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2 months ago

Q: Looking for suppliers of growlers with branding, we are based in NSW. Thanks in advance ... See MoreSee Less

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Try Brandhustle and Craftymerch.. I know they definitely do them, you could also try catering suppliers like Chefs Hat, Reward Hospitality etc.. I’ve found glassware in general a lot cheaper through catering suppliers and most can arrange custom print to, just keep in mind you’ll normally need to order volume to get it done at a decent rate..

Recommend Thirsty Merchants

Danny Podmore at Print a Glass danny@printaglass.com.au

2 months ago

Hello everyone,
Which is the most economical and anti skid material for the brewery flooring ?
... See MoreSee Less

Comment on Facebook

Concrete paint designed for wet areas - but you do need to prep the surface and do it right, otherwise it wears easily. And please - no Bunnings paint; visit a specialist paint supplier that does factory floors! PS. Sorry to be a bit vague, but it also depends on the type of concrete slab as well! Also be wary of water pooling; Worksafe will point that out as a risk depending on your fit out.

One of the episodes discussed flooring I think. I believe they mentioned companies like Roxset who would be able to advise

2 months ago
Build Me A Brewery

░▒▓█►─═ New Episode ═─◄█▓▒░ 𝙒𝙚𝙙𝙨 29𝙩𝙝 𝙎𝙚𝙥𝙩

𝘽𝙪𝙞𝙡𝙙𝙞𝙣𝙜 𝘼 𝘽𝙧𝙚𝙬𝙚𝙧𝙮 𝙊𝙣 𝘼 𝙎𝙝𝙤𝙚𝙨𝙩𝙧𝙞𝙣𝙜 𝘽𝙪𝙙𝙜𝙚𝙩 𝙬𝙞𝙩𝙝 𝙏𝙤𝙢 𝙃𝙚𝙣𝙣𝙚𝙨𝙨𝙮
... See MoreSee Less

2 months ago

Hi Gang,

Thought it's been a while maybe it's worth us all reintroducing each other and tell us a bit about your plans.

Brewery Name or Planned:
Where are you located:
What's your Goal:
What stage are you at:
Socials and how to follow your progress:
... See MoreSee Less

Comment on Facebook

Brewery Name or Planned: Brewcha Libre Brewing Co Where are you located: Perth WA, currently working on council approval on a temporary site What's your Goal: Country Brew pub (10-15hec) core range with seasonal and experimental wholesale releases What stage are you at: Releasing a Gypsy Colab in November, own stainless (5hec), talking to a council about being able to use the stainless Socials and how to follow your progress: Brewcha Libre in Facebook @BrewchaLibreBrewingCo on Insta wwww.brewchalibre.com launching next month

Perch Brewing Murwillumbah NSW Goal is a 15HL brewpub, with some local distro, bit of a wild ferment and Brett twist. Finally have our DA ready to submit in the next week or so after a year of back and forth with council and various consultants. Socials - Perch Brewing

Brewery Name or Planned: Middle Island Brewing Co Where are you located: Warrnambool, on the great ocean rd Victoria. What's your Goal: have our own brewery and tap house in the city What stage are you at: we’re currently about to start gypsy brewing with 2000 L about to brewed next month with cans ready for sale November 1st. Socials and how to follow your progress: Middle Island Brewing Co on Facebook and Instagram

Brewery Name or Planned: Smiley Brewing Co. Where are you located: Pakenham, VIC What's your Goal: Taproom (starting with approx 90 seats, 10HL Brewhouse, tap room sales, local market retail etc) What stage are you at: Location leased, Council DA in Public Advertising Socials and how to follow your progress: Instagram @smileybrewing (nothing up yet but will be once we get DA approval)..

Uneducated Brewing Location: Central Coast NSW Goal: 10HL Brewpub, servicing taproom & packaged product in the local market Stage I'm at: Currently have a 250L 3V system which I am running at home with 2 x 120L FVs. Looking for suitable location - would like to get a warehouse facility which doesn't have a customer-facing aspect, to begin with, whilst building capital Socials: Uneducated Brewing Instagram: UneducatedBrewing Cheers!

