Damn, finding the perfect location has been tough. Landlords arent looking to lease out to a start up brewery here in O.C. So now im going to my 2nd option.
Looking at a spot thats 3500 sqft. Well be bringing in a 15bbl brewhouse with some 30bbl fermenters. for the first year, well be brewing 15bbl 1 x a week for 50 weeks (750 bbls year). 2nd year, well plan to do 15bbl 2 x a week ore or less for 50 weeks (1500 bbls year) or (2000 bbls year). We'll have a temporary small tasting room for the first year just to establish ourselves, creating business history and then shop around for our ideal cellar (wild and brett beers) and tasting room. Once we find that spot for our permanent tasting room, we'll have a bit more space at the original location for more fermentation space.
so, is 3500 sqft good to start with for the first 2 years brewing only 1 to 2 times a week?
Looking at a spot thats 3500 sqft. Well be bringing in a 15bbl brewhouse with some 30bbl fermenters. for the first year, well be brewing 15bbl 1 x a week for 50 weeks (750 bbls year). 2nd year, well plan to do 15bbl 2 x a week ore or less for 50 weeks (1500 bbls year) or (2000 bbls year). We'll have a temporary small tasting room for the first year just to establish ourselves, creating business history and then shop around for our ideal cellar (wild and brett beers) and tasting room. Once we find that spot for our permanent tasting room, we'll have a bit more space at the original location for more fermentation space.
so, is 3500 sqft good to start with for the first 2 years brewing only 1 to 2 times a week?
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