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Posted: 6/30/2015 7:32:38 PM EDT
Sorta crossposted this is the MS hometown, because I live there, but does anyone have any info on taking a an existing restaurant into a 'taproom', or where I could find such info? Buddy has restaurant, and is getting into homebrewing with me. Wanting to serve good beer to customers, legally.
Link Posted: 6/30/2015 11:40:04 PM EDT
I have no personal experience but my hearsay would say it's expensive (Several thousand dollars for different levels of licensing) and hard to turn a profit at the nano (less than 3 barrel) level.

I'm just speculating, but it may be easier to license if you aren't planning on distributing. The issue with turning a profit is that it generally takes the same time to make 5, 50, or 150 gallons of beer.

These are pretty good threads: http://www.homebrewtalk.com/showthread.php?t=528499 http://www.homebrewtalk.com/showthread.php?t=444132&highlight=muddy
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