Growth and expansion, as a result of a booming business, is every bar and restaurant owner’s dream. The Barley Mow Brewing Company, a nano brewery in Largo, FL, is living that dream.
Ahead of their business plan, Barley Mow owner Jay Dingman is expanding their brewing facility by 15 times what they have right now. “What we can brew in a day there would take two months in our current facility,” explained Dingman. “Our supply just couldn’t keep up with our demand in our current location. We use every inch of our pub possible for brewing, but really needed a dedicated facility to keep up with the demand.”
That demand is coming from both their brewpub as well as their distribution to other area bars. The dream? “To have a presence in every part of Florida.”
At the rate Barley Mow micro-brews are growing in popularity, that dream will also become a reality for Dingman and his dedicated crew. “We’re not afraid to work,” explains Dingman, “and I think that, and our presence on site, makes the difference. Nothing happens at my place that I’m not aware of, and our staff sees that and sees our passion and it’s contagious. They would walk through fire for us, because they see we’d do the same for them and for this business.”
The Barley Mow Brewing Company allows Dingman to follow his passion for micro-brewing, benefit from his and his wife’s 30 years’ experience in the restaurant business, and capitalize on the growing interest in micro-brews across the country. “It’s really great timing, if you have the right product,” he says. “There are so many options today for consumers, so it allows them to be really picky about what they are buying and where it comes from and who they are buying from. Being small we are also nimble, it allows us to put so much detail and heart into our brews, and our customers can taste the difference. They give great feedback, and we can respond to their needs, and their tastes are growing with us.”
Currently, Barley Mow is focused on their micro-brews, but as they grow, so will their offerings. But not at the expense of their identity. “We are different than most Florida bars,” Dingman says. “It’s embedded in the roots of a true tavern experience. When we do expand into food, we’ll hold true to that experience.” As for food and beer pairings? That is inherent in the plans “We have a Level 2 Cicerone on staff. Beer dinners are a lot of fun and there is a great opportunity to capitalize on all of our combined experience and passion to make it a great experience for our customers.”
It’s obvious that Dingman’s success has been dependent on his passion and his knowledge. “You have to love what you do to put in the kind of work that it takes to make it successful.” And Barley Mow is a true example of what that success looks like.