If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Globe and Mail)   Latest trend in craft beer: New, somewhat obscure "nanobreweries" which brew a few kegs at a time for a low upfront cost   ( theglobeandmail.com) divider line
    More: Spiffy, craft beers, Brewers Association, pale ales, culinary fruits, microbreweries, Food & Wine, David Bowkett, Iowa State Fair  
•       •       •

2632 clicks; posted to Business » on 27 Nov 2012 at 11:11 PM (5 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

65 Comments     (+0 »)
View Voting Results: Smartest and Funniest

Oldest | « | 1 | 2 | » | Newest | Show all

2012-11-28 03:05:48 PM  

President Merkin Muffley: MrEricSir: President Merkin Muffley: Ya, in Canada.

Don't bother trying this in the states, thanks, ATF.

I wonder if you could have a co-op of "nanobrewers" in the US? I'd think you could still brew independently but deal with certifications, renting space, distribution, sales, and other non-fun aspects as a collective.

That's a great idea. It can slim down the start up cost but it won't touch the taxes. You don't pay taxes on sales of beer, you pay taxes when you transfer a barrel off site.

It's even worse for distilleries. My dream is to start a craft bourbon distillery. You pay taxes on distilled liquor before you've distilled it.

As I said, fark the ATF.

There's several out there. Except fark bourbon. As they described it to me at Corsair: The distillate for Bourbon is like napalm. It's almost jellied, and at 200 degrees, it hits your skin and takes a chunk out of you. Make your whiskey out of something else. At Corsair, I had a Quinoa whiskey. It was really damn delicious.
2012-11-28 03:46:06 PM  
This is the one down the road from me.

Pricey, but damned good beer.
2012-11-28 03:47:15 PM  

LonghornRob: I don't care what the brewer looks like as long as the beer is delicious.

I'm sure beard lice would tarnish the flavor of the beer a bit.
2012-11-28 03:55:43 PM  

President Merkin Muffley: Ya, in Canada.

Don't bother trying this in the states, thanks, ATF.

What are you talking about?

One of the most famous breweries in the United States, Dogfish Head, started as a 10 gallon nanobrewery.

Here's a list of current/upcoming nanos

2012-11-28 04:02:45 PM  

rka: Here's a list of current/upcoming nanos


Baying Hounds in on the list. It's been up and running a while in Rockville, MD. I tried it and it's total shiat. The place is a total pig sty with dirt and flies everywhere, and all the beer, no matter what flavor the brewer claims it is all tastes like sour crap that went bad. But for some reason people pull up to fill their growlers full of the foul stuff.
2012-11-28 04:07:55 PM  
Well, I can't vouch for how good any are, but the original thought that there aren't any nanobreweries in the US due to the ATF is just absurd.
2012-11-28 05:29:36 PM  
I know one of these a few towns over. The town isn't big enough to support an actual microbrewery, so instead, it's a few guys who have a tin shed and some brewing gear putting out enough to keep 22 oz bottles in a gas station and a few kegs in the local bar. They run up enough overstock to take it to the downtown festival once a year and do enough bottling to send it to a couple of the area high-end liquor stores (the wine shops and bistros and the like).

That's the sort of brewery I'd like to see more of, where there's a local guy who makes one or two really good beers and makes enough to keep one or two taps alive at one or two bars. Like the custom recipe "house special" item on the menu, you could have a custom recipe "house special" beer on tap. Making it easier for more places to do that is a good idea.
2012-11-28 06:32:03 PM  

rka: President Merkin Muffley: Ya, in Canada.

Don't bother trying this in the states, thanks, ATF.

What are you talking about?

One of the most famous breweries in the United States, Dogfish Head, started as a 10 gallon nanobrewery.

