A "brewpub" is a term derived from the combination of two words: "brewery" and "pub" (tavern or bar), referring to an establishment that combines craft beer production with the experience of a bar or restaurant. Each brewpub brews its own beer and serves it directly to customers on-site.
This business model has gained popularity within the brewing scene in recent years, offering numerous advantages over other models. It represents both the present and the future of the craft brewing sector.
The main advantages of this business model are:
The beer is brewed and sold on-site, ensuring a fresh product with no intermediaries between production and the glass.
El cervecero tiene la posibilidad de hablar directamente con el consumidor final: por un lado, se pueden trasmitir los valores de la empresa y por otro recibir feedback por parte del cliente sobre las recetas
Higher sales margins with the potential to recoup the investment quickly
Ability to integrate billing with other beverages or food items
Opportunity to organize events related to beer culture: pairings, tastings, workshops, and talks
Since this is the most recommended business model for small- and medium-sized projects (from 15,000 liters per year to 60,000 liters per year), there are two aspects we’ll need to analyze carefully:
Running a brewpub is not the same as running a microbrewery; it also involves managing a hospitality business: it can range in complexity from a simple bar to a full-service restaurant. The more complex the business, the more you need someone on the team or a partner with experience in this sector.
The return on investment may be faster for a microbrewery project, but our growth potential is limited by the size of the production area.
What are the most important factors to consider when developing a Brewpub project?
The most challenging part is finding a space that meets our needs, and as soon as we get started, we’ll realize it’s an impossible task. After several attempts at searching and visiting potential locations, we’ll be ready to give up on one or more items on our list of required features, focusing instead on what’s absolutely essential. Some of the most important factors include square meters, licensing/zoning, steam venting, conditions, and access, among others.
Ideally, for this type of business, part or all of the production area should be visible to customers, separated by a glass wall. The format typically chosen for serving is draft beer dispensed from a cold room or directly from service tanks, which are positioned in a corner or suspended from the ceiling.
When starting the project, you’ll also need to decide whether you want to open a brewpub ( bar , and cold tapas only) or a gastro-brewpub —the latter of which requires a more sophisticated kitchen.
We Slowbeer we have advised on several projects of this type, and currently 80% of our clients are focused on this business model.
If you want to start developing your brewpub project, as a first step, you can participate in the Microbrewery and Brewpub Entrepreneur Course that we teach at the Craft Beer Institute in Barcelona.
Be inspired by photos of some of our projects…
