Since signing a lease, I'm now in a rush to get everything put together so I can get open before I have to start paying rent. Here's what I'm in the process of doing:
- Putting together plans for the contractor, as well as for city, health department, and fire department approval (apparently I can submit over the counter, which is a huge time saver)
- Getting a city business license (contingent on other approvals such as health, fire, water district, air district, sanitation district)
- ABC approval (I have an appointment next Thursday to submit the application, trying to get one sooner)
- TTB approval
- Ordering new equipment (brite beer tank, glycol cooler, keg washer, Gamajet cleaning system)
- Retrieving equipment already purchased (brewhouse, fermenters, platform, mill, spent grain dispense system)
- Scheduling the contractor to cut do the tenant improvement work
- Liability insurance
- Getting switched over to my wife's employers health insurance
I'm sure there's stuff I'm forgetting, but there's so much that needs to be done. If I don't do it now, it'll delay me later, so it's somewhat of a stressful time. I'm relieved to have a place, but now my focus is on getting open as soon as possible. It's starting to happen, and fast, so this is a good time for me.
The biggest surprise so far was when I called Edison to turn on the power yesterday. They told me I'd need the city to check the panel since the power had been turned off for at least 30 days. So I called the city, and they told me I could turn on the power once I'd received all of my approvals, meaning I had received an occupancy permit through them (after everything has been completed), my ABC license had been issued, and so on. I couldn't believe it. If I had called a few days before, there wouldn't have been any problem, but now all of the work I have to do in the space has to be done by generator. It'll add a bit of expense to the construction, which isn't that big of a deal, I just don't understand the reasoning behind some policies. I'm guessing this isn't the first one I'll be surprised by. Now, if I need a permit for that generator, I'll go apeshit.
Thursday, May 24, 2007
Tuesday, May 22, 2007
Space is leased!
Things are finally happening-- I leased 715 Dunn Way in Placentia today. It's a little over 5,000 s.f., most of which is warehouse space. You can see it from the freeway off the Orangethorpe exit. This afternoon I hired an architect, a contractor, filed the preliminary applications with the city for a business license and a certificate of occupancy, made an appointment with the Alcohol Beverage Control (ABC) to file my application, chose a liability insurance company, and did a few other things to get the ball rolling.
If everything goes perfectly, brewing will start in August and we'll start selling in September. Things usually don't go perfectly, so my budget reflects we'll start selling beer in December. I look forward to posting more often to write about what I'm doing. Hopefully it'll be of interest to those who are and/or will be my friends and customers, as well as those who are interested in starting a brewery and are just as clueless as I was/am.
Cheers!
If everything goes perfectly, brewing will start in August and we'll start selling in September. Things usually don't go perfectly, so my budget reflects we'll start selling beer in December. I look forward to posting more often to write about what I'm doing. Hopefully it'll be of interest to those who are and/or will be my friends and customers, as well as those who are interested in starting a brewery and are just as clueless as I was/am.
Cheers!
Monday, May 21, 2007
Monday Update on The Bruery (5/21)
There might be an end to my redundant, monotonous posts. Well, an end to redundant posts about leasing space, I can't promise I won't be monotonous. I am negotiating a lease and working out all of the kinks for a space in Placentia, near the 57 / Orangethorpe off-ramp. It's a good location not too far from my house, is a good size, and I'm crossing my fingers that it works out. I've been working on acquiring equipment as well, but I'll post about that some other time.
Monday, May 14, 2007
Monday Update on The Bruery (5/14)
Unfortunately I didn't sign a lease on anything last week, but there are a few places that I'm pursuing in Tustin, Placentia and Anaheim. After a terrible drive out to my Brother's engagement party to Corona on Saturday, I decided I'll spend a bit more on rent so I don't have to be in the Inland Empire, not that I have anything against the IE. The prices are a bit better in the IE, but I'm finding that people in Orange County are looking forward to having a local brewery making unique beers, and I know I'd rather stay put here. I'm a bit less discouraged this week-- things are starting to happen and I have options.
As far as equipment goes, I've committed to some used fermenters to keep costs down. Stainless steel pricing is outrageous right now, so I'll be waiting on ordering new fermenters until I absolutely need them.