Small Batch Brew Mudgee NSW 5HL 40sqm brewpub and 1acre hop farm Running off rain and spring water and solar. Construction starts Friday. Brewery equipment is ready to go on a boat Socials Small Batch Brew - Australia and @smallbatchbrew on Instagram

Brewery Name or Planned: Wolf Pack Brewing Where are you located: Auckland, New Zealand What's your Goal: Nano Brew Pub What stage are you at: planning for a contract Brew release of one specialty beers, Mujoose Socials and how to follow your progress: www.facebook.com/wolfpackbrewing/

Hop Tank Brewery Hoping to be located in Limerick, PA Nano brew pub with some light bites (this is our retirement plan), looking to open by 2023. Working on business plan for our loan, scoping out locations; perfecting our recipes etc. No socials yet… more to come..

This is a really nice idea! Brewery Name or Planned: Spookton Brew Co. Where are you located: North West of England What's your Goal: brewery tap with small canning line to allow for off licence sales. Aiming at sub 15HL What stage are you at: Finalising recipe for contract brew/canning run to test the market with my recipes and branding before I take the plunge on a lease and pro kit. Almost fully funded/budgeted when I do actually go for it. Hoping to launch either November (for Christmas!) or early next year (so dry January is out the way!) Socials and how to follow your progress: @spooktonbrewco across the lot of them! DM me with any questions or unsolicited advice!

Brewery name. Wobbly Boot Brewery. South Coast nsw. 200L system only interested in Brewery sales tap room nothing to big.

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2 months ago
Build Me A Brewery

RECORDING THE "USING ENZYMES & BREWING AIDS" EPISODE THIS EVENING. ANY LAST MINUTE QUESTIONS OR TOPICS TO COVER IN OUR CHAT?

THANKS TO THOSE THAT HAVE COMMENTED ALREADY!
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RECORDING THE USING ENZYMES & BREWING AIDS EPISODE THIS EVENING. ANY LAST MINUTE QUESTIONS OR TOPICS TO COVER IN OUR CHAT?

THANKS TO THOSE THAT HAVE COMMENTED ALREADY!

Comment on Facebook

Am interested to know how boiled yeast compares, technically, as a yeast nutrient, to proper beer yeast nutrient?

On Daniel’s point, how about pitch rates for yeast nutrient, beta glucanase, antifoam etc that’s used commonly during most brew days.

3 months ago

Hi folks, looking for information on CO2 usage in the brewery. Our project is situated where delivery logistics is a little trickier so ensuring we have enough CO2 supply on hand will be important. How much CO2 are we likely to go through per month? Based on 2400L/month. Keen to hear ballpark figures of how much others are using and how they are using it? CO2 pressure transfers? Brite/maturation tank purging etc. How much CO2 is used during canning operations. Anything I'm missing? Serving kegs obviously. Cheers. ... See MoreSee Less

Comment on Facebook

This might be a hard one as every brewery’s requirements can be really different. What I will say is if you’re doing CO2 transfers, BBT purging etc doing it more slowly if possible and ideally connect the blow off arms together and move the beer with a pump. You’ll use SIGNIFICANTLY less CO2 during the process. Of course, moving beer with a pump isn’t as good as pushing using CO2 as pumps can put sheer stress on the beer but if CO2 conservation is your primary objective it’s still perfectly fine to do. If you’re pushing with CO2 and doing fast purges/blow downs of tanks it uses a lot more and you’d probably end up in the 7-8kg/hL range to give you a number on the high end. Serving kegs will be minimal compared to your brewery CO2 usage and your cellamix or beverage CO2 supplier will be a good person to brainstorm with on that front.

