ADJUSTMENTS & RECENTERING
We have decided to shift our opening hours to Fridays and Saturdays from 2pm - 6pm year round.
Over the past few months, we have been working internally to understand what the role of our cellar door is and what our expectations are from it. In its current state, it was drawing from us a disproportionate amount of focus away from the beer which wasn't feeling right to us.
NOT A HOSPITALITY VENUE
The primary reason for the change in opening hours is our realisation that the cellar door is not a venue. It’s not a pub, it’s not a small bar and it isn't set up as a proper, hospitality venue... it’s a production space that opens for tastings served by the people that make it. At times, we have had great parties in the space and it can operate quite functionally as a 'bar'. However, outside of this, it is a place of solace for lovers of wild ferment beer and indeed fermentation in general. We're not here to cater for the masses, we cater for the passionate. Things didn't sit right to even be considering more bums-on-seats turnover driven choices surrounding the space, the way we serve our beer and the entire experience of this place. Ultimately, we don't want to chose between justifying our opening hours and diluting who we are.
A second, far more personal reason for the shift is to move towards a scenario that works more in-tune with our families. One of the major reasons I had spent a little less time at cellar door was to spend that time with family. There's an inherent problem with this though that I had failed to consider... being at home means I am not at cellar door. In the end, this has toyed with my mind... by doing right for one aspect of my life, I let down another. Surely there are a number of solutions that could help with managing my own expectations of what is possible to achieve in a day... but ultimately we have decided to move towards shorter opening hours each week that are more friendly to our families.
This post is continued on our blog, link in bio.
More reasons: Breweries as bars, focus on Service, Interaction & Education and Sustainability.