If anyone in Orange County is interested attending a homebrew club meeting, BrewCommune is having a meeting at Back Street Brewery in Irvine tomorrow night at 7:00. Hope to see some of you there.
As far as equipment goes, I've committed to some used fermenters to keep costs down. Stainless steel pricing is outrageous right now, so I'll be waiting on ordering new fermenters until I absolutely need them.
If anyone in Orange County is interested attending a homebrew club meeting, BrewCommune is having a meeting at Back Street Brewery in Irvine tomorrow night at 7:00. Hope to see some of you there.
Monday, May 7, 2007
Monday Update on The Bruery (5/7)
I bet you're as tired as I am about me not being able to find a location. I plan to change that this week, as I'll be expanding my reach outside of Orange County to Corona, Chino, Chino Hills, Rancho Cucamonga, Ontario, Long Beach, among a few other areas. My first choice is to stay in Orange County, but I gotta do what I gotta do.
This weekend was the Southern California Homebrewers Festival. About 1500 people attended this mecca of beer festivals, drinking great beers from the 30-odd homebrew clubs serving their goods up. BrewCommune served around 15 beers and ran out of most of what was brought. We also won the first IPA competition with my India Pale Lager. I brought two kegs that were drained in a little over 2 hours. I thought I'd be specializing in Belgian-style beers, but I might have to add this beer to my lineup. Thanks to Lyn for the photos (more are on this BrewCommune thread). As usual, I didn't bring my camera!
This week I'll be focusing on finding a place, then I'll worry about ordering equipment and finalizing my recipes.
This weekend was the Southern California Homebrewers Festival. About 1500 people attended this mecca of beer festivals, drinking great beers from the 30-odd homebrew clubs serving their goods up. BrewCommune served around 15 beers and ran out of most of what was brought. We also won the first IPA competition with my India Pale Lager. I brought two kegs that were drained in a little over 2 hours. I thought I'd be specializing in Belgian-style beers, but I might have to add this beer to my lineup. Thanks to Lyn for the photos (more are on this BrewCommune thread). As usual, I didn't bring my camera!
This week I'll be focusing on finding a place, then I'll worry about ordering equipment and finalizing my recipes.
Tuesday, May 1, 2007
Bad News
My broker called yesterday to tell me the Landlord for the Huntington Beach location leased to someone else. It has taught me a lesson that if a landlord is going to string me out for a month, they are probably not going to choose my use. It's about time for a bit of good luck.
Monday, April 30, 2007
Monday Update on The Bruery (4/30)
Crap, May is almost upon us and I don't have a location! In my timeline, I was to lease a spot by May, so the pressure is on today and tomorrow.
Location: The landlord in Huntington Beach is still taking their sweet time, I'm supposed to hear back today. I've heard that before. I looked at a location in Costa Mesa that I like, but it's a bit smaller than the Huntington Beach spot (2800 sf vs. 4300 sf). The ceilings are also 14 ft, not quite high enough for 60 bbl fermenters, but I am rethinking scaling to that size right now.
Equipment: I did have some great luck last week. I met Don Barkley, brewmaster for Mendocino Brewing Co. at the Craft Brewers Conference and asked him if the platform used for the brewhouse I bought is still at the brewery. He didn't think so, but he got back to me last week and they still have it. This helps me a bunch as the mash/lauter tun sits on this custom platform-- it doesn't have any legs, and the grain-out is on the bottom of the vessel. He also has a mill and a spent grain discharge setup for me to take as well. Thanks Don!
As for fermenters, I've been talking with Rob Soltys at Premier Stainless about ordering fermenters through him. I've heard a lot of positive reviews of the equipment he imports, and his company, located in San Marcos, could modify my brewhouse on-site. I may just start with used 15 bbl fermenters, as my budget for fermenters will be extended about 35% if I get new ones right now. Stainless steel has seen some huge price increases lately. The used fermenters I have in mind are problematic to say the least, but with a yeast brink, a brite beer tank or two, and a Gamajet cleaning system, I think I can make it work.
Other stuff: The Southern California Homebrewers Festival is this Friday and Saturday. If you'll be going, make sure to stop by the BrewCommune tent and try some of our beers.
