Maybe we should call this Brewery Business Lessons 2.0. The last time I wrote, it was 1996 and blogs didn't even exist. Interestingly, the lessons ended when we got our building permits and the real work began, but there's still a lot of interest from folks, so we thought we'd start up again. If you're not familiar with the previous posts you can revisit those thrilling days of yesteryear.
This time we're picking up as we get ready to start building. As before the goal will be to inform, entertain and share our successes and failures. Hopefully more of the former than the latter.
Cheers.
Comments (1)
Matt:
Nov 04, 2011 at 02:06 PM
I am a 4th year student at the University of Northwestern Ohio, majoring in Agribusiness. I am required to do a research paper on starting my own agribusiness and I have chosen micro brewing. I have researched your website and I am asking for additional information. First, what equipment would I need and what are their approximate costs? What type of facility works best? How many people (employees+staff) does it normally take to run a start up micro? What quality controls are the norm for the industry? What sort of training is required? How is the production managed? What is the category or demographic makeup of the craft/micro brew consumer? Finally, how do start up companies get their product known to the public? Anything you could provide would be greatly appreciated.
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