As interest in craft beer rises, cities & food/spirits entrepreneurs can provide space, equipment, and mentors for brewers and bottlers.

Benefits & Problems Addressed

Tap into growing markets: The market for beer is growing and is a higher margin product with both direct and indirect economic activity.

Readily available markets: Pubs and restaurants are a well-defined and readily identifiable market.

Activities for professionals and hobbyists: Brew incubators can provide not only maker space but social and event space as well. Hosting under one roof lowers costs and simplifies any alcoholic beverage permitting.

Tips & Techniques

Getting started: Determine the local market for craft beer (existing and potential). Reach out to restaurants who may want to brew their own lines of beer as well as existing breweries seeking to expand.

Programming: Classes include (1) Ingredients, (2) Equipment, (3) Brewing science and chemistry , (4) Fermentation, (5) Packaging, (6) Sanitation & quality control, (7) Business of brewing & distribution, (8) Trends, and (9) Local markets & considerations.

Other options: Combine a brewery with other startup enterprises such as co-working & incubator space, food science incubators and University programs. Partner with local agriculture and vacant lot farming for ingrdients such as hops.

Hot Buttons: space and equipment costs, permitting and state ABC (Alcohol Beverage Control) laws.

Resources

Brewery Arts Program: Univeristy of South Florida, St Petersburg, US

Guest Brewer Program & Incubator, Platform Beer Company, Cleveland OH US

Hops on Lots: Pittsburgh, PA US

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