I love a challenge. I love working through an already existing system and to exploit it. I'm really good at it.
I'm a problem solver, so much so that my husband has to preface some conversations with "I'm not looking for a solution." My ability to problem solve along with never taking no for an answer makes for a heady combination when you mix in the City of Los Angeles Planning Department.
Most cringe at the mention of the City of Los Angeles Planning Department and all that it entails. I was fortunate to be introduced to Mark Bevelaqua of the Restaurant Hospitality Program. Mark is a case manager that walks your plans through every department/division/section for approval. No waiting hours in lines or for your number to be called. Everything is by appointment. It is an awesome program.
My first meeting (called a predevelopment meeting) was with Mark and the city engineer. The city engineer looks at the location and determines if the site can be used as desired. Based on your preliminary plans (mine were hand drawings of the building with my proposed floor plan), the city engineer calculates the parking requirements based on the occupancy use and load which are determined by your preliminary plans. The city engineer also determines if the structure is fit to house your proposed use (is your building made out of combustible material, will it need fire sprinklers?) He/she will also want to see that the structure can support the weight of our grain storage on the second floor and the weight of the tanks on the ground level.
I did all my research before the predevelopment meeting. I knew the zoning requirements for a microbrewery within the city of Los Angeles (M1-2, light manufacturing). I knew that I could not stray outside of that zoning, so I only looked at buildings that were zoned M1-2. This is very important. Can you imagine signing a lease for a building and you didn't do your due diligence, then going to planning to be told you can't have a brewery in your newly leased building? Stick to your zone and be aware of pitfalls. A zone approved for a brewery in one city may not be approved another (Culver City does not allow a brewery in light manufacturing).
I researched the Environmental Health department requirements for our tasting room. Environmental Health has a great Retail Construction Guideline document that lists all the requirements for restaurants and bars. I also checked out the building code for requirements on parking, explosive dust, waste management, and city code for our conditional use permit (on and off site sale of alcohol).
My preliminary hand drawn plans addressed everything that I could think of. I came prepared. I didn't want to waste any one's time. Last Tuesday, I met with Mark the case manager, the city engineer, three waste management engineers, and a city planning. I got there at 9:30 AM and left after 6PM. Wednesday, I met with the fire engineer about the explosive dust and required fire separations. Friday, I met with an Environmental Health Specialist to review our plans for the tasting room.
I took tons of notes and quickly learned that my research only uncovered the first layer of City of Los Angeles building code onion. Each meeting revealed more layers to maneuver and navigate in order to accomplish our goal. The help of all the engineers has been instrumental in developing an overall plan that will breeze through plan check.
The best part of the Restaurant Hospitality Program is that the engineers I met with will be the same to sign off on our plan during plan check. There will be no reinventing the wheel with different plan check engineers.
Saturday, August 24, 2013
Tuesday, August 20, 2013
It's all about who you know...and accepting offers of help.
I'm lucky. Really, really lucky. I have a wonderful loving healthy family, a devoted husband that is letting me start this brewery and incredible friends that support me with every beer connection they have (media, industry and drinkers).
While on vacation last week, a dear friend (Thanks Jennifer!) reached out to me about an interview for a national beer blog (SaveOnBeer.com/blog). It has over 28,000 subscribers (Yikes!) and recently interviewed the great Russian River Brewing Company Brewer/Owner Vinnie Cilurzo.
SaveOnBeer.com/blog happens to be focusing on Japanese beer this week thus thought it was a good fit to interview Three Weavers and publicize our Umami Beer™.
Check out the interview here: Save On Beer Interview
With any new business publicity is important. Free publicity is the best! Three Weavers is working hard to spread the word about Umami Beer.
So if you have a friend that loves beer, spread the word! We will be launching a KickStarter Campaign in a few months to fund our tasting room. We want our supporters to have a say in what goes into the tasting room, since you will be the ones enjoying it.
While on vacation last week, a dear friend (Thanks Jennifer!) reached out to me about an interview for a national beer blog (SaveOnBeer.com/blog). It has over 28,000 subscribers (Yikes!) and recently interviewed the great Russian River Brewing Company Brewer/Owner Vinnie Cilurzo.
SaveOnBeer.com/blog happens to be focusing on Japanese beer this week thus thought it was a good fit to interview Three Weavers and publicize our Umami Beer™.
Check out the interview here: Save On Beer Interview
With any new business publicity is important. Free publicity is the best! Three Weavers is working hard to spread the word about Umami Beer.
So if you have a friend that loves beer, spread the word! We will be launching a KickStarter Campaign in a few months to fund our tasting room. We want our supporters to have a say in what goes into the tasting room, since you will be the ones enjoying it.
Friday, August 9, 2013
Playing with the Big Boys!
