Who knew that Brooklyn had something to offer us


The MNB gang has been circulating beer books for awhile as a form of general knowledge building. Beer School (Hindy/Potter) has recently been passed on to m by our pal Joel. This book chronicles the rise of the Brooklyn Brewery.

While I’m not necessarily sold on Brooklyn’s beer (their chocolate stout tastes like pure alcohol), the book itself is quite interesting. I’ve arrived on a few key insights pertinent to us as we continue our quest towards owning a micro.

Joel, feel free to add to these as you see fit.

  1. Distribution is going to be a key component, especially being able to achieve decent distribution early on in the process ? and Georgia’s distribution laws are… how you say… old-fashioned.
  2. Brooklyn Brewery overpayed for their lame logo and I’m glad that we will be able to do most of the creative in-house (at least initially)
  3. Seriously, Brooklyn Brewery’s logo is lame. You’d think it was a gift from the beer gods as they dedicated an entire chapter to how cool it is.
  4. We need to create defined roles and a defined mission (working on the roles, I think we’ve nailed the mission)
  5. Connecting to the community in which we brew is important and necessary
  6. We can totally do this. The Brooklyn Brewery guys were also homebrewers. Both were English majors. Tom worked for a bank, Steve was a journalist.

If anyone else has any insight they’d like to share ? or a good book we should read ? let us know.

4 thoughts on “Who knew that Brooklyn had something to offer us

  1. Guys, I hear you on the Chocolate Stout. I tried it once, and I enjoyed it in the way I’d enjoy any headbanger beer when drunk and in the company of good friends. But Brooklyn Lager – that’s stuff’s the dog’s bollocks. Garrett Oliver might be the cheesiest mofo in the world, but his lager is the absolute mutt’s nuts.

  2. I’d like to underscore #5 about “connecting to the community” by reminding everyone: what better way to build goodwill with the community than to have a church in your brewery? And what better way to build a church than to connect it with beer? I’m serious. So when the time comes to open up the first facility/pub/restaurant/event space (on the westside, of course), count on us to pay the rent for Sunday mornings. We could do communion with spent-grain bread, and perhaps hold a “theology on tap” discussion at the bar once a week? I honestly cannot think of a better scenario.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.