Hey folks. I've watched talented brewers outgrow shiny spaces in under two years because they underestimated tank heights and logistics. Choosing the right location isn't about the vibe—it's about zoning codes, floor load, and whether you can actually run a brewhouse there. Those details shape everything that ends up in the glass.
Finback Brewery (New York) and Monday Night Brewing (Georgia) have opened multiple locations between them. In a piece for Ollie, they shared what they learned. Here's what to get right—and what surprised them.
Match the Location to Your Purpose
The first step is to align the space with your business model. Finback co-founder Basil Lee says he and partner Kevin Stafford wanted a location that wasn't "one hundred percent taproom or one hundred percent production, but we were leaning more to taproom…because we saw that model as the only way for small breweries to really work." That meant looking for a space close to public transit in an up-and-coming neighborhood like Gowanus in Brooklyn.
Monday Night Brewing took a different path. When they opened in Atlanta in 2011, Georgia law prevented direct taproom sales. "Our only real route of profitability as a business was to go large scale manufacturing and make a brewery designed to go wholesale," says chief operations officer Rachel Kiley. So they looked for locations large enough for production—and in medium to large metro areas with higher traffic near dense population centers. "That's the trick," says Kiley. "Finding high-traffic, dense urban area premium spots, but having enough space to hold onto raw ingredients and materials to run a manufacturing business."
Sometimes the "wrong" neighborhood works. After two years of searching in Brooklyn, Finback settled on an old food manufacturing plant in Glendale, Queens—a quiet, residential area, far from the subway. "All the things that make a neighborhood good are the same things that make a neighborhood expensive," says Lee. The Glendale spot was two or two-and-a-half times bigger than anything else they looked at, at half the price. "We became a community space for that area…because there weren't other spaces like us," Lee says. "We were off the beaten path and we had positive things come from that."
Start With Zoning and Local Laws
Before you get attached to a beautiful warehouse, make sure zoning actually permits brewing, on-site sales, and early distribution runs. Some districts resist truck traffic and late taproom activity. Zoning rules also shape hours, events, and seating—all of which affect revenue.
"Get a good understanding of municipal and local regulations before finding a spot," says Kiley. "You have your business model, your dream, your idea—it's one hundred percent worth spending the money to talk to an expert." Questions to ask: What licensing do I need? Is this dream legal and executable in this market? She suggests reaching out to your local Brewers Guild. In Atlanta, for example, there are specific wastewater treatment requirements for manufacturers. "Whatever money you spend up front will be worth it every single time."
Evaluate the Building's Bones
A fully loaded 30-barrel fermenter exerts a concentrated dead load of nearly 10,000 pounds on a tiny footprint. That doesn't even account for grain pallets or vertical keg racking. You can't just drop a cellar into an old warehouse and hope the floor holds—most older slabs weren't poured for that kind of localized pressure. If you try to force a fit, you're not looking at a few cracks; you're looking at structural failure that could bankrupt the operation before you carbonate your first batch.
Before you sign a lease, get a structural engineer out there to core-drill the concrete and verify the PSI rating and reinforcement depth. While they're checking load, verify whether the landlord will let you cut into the slab for trench drains. Breweries are wet environments by nature—floor drains are essential. If you can't get the right sloping for wastewater, you'll be swimming in effluent and facing five-figure fines from the city.
Ceiling height matters. Brewery equipment reaches a certain height; low ceilings limit future tank upgrades. For smaller systems (5–10 barrels), brewhouse and cellar sections typically need 12–15 feet; microbreweries and production breweries require more. Loading docks are another must. When Kiley was asked the best features to look for, the first thing she said was, "A loading dock is really nice." If you share a dock with other tenants, schedule time to discuss shipping and receiving requirements.
Utilities add up fast. Water supply should be at least 60 psi at 25–30 GPM; the water main at least two inches in diameter, the sewer main four inches. You need your own three-phase electrical service—don't expect to share with a neighbor. Single-phase can technically power smaller systems, but most equipment manufacturers require three-phase. Upgrades can run $5k–$50k depending on distance from the grid. Gas powers steam boilers and kettle burners; most commercial buildings have it, but verify with the landlord. Lee recommends bringing a contractor to potential sites before you commit: "Will this be a nightmare to deal with? You want to go through and, before you get a space, make sure it works."
Plan for Layout Flow and Future Growth
High ceilings offer practical advantages beyond looks. They accommodate taller tanks, make installation less of a headache, and leave room to expand on-site. Lay every workflow out from grain delivery to packaging and cold storage. In a brewery, that path determines production capacity and quality. Effective design restricts forklift traffic, separates hot and cold processes, and reserves room for the next fermenter you'll need when demand climbs.
Ask practical growth questions before committing: Where will the next two fermenters go? Can you expand cold storage without shutting down production? Is there clear access for grain trucks and distributor pickups? Those answers reveal whether the building supports ambition or quietly caps it.
If you're running a taproom, factor in parking, restrooms, and accessibility. Many warehouse locations weren't built for the public—you may need to add bathrooms and meet local codes for stall count. "Accessibility needs to be good if you're trying to ask the public to come," says Lee. Food extends dwell time; both Finback and Monday Night have added food programs at multiple locations. "How will people stick around longer? How will you have the best possible hospitality experience?" Kiley asks.
Waste, Utilities, and Lease Terms
Brewing uses significant water and generates substantial waste. Some municipalities require pretreatment before discharge to the sewer—and that equipment takes up square footage. High power requirements are another common surprise: chillers, pumps, and packaging lines quickly demand heavy electrical capacity. Establish utility capacity and deadlines before you sign.
Lease length matters. Lee recommends 10–15 years. "You can get a five-year lease, but five years is nothing," he says. "It took Finback at least two to three years to just find their momentum. It's important to think about the long term." When signing, make sure the landlord understands what it means to open a brewery—you're not a club open until 2am, but a functional manufacturing and community space. Force the landlord to include expansion options and rights of first refusal on adjacent bays. Tenant improvement (TI) money—financing the landlord provides up front through rent—can help bridge the gap from build-out to revenue. Kiley says that practice allowed Monday Night to forgo loans for properties and apply capital elsewhere.
Extra space pays off. "During the pandemic, order minimums were raised, leaving many brewers having to scramble to find places to store materials," Kiley explains. "If I have to buy a six months' supply I have the space to hold onto all the raw ingredients and materials you need to run your manufacturing business."
In competitive markets, scoring industrial square footage near main transport arteries is a street fight. You're not just looking for a roof—you're looking for proximity to distributors that slash freight overhead. Get a commercial real estate lawyer who knows industrial agreements.
Don't rush. Finback toured at least a hundred properties over two years. "Every real estate broker said there are ten other people looking at this," Lee says. "They're always pressuring you. You want to go through and, before you get a space, make sure it works." Have an architect do a quick sketch. Bring a contractor to evaluate whether the space can function as a brewery. And if you can live near the brewery, do it. Kiley and her husband rented a house one block from Monday Night's second location during the build-out. "If you get an alert on the glycol system at 1am, you don't have to traipse all the way to the other side of town to see it's just a sensor issue."
Build for the Long Run
Selecting the right industrial space requires a five-year vision, not a short-term mindset. Consistent production and sustainable growth depend on clear zoning, firm load-bearing floors, effective layout, and reliable utilities. When you're ready to move, bring experienced advisors to the table early. Investing in time and direction can safeguard your margins and your pace in a market full of ambitious taprooms and cramped warehouse passages.
Operational discipline matters more than ever in a market like this. BrewLedger is built to support it—see how it works when you're ready.