More than four years after first sharing his vision with us, Brendan FitzGerald is closer than ever to opening the doors of Dublin Brewing Company at 137 Wallace Ave in Downingtown. We first spoke with FitzGerald in March 2022 and recently caught up with him to check in on his progress.
What is the current status of the brewery project today?
The status literally changes daily. I have my federal brewer’s license. I still need to get my state license and the Department of Agriculture inspection. The Department of Agriculture plan I submitted was approved. They just need an inspection. All major construction and building inspections have been completed. Because I’m a brewpub, the PLCB will need to inspect more than just the brewhouse. A couple of years ago, I got ServSafe Kitchen Manager Certified, which was a biggie.
What is your updated timeline for opening?
I’m shooting to open as an event space in April. I’ve already hosted an event, and it went very well. Everything is based on inspections and government, and we all know how that goes, but I’m working hard every day to expedite things.
What were the biggest factors that delayed the opening?
It took a year and a half to get my building permit. Government moves at a glacial speed, and that was not something I was prepared for. Silly me! In addition, I work full-time as a contractor, which is what’s been paying for this whole adventure. So basically it’s work and when done work, go work and the brewery and sleep when I’m dead. LOL!
Were there issues with construction, zoning, or permits?
It was frustrating at times, especially after I had been trying to get my building permit; they called to say they lost the application. WTF?! So…yes, there were delays, parking is a huge thing, and I had to submit a parking plan, which I did on a CAD system. Thankfully, I remember that from my drafting days. The construction was fairly straightforward, and it really helps that I’m in that industry and had a bunch of fellow contractor friends who helped. My architect, Brett Hand, did amazing work on the plans.
How has your vision changed since the original announcement?
I would say that it is organic in nature, but has mostly remained the same. Having 70 people give or take there for a private event and seeing the space being enjoyed and utilized was cool, plus I got to see what it would be like from behind the bar. I had an absolute blast serving my beers to people. The vision has always been the same: a true Irish pub experience for patrons. To have a place that people have to drag themselves away from. That part has never changed.
Are you still planning to include the winery?
The winery is no longer part of the plan, but down the road, the space will become something cool. One thing at a time, as they say.
Have your planned beer styles or brewing approach changed?
For the opening, I plan on having some “flagship” beers. The Irish Dry Stout, Pale Ale, and Irish Red Ale have received great reviews. Throw in a couple of IPAs to round out the starting lineup, and we should be “grand” (an Irish expression).
Have you been brewing elsewhere in the meantime (collabs, contract brewing, etc.)?
I’ve been brewing at Dublin, running recipes over and over to make sure they come out the same each time. The construction and red tape of building the place took a lot of the joy of brewing from me. I’m finally getting that back. I love a good brew day. The cadence and the smells are quite lovely.
How has the local community responded during the delay?
They’ve been absolutely fantastic. They’ve been patient and understanding. They don’t really know the level of minutia that’s involved in something of this scale, but they have been welcoming and very encouraging to me.
Have you stayed engaged with future customers in any way?
I did have a brief open house to give everyone a “first glimpse” at the place. It was on St. Patrick’s Day (of course), and it was amazing! Everyone had so much fun. I can’t wait to see them all back again. Downingtown and the surrounding area have some truly awesome folks who know their beer.
What have you learned during this extended process?
Well…things would be much easier if you had a pile of cash and time to build. I’ve had neither. I would work, buy materials, build, rinse, and repeat, working seven days a week.
What advice would you give to others trying to open a brewery today?
Make friends with contractors! LOL! My buddies were a big help in getting construction done, and they will have many free beers coming to them for all the volunteer work they did. Buy equipment at auction. Most, if not all, of my equipment, I got for about 10 cents on the dollar through auctions, eBay, etc. Don’t be afraid to drive into the middle of Virginia to buy four huge tanks from an old winery on a weekend. Save as much as you can before diving in and realizing that the government (except for a couple of departments) is there to accept your application, not guide you through the process. It’s very much like putting on blinders and then sprinting. You have no idea what is coming at you next, but you have to shake it off, regroup, and power through the red tape. Learn as much as you can ahead of time. Watch videos, talk to other brewers. Read books on the subject; I’ve read quite a few.
What are you most excited about once the doors finally open?
Seeing people have fun. I genuinely feed off that energy. I want to give people a taste of my homeland and to make it as authentic as possible. “Trad music” nights. Dance nights, live music. All the good things that bring people together and make memories.
Was there ever a point where you considered not moving forward?
Sure, but I’m too stubborn to give up. It’s cost me a lot to get to this point. Money, time, relationships. All the things that we work so hard for. But my vision for Dublin is very strong and continues to drive me every day. I carry a daily stress level that would have most people in the fetal position, hiding in a corner, but I’ve (almost) learned to handle it.
What kept the project alive over these past four years?
Grit, stubbornness, a love of the beer culture, and all the wonderful things that go with it. The vision of people in that taproom, laughing, singing, and sharing some good beer with friends and family, is something that is burned into my vision for Dublin. It’s gonna be so good.
After years of navigating delays, juggling full-time work, and pouring everything he has into the project, Fitzgerald is finally within reach of opening day. His vision of a lively, authentic Irish pub filled with music, laughter, and beer has never wavered. Best of luck to Brendan—sláinte and cheers to the journey ahead. Be sure to follow Dublin Brewing Company on Facebook and Instagram for updates.
