How big should my brewery be?

How big should my brewery be?

How big should my brewery be? How many square feet do I need for a brewery? How large of a facility should I get? As the host of a podcast about how to start a brewery I have spoken with over 70 brewers, brewery owners, and other experts in the craft beer industry. So I often hear this question from listeners around the world.

Of course you need to consider a number of factors to determine the size of your brewery. For example:

  • Size of your brew system
  • Your annual production capacity
  • Barrels of beer you plan to brew each year

Just the business model plays a major role in deciding how many square feet you’ll need for your brewery.

  • Brewpub serving only on-site consumption
  • Nanobrewery with taproom and no distribution
  • Production brewery with complete bottling, canning, and kegging lines

As you could imagine, there is no one-size-fits-all size requirement. It’s a tough question to answer, but an important answer to find out.

If your brewery is too small, you’ll be crowded for space.

“We did not anticipate the need for more cold storage or bigger brewing system,” says Patty Elliot from Pecan Street Brewing in Johnson City, Texas.

“Even though we have a big building, we don’t have a large area for Sean [the brewer] to store kegs in and we only have four serving tanks. So serving tanks have to get low enough that he could keg off, that it will fit in the keg storage area, so that he could brew another beer. So we’re constantly fighting the battle… and we’re desperately wanting to get more cold storage space.”

And if your brewery is too large, you waste precious money on the startup cost for square footage that won’t be used.

Yet, with craft beer’s explosive growth that doesn’t seem to be letting up anytime soon, you’ll likely be expanding operations not long after opening.

When MicroBrewr founder, Joe Shelerud asked 61 brewers in late 2013, “What do you wish you had known before starting your brewery?” nearly 20% of the responses were that they should have planned their expansion from the start.

“I would have built a larger infrastructure at the outset,” says Brett Tate from Dust Bowl Brewing Company. “We’ve expanded the operation and reached capacity production three times since we started brewing in 2009. We’ve now maximized what we can fit in the footprint of our current building… Our new site will, or course, have room to grow, so at least we’ve learned!”

Space requirements for a brewery vary greatly

If you read the books about starting a brewery and online beer forums, you can find magic formulas to tell you how big your brewery should be.

For example:

  • 1,000 square feet, per barrel of brewhouse running at capacity
  • 1 to 1.5 square feet, per barrels produced, per year

JVNW’s website has a lot of information and brochures with specifications and resource requirements. As a manufacturer of brewing equipment, they work with a lot of different breweries in a huge variety of configurations.

JVNW’s sizing recommendations are:

  • Complete brewery: 0.5 to 1 square feet, per barrel of yearly capacity
  • Sacked malt storage: 0.15 to 0.25 square feet, per barrel of yearly capacity

Again, a number of factors will affect the space requirements for your specific brewery and configuration. For example:

  • Size and number of vessels in the brewhouse
  • Size and number of fermentation vessels and bright tanks
  • How many batches you plan to do each week

Incidentally, JVNW says the average staff requirement is 0.75 staff per 1,000 barrels of yearly capacity. Whereas, Lakewood Brewing, the one who recommends 1,000 square feet per barrel of brewhouse, has 22 staff for about 10,000-15,000 barrel production. So about 1.76 staff for every 1,000 barrels—roughly double what JVNW recommends.

So my takeaway is just that the stats vary greatly.

Space requirements for breweries on MicroBrewr Podcast

To get a handle on exactly what the square footage requirement is for a small craft brewery, MicroBrewr Podcast listener, Akhilesh Pandey dug into the stats from the show notes.

Another podcast listener, Peter Stillmank from Stillmank Brewing Co. in Green Bay, Wisconsin, asked for these stats to get a better picture of our discussions in MicroBrewr Podcast. At episode 41, I started asking for specific statistics including: size of the brewhouse, number of vessels, annual capacity, and square footage.

For this exercise, we were concerned only with how many square feet are required for a small craft brewery.

So Akhilesh dug into the numbers and plotted them into a spreadsheet. He compared each brewery’s annual capacity to its square footage, and calculated the square footage per barrel of yearly capacity.

What were the results?

Well, we looked at the data from 20 different breweries from all over the U.S. plus one 1 in Ireland. (We had to leave out a few due to incomplete data.) Models include everything from a tiny nanobrewery in the basement of a hotel, all the way up to a large production brewery with international distribution, and everything in between. We’ve spoken with nanobreweries, brewpubs, and production packaging breweries.

