Hi everyone, I’m Andrew. I run three craft beer pubs in Sydney.
People who are just starting out often come to my shops for a drink and ask me the same question: “Andrew, I’m new to this. What size equipment should I buy? Is bigger always better?”
I always smile and tell them: hold on, let me tell you my own story first.
Step One: My First Pub Was Only 150 Square Feet
Three years ago when I first started, like many of you, I kept thinking “go big or go home.” I even considered buying a 500‑liter system right off the bat—to get it all done in one go.
But then I met my current equipment supplier, Zorime. They’re based in Jinan, the birthplace of China’s craft brewing equipment industry. Backed by the Shandong Academy of Sciences, their brewing technology is among the best in the country.
Their engineer said something to me that I still remember: “Andrew, in this craft beer business, the winner isn’t the one with the biggest tanks. When you’re starting out, the most important thing is to survive.”
They suggested I begin with a small system, open a small shop, find a location with decent foot traffic but not too expensive rent, and get the business model right first.
I took their advice. I found a 150‑square‑foot space in western Sydney and installed a 100‑liter system. The location wasn’t the most central, but there were plenty of residents nearby and transportation was convenient.
Step Two: The Benefits of a Small Shop—You Only Understand Once You’ve Done It
After that first shop opened, I slowly realized the advantages of starting small.
First, the investment was manageable. With such a small space, rent wasn’t a heavy burden, and the equipment cost wasn’t overwhelming. I didn’t have to carry a huge financial load.
Second, it gave me flexibility. In the beginning, I didn’t know much about craft beer—what styles people liked, what price points worked. I figured it out step by step. If I had started with big equipment and a large space right away, it would have been much harder and more expensive to make adjustments.
Most importantly, a small shop gave me time to refine my product. I carefully tasted and tweaked every batch. When there were fewer customers, I stood behind the bar and talked with them—asking what they liked, what they didn’t.
Those days were tiring, but they were also solid. I was building a foundation.
Step Three: Small Equipment Doesn’t Mean Small Quality
Some people think that with a small shop and small equipment, the quality must be average. I don’t agree.
The 100‑liter system Zorime set up for me wasn’t large, but the quality was anything but small. 304 stainless steel, polished inside and out, thick insulation, solid welding. Their people told me, “You can choose the size, but you don’t compromise on quality. Your customers will taste the difference.”
They also trained me on brewing—from ingredients to operations, from cleaning to fermentation. Hands‑on, step by step, until I got it right. During that time, I was learning while running the shop, and my skills steadily improved.
Step Four: Growing from Small to Big—It’s a Journey
After the first shop became stable, I opened a second, then a third. The equipment grew too—from 100 liters to 200, then 300.
But I never rushed. Each step forward came only after the previous shop was firmly profitable and I had the experience to support the next move.
Looking back, if I had started with big equipment and a big shop right away, I might have folded early under the pressure and lack of experience.
Final Thoughts for Those Just Starting Out
If you’re new to this business, here’s my advice:
First, don’t be greedy. Start with a small system, figure out your business model, and get your brewing skills down.
Second, when choosing equipment, don’t focus only on price. Finding a supplier who truly knows the craft and is willing to teach you matters far more than saving a few dollars.
Third, trust the process. This business can’t be rushed. Good beer takes time. A good shop takes time.
I chose Zorime not just because their equipment is excellent, but because their people are solid and sincere. They’re based in the birthplace of China’s brewing equipment industry, backed by the research strength of the Shandong Academy of Sciences, with brewing technology that’s among the best in the country. But they never act like they’re above anyone. Every time I have a question, day or night, they patiently help me out.
Value for money isn’t about cutting corners. It’s about using a mature supply chain and real expertise to give you lasting peace of mind at a fair price.
If you want to talk about how to get started, reach out to my Chinese friends. I know they’ll listen to your needs just as carefully as they listened to mine.
