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Making the Leap to Commercial

Dreaming of turning your homebrewing hobby into a career? Professional brewmasters go through a lot to earn that position, and opening your own place is even harder. Here are some things to consider as you dream of making the leap.

Jester Goldman Jul 21, 2017 - 6 min read

Making the Leap to Commercial Primary Image

It seems that almost every homebrewer has dreamed of turning his/her hobby into a career. Look at the craft breweries in your area, and you’ll likely see proof that the leap is possible, but it’s anything but easy. Professional brewmasters go through a lot to earn that position, and opening your own place is even harder. It takes a lot of will, hard work, and skills beyond the brew kettle to get there.

Charting Your Course

As an experienced homebrewer, it’s tempting to imagine diving straight into business. All those batches and brew-days taught you how to make tasty beer. You’re familiar with the tools and ingredients, and you probably have some regular recipes that turn out predictably. Your storehouse of practical and theoretical brewing knowledge will help you, but there are a host of pitfalls that you might not be ready for, such as planning out a large-scale brewhouse, understanding regulatory compliance, or putting together a business model.

Rather than tackling all of that without a net, you can develop that background by either paying for the training, getting work experience in the industry, or some combination of the two. Brewing programs such as those offered by the American Brewers Guild or the Siebel Institute of Technology are designed to teach commercial brewing. Numerous state schools also offer courses and programs. This path may seem expensive and time consuming, but it can be a differentiator for getting professional experience or convincing investors to support your business.

Working at someone else’s brewery also takes time and effort, but that investment can pay off. You’ll most likely start at the bottom, providing muscle to haul grain, clearing spent grain out of mash tuns, cleaning kegs, or working a bottling line. But if you’re attentive, you can learn a lot about what it takes to run the business. Best of all, it’s relatively low-risk because it’s not your money on the line. After you’ve paid your dues, you may get the chance to do some actual brewing, which is great, but keep your eyes on the big picture.

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Brewer or Business Owner?

If owning a brewery is your dream, consider this the reality-check pinch. Once you really understand the risk and effort of becoming an entrepreneur, you may decide that you’d rather be a professional brewer working for someone else. Why would you scale back your ambition? Because a successful brewery is a business first. There will be fun and creative flow, but as the owner, you’ll probably be worrying a lot more about raising money and managing the business than hashing out radical new beer recipes.

In general, good quality beer is just the ante. You’ll need to figure out your market, decide on packaging and distribution alternatives, develop product consistency, and plan for growth. What will make your brewery stand out? More than just a carving out a stylistic niche, you’ll need to consider public perception with things such as distinctive graphics design, locale, tasting room character, and personality. While you’re juggling all of that, you’ll also have to learn how to hire and manage dependable employees, coordinate supplies and production, and probably juggle another half dozen balls.

It won’t be easy, and no one would blame you if decided to settle for being a brewer for hire or even just staying a hobbyist. On the other hand, if you do reach for the prize, remember why you wanted it in the first place.

Chris Kirk of Banded Oak Brewing Company in Denver, Colorado, summed it up well. He went from homebrewing to working at Great Divide Brewing Company (Denver, Colorado) before opening his own place, but he still holds that initial ideal. “I brewed for two years in the garage prior to being trained on commercial equipment—two vital years, I might add. If it weren’t for those years experimenting and goofing off on the Frankenbrewery we made out of kegs and come-alongs, I wouldn't have the respect or attitude I have toward beer and brewing now.” He’s followed that attitude to find his place in the crowded Denver scene and still fan his creative spark, such as his collaboration with Cervejaria Bodebrown of Brazil to make Atomga Imperial Stout.

If you take on the challenge of going pro, do it with open eyes and the best of luck. If it feels safer to stay a homebrewer, have some deeper respect for the professionals out there. In either case, whether the people drinking your beer are paying customers or friends dropping by the house, keep on brewing.

Take advantage of this unique opportunity for new and in-planning breweries to spend multiple days with the best minds in brewing. Move beyond the guesswork and spend four days in Fort Collins, Colorado, connecting with the experts who have built successful breweries and learning from their experiences. Reserve your spot today.

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