What a Buyer Checks First
- Sales split among taproom, distribution, events and food
- Licenses at the state, local and federal level and their status
- Tank capacity, equipment age and what was financed
- Lease terms, rent and the landlord's attitude to a sale
- Brand strength, recipes and the distributor relationships
Where the Money Comes From
Taproom sales carry the best margins, and distribution brings volume at lower prices. Buyers ask for monthly sales by channel for three years and study how much each depends on seasonality, events and a few big accounts.
Licenses Are a Gate
A brewery runs on state, local and federal permits. A buyer cannot assume they carry over, so they ask what must be filed and how long it takes. See our guide on a Nebraska liquor license transfer.
Timing matters, because the new owner may not be able to sell beer until approval comes through.
Equipment and Capacity
Tanks, kettles and packaging gear carry most of the asset value. Buyers inspect age, maintenance and unused capacity. A brewery running near its limit is worth more if the market keeps asking for the beer.
Lease and Location
A taproom needs foot traffic and parking, and a brewery needs power, drains and space. Buyers read the lease for years left, rent steps and any limits on use. A short lease can sink a deal.
Brand and Recipes
The brand name, the recipes and the logo should belong to the company, not the founder. Buyers also check how much of the brand rests on the head brewer, and whether that person will stay.
Getting Ready
Gather permits, equipment lists, distributor agreements and three years of monthly sales by channel. A buyer's lender will want a clear picture of cash flow, and breweries that keep tidy books close faster.
Many sales are asset deals; read asset sale or stock sale and then ask for a confidential estimate.