38 replies to this topic

[Howie]

2.5 Belgians is too much? What about for all the Blue Moon fans out there? These days a Wit is an intro beer. The CAP also fits that category.

I don't think Blue Moon is anywhere even remotely close to sales of Bud Light. Sorry, but it's true. The CAP could please those people if it's fairly restrained. Still, a lot will say it's way too bitter. Also depends on where you open it, I guess.

[Humperdink]

Regulars:APAWitbeerIPADortmunder exportRobust PorterKolschRotating:NG AltBIG ASS WEST COAST red aleMaibockCalifornia Common

[Big Nake]

Since this is fantasy, I'll go with this...RegularsMemory Lapse Pale AleHome Run Red LagerBases Loaded Blonde AleBiergarten Pilsner/Czech LagerCorner Tap Pub Lager (American Amber Lager)Aviator's English Ale (Bitter)RotatingTherese's Weisn Oktoberfest LagerBrauhaus HellesOtto's Altbier (NG)Cobblestone KölschBarrelhouse West Coast LagerSpiced Pumpkin AleThen I would throw some other stuff out there to see if it sticks. As mentioned, if a beer seems to be sitting around too long, don't make it for awhile or ask around to see what people are saying about it. Either adjust it or kill it, depending on the comments.

[Big Nake]

One more thing... Since the customers would dictate your success, you'd have to brew to their preferences. Notice that there is no stout, IPA or Belgian on my list... that's because those are not my styles. This would seem like certain death to me, not having these styles in a brewpub. But if I kept getting people asking me Do you have anything like Blue Moon? or Dude, where are your hoppy beers?! or When are you going to make a stout? then I would have to have those available too. Maybe I would bottle some stuff to have on hand for those who want it. One of my local brewpubs keeps some of their off-the-map beers in 22-ounce bombers for $7.50 a pop. Cheers.

[Thirsty]

The other consideration is lagering capabilities and turnaround time. That is why I picked kolsch and belg blond as my 2 light beers. A beutiful bo-pils or dussy may be a great and traditional lager to offer, but is it feesible as a mainstay and year round tap, given the start-up equipt of an opening brewpub?I think if you have well rounded offerings, then belgians or a stout will not hurt you, especially if there are no other area bars that carry them. With proper promotion a niche crowd will be attracted and eventually regulars, to gobble those up as well as the "walk in" first timers or pass throughs that may gravitate to the neutrals.

[BrianBrewerKS]

What if your loyal customers liked Amber ale, APA, Helles, Am Wheat, Dry Stout and Kölsch? Would it be worth it to you to have a successful brewpub where the beers you brewed were a hit with the local citizenry but a bore for you to brew? I was watching a show where the hosts were at Rock Bottom brewery in Milwaukee and the brewer had all of these beers out on the bar... a Saison, a bourbon stout, a Belgian something-or-other, etc. On the screen, a caption read, Their best selling beer is "Downtown Light" which is not surprising. If this is a brewpub that exists only in your mind, I think you're fine. But if you truly want to open a brewpub someday, you can't be sure that the beers the customers want to drink will be the same beers you want to brew. Cheers.

True. I'm sure that there are brewers that work for the BMC companies who wish they could brew something bold with the equipment they have available...but alas, american lite lager is what they do. (for the most part..)

[Sidney Porter]

True. I'm sure that there are brewers that work for the BMC companies who wish they could brew something bold with the equipment they have available...but alas, american lite lager is what they do. (for the most part..)

Having a Bud brewery here I have spoken to a few of their brewers and for the most part they don't know a lot of styles. They all have degrees in Bio or Chem but may not have had any brewing experience prior to getting the job. (the ones that went to Davis know the whole process and seemed more interested in other beers) They are also in charge of one process. I know a guy that use to brew a a brewpub so he knows styles, he is a brewer at AB all he does is filters beers. There is a separate brewer in charge of fermentation, mashing, boiling, etc. The all know a lot of info about what they do and what is happening but they don't necessarily know the whole process, unless they came from a micro or brewpub. There are quality control with strong science knowledge rather than "brewers"

[BrianBrewerKS]

Having a Bud brewery here I have spoken to a few of their brewers and for the most part they don't know a lot of styles. They all have degrees in Bio or Chem but may not have had any brewing experience prior to getting the job. (the ones that went to Davis know the whole process and seemed more interested in other beers) They are also in charge of one process. I know a guy that use to brew a a brewpub so he knows styles, he is a brewer at AB all he does is filters beers. There is a separate brewer in charge of fermentation, mashing, boiling, etc. The all know a lot of info about what they do and what is happening but they don't necessarily know the whole process, unless they came from a micro or brewpub. There are quality control with strong science knowledge rather than "brewers"

Pretty sad, but I guess not all that surprising.

