I’m wrapping up a few weeks of high-intensity work load, and planning on starting my next batch shortly after. All things considered, I get anywhere from 2-4 batches brewed a year, with consideration to limited time, space and funding. Oh yeah, and patience. I hate waiting.
That all said, a buddy of mine asked me, in all seriousness, what it would take for me to open my own sake brewery. I realized, upon attempting to reply half-inebriated, I had no idea. After sobering, I considered the question further, and came to most of the following; a solid recipe and process, location to brew and store, proper licensing and permits, capital for supplies and equipment, a good marketing plan and customer base, and what else…?
I live in Nashville, where the local craft brew beer scene is very friendly, and surprisingly supportive of each other. They seem to get the concept that small business can be a support group of similar business, more than it needs to be competitors in the same race. This produces a LOT of fine beers, and beer related events year round. It’s getting hard to go to a new restaurant that DOESN’T have a local brew on tap or in bottle. Add that to a historic whiskey (and moonshine) scene, with a handful of uniquely “southern” wines, and…
I guess the question I’m asking is, has anyone here gone from home-brew to local sales, or even further? Does anyone have any insight on this?