If we take the total square footage for all breweries and divide it by the total yearly capacity of all breweries, it equals 0.8 square feet required per barrel of yearly capacity. This gives sort of an industry-wide efficiency, but it doesn’t really look at what each brewery is doing on an individual basis.

Craft beer is a young industry. It’s home to a wide variety of players with varying levels of experience, knowledge, and preferences. So the range of their space efficiency is extremely wide.

When we calculate the square footage per barrel of yearly capacity at each individual brewery, the maximum was 40 square feet, the minimum was 0.2 square feet, and the average (mean) was 4.6 square feet per barrel.

Square footage per barrel of yearly capacity at 20 craft breweries in the U.S.A. and Ireland:

Calculation method Square feet per yearly barrel production capacity
Maximum 40.0
Minimum 0.2
Average (mean) 4.6
Median 1.6
STD Dev. with 99% confidence 2.16
Range 39.8

That seemed kind of high. I thought maybe the average was being skewed by outliers.

So I checked the median. The median is 1.6 square feet per barrel of yearly capacity.

Median is often used to calculate skewed data sets. It sort of cancels out those outliers like the nanobrewery that uses a whopping 40 square feet per barrel produced, and the brewpub/production brewery that somehow blasts out a full barrel of beer for every 0.2 square feet they occupy.

Now, I’m not a mathematician, I don’t recall much from Statistics class. But Akhil has more insight to offer.

“The average the way you have it there,” he writes by email, “is not the right method because it does not eliminate the outlier.”

Akhil looked at the “standard deviation” (I remember that term from Statistics class) and found that those few data points that are just so far from the others, don’t really help us. They’re considered oddballs. By taking off the 3 outliers from the end, Akhil can get 99% confidence in his calculation.

With 99% confidence, we can guess that your brewery would need 2.16 square feet per barrel of yearly capacity.

So there you have it

How much space do you need for your brewery in planning or for your next expansion brewery?

First figure out how many barrels of beer you plan to be able to produce per year, your total capacity.

Then figure on needing about 2.16 square feet per barrel of yearly capacity.

Another way of looking at it, says Peter, “When you purchase your building, divide the square feet by 2.16 to figure out what the building’s [annual production] capacity is. When you reach this [production level] it will be time to move.”

Special thanks to longtime MicroBrewr Podcast listeners, Peter Stillmank and Akhilesh Pandey for your help on this post.

Image showing Blueprint by Will Scullin on flickr (CC BY 2.0) was modified from its orignal state.


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MicroBrewr 079: The importance of budgeting for working capital with Lakewood Brewing Co.

MicroBrewr 079: The importance of budgeting for working capital

Wim Bens was born in Belgium and moved to Texas when he was 7 years old. He applied to American Brewers Guild just to have the option. Now, 3 years after opening Lakewood Brewing Co. in Garland, Texas he can barely keep up with demand.

“If you start doubting what you’re doing, then you shouldn’t be doing it.” [Tweet This]


Wim’s original business plan called for 3 employees, adding about 1 employee per year, for every 1,000 barrels produced. They had planned to expand production to 7,000 barrels in year 7.

Two years later after opening, they had 13 employees and had started looking for a larger venue.

Today, just 3 years after opening, Lakewood Brewing Co. has a staff of 22. They produced 7,500 barrels last year, are on track to produce 10,000 barrels this year. They are projecting next year’s production at 15,000 – 20,000.

RELATED: MicroBrewr 077: The importance of writing your goals.

Wim says you must have:

  • Good culture
  • Good people
  • Investment
  • Ability to invest at the right time
  • Make smart investments in your business
  • Good beer
  • Consistently good beer

“And I think if all those things come together, especially in a market like Dallas-Fort Worth that had a local beer drought, then you have a good recipe for success,” advises Wim.

On convincing family, friends, and fools to invest in your brewery:

  • It’s very important to believe in yourself.
  • It’s very important to believe in what you’re doing.
  • Hire people who are smarter than you.

“If you start doubting what you’re doing,” says Wim, “then you shouldn’t be doing it.”