Location: The landlord in Huntington Beach is still taking their sweet time, I'm supposed to hear back today. I've heard that before. I looked at a location in Costa Mesa that I like, but it's a bit smaller than the Huntington Beach spot (2800 sf vs. 4300 sf). The ceilings are also 14 ft, not quite high enough for 60 bbl fermenters, but I am rethinking scaling to that size right now.
Equipment: I did have some great luck last week. I met Don Barkley, brewmaster for Mendocino Brewing Co. at the Craft Brewers Conference and asked him if the platform used for the brewhouse I bought is still at the brewery. He didn't think so, but he got back to me last week and they still have it. This helps me a bunch as the mash/lauter tun sits on this custom platform-- it doesn't have any legs, and the grain-out is on the bottom of the vessel. He also has a mill and a spent grain discharge setup for me to take as well. Thanks Don!
As for fermenters, I've been talking with Rob Soltys at Premier Stainless about ordering fermenters through him. I've heard a lot of positive reviews of the equipment he imports, and his company, located in San Marcos, could modify my brewhouse on-site. I may just start with used 15 bbl fermenters, as my budget for fermenters will be extended about 35% if I get new ones right now. Stainless steel has seen some huge price increases lately. The used fermenters I have in mind are problematic to say the least, but with a yeast brink, a brite beer tank or two, and a Gamajet cleaning system, I think I can make it work.
Other stuff: The Southern California Homebrewers Festival is this Friday and Saturday. If you'll be going, make sure to stop by the BrewCommune tent and try some of our beers.
Tuesday, April 24, 2007
Monday Update on The Bruery (Tuesday, 4/24))
Location: Not much to report here. I'm beginning to grow frustrated with real estate brokers as many of them haven't been timely with their communications. Maybe I'll tie something up this week, probably not.
Equipment: The brewhouse has been purchased, and I'm looking around for suppliers of fermenters. Stainless steel keeps going up in price, so what I budgeted for fermenters in January is now 20% higher.
Regulations: I started researching the requirements of Orange County Environmental Health. A brewery would be considered a food processing facility, and after reading through the requirements, I understand why this is a major process for new businesses. It appears that floors need to be sloped 1:50 toward floor drains, so I'll likely have to repour all of the concrete in the building I lease. There may be some problem with the cargo doors being near the brewing equipment also, which would be a significant impediment as my needs require this kind of access. I can't imagine this would apply to a brewery, but if it does, I may have to do business in another county.
Equipment: The brewhouse has been purchased, and I'm looking around for suppliers of fermenters. Stainless steel keeps going up in price, so what I budgeted for fermenters in January is now 20% higher.
Regulations: I started researching the requirements of Orange County Environmental Health. A brewery would be considered a food processing facility, and after reading through the requirements, I understand why this is a major process for new businesses. It appears that floors need to be sloped 1:50 toward floor drains, so I'll likely have to repour all of the concrete in the building I lease. There may be some problem with the cargo doors being near the brewing equipment also, which would be a significant impediment as my needs require this kind of access. I can't imagine this would apply to a brewery, but if it does, I may have to do business in another county.
Monday, April 23, 2007
Craft Brewers Conference Recap
It was an exciting and tiring few days at the Craft Brewers Conference. I kept busy talking with other brewers and vendors, as well as drinking some amazing beers all day long. I managed to behave myself, and was able to wake up in time for the 8:15 seminars.
Speaking of seminars, all of the ones I went to were worthwhile and I'm glad I made the trip. Dr. Michael Lewis touched on how to deal with multiple batches going into one fermenter, and brought up many issues I wouldn't have thought about myself until it's too late. The talk was primarily on yeast pitching practices and the effect of stratification of wort during fermentation. I spoke to him after the talk on the effects of 1 or 2 batches in the 3 batch-size fermenter (17 to 34 bbl in a 60 bbl tank). He didn't think the differences in tank geometry would have a significant effect on ester development, but he cautioned me about oxidation with such a large headspace.
The non-traditional ingredients panel was a good discussion of the different and exotic sugars that are suitable for brewing, as well as many interesting herbs and spices. Speaking with Randy Mosher in person was a great opportunity also.
The media training and branding panel gave me a lot of good information on how to sell my beers. These were probably the most helpful seminars in telling me what I didn't already know.
