MicroBrewr 085: Starting a brewery is a full-time job with Martin House Brewing Company

MicroBrewr 085: Starting a brewery is a full-time job

Cody Martin worked in civil engineering and environmental engineering. After touring some breweries and seeing that they use familiar equipment, he asked his wife if he could start a brewery. She found work in Texas and he started Martin House Brewing Company in Fort Worth, Texas.

“Starting a brewery is a full-time job.” [Tweet This]

 

After they moved back to Texas, Cody worked full-time for 15 months to start his brewery.

“If you want to be a brewery in planning for 3 or 4 years,” he offers, “then go ahead and keep your job.”

In that time, he worked on his business plan, found partners and investors, introduced himself to local breweries, and work 20-30 hours per week for free in a local brewery.

Once the business plan was complete, they had 6 months allotted to finding investors and securing funding, and they got it done in only 6 weeks. They talked to anyone and everyone they could find or with whom they could make connections.

In the end, the owners with “skin in the game” had contributed approximately $60 thousand. Investors pitched in significantly more than that, he says. Approximately half of the capital came from friends and family, and about half came from other investors whom they had never previously met.

They were able to cut costs by doing the majority of the work themselves. “We literally built everything in this place ourself,” Cody remarks.

It helps that Cody is an engineer. They also called on old friends who gave them discount prices on skilled work.

Additionally, Cody says it very important to partner with people who compliment, rather than duplicate your own knowledge and skills.

“You need to make sure you have the team with the full talents of running a business,” Cody advises, “not just 3 brewers.”

Financially, it has worked well.

“We have zero debt,” says Cody, “so we were able to break even on that pretty quick. A few months in, we started paying ourselves a salary. And then our first full year of production, we were able to pay our investors back a little.”

Cody even had the opportunity to make a collaboration brew with one of his all-time favorite bands, Toadies.

In summary, Cody’s advice for starting a brewery:

  • Quit your job.
  • Have the support of your family.
  • Assemble a team with diverse skills.
  • Don’t buy a glycol chiller from China.

Brewery specs:

Kettle size: 30 BBL.

Size and quantity of fermentation tanks: 4, 30-BBL; 2, 60-BBL fermenters.

Size and quantity of bright tanks: 1, 30-BBL; 1 60-BBL bright tanks.

Annual brewing capacity/last year’s production: 6,000-BBL capacity. About 2,800 BBL last year.

Square footage: 9,000 sq. ft.

Years in operation: 2.5 years (opened March 2013).

Listener question:

From Sean McKeown: Do you still have the same passion for beer after doing it as a job, at a commercial level?

Can’t-go-without tool:

Zip ties, duct tape, and Milwaukee 48-22-1901 Fastback Flip Open Utility Knife.

Book recommendation:

Check out the entire list of recommended books, click here.

Your Free Audio Book

An upcoming beer style:

Sour beer

Other resources:

You can reach Cody Martine and Martin House Brewing Company at:

Sponsors:

Beer

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MicroBrewr 084: A healthy alcoholic beverage: hard cider with 101 Cider House.

MicroBrewr 084: A healthy alcoholic beverage: hard cider

As soon as Mark McTavish could acknowledge alcohol, he gravitated toward hard cider. Later, he attended beverage management school and opened a craft beer bar in Toronto, Canada. Now in the U.S., Mark owns a cider distribution company and 101 Cider House in Los Angeles, California.

“As a cider maker, you’re not really making anything. You’re more of a custodian to the beverage.” [Tweet This]

 

Mark had a long career in the fitness business, selling exercise equipment and helping gyms get started. He is very health conscious and this comes through in his hard cider.

101 Cider House focuses on a “healthy” alcoholic beverage. All of 101 Cider products are: raw, living, and probiotic.

Some attributes of what Mark calls a healthy hard cider:

  • Wild fermented
  • A living beverage, don’t kill the juice in the process
  • Not filtered
  • No added sulfites

The hard cider market is absolutely exploding, with 500% growth in the last 3 years. Besides the general growth, Mark is tapping the health foods sector.

“From step one,” reflects Mark, “I always wanted to make a healthy alcohol.”

“Here in Los Angeles,” he says, “people are very interested in their health foods. When it comes to alcohol, a lot of people tend to check their standards at the door.”

“We have to show our ingredients in our cider,” Mark says of the labels on the bottles. “Our biggest marketing tool is to show people that we are using 100% raw fruit and doing the natural process like we do.”

They don’t add any unnecessary or unexpected ingredients to the cider, not even yeast.

“Cider is like wine,” he says. “You can press the fruit naturally, let juices sit their and do its own thing with its indigenous yeasts, and it will tell you what it’s going to do with itself.

“And if you wait long enough, it will make something great.”

Brewery specs:

Kettle size: n/a.

Size and quantity of fermentation tanks: 8, 2000-gal (64-BBL) poly tanks; 6, 275-gal (9-BBL) poly tanks; 50, 55-gal (1.75-BBL) oak barrels.

Size and quantity of bright tanks: 0. Not required as we bottle-condition and keg-condition all product.

Annual brewing capacity/last year’s production: 50,000-gal capacity.

Square footage: 7000 sq. ft.

Years in operation: 10 months years (opened December 2014).

Listener question:

From Rob Lightner: Has your brewery turned out the way you thought it would? And if not, how is it different?

Can’t-go-without tool:

Pump.

Book recommendation:

Check out the entire list of recommended books, click here.

Your Free Audio Book

An upcoming beer style:

Hopped cider

Other resources:

You can reach Mark McTavish and 101 Cider House at:

Sponsors:

InMotion Hosting

“Fast, reliable, affordable, web hosting.”

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Support MicroBrewr

Help keep MicroBrewr on the air. CLICK HERE for ways you can help.

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