Thanks Sean. That's pretty much just what I was after, some ball park figures as every brewery. A high end figure from those that are using CO2 for pressure transfers, BBT purging etc compared to those using pump transfers, minimal transfers from uni's to BBTs...

3 months ago

# **“A Pro-Brewers Brewing Day”**

So a while back there was an interesting discussion about what does a pro-brewers brewing day looked like. The gist of the question asked in the group, was what do commercial brewers do to ensure quality of their beer.

www.asianbeernetwork.com/a-pro-brewers-brewing-day-tips-from-a-pro/ (Part 1)

Great question and there was some valuable feedback given by the likes of Sean Astill and Craft Man. Like I said in the introduction podcast episode for season two...

Questions asked here, give me great subjects for articles, like this one. The article became pretty, pretty big. So, I've split it into two parts :

www.asianbeernetwork.com/brewing-like-a-pro-what-you-need-to-know/ (Part 2)

## **There's a lot covered in here and like:**

✔ Why mash pH is critical

✔ Don't let the mash bed get too hot

✔ Never over sparge

✔ First wort hops

✔ Length of the boil

✔ The importance of note taking

....and more

I used a lot of information from my personal experiences as a brewer, which I've picked up over the years. I know brewers have their own methods and we often do things differently.

So, happy to have discussions over method for sure. Every day is a learning day when you're in the brewing industry.

If you've any feedback, comments or follow-up questions please feel free to comment below or send me a message.

I hope some of you find this useful...cheers and happy brewing!

#brewing #howto
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Comment on Facebook

Wow. Great info. Thanks

Fantastic article Neil. I am sure the person who asked the question is extremely happy with that response 😉

Cheers for the shout out mate. I’m always happy to at least lend a perspective. Every place is pretty different too so take anything I say with a pinch of salt and not as gospel. Try it out and you’ll quickly see if it works for you or not.

Beau Curtis

3 months ago
Build Me A Brewery

░▒▓█►New Episode◄█▓▒░
𝙂𝙮𝙥𝙨𝙮 𝘽𝙧𝙚𝙬𝙞𝙣𝙜 𝙋𝙖𝙧𝙩 2 - 𝘽𝙧𝙖𝙙 𝙒𝙖𝙡𝙠𝙚𝙧 𝙛𝙧𝙤𝙢 𝙎𝙪𝙣𝙙𝙖𝙮 𝙍𝙤𝙖𝙙 𝘽𝙧𝙚𝙬𝙞𝙣𝙜 𝘾𝙤.
彡 LISTEN NOW 彡
... See MoreSee Less

░▒▓█►New Episode◄█▓▒░
𝙂𝙮𝙥𝙨𝙮 𝘽𝙧𝙚𝙬𝙞𝙣𝙜 𝙋𝙖𝙧𝙩 2 - 𝘽𝙧𝙖𝙙 𝙒𝙖𝙡𝙠𝙚𝙧 𝙛𝙧𝙤𝙢 𝙎𝙪𝙣𝙙𝙖𝙮 𝙍𝙤𝙖𝙙 𝘽𝙧𝙚𝙬𝙞𝙣𝙜 𝘾𝙤.
彡 LISTEN NOW 彡
3 months ago

What licences does a gypsy brewer require in NSW? Are there any online resources speaking to this specifically?

This is for brewing on someone else's equipment, then selling it either direct to consumers or through bottlos and other outlets. The info I've found online is aimed at breweries and brewpubs.
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Comment on Facebook

You'll need a producer/wholesaler license to gypsy brew (specifically the 'wholesaler' component) - you essentially buy the product you make from the brewery who owns the equipment. If you want to sell direct to consumers I believe you'll also need a packaged liquor license, the wholesaler one only allows sale to other licensed businesses.

My understanding is that Wholesaler/producer only allows you to sell wholesale. To sell direct to the public (online or shopfront) requires a Packaged Liquor License. There is an online only option which includes a requirement that products are not stored at the licensed premises.