Here's a list of current/upcoming nanos


Sam is a good guy. I hung out with him at McSeagulls in Boothbay once. As I recall it was a 12 gallon and it nearly killed him. My point is that unless you've got a lot of cash to burn getting off the ground, it's very difficult to get started.
2012-11-29 06:25:24 AM  
I can do 11 gallons at a time. Am I a nano, pico or femto?
2012-11-29 07:15:51 AM  

TwistedFark: One of the things that really gets me since I've moved to Australia is that despite the reputation the country has of being filled with total piss heads, it's incredibly difficult and expensive to get the proper licenses needed to serve or sell beer.

The stupid thing is that I actually have the skill and the finances to bankroll it, but I just don't have the bloody patience to jump through all the hoops necessary to commercially sell my brew. I'm actually fairly certain that part of the reason why everything is set up the way it is the same reason why many other industries have onerous licensing requirements - to keep new people out of markets and to protect established industries.

Foster's: it's Australian for battery acid.

/worst beer evar
2012-11-29 07:41:18 AM  
Introducing the all new Pico Brewery.

In the morning, take a large glass, fill it with water, add a packet of bread yeast, two packets of table sugar and two tablespoons of raw oatmeal. Leave glass uncovered on kitchen counter.

Consume that evening.

If you like a witbier, add a packet of non-dairy creamer.

2012-11-29 08:17:49 AM  

Kwai Lo: There are brew pubs in Ontario, but no nano-breweries, due to the cost of doing business with the AGO.

That would be in correct. I am pretty sure there is at least one in Toronto. And the Beyond the Pale brewery in Ottawa that is opening this week is most certainly a nano-brewery.
2012-11-29 08:26:33 AM  

Saints_Gambit: The nanobrewing thing is an interesting development, at least in Toronto. In order for it to continue to work, the people doing it basically have to accept that they're never going to make any real money at it. The level of dedication that you need in order to keep up that level of effort without the quality going downhill quickly is going to be problematic. I know Brad from Get Well a little and he seems like he'll be fine, but at some point a talented brewer is going to want a larger system.

That's what I keep thinking everytime I read about nano-breweries. I mean it has to be a tough business to be in. I mean based on the competition, you would basically have to sell your kegs for around the same price as other more traditional micro-breweries. But since you have a smaller production capacity your cost per keg would be significantly higher. I mean you would be buying less malt at a time, so the cost savings due to buying in bulk lower. Plus like others have posted the time it takes to brew a batch of beer on a smaller system, is not that far off the time it takes to brew on a bigger system, so your labour costs per litre of beer are higher. Plus to use the one that is opening up in ottawa as an example, they are not bottling anything (just kegs and growlers) so they set up in a commercial area to try and get a bunch of walk-in trafffic. But rent on a commercial space would be higher than just renting a space in an industrial park somewhere.

Plus your storage space would be super limited. I think the one in ottawa has a space that is 1000-1500 square feet. So you really can't afford to waste space. So once those fermentors are empty you pretty have to have beer ready to fill them up again (otherwise you are basically paying rent on unused space. And once you empty them you better have a bunch of that beer ready to go out to accounts very soon, since you just don't have the space to store a ton of filled kegs.
2012-11-29 10:21:56 AM  

Pick: I can do 11 gallons at a time. Am I a nano, pico or femto?

Zeptobrewery. Perhaps a yoctobrewery, if you brewed each ethanol molecule individually.

/A proton weighs 1.67 yoctograms
2012-11-29 09:18:12 PM  
THere's a nano-brew around the corner from me; their bottled fare has way too much carbonic acid. Like, my one-gallon homebrew had less than theirs (and it had too much for my tastes).

Guys, if you can't get that right... you have no business selling beer!

/doesn't mind brewing beer... mashing in, hot break, sparging, blah blah blah is kinda fun. Bottling is a stupid PITA and I hate it.
//recycled my swing-tops
Displayed 15 of 65 comments

Oldest | « | 1 | 2 | » | Newest | Show all

View Voting Results: Smartest and Funniest

This thread is archived, and closed to new comments.

Continue Farking

On Twitter

Top Commented
Javascript is required to view headlines in widget.
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.