If you were opening a brewery...

To set myself apart form the thousands of other brewers, I would try to make what others in my area do not. IN this case, I would make a robust brown ale, an imperial stout and a balanced and flavorful IPA that doesn't taste like all the other ones around me (which is pine and grapefruit).

 

I voted big ipa, big stout and berliner because this is the internet and there are no consequences to my choices.

If I were to open a brewery I would have a few years worth of homebrewed sours waiting to be unleashed for my super secret "sour team 6" society. I've already said too much...

 

Didn't consider any money or market issues in my decision but I chose PA, Stout, and Wheat. If there was a fourth it'd be IPA. I like these styles and I think it'd be a decent spread to have one of each.

 

hoppy ipa because thats what everyone is drinking
Imperial stout
Belgian ale

 

I voted IPA, Imperial Stout and Pilsner.

This would be great for a normal brewery, but if I were to open one of my own I would probably specialize in Wild Ales... so much room for growth there.

 

I assume this is just a fun question, buut I would probably start with just one.....I find the problem with most new breweries is trying to do too much too fast, and not perfecting anything.

 

I would let the public help decide what I would brew. Maybe they pick 1 of 3 on the menu every quarter. Maybe even select the hops or experimental ingredients and so on. I think that might be fun. Then I'd have contests on naming the beer and art contests for the labels. Part of the proceeds would go to local philanthropy orgs and so on.

 

I know it's not the spirit if the question, but I kinda think you need 4 beers. I'd go juicy to balanced IPA (like 'em), nice brown ale (like @charlzm, vs a porter/stout) to be different, then two "lighter" beers (feel) in the Belgian/Berliner/Kölsch option, depending on what I could make well (I'd do Berliner and Kölsch of those options, myself). Lagers are harder for a startup, so I'd wait on those.

 

I voted hoppy IPA, stout, and lager/pilsener.

Because I think the smart route is to have a mix of beers that appeal to casual drinkers and beers that appeal to hardcore drinkers.

 

These were going to be my words exactly.

 

I voted 9% stout (because it's what I enjoy), 7.5% IPA (because it's what almost everyone else enjoys), and Lager/Pilsner (because it's what my wife enjoys).

 

I voted those, too, just because of the choices, but in reality it would be slightly different-

The lager would be in the style of the pale Oktoberfest served in the tents in Munich (only you could get it year-round at my place!).

The stout would actually be a Czech Black Lager, similar to Herold, and would be smoother than liquid velvet, with enough character to get your interest from the beginning, but not so much as to get overbearing after your fourth glass.

The IPA would be a single, but in the 7% range, and the perfect blend of orange/pine/tropical hops. Built for speed, too.

Pretty much, whatever tickles my toes, and hopefully there are enough fellow travelers out there.

 

I'd first concentrate on what the masses would want cuz I would be need some cash to pay all the dirtbag friends I hired. Then once I was rolling a bit I would make more interesting beers.

If I opened my cool brewery in the summer I would go with hoppy IPA, Belgian and Lager/Pils, If in winter I would go with Hoppy IPA, Belgian, lower ABV stout. A hoppy amber would be good too.

 

What is your target audience and basic demographic? Most people really don't want high alcohol beer. 6% IPA is the limit for mass consumption and a Lager/Koelsch is necessary. Then just a smooth easy drinking stout/porter of some kind. Float some stronger options through to see the reception. The real question is: What is your target?

 

That depends on a few things. First, how good of a brewer am I in this scenario? I would imagine it's easier to hide a beer's flaws if it's high ABV or loaded with hops.

Second, what are the other breweries doing in my neighborhood? Is every brewery doing the IPA, red ale, wheat beer, imperial stout lineup? Is there anything missing in my home market that I'd really love to drink myself?

Third, for whom am I brewing? Is this a somewhat cynical money-making venture or am I doing it for the love of beer and brewing?

If I were a very good brewer, I'd go for a kolsch, a Belgian quad, and a sour.

 

Crooked Stave rip off in the woods.

 

5% session IPA
6% stout
Wheat beer

I'd like to have one high ABV beer in there, but I also prefer more sessionable brews with a decent selection of styles.

 

I'm amazed at how many folks want a stout as one of core 3.

 

I went with the 3 german styles. Why? Everyone seems to follow the same format of IPA stout and something higher octane.
Lagers and lagered ales are not always as exciting as the big ballsy IPAs or Imp Stouts but a well made lager is a thing of simplistic beauty.
Break the cycle and embrace the lager side. Plus it would be easier to snag some of those BMC holdouts with something more like the product they are used to so the leap isn't that much.