There's currently a rebate on nsw government fees which means you get the majority of the application and licensing fee back. The most difficult part of getting the packaged license is completing the Community Impact Statement

You can just get the online liquor license

3 months ago
Build Me A Brewery

Morning all, I'm planning an episode on 'Using Enzymes & Brewing Aids' for Series 2.

This could include enzyme products used during the mash to improve wort run off and extract efficiencies, anti-foam during the boil or Yeast Nutrients for better fermentation and aids for wort & beer clarification etc.

We are aiming to guide the audience through the brewing process (mash, boil, fermentation, cellaring etc) and touching on different products and aids available that can be used at those specific stages of the brewing process and explaining what they are, why you would use them and benefits etc.

I thought I would put it out to the group and see if anyone had any particular questions that they would like answered relating to this specific topic?
... See MoreSee Less

Morning all, Im planning an episode on Using Enzymes & Brewing Aids for Series 2. 

This could include enzyme products used during the mash to improve wort run off and extract efficiencies, anti-foam during the boil or Yeast Nutrients for better fermentation and aids for wort & beer clarification etc.

We are aiming to guide the audience through the brewing process (mash, boil, fermentation, cellaring etc) and touching on different products and aids available that can be used at those specific stages of the brewing process and explaining what they are, why you would use them and benefits etc.

I thought I would put it out to the group and see if anyone had any particular questions that they would like answered relating to this specific topic?

Comment on Facebook

What Brewing aids are classed as preservatives?

Suggestions for enzymes available in Australia to assist with rising temperature step mash for gluten free brewing, whilst quite a niche topic, would be appreciated.

What enzymes and mash schedules can be used to maximise efficiency and ensure easy wort separation with high percentage (up to 100%) raw cereal grain bills.

3 months ago

Anybody seen this…? Thoughts? ... See MoreSee Less

Comment on Facebook

It's been around a while. but hey, brew at home should be done with scaled down commercial grade equipment, not gimmicky 5l coffee machines.

I don't see a big market for it. In Australia most home brewers start for cheaper beers which won't happen here since it's wildly expensive and in countries with lower consumption taxes like the USA heaps of the market is beer nerds and engineers who want to control as many variables as possible So I guess it could be a good option for people who have more money than they know what to do with but don't want to buy beer and have no interest in brewing or how beer is made aaand also want only tiny batches It's a juicero and I reckon it'll go the same way

3 months ago

Let's talk projections!

Obviously the brewpub/taproom model is very popular and generally assumed to be financially sustainable. As a numbers guy without a background in hospitality, one thing that has bugged me is the seeming lack of data or benchmarks on sales volume for taprooms, bars or pubs. Of course it's going to vary considerably from one venue to another, but what is a safe assumption for, say, kegs per week or litres per year per 100 patrons in capacity? For this business model, this is the key assumption for revenue projections, as well as system sizing.

The only numbers I have managed to find (quoted in numerous places on the internet and I think originating from the US Brewers Association) is a rule of thumb for US brewpubs of 5-7bbl per seat per year. Which would be around 60,000-80,000L for a 100-person venue. Seems a little high to me.

So, has anyone seen any other data? Or can anyone provide some 'anecdata' from their own experience or research? Cheers!
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Comment on Facebook

For hospitality it’s more about what you want to create, how popular your product is and what you offer the location will play a massive role. Most breweries use their tap room to introduce new products and push stock

Dave Adams -might like this convo.

Daniel Smith Hey I was in the same position a while ago. The way I approached it was talking to as many brewpubs that matched the size of my proposed venue. Once I got a good sample this gave me a good indication for the size of system taking into account for growth. I did a bottom up build with schooners from kegs taking into account average venue capacity time of year etc. Then top down with brewery output vs brew days to validate if my system was too big/small. Happy to share my spreadsheet just DM me.

