LA Beer Week – Covid Hangover

In the before times during L.A. Beer Week, there was always a panel discussion, So You Want to Be a Brewer?. Tomm Carroll would moderate with brewers who had just gotten started or still wet from beer foam behind the ears.

I don’t have statistics on it but many a brewery owner attended these discussions. Henry Nguyen from Monkish Brewing being one of them.

But even panels have to pivot, so this year the theme was the cheery, upbeat pandemic.

L to R – Ben from Lawless, Joel from Strand, Samantha from Lucky Luke, Brendan from Paperback, Jennifer from MacLeod and Tomm.

Whenever there is a discussion, I start looking for golden nuggets of wisdom or weird but true stories and there were plenty last night. Covid created weird circumstances, such as….

Macleod – had 12 kegs of green beer ready for St. Patrick’s Day since they had sold out too quickly the previous year, took months to sell

Paperback – had focused their investment on their taproom but had to pivot to new canned beers each week. Basically doing things backwards from their plans.

Lawless – had bad timing strike the, as they were two weeks from their CUP when it hit. Postponed their journey to opening by six – nine months

Strand – the closure casualty of the group was another timing victim, they were in the midst of trying to get three other breweries in an alternating prop agreement to use their Torrance facility when lockdown hit

Overall though, the tone was one of gratefulness to the brewing community and the customers. It sounded very much like the extra positive times when craft beer was really growing. Lawless and Paperback were happy to have been going through the process close together and both leaned into knowledge from MacLeod so despite all the trials and tribulations, they got through together.

NAGBW – Opening a Brewery During a Pandemic

This month the Guild has two back to back weeks of info. Here are my takeaways from Opening a Brewery During a Pandemic with guests Mario Cortes and Dave Riddille of the excellently named Here Today which is still yet to open in Seattle.

  • How do you create a beer list that attracts beer nerds, beer newbies and then how do you split that between local and tourists
  • You don’t know what will be important day-to-day nor predict what may be important in the long term
  • You need to be able to have honest discussions about which distribution route you want to take. Is selling focused on your location the best?
  • Can you still produce quality beer but with less state of the art equipment?
  • And a question from me for other new breweries, do you have to design a space that can be transformable in case of future pandemic restrictions as yet unknown?