“Many of my friends have opened breweries over the years and they all say many of the same things: that while it is personally rewarding, it is a hell of a lot of work, it is a lot of time (typically 12 hours a day, six days a week), and that in the end, they are not actually doing any brewing themselves, but trying to manage a business.”

John Palmer
Why Not Go Pro?
Beer & Brewer
Issue 39