I know a guy who got a bad case of arthritis and then caught a bug in the hospital. He has 500 square meters of space plus 700 square meters as 'selling space' (not sure about taproom capability). 8.52 BBL / 1000 L system. Dunno about cost yet.
What are some things to look out for when contract brewing? If you don't know the space, you don't know the equipment, so you don't know the infection risks, etc - but what are some good signs to keep an eye out for?