The pub next door has decided to close up shop in the next year or so, and the landlord for whatever reason has taking a liking to me and has offered to sell it to me at a reasonable rate: 350k or so for ~800 square feet of dining space plus an additional 1200 sqf above the dining room that is currently his apartment but could be turned into additional dining/activity space. There are also several outbuildings (more like sheds with stone walls), totaling about 400 square feet. My question is this, will 400 square feet allow me to have a brewing system that will not have me in the brewery every hour of every day? The 400 square feet is not a big open space either, it’s more of an L shape, with the larger leg being ~ 280 sqf.
Nice to see the project picking back up, but I wanna be super careful.
You need to determine how many fermentation vessels you will need. A handle on how many different beers youd like to brew and how big your batches should be is another big issue, as Brewing takes about the same amount of time no matter the size of the brew.
Phillamb, the answer is maybe the questions are How much do you need to produce. Is the opening large enough to get a brewing system in there and how high are the ceilings. Than does it have water, power, gas. You need to make the system fit your needs.
My brewery size is about 1000 sf but my supply room is additional 1500 sf.
You need room for grain, cleaning chemicals, kegs…
If you serve your beer on premiss you can have less room.