Right after you decide to open up a brewery, you start fantasizing about the brewhouse. There are so many options, it's like a home brewer in an hops store that has every single hop. You want everything. But as you plan how to use all those hops, you realize that some hops don't go well with other, some provide more bitter characteristics than others, some are just for aroma. Selecting becomes quite overwhelming. You only have so much pocket money to spend. You don't want to buy something you aren't going to use.
It's the same with a brewhouse. I have sat on top of quotes since February. I have read, and reread every opinion on size, number of vessels, even mash tuns vs mash filters. You name it, I read it. It's just now that I have made my decision. It took a long time and it was a long road but well worth the final product.
Brewhouses are measured in barrel (bbl) sizes or in Hectoliters (hl). A 20 hl system is equivalent to a 17 bbl system. You will see brewhouse systems in 15 bbl, 25 bbl, 30 bbl, 50 bbl, and on up. Most new breweries buy the biggest system they can afford. What is important to grasp at this point is that it's a numbers game. When you get quotes for systems, you will quickly find that the 20 bbl system is NOT 2/3 the cost of the 30 bbl system. What?!? Here's why: The labor cost to make the 20 bbl tank is very close to the 30 bbl tank. It's just a little bigger. The labor cost increases a little. The increase in cost is mostly attributed to the additional cost of material. The system difference ends up being about a 15% increase. But the 15% additional cost will equate into 50% more production length (you can produce 50% more on the 30 bbl system than on the 20 bbl system).
Another factor to consider is the number of vessels your brewhouse will have. Many great beers are produced on a two vessel system (mash/lauter tun and Kettle/whirlpool). By separating the mash and lauter tuns and Kettle and whirlpool, you have a four vessel brewhouse. It allows back to back brewing in a more efficient timeframe (start a new brew every 3 hours). The separate mash and lauter tun also allows more complex decoction (for drier German Oktoberfest beers and lagers).
This is just the beginning of all the equipment needed to function as a brewery. Every brewhouse manufacturer makes their system different from the next. For Three Weavers, the brewhouse and its manufacturer had to meet the following:
Allows us to grow without growing pains or physical pains.
Allows us the opportunity to offer LA contract brewers a place in LA to brew.
Have excellent track record in their prior systems and customer service.
Have an incredible warranty.
Share our views that employees are family, and treat them so.
Many met the mark, but one stood out.
Three Weavers will be brewing on a 30 bbl 4 vessel system from Prospero.
Why so big? Every successful brewer that I have asked has told me to go big, at least a 25-30 bbl system. The reasons are clear, it takes the same amount of time and effort to brew one batch on a 15 bbl system as it does on a 30 bbl system. But you end up with twice the amount of beer. These Big Boys are doing it right so I'm following their footprints.
I could go on and on about systems but will end here. Email me if you have questions.
This is just the beginning of all the equipment needed to function as a brewery. Every brewhouse manufacturer makes their system different from the next. For Three Weavers, the brewhouse and its manufacturer had to meet the following:
Allows us to grow without growing pains or physical pains.
Allows us the opportunity to offer LA contract brewers a place in LA to brew.
Have excellent track record in their prior systems and customer service.
Have an incredible warranty.
Share our views that employees are family, and treat them so.
Many met the mark, but one stood out.
Three Weavers will be brewing on a 30 bbl 4 vessel system from Prospero.
Why so big? Every successful brewer that I have asked has told me to go big, at least a 25-30 bbl system. The reasons are clear, it takes the same amount of time and effort to brew one batch on a 15 bbl system as it does on a 30 bbl system. But you end up with twice the amount of beer. These Big Boys are doing it right so I'm following their footprints.
I could go on and on about systems but will end here. Email me if you have questions.
Thursday, August 8, 2013
Three Weavers featured on FoodGPS!
Check out the article featuring Three Weavers!
http://www.foodgps.com/lynne-weaver-three-weavers-brewing/
You will see our most updated logo. Still working on the fonts but looks pretty good so far. Thanks Chris Davis!
Will update with another post in a day or two. So much is going on, it's a bit of a mind bend (but in a good way!)
http://www.foodgps.com/lynne-weaver-three-weavers-brewing/
You will see our most updated logo. Still working on the fonts but looks pretty good so far. Thanks Chris Davis!
Will update with another post in a day or two. So much is going on, it's a bit of a mind bend (but in a good way!)
Thursday, July 25, 2013
Location, Location, Location!
Ask any Real Estate professional and this post's title will ring in your ears.
I'm stuck between a killer location or a place of growth. Lots of money for Location (lease rate, demo, and full build out) or a lot less money (lease rate, no demo, just drains and some utilities meters) but tucked back in a secret corner of the world. Many brewers say, build it and people will come. Yes, they will come, provided you give them a good map.
