October 31 — MONTEVIDEO – Three partners opened Talking Waters Brewing Company in 2016 to address a need.
“The three of us learned that there was a lack of smart beer in rural western Minnesota,” Patton said.
Five years later, one thing has changed: the call for quality craft beer extends beyond the western Minnesota prairies they call home.
Partners Phil Zachman, John Skoglund and Patton have noticed a steady expansion in Talking Waters’ craft beer sales since the day they opened in downtown Montevideo in July 2016; they added tanks and production capacity to move from brewing 89 barrels of beer in the first six. months of oconsistent with a rate of 700 barrels consistent with today’s year.
They opened their doors in the hope that their downtown tavern would account for 95% of their sales. Since then, they have found that demand for their product extends to the eastern metropolitan domain and much of western Minnesota. Today, about 50%. of their product is sold off-site in restaurants, bars and liquor stores, and the rest at the auction house. Patton said he wouldn’t be surprised to see the proportion of sales to faucet rooms rise to 60-40, perhaps 70-30 in the next few years.
A smart beer largely explains the good luck of the business. Talking Waters has built a reputation in the craft brewing industry for its beers. In addition to proceeding to brew their favorites, members continue to offer new beers.
Patton and Skoglund became involved in this business as avid home brewers, and Zachman also had a fever temporarily. They like to study and experiment.
They also characterize their good luck for craft brewing across the state and fellow brewers’ willingness to percentage data and insights.
“It’s more collaborative than competitive,” Patton said of the craft beer industry. “It’s as if the rising tide is lifting all the boats,” he said. Brewers realize the importance of quality and know that the industry will grow if consumers encounter inferior products.
The so-called Talking Waters is similar to Montevideo’s location near the speaking lake, which translates from French as “the lake that speaks. “
The components chose this call to highlight their local roots and rural identity; he also speaks of his own appreciation of the opportunities presented through rural location; its marketing encourages consumers to indulge in adventures and let Talking Waters be a component of them.
Adopting their rural network was for corporations when the COVID-19 pandemic shut down the tap room and sales of Talking Waters’ grunts and canned beers took off.
“We couldn’t keep the refrigerator full,” Zachman said.
“The people in our network were the main ones,” Patton said. Undoubtedly, consumers came here because they love beers, but it was also evident that they were buying them from Talking Waters, Zachman said.
The increase in counter sales from the pandemic has helped create momentum toward a higher percentage of outdoor sales overall, they said. Sales in restaurants, bars and liquor outlets elsewhere are also one of the most productive classified ads enjoyed by the company, added partners.
Talking Waters has a vital contribution to the local economy. A team of nine other people assists partners in everything from distribution and marketing to reception room maintenance.
The presence of the tavern in the center of the city of Montevideo attracts traffic. It is not just local citizens who are discovering what the city center has to offer. Spend a Saturday and be amazed by the number of visitors from out of town to enjoy the beers and friends. around the tasting room, they explained.
Zachman owns Jake’s Pizza, located next to the dining room. He admits he was skeptical when Skoglund and Patton approached him about the concept of buying the existing Talking Waters building and opening a bar and brewery in Montevideo. Patton said that many other people have told him that a brewery is a wonderful concept, but not in a rural network of 5,000.
Today, “people tell us we didn’t think he would make it, but we’re glad he did,” Patton said.
“I think it happens every week,” Zachman added.