A nano-brewery and specialty coffee shop in downtown Tucson, AZ.
Our goal is to open up a community oriented nano-brewery and specialty coffee shop in downtown Tucson, Arizona. We intend to create a space and experience around specialty coffee and craftbeer, with priority given to creative endeavor and community contribution. While we have the location, skills, and passion to do this, we still need to raise the funds for equipment, licenses, and renovation. Here is some information on what we want to do, and how you can become a part of our project.
What is a nanobrewery?
A nanobrewery is smaller than a microbrewery. Typical microbreweries work on a 7-10 barrel system. Our nanobrewery will be brewing on a 2 barrel system. We will brew enough beer to keep glasses full in our nanopub, fill growlers for members of our growler club, and fill kegs for events or special gatherings. We will focus on creative brews that you can enjoy in our beautiful space, rather than focusing on distribution to lots of bars.
What are the advantages of a nanobrewery?
Being small, independent, and committed to the art of brewing, nanobrewers are better equipped to bring more variety to customers. Our vision is not to have a flagship beer, nor do we want to have a single “stout” or “ipa”. There are many varieties of stout: dry stout, milk stout, cream stout, imperial stout, etc. and same with ipa or any style of beer. We want you to be able to experience all of these amazing beers. We do not want to be an assembly line churning out the same beers all of the time, we want to be a crafthouse, rolling out beers that are an expression of the season, the freshest ingredients and the creativity of the brewer.
That being said we are open to being a “brewocracy” where if the beer-drinking public would like to see a particular style or recipe on our menu we will brew it; this includes such offerings as gluten free beer paleo beer, ciders from fresh local fruit, etc.
For our size brewery electric makes sense. Electric is extremely efficient. An immersed electrical element is around 95% efficient. A gas flame under a brewpot is about 60% efficient. Tucson is already hot. With an electric system most of the energy goes into heating up our beer ingredients. With a gas system a lot of energy would go into heating up the environment; not to mention the need to install a gas line and worry about leaks, explosions, and the production of deadly gases in our small brew space.
Tucson is a sunny place. Going electric now is part of a grander vision to go solar when we can afford it.
The Coffee Program
The Coffee Program at Public Brew House and Coffee is going to be simple, the menu small and done with care. We will do pour over drip coffee, the latte, the mocha, iced coffee, and the americano; however, our specialties will be espresso and the cappuccino.
The beans will be mostly, if not all single origin. Single origin means that each coffee we serve can be traced back to a single geographic location or farm, allowing you to enjoy the unique characteristics of different regions. The beans are going to be roasted here in Tucson, by people who care about ethically sourcing beans as much as they care about the quality of the beans. The beans will be on frequent rotation, so you can enjoy a variety of espresso and drip coffee through out the month. Also, in an effort to create the best drinks we can, we will be using high quality organic milk and good milk alternatives.
As far as equipment goes, we will be purchasing a manual two group head espresso machine, a reverse osmosis water filtration system, and all the brewing equipment for the multiple styles of pour over drip coffee.
We already have this great location in downtown Tucson, in the historic Charles O. Brown House at 40 W. Broadway (on the south side of Broadway between Stone and Church). It is one of the oldest buildings in the city of Tucson, and it's inhabited by cool community oriented organizations like the Bens Bells Project and the Santa Cruz Heritage Alliance, who create this really good vibe in the building. The space also has this huge courtyard that we will use for live music, art fairs and other community events.
Our commitment to the community.
The funding of our project will allow us to fund other projects. A dollar spent helping us get off the ground will multiply into many more dollars injected into non-profits, fundraisers, and other events in our community.
Brew for a Cause/the Benevolent Tap/Warm Fuzzies with your Ice Cold One: Our vision is to always have at least one tap with proceeds committed to a local organization. The organization could participate in the brewing and naming of the beer.
Opportunities for artist involvement: Besides having a great space to enjoy live music, dance and display the works of local artists we have the desire for local artists to help design logos and names for all of the great beer.
Sponsoring local events: We would love to sponsor bike races, mountain bike races, climbing competitions, crossfit events, fundraisers etc.
DONATE to our Kickstarter campaign, and not only will you be helping make this project a reality, you'll also score sweet rewards! We only receive funding if we reach our TOTAL goal--it's all or nothing, all the more reason for you to donate! To help kick-start Public Brew House and Coffee, follow these simple steps:
1. CREATE a Kickstarter account.
It's simple, all it takes is an email and a password.
2. SIGN IN at Amazon.com
Kickstarter uses Amazon.com for payments. If you already have an account, you're all set. If not, it is easy to create one.
3. DONATE on our Kickstarter project page, pledge at whatever level you like. Take advantage of our fun rewards or, if you prefer, you can opt to not receive rewards. Your card will only be charged should we reach our full goal.
Spread the word! Help us out by sharing this with your friends, family, coworkers, neighbors and whoever else crosses your path! The more support we receive, the sooner we can start serving craft beers and coffee.
Thank you to our friends and everyone who helped with this project.
Thank you to everyone pledging to toward this project. Special thanks to:
Rogelio Garcia for filming and editing the video, and being such a vital part in the launching of this project.
Mike Culbert for taking the time to provide legitimate architectural plans for the space. Nobody wants to go home from work and do the same thing they have been doing for the past 8 hours. Big thanks Mike!.
Jeannette Mare for suggesting and promoting this project, and being a general force of kindness and awesomeness!
Blair Feldman for being a believer and providing the legal counsel we need so we don't end up penny-less or in jail or both.
Smith Darby, and Christine Bradley. The most supportive people I have ever met. I love you.
Risks and challenges Learn about accountability on Kickstarter
Starting a business that provides anything for human consumption requires a lot of interaction with government agencies like the health department. Making and providing food that contains alcohol (beer) requires the go ahead from both the Arizona Department of Liquor Licenses and the federal bureau of Tobacco, Tax, and Trade. We have had many conversations with all of these organizations already. We know exactly what we need to get our project passed through in a timely manner as possible. We have also been graced with knowledge of people that have already been through the process (thank you Black Rocks Brewery and thank you Peter Wilke),
We also have to worry about things like setting up an LLC and "piercing the corporate veil." Luckily we have an awesome council in the form of T-loc Blair Claudia Feldman Esq.
Our plans are to get our beans from Exo. We happen to be pretty good friends with those guys, and we believe in their philosophy . We have also talked to Oliver at cafe Aqui, and want to offer his beans as well. Both places do a great job. Cartel does a great job, and they have an excellent roaster, but currently do not plan to buy beans from those guys.
The idea behind this project is to put the craft back in craft brewing. Our system is small, our selection will rotate frequently. You will never be bored of our beer. Style wise...Saisons, west coast ipa, belgian style ipa, oud bruin, flanders red, milk stout, dry stout, export stout, english pale ale, american pale ale, dubbel, tripel. quad, cinco!?, wit, weizen, smoked porter, porter, rauchbier.... the list goes on and on. Oh and firkin/cask beer and barrel aged beers.
Beau really favors ipas. I am more all over the place. At the moment I am really into sour beers, and belgian styles. I also crave Rauchbier (german smoked beer), unfortunately you can find it almost nowhere; we want to change that.
Unfortunately we can't put a dedicated food kitchen in the space. We do have an awesome space for food trucks though. Working on more creative ways to bring food into the place as well. I have a background in the culinary arts so am very interested in developing a food program.
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