That sounds high, if you were open only Friday, Saturday and Sunday you'd need to move 512L per day to get to the 80k per year Safer to overshoot than undershoot but still feels high

There's the basic formula of: - brew Mon-Weds - open Thurs-Sun Most smaller, even larger, places cannot brew with customers as of 101 Workcover and liability issues - the one I have seen brew "live" are the guys down in Frankston (Vic) "behind glass" although I have visited a few on a Thursday arvo which I would term "sneaking in a cheeky brew". This is a problem for most startups where the owner/brewer has a day job; you have Mon - Weds nights to brew, that's it! As such getting a brew done within say 5 hours is important - yes maybe 7pm - midnight if your're lucky! Time really is money - that is your primary consideration in running a business.

I can tidy up a worksheet I have and share. It allows for kit being used and how many FV etc so you can change numbers to forecast. Pretty accurate (knowing some values) as we built our plan around it

One way you can do it too is to look at the way customers use a venue. How many seats do they have, what are their opening hours, how long does the average person stay, how many drinks do they have in that time? That will get you a rough number of ‘sessions’ per day ((opening hours/length of stay)*number of seats) and from there it’s a case of average spend per person or average number of beers. That will get you litres a day. Then look at differences across days for those same values. You’ll either get an average or a more accurate model that estimates every day. From here you can move out even further and look at those days in busy/slow seasons to build a model for the year. Then you can estimate your ideal volume from there. The only way to get that data though is to go to places and ask. Be polite and friendly, tell them what you’re doing and why, most places will be super happy to help you. But that’s research you’ve got to do yourself as only you know what other breweries will closely match the kind of place you want to start. I’ve done this heaps over the years and it’s super interesting and shockingly accurate. You can get to the point of predicting a particular brewery’s annual taproom sales pretty well.

I’d also look at what the breakeven is for the venue and then see if that sounds doable. The other thing to note is most venues make 70% of revenue Fri/Sat/Sun so the venue needs to be able to pack people in on these days. From my experience of brewpubs with kitchens you need a minimum of 200 seats to make good money. Obviously that depends on your fixed costs

blackhops.com.au/category/finance/ Maybe a blog in here that might help

David Watson ...good discussion 🙂

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3 months ago
Build Me A Brewery

We've cracked the 800+ members for the Group. Let's welcome our new members:

Simon Knowble,
Stephen Thorn,
Peter Nastov,
Robert Howat,
Kenrick Carrigan,
Guiral Del,
Matthew Sly Armstrong,
Joshua Spellmoore,
Nick Hunt,
Patrick Moriarty,
Elvyin Ignatius Stiffler,
Gerhard Schmidty,
Spud Murphy,
Richard Rushby,
Bart Van Leemput,
Marc Turner,
Daniel Harvey,
Edward Learman,
Phil Bryan,
Diederik Leenarts,
Moshe More,
Chris Hambly,
Christopher Annandale

Great to have you here. If you'd like to introduce yourselves please feel free. This is a welcoming group...
It's an open forum and a good place to ask any brewing and beer related questions. People in this group are from many different backgrounds so the perfect place to ask about anything regarding opening a brewery.
Welcome aboard and best of luck in your own adventure.
... See MoreSee Less

Weve cracked the 800+ members for the Group. Lets welcome our new members:

Simon Knowble,
Stephen Thorn,
Peter Nastov,
Robert Howat,
Kenrick Carrigan,
Guiral Del,
Matthew Sly Armstrong,
Joshua Spellmoore,
Nick Hunt,
Patrick Moriarty,
Elvyin Ignatius Stiffler,
Gerhard Schmidty,
Spud Murphy,
Richard Rushby,
Bart Van Leemput,
Marc Turner,
Daniel Harvey,
Edward Learman,
Phil Bryan,
Diederik Leenarts,
Moshe More,
Chris Hambly,
Christopher Annandale

Great to have you here. If youd like to introduce yourselves please feel free. This is a welcoming group...
Its an open forum and a good place to ask any brewing and beer related questions. People in this group are from many different backgrounds so the perfect place to ask about anything regarding opening a brewery.
Welcome aboard and best of luck in your own adventure.

