Hi all
Planning a new brew pub in a yet to be constructed 5,500 box in the historic downtown district of a 30,000 population suburb with no other breweries/brewpubs. Will not be a HopHead establishment but will have Pale Ales, IPAs and DIPAs in addition to lagers, Belgians, stouts, etc. Looking to have a 1000L/8.5bbl system built in China to my specifications and sell 600-700 bbl onsite and 200-300 offsite (keg only).
I was going to serve off 6-8 jacketed brights with kegs rounding out the lineup, but after reading a lot of experiences on here, wondering if keg only is way to go. I could then put the cold room off the back of the bar and run all tap lines from the wall negating the need to cool draft lines and saving space under bar for other uses.
If you were designing such a business from the ground up, which way would you go? Cost is always a consideration but I prefer to buy once/cry once and replace labor with capital.
TIA
Joe
Planning a new brew pub in a yet to be constructed 5,500 box in the historic downtown district of a 30,000 population suburb with no other breweries/brewpubs. Will not be a HopHead establishment but will have Pale Ales, IPAs and DIPAs in addition to lagers, Belgians, stouts, etc. Looking to have a 1000L/8.5bbl system built in China to my specifications and sell 600-700 bbl onsite and 200-300 offsite (keg only).
I was going to serve off 6-8 jacketed brights with kegs rounding out the lineup, but after reading a lot of experiences on here, wondering if keg only is way to go. I could then put the cold room off the back of the bar and run all tap lines from the wall negating the need to cool draft lines and saving space under bar for other uses.
If you were designing such a business from the ground up, which way would you go? Cost is always a consideration but I prefer to buy once/cry once and replace labor with capital.
TIA
Joe
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