Before you venture out seeking your own brewery space, please educate yourself about how commercial real estate leases work (gross vs. NNN, CAMS). Landlords and property managers will want your current business plan with up to date financials. They will pull your credit. They will want to know what your burn rate is (how much cash do you have on hand and can go through before you close shop.) Understand what your brewery system utilities requirements are. Bring your trades (at least plumbing and electrical) with you to the sites until you have learned what to look for in the plumbing, gas and electrical requirements. It is VERY expensive to bring in more electrical (3-phase), larger water main regulators and larger gas lines. If you don't recognize anything I just wrote or why it's important, I would be in your best interest to find some good trades that will visit the site with you. Most are very willing to quote the job and be part of a the birth of a local brewery. With them you will learn a ton visiting your potential brewery site.
But most important, don't waste people's time and energy if you are not in a financial position to act. It gives craft beer a bad image. Get all your beer bottles in a row before contacting a Real Estate Agent (email me if you want an awesome agent referral. Thanks Mike!)
All that being said, I have an incredible team of tradesmen and an awesome real estate agent. Space on the Westside of Los Angeles is tight and getting tighter. Most of the properties zoned for industrial manufacturing for a brewery is being commandeered by Tech, post production, and the likes. Property managers can get $2.85-3.25 a square foot for urban office space instead of $1.50-1.65 for manufacturing/warehousing. Almost all the industrial spaces have been converted to urban office space.
When you look at a space, here are some things to consider:
Electrical - 3-phase (a must)
Water - at least 1.25 inch diameter, 2 inches is awesome! Bigger the better
Gas - 1.5 inch diameter would be great
Existing drains - Then you wouldn't have to cut them in
Ceiling heights - at least 14ft, a 30 bbl fermentor might fit.
Depth of Sewer main - you want it deep. Your trench drains won't drain properly if it's not deep enough.
Room to expand - room to grow (very important and should be at the top of the list!)
Truck access - loading dock doors, would be great if there was a high dock.
ADA bathrooms - separate for men and women (Tasting room requirement for LA City)
Venting - will they let you punch holes into the roof?
Parking - Culver City is strict about onsite parking, Santa Monica not as much, LA City is negotiable)
proximity to schools and residences
Local City Council view of breweries (they can help or hinder your petition for your conditional use permit for a tasting room)
I may say that I'm stuck, but really, I already know which site is the future home of Three Weavers. I'll unveil the location after the ink is dry.
Ciao.
I'm stuck between a killer location or a place of growth. Lots of money for Location (lease rate, demo, and full build out) or a lot less money (lease rate, no demo, just drains and some utilities meters) but tucked back in a secret corner of the world. Many brewers say, build it and people will come. Yes, they will come, provided you give them a good map.
Before you venture out seeking your own brewery space, please educate yourself about how commercial real estate leases work (gross vs. NNN, CAMS). Landlords and property managers will want your current business plan with up to date financials. They will pull your credit. They will want to know what your burn rate is (how much cash do you have on hand and can go through before you close shop.) Understand what your brewery system utilities requirements are. Bring your trades (at least plumbing and electrical) with you to the sites until you have learned what to look for in the plumbing, gas and electrical requirements. It is VERY expensive to bring in more electrical (3-phase), larger water main regulators and larger gas lines. If you don't recognize anything I just wrote or why it's important, I would be in your best interest to find some good trades that will visit the site with you. Most are very willing to quote the job and be part of a the birth of a local brewery. With them you will learn a ton visiting your potential brewery site.
But most important, don't waste people's time and energy if you are not in a financial position to act. It gives craft beer a bad image. Get all your beer bottles in a row before contacting a Real Estate Agent (email me if you want an awesome agent referral. Thanks Mike!)
All that being said, I have an incredible team of tradesmen and an awesome real estate agent. Space on the Westside of Los Angeles is tight and getting tighter. Most of the properties zoned for industrial manufacturing for a brewery is being commandeered by Tech, post production, and the likes. Property managers can get $2.85-3.25 a square foot for urban office space instead of $1.50-1.65 for manufacturing/warehousing. Almost all the industrial spaces have been converted to urban office space.
When you look at a space, here are some things to consider:
Electrical - 3-phase (a must)
Water - at least 1.25 inch diameter, 2 inches is awesome! Bigger the better
Gas - 1.5 inch diameter would be great
Existing drains - Then you wouldn't have to cut them in
Ceiling heights - at least 14ft, a 30 bbl fermentor might fit.
Depth of Sewer main - you want it deep. Your trench drains won't drain properly if it's not deep enough.
Room to expand - room to grow (very important and should be at the top of the list!)
Truck access - loading dock doors, would be great if there was a high dock.
ADA bathrooms - separate for men and women (Tasting room requirement for LA City)
Venting - will they let you punch holes into the roof?
