Madison Magazine June-July 2019 - Page 11

Food & Drink A The Richmond Beer House tries to highlight local artists by hosting live music most Fridays and Saturdays. The artists are also normally featured on Electric Berea’s podcast. Richmond Beer House owners focus on local beers, artists Story and photos by Sara Kuhl bout a year ago, Matthew Winhold looked at his friend of 20 years, Jon Gibson, and said he wanted to run a bar. At the time, Gibson was working 16-hour shifts at a factory and said, “It’s not gonna happen.” But two weeks later, Winhold had found the perfect place to run a bar with Gibson: Richmond Beer House. “He sat down with me one day, and he was like, ‘Look man, do you trust me?’ and I was like, ‘Yeah.’ He was like, ‘Well, let’s do this’,” Gibson ex- plained. “Here we are a year later.” Winhold said he wanted to be a co-owner of the business for a multitude of reasons. “My whole life, I’ve wanted to do things, I guess my grandparents instilled the thing of doing things for others. This allows me to basically bring people along in my life and help better their lives.” Winhold said. “One of the ways that can be done is by bringing a friend along and say, ‘Hey man, quit busting yourself for someone else, and let’s make some- thing for us.’ … “I want anything that I’m a part of to be something that everyone can benefit or grow from. I feel like what greater thing can you do in life than to maybe take a risk and it change something for me and everyone around me, or maybe people that aren’t directly connected to me?” So on April 1 last year, Winhold, Gibson and two others took over the Richmond Beer House, buying the name and everything from the people who started Dreaming Creek Brewery downtown. However, the other two investors at the beginning had busy lives, and they couldn’t dedicate the time necessary to the bar, so Winhold and Gibson gave them their initial investment back and continued to pursue their dreams. At the beginning, the two had a shoestring budget, Winhold explained. “Basically, we put in what little money we had to actually just get in the place. So we didn’t have anything to make anything cosmetically better,” he said. That meant that the two spent 10 hours painting one day to change the place. They rewired things themselves. “I mean, everything that got done in here, we did with our two hands,” Gibson said. “And that part makes you really proud.” Back then, the two didn’t really know how to run a bar, either. As Gib- son said, “There’s no handbook for bars for dummies.” “We went from not knowing how to price things, not knowing about taxes, not knowing about doing research. Before we were like, that beer