There are brewing startup blogs all over the internet. A lot of trials and tribulations are shared on Probrewer.com. Some thoughts...
Becoming part of the production end of brewing is something you do because you can't imagine doing anything else. It's kind of like being a musician, that way.
If your passion is making beer, don't be an owner. Much more than 500 bbl/yr, and your time is spent on paperwork, sales and promotions. Most owners have to give up on being in the brewhouse.
If your passion is making beer, spend a year at a brewery learning what you're actually getting into. It's a lot more about cleaning and cellaring, than evaluating the newest hops or tasting barrels. Then, go to brewing school; it's become the minimum ticket.
If you want to make money, don't be a nano, or come in with a small budget.
http://discussions.probrewer.com/showthread.php?24441-Nanobrewery-The-Lessons-I-ve-Learned
If you want to make a lot of different beers, you'll be disappointed. Have you ever made the same beer twice? Not the same recipe, but had that recipe duplicate exactly? Then you're on the right track. Commercial brewing is endless repetition of the same tasks, recipes and goals. Lather. Rinse. Repeat.
Can you hand someone a beer without explaining it? Your beer will have to speak for itself. People have to be willing to buy it. Not just the first pint, anybody can do that. It's the second one that matters.
Homebrewing is a fun, rewarding hobby. But it's not the same as commercial brewing. Homebrewing is like a model railroad. No matter how much you emulate, it won't haul freight.
Seek and learn. I've allowed lots of homebrewers to intern with me and it's a huge eye opener. Find a local brewery that'll let you clean kegs for several months, just to see what really happens. It's a cool transition to make, and also easy to think of it as a mistake, down the road.
I'm very passionate about what I do. The best part is that beer is a constant learning curve. I still enjoy my homebrew roots by judging to maintain my lofty judge rank (Roman Numerals are involved) as well as grade Cicerone exams, host beer dinners, go to conferences, take classes, speak to groups.
Oh, and I make a lot of beer, too. I get as much satisfaction out of making my flagship Pilsner, as I do from creating a new seasonal.