Comment on Facebook

Great that is so awesome! It is a great pleasure and privilege to be given this platform. I'm living in Botswana Africa, and we only have one big or medium size brewery, well depending on how big is big. My point is,there are so far less than five craft breweries which I know and all of them are not more than ten years old. Botswana is a hot country, semi arid and mostly dry. Therefore beer is the most favorite drink and therefore I'm looking at that ninche growing market and wish to capitalize on it. Please anyone or interested brew master who wishes to enjoy the adventure of Africa and at the same time have fun of beer brewing could please kindly join me. My contact is moshemore2@gmail.com. Prost!

Well done Chris Hayton and the team.

3 months ago

Been following the Brewmanity journey from the sidelines; interesting concept with them partnering with an established hotel (Bells in South Melbourne) in what might see Bells supply some hospitality (food?) whilst the brewery focuses on beer. Unsure if the two premises will be accessible between each other.

I have seen some breweries partner with a nearby restaurant instead of even offering a basic food offering; does this work long term with the smaller margins of the brewing side of things?

It will be interesting to see if any custom cannibalism occurs between Bells and Brewmanity; or are the markets sufficiently different for the microbrewer not to detract from a traditional mainstream pub?

Discussing this as to when it comes to selecting a brewpub site, traditionally in a warehouse far from any real completion, does it make more sense to be located closer to other hospitality venues and draw off some of the existing custom?
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3 months ago

Anyone an idea how to calculate final ABV with honey added half way through fermenting?

SG was 1.052, at the time I added the honey it was down to 1.030, after honey added up to 1.036, FG 1.020.

I found different information on the web and all give different results with ABV sitting anywhere between 4.3% and 6.25% 🤔
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Comment on Facebook

What are you brewing? That’s a high FG

I would consider it something you add at the end of boil or start of fermentation. Eitherway it will ferment all the way as it is simple sugars and you aren't pushing your yeast past any kind of tolerance

3 months ago

Hey everyone, hope your having a good weekend. I'm putting an article together for the BMAB site. I worked up this diagram, I wanted to ask...

Does it make sense?

Of course there will be an explanation of how a cannon works in the article but if you've some feedback it would be appreciated.

Also, if you have a question about hop cannons please let me know and I'll incorporate it into the article.

Thanks everyone and have a good day.

#hops #brewing #brewinginfo
... See MoreSee Less

Hey everyone, hope your having a good weekend. Im putting an article together for the BMAB site. I worked up this diagram, I wanted to ask...

Does it make sense?

Of course there will be an explanation of how a cannon works in the article but if youve some feedback it would be appreciated.

Also, if you have a question about hop cannons please let me know and Ill incorporate it into the article.

Thanks everyone and have a good day.

#hops #brewing #brewinginfo

Comment on Facebook

Hi Neil, I’ve been trying to find a bit of information on running these.. what sort of wastage do you get? Ie. if it’s got a 90L capacity are you loosing the capacity at the end of the cycle or can it be pushed through back into the tank with co2? Been able to find a lot of positives in using them, not many negatives… I look forward to reading the article

I'm very interested to here other peoples experiences using these. Anecdotally I honestly think that these are inefficient and a waste of money unless you can't get the hops or adjunct into your tank without it. I've worked at 2 breweries. One brewery we used a hopgun. The other brewery we use the method of throwing the hops in the top of the tank. Both similar dosage rates. Ie grams/litre. I personally think we get better results at the brewery throwing them in the tank. Losses are similar and both breweries and dry hop process/cip time not much difference.

Willow Thomson Thank you for sharing!

Whaoo that is ever changing beer brewing true it is the art /science challenge .Thanks Neil . Prost!

What kind of additional overheads are involved in terms of time (setup and cleaning) versus more simpler dry hop methods?

