
This is a continuing series highlighting the oldest craft brewery in each state with members of the organization that helped build the brand. Brewer Magazine will share business and personal insights each Monday to help learn how these veterans of the industry have grown.
Henry Lee, owner, Vino’s Brewpub — Little Rock, Arkansas
Date the brewery opened: Pizzeria opened in Sept 1990; Started brewing 1993
What beers were tapped on opening day? Big House Brown Ale; Firehouse Pale Ale; Quawpaw Quarter Porter
BREWER: Why did the brewery open in the first place?
LEE: We were the only restaurant in Arkansas selling Imports on tap (Guinness, Bass, Harp) so we had a strong beer-drinking clientele. Craft brewed beer was the natural “next step”.
BREWER: What was your biggest “Year 1” struggle?
LEE: We were brewing in a 30-gallon converted steam kettle located upstairs of the building. We used a converted ice chest as mash tun and were fermenting in 50-gallon plastic trash cans with no temp control. I washed kegs by hand in a claw-foot bathtub and had to hand carry the kegs downstairs to the walk-in cooler.
BREWER: Go ahead, pat yourself on the back; what was one of the key “good ideas” that were had early on which help drive growth or sustainability to the brewery?
LEE: We made the commitment to purchase a turnkey, 3.5 bbl DME brewing system. We worked with the State Legislature to modify existing — very restrictive — brewing laws which then allowed us to sell off-premises seven days a week. No other alcohol sales for off-premises were allowed on Sundays, other than brewpubs. Sales more than doubled.
BREWER: OK, now admit a defeat; what was a decision or a circumstance that hurt the brewery? How did you solve that issue or find your way through it?
LEE: The initial lack of quality control led to inferior product which hampered our ability to maintain new customers and expand our offerings. The new system helped address those problems.
BREWER: What excites you in your brand (be it liquid, equipment, strategies or something else) this year and how did you decide to pursue this avenue?
LEE: The ability to brew high-gravity malt beverages and ciders under existing licenses has opened up new opportunities.
BREWER: Being a veteran company in the craft beer industry, what “words of wisdom” do you like to share when a new brewery owner approaches?
LEE: Do your research, know your market and have adequate capital. Don’t be scared to take risks.
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