"The Polar Bear" or "The Polar Beer" with an image of Nora. Nora was a baby polar bear, born in the Columbus, Ohio zoo, got a bit famous and now resides in Portland. Just a wee bit happier situation.
But likelier than not, even if I do make a profit (which I should, given the size of the largely untapped consumer base), it still probably wouldn't be enough to support me financially. Hence conceptualizing it (for myself personally) as 'semi-pro'- acknowledging that I'll probably still have to work another part-time job at the same time to pay my way, on account of how, as you said, those costs are so huge and all.
Ok good luck. There will be plenty on here that will question your every decision. Don't take it as a negative, it's just we see these posts now and again and most haven't a clue how to run a brewery or a business. First rule for me would be the true demand, there might be a reason why there is no local brewery. Plus just because there isn't a brewery doesn't mean people aren't getting good quality beer
Those would indeed be happier situations, and far more PC labels. But they wouldn't be nearly as memetic or world-famous, would they? And with 'Drinks Out For Harambe', like you said earlier, "you'd get the phonetic still but with plausible deniability", and without making it sound like a male flashers' convention in the way that it would if you used the original meme...
True. Course, another factor's that plenty of people locally don't care all that much about good quality beer- here are a few pics, taken around 18 months ago in this town during that first lockdown, which are fairly reflective of which types of beers most of the heaviest drinkers in town are partial to:
Not yet. Think I'm slowly getting there, but I've still been working with extremely basic equipment (i.e, the sort of starter kit described here), and I'm not quite confident enough in my skill to pitch the stuff I'm producing right now. Gonna be purchasing a proper all-in-one electric brewing system soon though, which should hopefully improve consistency, streamline the process a lot, and get me to that stage where I'm ready to do so.
I think the gap from what you’re using and commercial brewing is a few years off to be honest. You would need to have your recipes dialled in and be able to reproduce it exactly the same time after time. I would improve your home brewing setup and work on getting your recipes and reproducibility sorted before even starting to look at a commercial option. You wouldn’t open a restaurant if you could only make cheese on toast. Maybe try building a 3 vessel home setup that’s close to a commercial brew house and get a good amount of repeated brews in to work on your control and technique. Saves you wasting £30-50k in the future.
Well, that's the basic plan; hoping that being able to dial my recipes in and reproduce them exactly the same time after time'll go some way towards to bridging that gap, and make commercial operations viable (after I've worked on my control and techniques a fair bit more, naturally). But figured it'd be worth at least considering what name I'd do so under, even though I know I'm not ready to commence trading yet. And I've got a few personal privileges which should help down the road, if/when it'd be worthwhile to scale up operations, making outsourcing a viable lower-cost alternative to expansion on-site. Family connections can have their advantages. I'm not going to be the first in my extended family to delve into the world of commercial brewing; and I know I'm definitely not going to be the most successful...
I often ask if they have any cardamom Saison in Indian restaurants but haven't been served one yet!
We've just recently bought that. Neve heard of it until recently. I have my wife to thank for enlightening me.