“A lot of people think when they open a small brewery, “I’m going to be the brewer.’ Ok, well who’s going to do payroll? And who’s going to do HR? And who’s going to be ordering supplies? And who’s going to be doing facility maintenance? And who’s going to be doing all your advertising? And who’s going to be doing distribution?

“There are so many things that have to happen in a brewery to be successful that you have to be able to delegate that and hire people who are experts in those fields.”

Wim reminds us to budget for working capital. His advice is to double your budget—and then add 20%.

“Working capital is not talked about enough,” says Wim. “You have to have enough money to pay your employees, to order your raw materials in large amounts so that you get a quantity discount so that you can eventually turn that into a more profitable margin. You have to have a lot of working capital until you start seeing the money come back.”

Brewery specs:

Kettle size: 30 BBL.

Size and quantity of fermentation tanks: 30-180, 1,440 BBL total fermentation vessel capacity.

Size and quantity of bright tanks: 180, 90, 80, 60, 40.

Annual brewing capacity/last year’s production: 2014: 7,500 BBL.

Square footage: 30,000 sq. ft.

Years in operation: 3 (opened August 2012).

Listener question:

From Peter Stillmank: How much beer do you need to produce each year to break even?

Can’t-go-without tool:

Rubber mallet.

Book recommendation:

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

Your Free Audio Book

An upcoming beer style:

Sour beers

Other resources:

You can reach Wim Bens and Lakewood Brewing Co. at:



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MicroBrewr 064: How to write a business plan for a brewery with Growthink.

MicroBrewr 064: How to write a business plan for a brewery

Dave Lavinsky went to business school at University of California at Los Angeles. After he won a business plan writing competition, he wrote a few for other businesses. Then he started Growthink, in Los Angeles, to help entrepreneurs and business owners develop their business plans so they can raise capital and grow their business.

3 reasons why people don’t do a business plan:

  1. No time
  2. Don’t know what to write
  3. Don’t know how to do the financials

Dave is steadfast that you shouldn’t take too long to write a business plan. “To spend more than 2 to 3 months to create your business plan is foolish,” he says, “because there is diminishing returns. After 3 months it’s not going to get all that much better, it just means that you’re probably procrastinating.”

Here are the essential parts of a business plan that you must have:

  1. Executive Summary
  2. Company Overview
  3. Industry Analysis/Market Analysis
  4. Customer Analysis
  5. Competitor Analysis
  6. Marketing Plan
  7. Operations Plan
  8. Management Team
  9. Financial Plan
  10. Appendix

To help explain how to write a business plan for your brewery, here are some notes on the outline above.

Think of the Executive Summary as the sales piece to convince investors that you can execute this plan. It should be 1- to 3-pages in length. Do this last to summarize the whole thing. Write it in very approachable language.

“It doesn’t need to be beautiful Shakespearian prose,” says Dave, “It needs to be something that’s accessible.”

Be sure to include what Dave calls the “success factor line.” Write, “We are uniquely qualified to succeed because…” Explain any of your unique skills, expertise, or resources that will guarantee your success. This might be background or expertise, products or services, location, systems, intellectual property, or a built in customer base.

The Company Overview is where you note the organizational structure and type of business entity.

The Competitor Analysis should describe both direct competitors and indirect competitors. Your direct competitors are nearby breweries. Indirect competitors might even be supermarkets, taverns, or liquor stores that carry a good selection of craft beer.

The Marketing Plan is where you talk about product and pricing, and how you will promote your product.

In Management Team, of course describe who will be running the company. But also explain the gaps in management and how you will fill those gaps. Maybe you will find another partner, hire a manager, or outsource some roles.

The Financial Plan has 3 spreadsheets:

  • Income Statement (Profit/Loss)
  • Balance Sheet
  • Cash Flow Statement

The Appendix has your supporting documentation. Include anything additional to help make your case that you can successfully execute on this plan. Some examples might include: lease agreement for the location, interior design plans, letters of commitment from buyers, customer surveys or other market data.

Lastly, be sure to have somebody edit the entire business plan. You could pay a professional to give it a once over. At the minimum, ask a friend to check it for readability, grammar, and typos.

Now you know how to write a business plan for your brewery. Let’s both take Dave’s advice and commit to finishing our business plans within 3 months!

