Cheers as nano-pub aim brews with help from crowd-funding site

A young man with a love of beer and a big idea is on the way to achieving his dream after raising $10,000 in 30 days. Hobart brewer Evan Hunter, 27, plans to open the city's first nano-brew pub.

At Brew Nouveau, the craft beer sold over the bar will be brewed on site.

Launching a funding drive for his project via crowd-funding site Pozible, Mr Hunter set a $10,000 target that he achieved with the help of social media, events at local pubs and telling people about Brew Nouveau.

"There was a real outpouring of support from my friends and people in the brewing community, so I put together this crowdfunding project and to my surprise it was successful," he said.

Evan Hunter, of Hobart, has moved closer to his dream of starting his own nano-brew pub thanks to crowd-funding and a social media drive.

"To run a successful crowd-funding project you have to sell your idea. I had 30 days to get $10,000 worth of pledges and the race was on for that 30 days to tell as many people as possible that I was running this campaign and what I was trying to do."

Mr Hunter started in the Tasmanian beer industry in 2008 with a job as a brewer at Railton's Seven Sheds, and has since worked at Moo Brew and Lark Distillery.

He has also travelled the world to sample hundreds of craft beers.

Returning to Tasmania earlier this year, Mr Hunter decided to stablish a brew-pub.

"It's the thing Hobart doesn't have and people have been talking about it for years," he said.

Mr Hunter said he was humbled by the support shown for his fundraising drive, giving him faith that Brew Nouveau would be a popular addition to Hobart's revitalised pub scene.

Irish Murphy's and the New Sydney ran fundraising events during his campaign, with support provided by craft brewers including Seven Sheds, Moo Brew and Iron House.

Mr Hunter said the nano-brewery he is about to buy with the money he raised had a 200-litre capacity ideal for supplying a small bar or restaurant.

"You can brew three to four times a day so when you calculate that out it's quite a lot of beer," he said.

"The biggest stumbling block at the moment is to find a location, but my priority is to start making beer as soon as possible."

Source: The Mercury, 24 November 2013