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Friday, November 27, 2009

Thanksgiving Leftovers

The New York Times has a business piece about brewery start-ups, contrasting the local versus national models:
Patrick Rue, who operates the Bruery out of a 10,000-square-foot warehouse in Placentia, Calif., is pursuing a different strategy.... “We need to sell a little bit of beer in a lot of places,” Mr. Rue said. “That’s our bridge to survival.”

On the other hand, the Mt. Carmel Brewing Company, which is based in Cincinnati, is focusing on its local market, where demand has outstripped the supply this tiny brewery can produce.
I have long wondered about these models, and this may bear some closer scrutiny--is one model better than the other, and does it matter where the brewery is located?

Also of note, Samurai Artist tweeted about yet another new brewery--Alchemy, helmed by a famliar name, Jason McAdam, formerly with Roots. From the website:

Alchemy is brewing up a sensational lineup of old and new world beers and artisan meats that will be crafted and served at our SE Portland location. Our unfiltered beers will be brewed with organic ingredients and expertly aged by veteran local brewers. Alchemy beer will be available in-house, to-go, and off-premise at fine local establishments.

Yet another brewery to be thankful for!

2 comments:

cidermaster said...

This brewery sounds really interesting Jeff. Do you have any inside info or guess on when they may be opening?

Samurai Artist said...

I should have info on Alchemy brewing to share very soon on my new blog.
I will be sure to let Jeff know when it goes up.

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