“Running a business is not doing everything yourself.” [Tweet This]



Listener question:

If you could ask one question to every brewer or brewery owner, what would you ask? Let me know.

Book recommendation:

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

Your Free Audio Book

An upcoming beer style:

Double IPA

Other resources:

You can reach Dave Lavinsky and Growthink at:



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MicroBrewr 063: A hundred-page business plan and barely enough money, with Crazy Mountain Brewing Company.

MicroBrewr 063: A hundred-page business plan and barely enough money

At the height of the great recession, Kevin Selvy had a hundred-page business plan and started Crazy Mountain Brewing Company in Edwards, Colorado with $500,000. He calls it an irresponsible amount of money and estimates that nobody should do it with less than $1.5 million.

Nonetheless, he met his 3-year sales estimates within 3 months. After 5 years, their beer is distributed to 18 states and Europe, and they just entered the California markets.

“The best advice I could give,” says Kevin, “is give up your day job and go work for a brewery. When it comes to finding investors, if you can say, ‘I’ve got several years of experience in the industry, I know what I’m doing,’ that goes a lot farther than somebody saying, ‘I just like making beer in my kitchen.’”

Kevin sent his business plan to more people than he could count. He drove 10 hours and slept in the back seat of his car to meet with a potential investor.

“Raising money is a very difficult aspect of starting a brewery,” warns Kevin. “You’re going to get 900 ‘no’s before you get one ‘maybe.’”

Here’s some of his advice:

  • Research your business plan
  • Have a packet ready for when investors ask
  • Don’t give up

Although Kevin’s business plan was about 100 pages, lots of it was graphs and financial tables.

“Make sure it’s very thorough and points a really good picture of what you’re trying to accomplish.”

Brewery specs:

Kettle size: 20 BBL.

Size and quantity of fermentation tanks: 23 tanks, 20-BBL, 40-BBL, and 60-BBL.

Size and quantity of bright tanks: 1, 40-BBL; 1, 20-BBL; and 1, 60-BBL bright tank.

Annual brewing capacity/last year’s production: 17,000 BBL brewed in 2013. 20,000-BBL capacity.

Square footage: 10,314 sq. ft.

Years in operation: 5 years (opened 2010).

“The best advice I could give is: Give up your day job and go work for a brewery.” [Tweet This]


Listener question:

From Kevin Scott: Can you talk about the pros and cons of contracting for raw materials for your beers (i.e, hops, malts, etc.)?

Book recommendation:

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

Your Free Audio Book

An upcoming beer style:

Session IPA

Other resources:

You can reach Kevin Selvy and Crazy Mountain Brewing Company at:


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

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MicroBrewr 036: How to write a business plan for a gastropub brewery, with Elevation 66 Brewing Company.

MicroBrewr 036: How to write a business plan for a gastropub brewery

Brian Kelly opened Elevation 66 Brewing Company 3 years ago in El Cerrito, California. It was his first business and they paid off their major investor ahead of schedule, just 2 and-a-half years after opening.

Initially, they wanted to have a mill and limit the food offerings to paninis and salads. About halfway into the design process they decided to rework it and plan for a full kitchen. It was more expensive to build, but it was worth it.

“That has turned out to be one of the better ideas for this place,” says Brian. “Our food has really taken off. Without our kitchen, I don’t know if this place would be nearly as successful. Salads and paninis is nothing like the food we put out right now.”

And the food at Elevation 66 is great. They were recognized as having the best artisanal pub food in the East Bay.

Brian’s advice to someone just starting is:

  • Understanding the laws is crucial
  • Be as professional as possible at all times
  • Hire help

Elevation 66 is still new, but their 7-BBL system can hardly produce enough beer just for their in-house sales. (Elevation 66 doesn’t package any beer for distribution.) They are starting to plan for expansion and have begun developing the brewery business plans for different possibilities.

So I asked Brian how to write a brewery business plan. He said start looking into the red tape.

“These permits that you have to get and all this red tape that you have to go through can be a long and arduous process. You really want to have a solid plan of attack on how you’re going to do all these things.”

Brian’s top 3 resources for writing a brewery business plan:

“Honestly,” says Brian, “I just went online and read other people’s business plans.

He also suggests overestimating costs and underestimating revenues.

