818 Brewing

To be fair, there is too much of a LOT of things on the market, and as soon as a trend hits the market is over saturated with that as well.

There are really two options. Just make what you are good at with some high quality core beers, or try to keep ahead of the curve and on the front end of all the trends. One of these options is much easier and sustainable than the other. Especially in a place like LA where trends come and go faster than you can say the alphabet.

Even though there are too many IPA's on the market, you still need to have one. If you don't that is missing a massive area in the market. Very few companies are even competing without one. But instead of making a ton of IPAs you could just make 1 regular, and a couple seasonals.

You mentioned Belgian, Blonde, and IPA as what you would open with. If I were opening I would probably start with 4 core beers. I would go with an IPA, a Red of some type (not many very good ones out there right now, at least that I see), a Porter (I think you need a darker beer) and either your Blonde or your Belgian. But that assumes you are good at brewing those. If you are not, then pick something you can do. If Belgian, Blonde and IPA are your three strongest, that is what you should open with.

 

Follow your dream man. Good luck to you.

 

I agree with you and we're pretty much on the same page. Here's further detail on the plan for our lineup.

BLONDE - kolsch inspired but not a true kolsch
IPA - double citra with the plan to have 3-4 special release variations during the year
RED - still in testing stages but our next batch should be on point with what we want to take to market. We also plan to offer variations of this as well. Possible Hibiscus infused
PORTER - this beer is made from our IPA run off and will also have variations of this during the year (oak'd with wine)
BELGIAN - abbey dubbel we plan to bottle condition this beer

The Founding Members will receive a bomber of our first yearly special release.