How do you grow from a tiny house brewery into a full “third place” destination with food, coffee, a beer garden, and self-distribution … and not burning out? BREWER Executive Editor Jon Sicotte talks with Courtney and Derek Guggenberger and co‑founder Abby Gorman of Indianapolis’ Guggman Haus Brewing about intentional growth, balancing food and beer economics, scaling from 2 bbl to 20 bbl, and using self‑distribution to support (not replace) the taproom. If you’re a brewery owner or decision maker, this episode is packed with practical insight on building a sustainable, hospitality‑driven brewery business.