[drewseslu]

I don't think Blue Moon is anywhere even remotely close to sales of Bud Light. Sorry, but it's true. The CAP could please those people if it's fairly restrained. Still, a lot will say it's way too bitter. Also depends on where you open it, I guess.

I don't know where craft beer sales stack up to Blue Moon/Hoegarden/Shocktop, but I'd bet they land near or above SNPA or SABL. The slice of market craft brewers occupy is still so small the comparison is hardly warranted. Do you need more approachable beers, probably...Here are the top sellers amongst breweries in my aresa:Light Lager - (guess who)English Pale AleWitbier x 3American Wheat x 2AIPABlonde Ale x 2Rye AIPAClassic American PilsnerAs far as the Rock Bottom example, I think that depends as much on location as anything. Location can drive your business plan as much as your clientle. I worked at a brewpub in a tourist district for some time and our biggest seller was an American Wheat (fermented on Lager yeast, like everything there), but we also sold BMC in bottles. It was not a 'beer place' it was a 'party place' that happened to brew its own beer.Move onto the next brewery and our biggest seller was/is the English Pale Ale followed by American Wheat, APA and so on. In fact we just released our fastest selling seasonal of our 18 year history, a massively hoppy AIPA...At MBC our biggest seller is the Witbier, which would likely be equalled if we could turn out the Dubbel and APA as fast (that's a whole other issue...)But what sells isn't the question. It is 'what would the brewpub of your dreams have on tap?'

[MolBasser]

What if you are serving german food and all german styles?

See my original over generalization.MolBasser

[djinkc]

Well, if I get to pick........Over 50 IBUsAIPARyePAAPA/ESBExport Stout/Porter......Over the top American Wheat (Rye sometimes)DubbelWitDuss Alt (Sticke sometimes)California CommonOatmeal StoutQuadImpy StoutImpy WitAnd let's throw in a sour to keep the cellarman busy cleaning and me interested........Kolsch for the fainthearted..........

[Howie]

I don't know where craft beer sales stack up to Blue Moon/Hoegarden/Shocktop, but I'd bet they land near or above SNPA or SABL. The slice of market craft brewers occupy is still so small the comparison is hardly warranted. Do you need more approachable beers, probably...Here are the top sellers amongst breweries in my aresa:Light Lager - (guess who)English Pale AleWitbier x 3American Wheat x 2AIPABlonde Ale x 2Rye AIPAClassic American PilsnerAs far as the Rock Bottom example, I think that depends as much on location as anything. Location can drive your business plan as much as your clientle. I worked at a brewpub in a tourist district for some time and our biggest seller was an American Wheat (fermented on Lager yeast, like everything there), but we also sold BMC in bottles. It was not a 'beer place' it was a 'party place' that happened to brew its own beer.Move onto the next brewery and our biggest seller was/is the English Pale Ale followed by American Wheat, APA and so on. In fact we just released our fastest selling seasonal of our 18 year history, a massively hoppy AIPA...At MBC our biggest seller is the Witbier, which would likely be equalled if we could turn out the Dubbel and APA as fast (that's a whole other issue...)But what sells isn't the question. It is 'what would the brewpub of your dreams have on tap?'

It's not the "craft beer" people you would be trying to keep happy with the "light" choice. It's their BMC drinking friends that come along with them. Or, people who come just for the food but don't give a damn about your beer. If it were me, I might consider brewing whatever I want and just carrying one American lager type beer in bottles.

[Stout_fan]

If you aren't serving APA a STOUT, you're not a brewpub in my opinion.MolBasser

FTFY

[MolBasser]

I'd serve stout too.MolBasser

[tag]

Penn Brewery in Pittsburgh is a pretty darn good brewpub without a atout or APA!

[MolBasser]

Think i'd keep it well rounded(thats what I like to brew anyways):Regulars:APA IPABlonde ale or some other lite style lager / not a BMC ripoff...all malt baby StoutWeizenNut BrownSeasonals:spring- Irish Red and/or ESBsummer- Maybe some type of fruity wheat ale or a moderate amber lagerfall- Smoked porter or O'festwinter- oak aged something,but it has to be something high gravity...and possibly dopplebock

I would visit your pub often.This is pretty much what I would do. Solid basics baby!MolBasser

[drewseslu]

After some more thought, this is what I'm thinking:Belgians:WitbierDubbelGolden Strong Ale - RAles:Rye IPAExtra Pale Ale (APA)Oatmeal American BrownESB - RStrong Scotch Ale - RLagers/Hybrids:Classic American PilsnerDusseldorf Altbier - RCalifornia Common - RBaltic PorterChanges: Added APA, made ESB a RotatorWith a Wit, an American Wheat would be a bit redundant, as would a blonde ale with the CAP.There would also be other seasonals, to boot.FWIW another local brewpub had been serving a Blonde Ale, Premium Lager and Light Lager. They all just sat around in tank getting old. The Light Lager moved slightly faster than the other two, so the Light is staying and the others are getting the axe.