Most places wait until they open before they start a website. I’ve never been most people so I decided that my brew pub would also be different. We aren’t open yet, but will be in a couple years. Yes, a couple years. My target opening date is Summer 2016.
Why a web site? Why not? This web site will chronicle all the trials and tribulations I encounter in starting this journey. I will share all of my thoughts and efforts in getting from nowhere to a functioning, operational brew pub.
Right now, I am doing my research. Reading everything I can get my hands on that relates to starting a nano-brewery.I read Sam Calagione’s book, “Brewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery,” and two by Dan Woodske, “A Brewer’s Guide to Opening a Nano Brewery: Your $10,000 Brewery Consultant for $15, Vol. 1, ” and “Nanobrewery U.S.A.: A Chronicle of America’s Nanobrewery Beer Phenomena.” If you are contemplating anything similar, I urge you to start here.
I plan to start off with a half-barrel system. Yes, it’s undersized, but it’s the most I can afford and the minimum practical size to do this type of venture. I’ve been working up a brew list and have several tasty candidates so far.
I’m also working out a menu. I’m quite the gastronomical artist so I have some favorites I plan to offer. If any of you have been fortunate enough to have Charlie’s Chicken, you know what I’m talking about. I make the world’s best chicken, just ask my kids. Sticky, sweet with some heat. Falling of the bone good. I make my own BBQ sauces and rubs, so the pulled pork is also to die for. Working on some other “must haves” for the pub as well.
PS. You can reach me at email@example.com