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3 months ago
Build Me A Brewery

Great start to Series 2 LOL!!! ... See MoreSee Less

3 months ago
Build Me A Brewery

After a 5mths hiatus, we are pleased to announce Series 2 of the BMAB Podcast is kicking off again this Weds 15th Sept.

In our introductory episode I'm joined by Neil Playfoot who has come on board as our Resident Brewer, as well as our Video/Photo dude Joel Hamilton-Foster to the BMAB Project.

We also provide an overview of what topics and episodes to expect in the upcoming series.

Tune in via the normal podcast listening platforms.
... See MoreSee Less

After a 5mths hiatus, we are pleased to announce Series 2 of the BMAB Podcast is kicking off again this Weds 15th Sept. 

In our introductory episode Im joined by Neil Playfoot who has come on board as our Resident Brewer, as well as our Video/Photo dude Joel Hamilton-Foster to the BMAB Project. 

We also provide an overview of what topics and episodes to expect in the upcoming series.

Tune in via the normal podcast listening platforms.

Comment on Facebook

Super excited for the upcoming series and it's great to take a mire active role in the BMAB universe.

Looking forward to it especially with the Facebook page there should be some great discussion

Epic!

Can’t wait!!!!

5 months ago

What’s everyone doing about liquor license.I’m thinking about getting some help. Would love everyone opinion
Cheers
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Comment on Facebook

I used a consultant to do mine, wasn’t overly expensive and well worth it.. actually just got formal advice today it’s approved pending planning permit

We've just applied for pre retail for a contract brewing set up to test the waters. Council here seem to be keen to work with us as we went to them first. Waiting to hear back about sites we could potentially use

I just applied for wholesale license. Process didn't seem too hard. Will advise back once I know how it is progressing.

It was easier process than excise at least.

At this stage atm

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3 months ago

Any of my NSW pals had luck with a Wholesale/Producers Licence lawyer/consultant? Looking for some trust worthy local help. ❤️❤️❤️ ... See MoreSee Less

Comment on Facebook

Beau Curtis can probably help. In Qld it’s very basic and you can do it yourself

Tim Engelbrecht we did ours and quite straight forward. Need a few drawings for layout etc but the guidance is all online. Have a look at these links www.liquorandgaming.nsw.gov.au/operating-a-business/liquor-licences/liquor-licence-types/producer... www.liquorandgaming.nsw.gov.au/documents/fs/FS3127-licensed-venue-floor-plan.pdf

I think the Independent Brewers Association has some good information on this but their website seems to be misbehaving.

Tim Engelbrecht Pat Paroz is a good contact for NSW Liquor Licensing advice. PM me and I'll send you his mobile

Happy to help Tim - I just went through it for our brewery. You will get appointed a rep from OLGR to help you complete the application swell.

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3 months ago
Build Me A Brewery

𝗚𝘆𝗽𝘀𝘆 𝗕𝗿𝗲𝘄𝗶𝗻𝗴 𝗣𝗮𝗿𝘁 1 𝘄𝗶𝘁𝗵 𝗔𝗱𝗮𝗺 𝗕𝗲𝘁𝘁𝘀 𝗳𝗿𝗼𝗺 𝗧𝗵𝗲 𝗘𝗱𝗴𝗲 𝗕𝗿𝗲𝘄𝗶𝗻𝗴 𝗣𝗿𝗼𝗷𝗲𝗰𝘁 & 𝗧𝗼𝗻𝘆 𝗗𝗶𝗰𝗵𝗶𝗲𝗿𝗮 𝗳𝗿𝗼𝗺 𝗧𝗵𝗲 𝗦𝘂𝗯𝘂𝗿𝗯𝗮𝗻 𝗕𝗿𝗲𝘄.
Airs this Weds 15th Sept along with our Introductory episode for Series 2.
Tune in via all the normal podcast listening platforms.
... See MoreSee Less