The Brewers Association's Guide to Starting Your Own Brewery
The Brewers Association's Guide to Starting Your Own Brewery

Author: Ray Daniels

Publisher:

Published: 2006

Total Pages: 220

ISBN-13:

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For over 25 years, fresh flavourful beer has powered the growth of craft brewing in the United States. Along the way thousands who love great beer have started their own breweries and created thriving businesses. Now the Brewers Association, the national association for small brewers, tells you how to follow in the footsteps of these successful entrepreneurs. Written by industry veterans from every part of the country and every type of brewery, this text delivers the essential industry insight needed by aspiring brewers. In section one, individual brewers tell their stories of success -- and the lessons they leaned the hard way! Section two covers the ingredients and equipment of professional brewing so you can speak knowledgeably with brewmasters and suppliers. Section three delves into the marketing techniques used by both brewpubs and packaging craft breweries to help you to decide which business model to pursue. Finally section four covers finances including a sample business plan and essential operating data from current Brewers Association member breweries.

Wood & Beer
Wood & Beer

Author: Dick Cantwell

Publisher: Brewers Publications

Published: 2016-05-25

Total Pages: 253

ISBN-13: 1938469380

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Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container—at least perfect until the bunghole is drilled to accommodate the precious contents. Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed. Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special. All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.

Brewery Operations Manual
Brewery Operations Manual

Author: Tom Hennessy

Publisher: Lulu.com

Published: 2015-02-20

Total Pages: 277

ISBN-13: 0578143747

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"It's easy to dream of owning your own brewery, but where do you begin? This Brewery Operations Manual is a complete 'to do' list that will guide you through the maze of events necessary to open your own brewery. This is not a 'how I did it' story, rather the real nuts and bolts stuff on how you can do it, without spending the family fortune!"--Cover [p. 4].

How to Own and Operate a Nano-brewery
How to Own and Operate a Nano-brewery

Author: Dan Woodske

Publisher: Dan Woodske

Published: 2012

Total Pages: 101

ISBN-13: 1470087960

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"Dan Woodske owns and operates a successful and growing nano brewery, the Beaver Brewing Company in Pennsylvania. He wants to share his experience and know-how with you. From licensing to buying brewery equipment, every aspect of running your nano-brewery is covered by someone that actually does it."--Page 4 of cover.

Malt
Malt

Author: John Mallett

Publisher: Brewers Publications

Published: 2014-12-08

Total Pages: 310

ISBN-13: 193846916X

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Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers. Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power—the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers. Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret—and when to rely on—malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.

Brew Law 101
Brew Law 101

Author: Candace L. Moon

Publisher:

Published: 2015-06-15

Total Pages:

ISBN-13: 9780996259507

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This comprehensive text deftly explains both the federal and California specific laws governing the manufacture of craft beer. Brew Law 101: California Edition walks the startup craft brewery and breweries-in-planning through every step of the process from business formation and capital raising to location and licensing to labeling and intellectual property to employment law and common craft beer contracts. The original Craft Beer Attorney brings together years of craft beer focused knowledge and expertise to help you successfully navigate the sudsy industry. This book not only includes broad coverage of the legal and practical implications of opening a craft brewery in today's market, but also features helpful checklists and exclusive interviews with California craft beer industry leaders such as Peter Zien of AleSmith Brewing Company, Tom McCormick of the California Craft Brewers Association, and Joyce Turner of Mammoth Brewing Company, to name just a few.

Water
Water

Author: John J. Palmer

Publisher: Brewers Publications

Published: 2013-09-16

Total Pages: 313

ISBN-13: 1938469100

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Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.

Small Brewery Finance
Small Brewery Finance

Author: Maria Pearman

Publisher: Brewers Publications

Published: 2019-10-04

Total Pages: 217

ISBN-13: 1938469534

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Your brewery is much more than just a small business—it's the fulfillment of your dream to share a love for quality craft beer and beverages. Build success from start-up to expansion with a solid foundation of finance principles geared specifically toward small beverage producers. Learn how to build and interpret financial reports and create basic pro-forma financial statements for launching a brewery, purchasing additional equipment, or determining a new location. Explore the various business models available to you as a craft brewery. Discover pricing models that maximize your profits. Learn how to build a budget and how to use it to hold staff accountable. This book is written to teach complex topics in simple terms. Written in an accessible style, it will help brewery owners and their staff understand the importance of a strong financial foundation. The insights and results-oriented content will help you run a more successful brewery.

Quality Management
Quality Management

Author: Mary Pellettieri

Publisher: Brewers Publications

Published: 2015-10-07

Total Pages: 196

ISBN-13: 1938469208

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Quality management for small, regional, and national breweries is critical for the success of craft brewing businesses. Written for staff who manage quality assurance (QA) and quality control (QC) in breweries of all sizes, this book clearly sets out how quality management is integrated into every level of operation. Author Mary Pellettieri shows how quality management is a concept that encompasses not only the “free from defect” ethos but combines the wants of the consumer and the art of brewing good beer. Breweries must foster a culture of quality, where governance and management seamlessly merge policy, strategy, specifications, goals, and implementation to execute a QA/QC program. What tests are necessary, knowing that food safety alone does not signify a quality product, adhering to good management practice (GMP), proper care and maintenance of assets, standard operating procedures, training and investment in staff, and more must be considered together if a quality culture is to translate into success. The people working at a brewery are the heart of any quality program. Management must communicate clearly the need for quality management, delineate roles and responsibilities, and properly train and assess staff members. Specialist resources such as a brewery laboratory are necessary if an owner wants to be serious about developing standard methods of analysis to maintain true-to-brand specifications and ensure problems are identified before product quality suffers. Staff must know the importance of taking corrective action and have the confidence to make the decision and implement it in a timely fashion. With so many processes and moving parts, a structured problem-solving program is a key part of any brewery's quality program. How should you structure your brewing lab so it can grow with your business? What chemical and microbiological tests are appropriate and effective? How are new brands incorporated into production? How do you build a sensory panel that stays alert to potential drifts in brand quality? Which FDA and TTB regulations affect your brewery in terms of traceability and GMP? Can you conduct and pass an audit of your processes and products? Mary Pellettieri provides answers to these key organizational, logistical, and regulatory considerations.

Yeast
Yeast

Author: Chris White

Publisher: Brewers Publications

Published: 2010-02-01

Total Pages: 325

ISBN-13: 1938469062

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Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.