There are two ways to start a craft brewery business.

The first is to be born with a silver spoon, have deep-pocketed investors who see your potential, or have fantastic money-raising skills. Any or all of these means you can start with decent new equipment, can afford to pay for a small staff, and even go on a holiday once a year.

But, then there is how the
majority of us start; with one other partner, a wallet full of maxed-out credit
cards, friends or spouses who schlep for free, a willingness to say goodbye to
weekends and quality of life; a couple of good core beers, and a wing and a prayer.

And, when you look over at your
partner, you think: ‘Thank god one of us is knows how to plumb.”

We’re borrowing an episode this week from Reby Media’s The Food
Business, in which host Rhian Owen talks to Dan Snow, co-founder of Bristol’s
Cocksure Brewery.

Dan takes us on a tour of his brewery and offers helpful tips
on where they’ve saved money, where they’ve splurged it, and discusses the
pitfall of any new business.

You’ll also hear why Rhian calls the Cocksure lads the ‘scrap
metalers’ of the brewers’ world.

Enjoy