Another great seminar was Total Oxidative Exposure and Increased Flavor Stability. New Belgium uses a lot of interesting methods to increase shelf life, and while I won't have the sophisticated equipment to mirror what they do, I can take a few tips away.
I went to the Brewers Association members meeting, which is held once a year at the CBC. The primary issue at the meeting was the definition of "craft brewer" according to the BA's standards. This was a heated conversation among the 300 or so members present. I won't repeat the details, but many brewers are not pleased with the definition that the Board of Directors came up with.
Part of the conference is BrewExpo America, which is a trade show where vendors set up and demonstrate their products. This gave me the opportunity to pay for my brewhouse, talk with brewers and different vendors, and try a lot of great beers. During each day there were 20-25 different beers being served.
Being far away in Texas doesn't feel so far away when there are many familiar faces. I enjoyed talking with Lee Chase (consultant to The Bruery), Noah Regnery (Pizza Port San Clemente), Jeff Bagby (Pizza Port Carlsbad), Greg Peters (Pizza Port Solana Beach), Tomme Arthur (Port Brewing / Lost Abbey), Gina and Vince Marsaglia (Pizza Port / Port Brewing / Lost Abbey), Mitch Steele (Stone Brewing), Greg Koch (Stone Brewing), Dave Keene (Toronado), Don Barkley (Mendocino Brewing), Vinnie and Natalie Cilurzo (Russian River), Mike White (White Labs), Chris Graham (More Beer Pro), Karl Wichmann (More Beer Pro), Justin Crossley (Brewing Network) and many others I'm failing to mention. Might as well have been at a festival in San Diego or San Francisco! I did have the chance to talk with many other not so familiar faces, especially guys from New Belgium, Ommegang, Surly Brewing, Buckbean Brewing, Unibroue and Wyeast. All were generous in sharing tips with me.
I brought my toothbrush, underwear, deodorant, and everything else that I needed besides my camera. Sorry, no pictures!
Speaking of seminars, all of the ones I went to were worthwhile and I'm glad I made the trip. Dr. Michael Lewis touched on how to deal with multiple batches going into one fermenter, and brought up many issues I wouldn't have thought about myself until it's too late. The talk was primarily on yeast pitching practices and the effect of stratification of wort during fermentation. I spoke to him after the talk on the effects of 1 or 2 batches in the 3 batch-size fermenter (17 to 34 bbl in a 60 bbl tank). He didn't think the differences in tank geometry would have a significant effect on ester development, but he cautioned me about oxidation with such a large headspace.
The non-traditional ingredients panel was a good discussion of the different and exotic sugars that are suitable for brewing, as well as many interesting herbs and spices. Speaking with Randy Mosher in person was a great opportunity also.
The media training and branding panel gave me a lot of good information on how to sell my beers. These were probably the most helpful seminars in telling me what I didn't already know.
Another great seminar was Total Oxidative Exposure and Increased Flavor Stability. New Belgium uses a lot of interesting methods to increase shelf life, and while I won't have the sophisticated equipment to mirror what they do, I can take a few tips away.
I went to the Brewers Association members meeting, which is held once a year at the CBC. The primary issue at the meeting was the definition of "craft brewer" according to the BA's standards. This was a heated conversation among the 300 or so members present. I won't repeat the details, but many brewers are not pleased with the definition that the Board of Directors came up with.
Part of the conference is BrewExpo America, which is a trade show where vendors set up and demonstrate their products. This gave me the opportunity to pay for my brewhouse, talk with brewers and different vendors, and try a lot of great beers. During each day there were 20-25 different beers being served.
Being far away in Texas doesn't feel so far away when there are many familiar faces. I enjoyed talking with Lee Chase (consultant to The Bruery), Noah Regnery (Pizza Port San Clemente), Jeff Bagby (Pizza Port Carlsbad), Greg Peters (Pizza Port Solana Beach), Tomme Arthur (Port Brewing / Lost Abbey), Gina and Vince Marsaglia (Pizza Port / Port Brewing / Lost Abbey), Mitch Steele (Stone Brewing), Greg Koch (Stone Brewing), Dave Keene (Toronado), Don Barkley (Mendocino Brewing), Vinnie and Natalie Cilurzo (Russian River), Mike White (White Labs), Chris Graham (More Beer Pro), Karl Wichmann (More Beer Pro), Justin Crossley (Brewing Network) and many others I'm failing to mention. Might as well have been at a festival in San Diego or San Francisco! I did have the chance to talk with many other not so familiar faces, especially guys from New Belgium, Ommegang, Surly Brewing, Buckbean Brewing, Unibroue and Wyeast. All were generous in sharing tips with me.
