![]() ![]() ![]() For variety, Michael now utilizes different roasts of malted millet, rice, and buckwheat as the key gluten-free ingredients to produce his uniquely-delicious craft beers that everyone can enjoy. His four core beers – Alpenglow Hazy IPA, Rogue Wave West Coast IPA, Conifer Grove Pale Ale, and Gold Shine Kölsch – are available in major retail outlets, including BevMo!, Safeway/Andronico’s and Total Wine, along with dozens of Bay Area bars and restaurants. Michael is focused on growing the Buck Wild brand, creating new jobs, and expanding distribution. With COVID-19 waning, things are looking up. I’m pleased he could use the SBA 504 program to help realize his dream.”ĬDC Small Business Finance Senior Commercial Lender He recognized a solid product niche in gluten-free beer and went out and made it happen. “Michael has a great enterprising spirit. I’m pleased he could use the SBA 504 program to help realize his dream.” “He recognized a solid product niche in gluten-free beer and went out and made it happen. “Michael has a great enterprising spirit,” said Ed. ![]() In this case, Michael teamed up with CDC Small Business Finance and Senior Commercial Loan Officer Ed Ryan. The SBA 504 loan requires a partnership between a bank and a nonprofit certified development company. Then out of right field came another banker who expressed interest in backing Michael’s project with a Small Business Administration (SBA) 504 loan, which provides long-term, fixed-rate financing for commercial real estate purchases and tenant improvements. “Although I’d been producing and selling my beer for several years by then, the lenders treated me like a start-up operation and viewed me as high-risk,” recalled Michael. He approached several traditional banks the answer was always no. Michael needed capital to buy all the expensive brewing equipment and pay for the necessary tenant improvements. Outfitting the new building was an ambitious task. Perseverance Leads to New Capital for Launch and Growth At UC Davis, Michael worked with the staff of their Master Brewing Program to scale his recipe and process so that he could then pursue brewing his gluten-free beers on a commercial scale. After several years of homebrewing – during which he taught himself to also malt gluten-free grains by soaking, sprouting, drying, and roasting the grain – he took his skills and entrepreneurial ambition to the University of California at Davis. Missing the delicious taste of craft beer (which contains the gluten protein found in its key ingredients like barley and wheat), Michael set out on a mission to create a 100 percent gluten-free alternative that was enjoyable to drink. “My wife and I had adopted a gluten-free diet and quickly realized that flavorful options for gluten-free beer were nonexistent, particularly in California.” “When I first started brewing beer in my garage and kitchen, the flavor bar for gluten-free beer was pretty low,” Michael said. Until recently, Michael Bernstein, owner of Buck Wild Brewing in Oakland, California, finally discovered a formula that packs a flavor punch while still delivering a healthful dividend. Creating great-tasting gluten-free products has challenged food and beverage manufacturers for years. ![]()
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