“That’s the whole purpose of a business plan to me. It’s like, let’s be realistic. What’s the worst case scenario? If that does happen, can we still make this work? If you can, and you do better than that, then it’s golden.”

“If you have a feeling that this is going to succeed, don’t doubt that.” [Tweet This]


Listener question:

From Hayden Little: How much trouble did you have coming up with a name? What was the inspiration for the name?

Book recommendation:

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

Your Free Audio Book

An upcoming beer style:

Sour beers

Other resources:

You can reach Brian Kelly and Elevation 66 Brewing Company at:

Support MicroBrewr

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

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MicroBrewr 026: A microbrewery, a taproom, and a brewery incubator, with Platform Beer Co.

MicroBrewr 026: A microbrewery, a taproom, and a brewery incubator

Paul Benner had been operating his homebrew shop for 2 years before he opened Platform Beer Co., in Cleveland Ohio. Platform is a microbrewery and taproom. It is also an innovative* brewery incubator. Although business incubators are popular across the world and in a variety of industries—especially in technology—none exist solely to assist brewery startups.

The program is free and, as you could imagine, there is already an extensive waitlist.

The 12-week brewery incubator program teaches and assists on every aspect of brewery startup including:

  • Apprenticing with a brewer
  • Guidance on financing
  • Sourcing equipment
  • Selecting a property
  • Designing the logo
  • Writing the business plan
  • Navigating regulatory issues
  • Connecting with investors

“You can’t just take your six pack of an imperial stout that everybody loves and sell it,” says Benner.

“You have to become incredibly leveraged, you have to open a brewery. And most people don’t have the business savvy, or the funds, or the resources, or even know where to start.

“We’re literally creating a platform for these people to have the public taste their beer, which is a dream come true for homebrewers! There’s no vehicle out there right now that allows for that.”

Paul’s advice to a homebrewer wanting to start a brewery:

  • Start making relationships with your local brewery
  • Volunteer, observe, haul kegs, clean stuff
  • Read like crazy
  • Go to a bunch of brewing trade shows
  • Be active in your local homebrew club
  • Perfect recipes, make sure each batch comes out similar to the last

* I wanted to say “first-of-its-kind,” but I found something online about The Brewery Incubator in Houston, Texas. Although it looks like it’s no longer operating. I was unable to confirm whether it ever got going at all.

Listener question:

From Cory Waller: What’s your favorite beer to drink?

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 Paul Benner and Platform Beer Co. at:

If you like the show, please subscribe in iTunes or Stitcher. When you subscribe, it’ll let you know when there’s a new episode, you won’t miss a thing!

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Brewery Business Plan

MicroBrewr 006: Developing Your Brewery Business Plan w/ Aaron Brodniak

Here’s the Podcast to Entertain You While Traveling to the CBC

The Craft Brewers Conference is here and I think that this podcast will be a great way to pass the time as you travel to Denver (if you’re not already there).  I’ve been asked by a number of people if I’ll be there this year and unfortunately I won’t be able to make it.  My wife is currently seven months pregnant with our first and its getting to be that time where she probably wouldn’t be too happy with me if I left for four days.  While I won’t be able to make it, I’ll be there in spirit and keep me updated on Twitter or Facebook on how it’s going.  If you’re enjoying the MicroBrewr podcast, make sure to spread the love at the CBC and tell your friends about it.  Have a beer for me and hope you have a great time!!

Developing Your Brewery Business Plan w/ Aaron Brodniak

This week, I am really excited to welcome Aaron Brodniak to the podcast.  Aaron Brodniak has worked in a number of different breweries and has held the titles of Head Brewer for a microbrewery and Regional Brewer for a chain of brewpubs. He has over 18 years of craft brewing experience and serves as a brewery consultant who assists with both start-up and operational brewery business plans, human resource plans, product development, marketing and so much more.  This week, we’ll focus on the different aspects you’ll need to take into account when developing your brewery business plan so get ready to take some notes on this one!

