Where are we?

WOW!  We have sold 3000 pints of beer in the last 3 weeks.

Here is one thing to consider: if you are opening a brewpub, be sure you have enough back-stock to get you through.  The temptation (and pressure) is there to "Just put SOMETHING on tap" for many reasons- people want to try your beer FIRST!  (they all really do)

Then there is "I need MONEY NOW!" Totally understand.  Our model is a bit different, but a small brewpub has been SUCKING capital for a long time during planning and construction, and you want some actual INCOME.

If you pour one beer, everyone will drink it and it will be gone.  Then people will be mad.  If you have 2 beers, the pressure on the handles are reduced.  If you have 3, now people have a choice and will drink more varieties.

We opened with 5, and I'm so very glad that we did.  The first brand blew yesterday- Grilled lemon Cream Ale.  That's OK though because by delaying until we were truly ready, we were able to spread the tap pressure among a bunch of brands.  It also gave time to brew, ferment, and package the next couple batches so there wasn't a blank space.

It has been amazing the comments and positive thoughts from the community- I am truly in awe of all the support which has brought me to this place.  I only hope that I can return the favor and help others grow in building their passion and having success.

Other posts will be coming soon regarding further challenges I have faced recently.  After all, my ego isn't that I am the best planning brewer on Earth, just that others don't struggle with the same thing I have.

Note one: If you are serving on premises, do NOT get a "Brewery" license from the Feds.  Their description of a brewpub was that beer is served out of serving tanks.  Well, they also consider kegs "serving tanks".  SO- now I have to submit an amendment to alter my license. Good times!