Ask Dr. Frankenbrew

Random Thoughts

Dr. Frankenbrew

I have more questions to get to, and I encourage you to write in more. I don’t care how dumb or involved. If it’s too technical I may reach out to you separate from this. But the name Dr. Frankenbrew has meaning behind it. Since I started brewing in 1993, I have focused on building systems for less money, and opening breweries for less as well. But what most interests me is HOW the business is set up and run. So the questions can run the gamut. There are lots more experienced brewers out there you can get advice from. Mine is just one opinion, and it’s free.

Question: How do you feel on opening a brewery in a city without a brewery? I live in a suburbia esque city that is very lacking in the brewery department. Our neighboring city has several breweries and I feel like if the people in my city had a closer spot we could kill it. Am I crazy for thinking opening a brewery in suburbia is a good idea?

Answer: How do I feel about that? You have just found a rare golden nugget and I wouldn’t hesitate to be in an area with no direct competition with good demographics. It’s a no brainer. Now you need to figure out what kind of brewery will go in your area. Tasting room brewery or brewpub? Stay away from packaging. Then you need to find a space that will require as little work and money as possible (restaurants and bars), and finally stay away from brewing systems that are turn key with lots of buttons and valves, unless you can get a super good deal.

Question: Would you recommend working at a professional brewery before opening up a brewpub? I have tons of restaurant experience and 3+ years of home brewing experience.

Answer: Not necessarily. First off, if you got a job in a brewery it will be washing kegs or maybe cleaning tanks - all good things. It could take a long time before you actually got to brew. Secondly, how good is your home brew? I have given presentations at the National Home Brewers Convention, and I can tell you, it was some of the best beer I’ve ever had!

If I had to guess, I would say that 99% of our students in our Immersion course have not worked in a brewery, but most were passionate home brewers. Our very first student wasn't even that, yet his brewery is still rocking along 14 years later.

The question I get from students is that they are uncomfortable brewing on bigger equipment. However it’s really not much different than your home brew set up, only better equipment and temperature controlled fermentation. Clean up is easier too. No, the big difference and what you need to know is how to actually RUN the business in a consistent way that is professional.

I would rather keep home brewing and ask to bartend in a brewery. That way you can see what it really feel like to actually operate a busy place. Ask the manager if you can help with inventories (they won’t say no). Ask if you can learn how to do the daily books. You can pick up a whole lot of knowledge working behind the bar, instead of just cleaning kegs or tanks.

Many readers may disagree with this approach, but my feeling is, you are going to make great beer. Good beer at first, and when you feel more comfortable and keep reading and educating yourself on brewing methods, then great beer. But you need to operate a great business from the start.

I don’t want to make this too long but there are a bunch of good questions I want to get to, so I may post later this week. Until then, please ask more!