Three brewery owners with three very different approaches lay out the costs involved in building a brewery. Sean takes you through his experience and the costs of “boot-strapping” his brewery’s path to operations. Scott provides details of expanding from a single-unit brewpub to a production brewery with initial capacity of 5,000 barrels with eventual expansion capability up to 40,000 barrels. Jeremy dives into taking Shmaltz Brewing from a contact brewer of 16 years into their own 30,000 barrel brewery in upstate New York.