Michael Hinkelman, Daily News columnist
Last updated: Thursday, May 29, 2014, 11:09 PM
TIM PATTON, 37, of Fishtown, is the founder of Saint Benjamin Brewing Co. in North Philadelphia. Patton bought an old warehouse and, after several years of planning, he and co-brewer Christina Burris hope to open a nanobrewery during Philly Beer Week, which begins today.
Q: How’d you come up with the idea for Saint Benjamin?
A: I and a friend started an online coupon-and-deal website in 1999 that offered discounts on Amazon, pet food and other stuff. I was there until 2009 but wanted a different career path. I’d gotten interested in homebrewing and the beers I was making turned out decent. I researched the industry and visited breweries in Seattle.
Q: How much did you invest to get this going?
A: I used some savings from Dealcatcher.com [Patton’s still a part-owner] to buy a building, upgrade infrastructure and buy brewing equipment. It was at least $500,000.
Q: Why brewing?
A: Philly has hundreds of craft-beer bars but only two production breweries [Yards Brewing Co. and Philadelphia Brewing Co.] and five brewpubs in a city of 1.5 million.
Q: What’s special about your brews?
A: I love old styles [of beer] and brew true to that. I do a Cream Ale that’s very much a classic style. We also brew some quirky beers. There’s a light lager ale I brew with a bit of coffee we call Coffee Kolsch.
Q: The biz model?
A: We plan to self-distribute our beer, which we’re legally permitted to do. So we’ll sell to craft-beer bars all over the city, with a few accounts in the ‘burbs. We’re still working on pricing. Our goal is to sell 25 to 30 barrels a month. Part of the warehouse has been allocated for a brewpub and we’ll probably start construction on that in the fall. This summer we’ll have tours, tastings and growler sales.
Q: The name?
A: I wanted something that caught people’s attention. [It] was a nod to Ben Franklin, who was a homebrewer himself. The saint part was a tongue-in-cheek reference to Belgian beers I like, especially ones made by the monasteries and monks.
Q: Biggest challenge?
A: I would say the bureaucracy of the city and state. We fought tooth-and-nail just to get power in here. We spent four months waiting for L&I to review building plans. I had enough money that I could wait, but I could have packed up, gone to the ‘burbs and been open in six months. I didn’t go because I live here, my friends are here and the market I want to sell to is here.
Q: Where do you see the biz headed in the next year?
A: The brewpub will be open within a year, and then we’ll probably plan to expand into the rest of the building and build a larger brew house.