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Developing Brewery Business Plan

Meet Aaron Brodniak

Here are just some of the topics that we cover:

  • Where to start once you decide you want to start a brewery
  • Some free ways to do market research for your brewery
  • The trick on being able to get information from other busy brewers for your business plan
  • How to decide between a distribution brewery or a brewpub
  • Find out how building relationships is key for everything
  • Major factors to think about when sizing your brewery
  • The power of having a home brewing competitions at your brewery
  • Key differences of breweries that take off versus struggle
  • How a vision or end goal is important to the success of the brewery
  • The typical cost raw materials and equipment for the brewery business plan
  • I had about another 10 bullets points on what we covered since Aaron provides so much great info but figured I’d just let you listen

The Craft Beer Startup Workshop


If you liked what Aaron had to offer in the podcast, I recommend that you check out the Craft Brewery Startup Workshop II offered by Oregon State University. Refine your brewery vision online with fellow entrepreneurs and then travel to Portland, Oregon to work with consultants during a four-day workshop to fine-tune your craft brewery business plan. Also, if you have the best business plan at the end of the workshop, you will be offered a three-day internship with Ninkasi Brewing in Eugene. If you’re serious about starting up a brewery which will probably cost you $1 million and up, I’m sure that investing money in a great course like this will pay off in the long run.

Resources for Developing Your Brewery Business Plan

Here’s a list of the difference resources that Aaron covered. Also, I included some links on how to get in touch with Aaron if you’re looking for a consultant to help you out starting up your brewery.

Connect with Aaron on LinkedIn

Aaron’s Blog

Small Business Administration

U.S. Census

Department of Labor

Brewers Association

The New Brewer (Membership with the BA required) (Aaron’s username is malty1)

Brewers Association School Links


Northwest Beer and Cider Sessions, Oregon State

Breweries Mentioned in the Podcast:

Diamond Knot Brewery

Pyramid Breweries

Santa Barbara Brewing Company

Amnesia Brewing

Sirius Brewpub

Karbach Brewing

3Sheeps Brewery

North Coast Brewing Co

Bull City Brewery

New Belgium Brewing Co

J Wakefield Brewing

Henhouse Brewing

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Want to learn more?  To get updates on when new content comes out, make sure to connect with me by clicking the button below.  As my thank you for joining the community, I’ll send you the 6 Free Social Media Tools To Get People Talking About Your Beer e-book for free.


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Building a Brewery

MicroBrewr 005: The Start of the Journey of Building a Brewery w/ Nathan Pierce

Grab a Beer and Join Us in the Journey of Starting a Brewery

Welcome to the 5th edition of the MicroBrewr podcast!  Due to the success and support I’ve seen for the previous podcast, I’ve dialed up the frequency now to weekly.  If you’re new to the podcast, I’m a craft beer fanatic who loves to hear about the journeys of those in the craft beer industry.  With the experiences of some amazing people, hopefully I can give back to this community to help inspire brewers to start a brewery or provide tips on what’s working right now for the lucky people who already run their own brewery.  Even if you’re not in these two camps, these guys and gals have some amazing experiences to share that hopefully can provide some entertainment to your daily commute or work out.

Meet Nathan Pierce Who Will Give Us a First Hand Look at Starting a Brewery

I originally got in touch with Nathan Pierce after starting MicroBrewr who is currently in the process of starting up a brewery.  Nathan worked at the air pollution control district in California before quitting his job to follow his dream and start a brewery a couple of months ago.  Nathan has been gracious to share his journey along the way to help out others that are thinking of starting a brewery and we’ll be coming back in future podcasts to catch up on progress.  In this podcast, you’ll get to ride along for the initial steps of the journey where Nathan is working to turn his dream into a reality.

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In this podcast we’ll cover:

  • Setting goals and how to stay focused on the end result
  • Transitioning to less structure without the 9-5 job
  • Productivity tips and some great ways to stay motivated
  • Where to go for creating a business plan
  • Selectively choosing what information you need to know along the process
  • Dealing with friends or family who don’t support your vision or want you to succeed
  • Following through on your dreams and telling as many people as you can about those dreams to keep you accountable

Here are links that we talked about during the podcast:

Entrepreneur on Fire PodcastStarting Brewery

Storyline Productivity Schedule

Beyond the To Do List

Brewers Association

Connect with Nathan on Twitter

Your Free Audio Book

Join the MicroBrewr Community

Like what you’ve heard and want to get updates on upcoming articles and podcasts?  Click the button below to sign up for the email list.  As my thank you for joining the Microbrewr community, I’ll send you a free copy of our e-book “6 Free Social Media Tools To Get Your Beer in the Hands of More People.”


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