I brought my toothbrush, underwear, deodorant, and everything else that I needed besides my camera. Sorry, no pictures!
Monday, April 16, 2007
Monday Update on The Bruery (4/16)
Location: I didn't know how difficult it would be to find a location to brew from, but I'm beginning to realize how picky I was being when I started my search on finding a place. Anyway, there are two possibilities in Huntington Beach that I'm working on. Hopefully next week I'll have a lease to look at.
Equipment: I'm now committed to the 17 bbl brewhouse after visiting it in Santa Rosa. I'll be paying in full later this week. Once I commit to a location, I'll put in the order for the fermenters.
Miscellaneous: I'll be at the Craft Brewers Conference in Austin this week. Here's the seminars I'll be attending:
• When Batch Size Doesn't Meet Fermenter Size, Dr. Michael Lewis, UC Davis
• Non-traditional Ingredients Panel, Randy Mosher (moderator), Randy Mosher Design; Todd Ashman, FiftyFifty Brewing Co.; Nick Funnell, Great American Restaurants; Bryan Selders, Dogfish Head Craft Brewery
• Planning and setting up new breweries and brewery expansions, Fal Allen (moderator), Archipelago Brewery; Dick Cantwell, Elysian Brewing Co.; John Mallett, Bell’s Brewery Inc.; Mike Utz, Boulevard Brewing Co.
• Maintenance Needs and Resources, James Ottolini, Schlafly Beer
• Branding and Rebranding, Tomme Arthur (moderator), Port Brewing Co. and the Lost Abbey; Fred Bueltmann, New Holland Brewing Company; John Bryant, Odell Brewing Co.; Bump Williams, IRI
• Wholesaling Panel, Greg Koch (moderator), Stone Brewing Co.; Steve Hindy, Brooklyn Brewery; Jim Schembre, World Class Beverages/Monarch Distributing; Henry Monsees, Savannah Distributing
• Media Training, Julia Herz, Brewers Association
• Total Oxidative Exposure, Matt Gilliland, New Belgium Brewing Co.
There will be beer too! I'm looking forward to meeting the best of the brewing industry, and hopefully taking away invaluable tips as well.
Equipment: I'm now committed to the 17 bbl brewhouse after visiting it in Santa Rosa. I'll be paying in full later this week. Once I commit to a location, I'll put in the order for the fermenters.
Miscellaneous: I'll be at the Craft Brewers Conference in Austin this week. Here's the seminars I'll be attending:
• When Batch Size Doesn't Meet Fermenter Size, Dr. Michael Lewis, UC Davis
• Non-traditional Ingredients Panel, Randy Mosher (moderator), Randy Mosher Design; Todd Ashman, FiftyFifty Brewing Co.; Nick Funnell, Great American Restaurants; Bryan Selders, Dogfish Head Craft Brewery
• Planning and setting up new breweries and brewery expansions, Fal Allen (moderator), Archipelago Brewery; Dick Cantwell, Elysian Brewing Co.; John Mallett, Bell’s Brewery Inc.; Mike Utz, Boulevard Brewing Co.
• Maintenance Needs and Resources, James Ottolini, Schlafly Beer
• Branding and Rebranding, Tomme Arthur (moderator), Port Brewing Co. and the Lost Abbey; Fred Bueltmann, New Holland Brewing Company; John Bryant, Odell Brewing Co.; Bump Williams, IRI
• Wholesaling Panel, Greg Koch (moderator), Stone Brewing Co.; Steve Hindy, Brooklyn Brewery; Jim Schembre, World Class Beverages/Monarch Distributing; Henry Monsees, Savannah Distributing
• Media Training, Julia Herz, Brewers Association
• Total Oxidative Exposure, Matt Gilliland, New Belgium Brewing Co.
There will be beer too! I'm looking forward to meeting the best of the brewing industry, and hopefully taking away invaluable tips as well.
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