Q: How much did you invest to get this going?
A: I used some savings from Dealcatcher.com [Patton's still a part-owner] to buy a building, upgrade infrastructure and buy brewing equipment. It was at least $500,000.
Q: Why brewing?
A: Philly has hundreds of craft-beer bars but only two production breweries [Yards Brewing Co. and Philadelphia Brewing Co.] and five brewpubs in a city of 1.5 million.
Q: What's special about your brews?
A: I love old styles [of beer] and brew true to that. I do a Cream Ale that's very much a classic style. We also brew some quirky beers. There's a light lager ale I brew with a bit of coffee we call Coffee Kolsch.
Q: The biz model?
A: We plan to self-distribute our beer, which we're legally permitted to do. So we'll sell to craft-beer bars all over the city, with a few accounts in the 'burbs. We're still working on pricing. Our goal is to sell 25 to 30 barrels a month. Part of the warehouse has been allocated for a brewpub and we'll probably start construction on that in the fall. This summer we'll have tours, tastings and growler sales.
Q: The name?
A: I wanted something that caught people's attention. [It] was a nod to Ben Franklin, who was a homebrewer himself. The saint part was a tongue-in-cheek reference to Belgian beers I like, especially ones made by the monasteries and monks.
Q: Biggest challenge?
A: I would say the bureaucracy of the city and state. We fought tooth-and-nail just to get power in here. We spent four months waiting for L&I to review building plans. I had enough money that I could wait, but I could have packed up, gone to the 'burbs and been open in six months. I didn't go because I live here, my friends are here and the market I want to sell to is here.
Q: Where do you see the biz headed in the next year?
A: The brewpub will be open within a year, and then we'll probably plan to expand into the rest of the building and build a larger brew house.