers. I want to truly brew "hands on". Ideally a 3 bbl gravity flow brewery. Can this be done? Im trying to learn all of the systems out there and it seems there is a lot of pumps, hoses, filters, etc. Can a person have a sucsessful brewery with out all of the gadgets? I have started a business plan and my goal is to be running in 2 years. Any thoughts would be great!
I have been homebrewing for about 3 years now and am planning on starting a small restaurant and brewery (100 max seating). I have 5 years experience in the restaurant industry, 3 of those years working for a microbrew pub. I want to create the the ideal local brewery and eatery. My plan is to have 6-8 of our beers, two taps for seasonal and distinct beers. I want to truly brew "hands on". Ideally a 3 bbl gravity flow brewery. Can this be done? Im trying to learn all of the systems out there and it seems there is a lot of pumps, hoses, filters, etc. Can a person have a sucsessful brewery with out all of the gadgets? I have started a business plan and my goal is to be running in 2 years. Any thoughts would be great!
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