I am curious if anyone has/or has attempted a very small scale brewpub/tap room and how successful the business ran.
My thinking was a 3-7 bbl system in a small place maybe 2,000 square feet. A third of that dedicated to the Tap room with a few TV's. No beer and wine license or full liquor license just the brewer's license (I'm not certain if this is legal in all states but I know quite a few are allowed to do this). As for food -a small grill that serves very basic menu - burgers, chicken sand, hot dogs maybe a a few hot sands such as ham, or club served with potato chips. 1/3-1/2 of the beer sales in growlers and keg sales, small amount distributed to other bars/restaurants.
My thinking was a 3-7 bbl system in a small place maybe 2,000 square feet. A third of that dedicated to the Tap room with a few TV's. No beer and wine license or full liquor license just the brewer's license (I'm not certain if this is legal in all states but I know quite a few are allowed to do this). As for food -a small grill that serves very basic menu - burgers, chicken sand, hot dogs maybe a a few hot sands such as ham, or club served with potato chips. 1/3-1/2 of the beer sales in growlers and keg sales, small amount distributed to other bars/restaurants.
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