Parking - Culver City is strict about onsite parking, Santa Monica not as much, LA City is negotiable)
proximity to schools and residences
Local City Council view of breweries (they can help or hinder your petition for your conditional use permit for a tasting room)
I may say that I'm stuck, but really, I already know which site is the future home of Three Weavers. I'll unveil the location after the ink is dry.
Ciao.
Wednesday, July 17, 2013
Three Weavers makes a BIG umami beer splash at TasteMade's LA Foodie Purveyor Event
TasteMade invited Three Weavers Brewing Company to their LA Food Purveyor Event held July 17. We were one of two breweries involved with the event, pouring our Malibu Summer Saison and pairing it with local Malibu honey, terricherry peppercorns and pecorino romano cheese.
Our umami beer was a great hit with the foodies that attended the invitation only event. TasteMade launched their new app that allows food purveyors (you) to create on the spot high quality videos of their favorite restaurants and menu items. Check out the video we made at the TasteMade event:
Check out TasteMade.com and download the app onto your phone! It's awesome!
By the way, if I totally look flush in the video, I am (and not from beer!) It was rather toasty under all the lights in the studio. :D
Thanks Tastemade Team! It was super cool to meet everyone and I'm looking forward to the next event!
Our umami beer was a great hit with the foodies that attended the invitation only event. TasteMade launched their new app that allows food purveyors (you) to create on the spot high quality videos of their favorite restaurants and menu items. Check out the video we made at the TasteMade event:
Check out TasteMade.com and download the app onto your phone! It's awesome!
By the way, if I totally look flush in the video, I am (and not from beer!) It was rather toasty under all the lights in the studio. :D
Thanks Tastemade Team! It was super cool to meet everyone and I'm looking forward to the next event!
Build it and Growlers will come...
A good friend and investor in Three Weavers tipped me off to this Wall Street Journal article (thanks man!): http://online.wsj.com/article/SB10001424127887323394504578608383489166540.html
How cool would it be to fill your growler up with your favorite craft beer at your local grocery store? Or even better, at your local Three Weavers brewery?
For those of you who don't know, craft beer will almost always taste the best from draft (draft meaning from a keg) than from a bottle or can. There is less oxygen pick up when beer is put into a keg than when bottled or canned. The degradation of oxygen in beer leads to a stale off flavors some describe as cardboard. Kegs, being steel, also eliminate issues with light penetration. Craft beer kegs are also continuously in refrigeration. Since the vast majority of craft breweries do not pasteurize their beer, it is very important to keep the beer refrigerated.
The combination of the above three factors almost guarantees the freshest beer from draft.
If you are new to Craft Beer or the Craft Beer Industry, you will find out quickly that there is an incredible Community between brewers and breweries. Every single craft brewery started as someone's little beer foam bubble of brewery hopes and dreams. Every brewery was build with the help and advise of veteran brewery owners and brewers, each paying it forward for the advice they received when they started up. This Community is what defines us as a Craft Beer Industry and why Big Beer is losing market share.
One of my goals for Three Weavers is to help facilitate the growth of the Craft Beer culture on the Westside of Los Angeles. The only way to do that is to bring in more beer, awesome beer. The idea of providing Contract Brewing services as well as a large filling station in the brewery really appeals to what Three Weavers is all about. Doing what's best for the Craft Beer community in Los Angeles will in turn benefit Three Weavers.
Let me know what your favorite Craft Beers are, we will make up a rotation!
Ciao.
How cool would it be to fill your growler up with your favorite craft beer at your local grocery store? Or even better, at your local Three Weavers brewery?
For those of you who don't know, craft beer will almost always taste the best from draft (draft meaning from a keg) than from a bottle or can. There is less oxygen pick up when beer is put into a keg than when bottled or canned. The degradation of oxygen in beer leads to a stale off flavors some describe as cardboard. Kegs, being steel, also eliminate issues with light penetration. Craft beer kegs are also continuously in refrigeration. Since the vast majority of craft breweries do not pasteurize their beer, it is very important to keep the beer refrigerated.
The combination of the above three factors almost guarantees the freshest beer from draft.
If you are new to Craft Beer or the Craft Beer Industry, you will find out quickly that there is an incredible Community between brewers and breweries. Every single craft brewery started as someone's little beer foam bubble of brewery hopes and dreams. Every brewery was build with the help and advise of veteran brewery owners and brewers, each paying it forward for the advice they received when they started up. This Community is what defines us as a Craft Beer Industry and why Big Beer is losing market share.
One of my goals for Three Weavers is to help facilitate the growth of the Craft Beer culture on the Westside of Los Angeles. The only way to do that is to bring in more beer, awesome beer. The idea of providing Contract Brewing services as well as a large filling station in the brewery really appeals to what Three Weavers is all about. Doing what's best for the Craft Beer community in Los Angeles will in turn benefit Three Weavers.
Let me know what your favorite Craft Beers are, we will make up a rotation!
Ciao.
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