From Carboy to Taproom: Could Your Homebrew Scale to a Nano Brewery?

Good morning. The World Beer Cup, aka the Olympics of beer, took place a couple weeks ago and winners were announced on May 1st. A brewery that made waves was Go Brewing, started in 2022 in Naperville, Illinois and specializing in NA beers, won two medals in the competition for their non-alcoholic beers. To be recognized on such a level for a new brewery was outstanding and surprising to many.

-Brandon Copeland

From Carboy to Taproom: Could Your Homebrew Scale to a Nano Brewery?

Most of us start brewing for fun. A batch here, a batch there. Friends start requesting bottles. Someone (half-jokingly) says, “You should open a brewery.”

But for some homebrewers, it’s not a joke.
It’s a seed of an idea.
And that’s where nano breweries come in.

Nano breweries—typically defined as brewing operations producing 3 barrels or less per batch—have become the gateway for passionate homebrewers to step into commercial brewing without leaping into the deep end of a 30-barrel brewhouse.

But is going nano a dream worth chasing… or a recipe for headaches?

Why Homebrewers Consider Going Pro (Nano)

• Creative Control: Small batches mean freedom to experiment and quickly rotate styles.

• Low(er) Startup Costs: Compared to larger craft breweries, nanos require less equipment and smaller spaces.

• Community Focused: Nano breweries often thrive by becoming neighborhood staples, serving a loyal, local crowd.

The Reality Check

• Time Commitment: Brewing for fun and brewing for profit are worlds apart. Cleaning, compliance, marketing—none of it is glamorous.

• Thin Margins: Small batch = small revenue. Without tight business planning, profitability can be elusive.

• Scaling Recipes: What works at 5 gallons might not work at 3 barrels. Grain absorption, hop utilization, yeast health—they all change.

A Growing Trend?

Despite the challenges, nano breweries are popping up everywhere. Some remain comfortably small and profitable. Others grow into full-fledged microbreweries or taprooms.

When I lived in Astoria, Queens in 2017 there was a small brewery (formerly known as ICONYC, now Focal Point) that popped up that didn't even have enough room to brew on site - they were essentially brewing in someone's garage and only had room for a bar and a tiny tasting room. However, their beer was received very well and they got the investment they needed to open a large craft brewery that can support 100’s of visitors.

It raises the question:
Is the jump from homebrewer to nano brewer a natural next step, or should brewing stay a passion project for most?

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Beer Trivia Question

🍺 Which U.S. state was the first to officially define and license "nano breweries" as a separate category from microbreweries?

Read to the end to find out if you're right!

Brewgr Recipe of the Week
Grapefruit Hefeweizen

Summer is fast approaching, and it’s the season for refreshing drinks. I think that Grapefruit Hefeweizen fits the bill. The grains and hops are simple, but it calls for a decoction mash and water chemistry additions, so I would say that it is on the advanced side.

Credit: austin

Poll Results: How Do You Feel About Wet Hopping?

This poll surprised me a bit - the majority of brewers said they would rather stick to dried hops. While this is clearly the most popular option for homebrewers, and the most sustainable year round, I’ve always appreciated wet hop beers right around harvest season, most famously Celebration by Sierran Nevada. Thank you for everyone who commented - many of you love brewing with fresh hops, some have tried it with varying results, and others have had poor results. One fact remains true - you need much more wet hops in weight than you need dry hops - rule of thumb is 10 to 1.

And the Answer Is...

🍺 New Hampshire. In 2011, New Hampshire became the first state to create a legal definition and license specifically for nano breweries, helping small-scale brewers enter the commercial market with lower production requirements.