Word on the street is that work is well underway on One World Brewing, a nano-brewery that was announced more than a year ago for the basement space below the new, and popular, Farm Burger restaurant on Patton Avenue.
More about One World Brewing from their homepage:
One World Brewing is a nano-brewery with a 1.5 Barrel H.E.R.M.S. (Heat-Exchanged Recirculating Mash System.) We will be offering our own favorite versions of classic styles: very hop-forward IPA’s, Pale Ales and Stouts, light, refreshing Summer Ales, Cream Ales, and Porters and limited batches of a wide range of rotating beers and styles from around the world. We would also like to get local homebrewers involved and feature a new homebrewer every month on tap. It would be like a work-trade venture where a homebrewer brews (supervised) one of their recipies on my system and we split the beer 50/50. They get to take home half of the beer and I get to sell half of the beer. This way homebrewers could enjoy up to 4 times their normal brewing capacity of 5 gallons in one batch. Homebrewers would supply the ingredients and I would supply the equipment. They would also need their own kegs to take their beer home. We are working with Federal, State and local authorities to try and make it happen.
Back in January, this is what Mountain Xpress noted about One World Brewing:
Jason Schultz will be opening One World Brewing in the basement of the Leader Building. (The main floor will be Farm Burger, a venture of his brother-in-law, Jason Mann.) In addition to brewing for Farm Burger, One World will offer a unique proposition to Asheville beer drinkers. It plans to sell beer to everyone, but hopes to be a “community-supported brewery” by offering “memberships,” which will include a set number of growler fills per month and discounts on pints.
Keep yer eyes peeled.
When you consider that they will be able to run lines upstairs for Farm Burger to have a house beer, it makes pretty easy sense.
The old school European model is exactly this: a hausbrau which eventually supports an export.
To counter Bugg Superstar, how do you expect some of these guys to start brewing beer. Look at Oyster House. They started as a nano-brewery in the Lobster Trap just for in-house sales. He’s now been able to expand into his own facility in West Avl and expand his production. Even Highland, the largest current brewer in Avl, started small in the basement of Barley’s. Some people have a passion for it, but can’t shell out the hundreds of thousands to buy a bunch of equipment. Maybe they make it, maybe they don’t, but you have got to at least give them credit for trying. So Burial is only doing 4 oz pours right now. It’s a great way for them to get their name out and test beers to see what people like. Why spend a bunch of money on supplies and make huge batches of beers to just dump it out when no one is buying it. More power to them and good luck to One World Brewing.
Billy worked his ass off behind the bar at Oyster House, working crazy hours, to supplement his meager income from Oyster House Brewing as it existed at Lobster Trap. He didn’t just come in a few hours a week and then split. He earned where he’s at. His current place is killing it because he’s making plenty of beer, serving dank food and open 7 days a week.
And Highland starting small underneath Barley’s? That’s a laugh. Only if you consider a 30 barrel brewhouse (60 kegs per batch) small.
I don’t have a problem with people starting small, if they work hard and have a vision of where they wanna go. But who the hell am I?
Silver, I was actually trying to praise both Oyster House and Highlands. I wasn’t insinuating that Billy didn’t work his a** off, I was just saying that he started small, like One World is and has made it as a brewery and is doing well and has been able to expand to meet the demands that the customers are looking for. And when Highland started in Asheville as the 1st brewery here, they were small compared to what all was avail at the time. Look where they are now. Small is relative to the time period in which your looking at. 30 barrels isn’t small now, but almost 20 yrs ago (They rolled out their 1st keg in ’94) it was a small system. I was trying to make a point that just because they are starting small doesn’t mean they are any less of a brewery than any other, Nano or not.
This whole nano-brewery thing is such a total waste of time and money, unless you’re independently wealthy and just doing it for a hobby. Certainly, there is no money to be made in brewing 15-30 gallons at a time.
Kind of like Burial, which is open 12 hours a week and offers 4 oz. pours because they don’t have enough product to serve pints.
Forgive me, but there is something undeniably douchey about this type of establishment. It’s vanity business, and it’s starting to saturate more and more of our town.
This type of thing used to be relegated to the boutique knick-knack shops around downtown, but increasingly it’s spilling over into traditional service industry segments that have a long history of folks who have either risked their life savings as owners, or regular folks who have spent years doling out hours upon hours of elbow grease just to make ends meet.
What’s next, nano-restuarants? A small kitchen open two days a week in the heart of downtown, serving dishes that make Zambras tapas look like a feast?
Crazy influx of trust-fund transplants who have good intentions and big dreams but little to no business or, in this case, professional brewing experience, and ultimately very little to offer our evolving cultural Ashvegas zeitgeist beyond a blip on the Beer City radar and a pat on the back for putting in their 15 hour work week.
Amen Bugg Superstar
Cynical much? They’ll either be economically viable or will require ongoing subsidy from someone’s savings. If the latter, the someone always grows tired of the outflow at some point.
Did you even bother to go to Burial Beer co? They actually pour pints and are open 18 hrs a week. Maybe get your facts straight and we might take you and your bitchy attitude seriously, but I really doubt it cause you just sound like a HATER.
18 hours a week?! *gasp* They’re really humpin’ it!