Note: Due to COVID-19 and other circumstances, opening a commercial location is on hold indefinitely. For now it will just remain as homebrew.
Making the move from home brewing to commercial brewing is not an easy task. I have a lot to learn and a lot of money to invest. It is because of this that I have been considering a form of gypsy brewing as an option to help me lower the up-front costs of starting a brewery.
For those of you who aren’t familiar with it, gypsy brewing involves me using another brewery’s equipment to brew my beer. The brewery I’m potentially working with has agreed to brew WITH me and teach me how to use a commercial system and help dial in my recipes for large scale brewing. We would still be brewing my recipes the way I designed them. We would do the full mash and boil at their location. Once finished, the wort (essentially sugar water) would be cooled and then put into a large tote and brought to my location. There it would be put in fermenters and I would pitch the yeast. I would then manage fermentation, adjuncts, barrel aging, filtering, fining, bottling and everything in between. The only difference is I would not have to purchase all the necessary equipment to mash and boil. It would also simplify the buildout as I would not have to upgrade all the utilities right away.
I do eventually plan to purchase my own brew system and keep everything in house. but for now, I feel this is the best path to get things started and establish a sound method for producing the best beer I can.