Opening up a microbrewery

Another thing I remember about those guys:

Everytime I called on those guys, they greated me warmly. They looked at me, a glue salesman, as an asset, knowing that I could help fix problems with glues, labels, packaging, finding equipment, etc.

As well, there was never a time I called on them that they didn't offer me a draft beer. It was ALWAYS offered in the friendliest manner. In fact, every vendor was offered a free beer when they came in. This was not a sample cup, but a tall beer served in a chilled mug. While I never took them up on the offer, what a marketing plan!!!!! It educated the person about how good their product was, and endeared them to make a purchase of their product at some point in time. Now of course, they wouldn't let you get plastered. As far as creating walking, talking cheerful billboard for your product, I cannot think of a better way to get your product advertised.

Clove

DS and a friend have a microbrewery and restaurant in Oregon , been going over 10 years now. Hard work but there is money to be made evidently. He's always making more room for brewing. Their beer is now sold in other bars and restaurents and several stores. Start up costs can be high, you also need to have operating and living expenses for a few months. So many places don't make it because owners don't have enough money to see them through until they become viable.

This is a myth. In fact what you end up with is a better quality feed than you started with. which is why I don't understand why they are saying ethanol production is causing food prices to rise. The the grains spent in brewing go through a series of changes and are a high protein feed. Nothing is wasted.

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Vicker
If you're born to hang, you'll never drown.