I know a guy who got a bad case of arthritis and then caught a bug in the hospital. He has 500 square meters of space plus 700 square meters as ‘selling space’ (not sure about taproom capability). 8.52 BBL / 1000 L system. Dunno about cost yet.
What are some things to look out for when contract brewing? If you don’t know the space, you don’t know the equipment, so you don’t know the infection risks, etc - but what are some good signs to keep an eye out for?
I think infection risks would be minimal. Obviously, a diligent initial sanitation exercise would be required with any “new” equipment.
I don’t think I’d sign a contract for joint without at least observing one batch going through the chain.
Phill,
Contract brewing is that someone else brew your recipe.
Alternative proprietorship is when you are using someone else equipment but you keep separate books.
In both ways it boils down if you think the brewery knows what they are doing.
Are they making good beers?
Do your homework.
Drink their beers.
Can you trust them?
@thirsty, yeah, alternative proprietorship is what I meant.
I’ll see the guy Saturday and ask for a few of his beers. What I’d like to work out is a pay-as-you-go thing where I just pay him rent for the times that I’m using the brewery.