Who Usually Buys
- Regional drinks groups
- Want a second brand, more tank capacity or a taproom in a new city.
- Experienced operators
- Already run a brewery or restaurant and can absorb the production.
- First time owners
- Often finance with an SBA loan and want a name that already has accounts.
The Equipment Is Half the Story
Tanks, kettles, canning lines and cold rooms carry a high price tag and a long list of upkeep. Buyers may trim the depreciation add backs you claim, and a common starting point is to treat at least half of it as real maintenance spending.
Keep service records for every major machine. A clean log lets you defend the add backs instead of losing them.
Taproom Sales and Distribution Sales Are Valued Differently
Taproom income is steady but tied to one address. Distribution income travels farther, yet it often leans on a few accounts.
If your top one to three buyers make up more than about fifteen to twenty percent of sales, expect a discount of roughly that size, or a buyer who walks.
Show how many accounts you serve and how long each has stayed.
The Lease and the Licenses
Buyers read the taproom lease closely. They want a fixed base rent, a stated renewal rate and assignment language that says the landlord cannot unreasonably refuse. Our guide to lease assignment and landlord consent covers those terms.
Alcohol licenses do not simply pass to a buyer. See the California ABC license transfer page before you plan a closing date.
Brand and Recipes
Buyers also pay for the name, the recipes and the people who make the product. Write down the processes, tie key brewers to the company with agreements and show reviews and repeat orders that point to a following beyond you.
Before You List
- Update the balance sheet so old equipment is not still on it
- Count inventory, since heavy stock can trouble a lender
- Write down recipes, vendor terms and the roles each brewer fills
- Ask your CPA to recast your earnings
Ready for a first range? Request a confidential valuation and a broker will call.