In the grand scheme of things, I really haven’t been a beer geek for very long, but I remember back when I first got geeky about beer, the places people dreamed of going to visit on beer holidays were exclusively in Europe.
I don’t hide the fact that I am not a fan of pouring beer at public beer festivals.
I’m not sure exactly what I was thinking, but somehow I had this idea in my head that I’d take all my risk up front in getting Heretic off the ground and once it was past a certain point, there would be a lot less risk. Ah, poor, simple fool.
“A barrel full of certainties won’t roll very far.” – Gerd de Ley
From the beginning, I was certain that we would make barrel-aged beers at Heretic. We are close to Napa so it is easy to obtain used wine barrels and I really like the interesting character that develops from aging beer in a barrel.
A reader asked me, “At what point does someone have enough knowledge to become a [professional] brewer?
The current craft beer market is booming. Passionate beer lovers seek out new beers and are willing to pay a premium price for new experiences.
Before we sold our first kegs of beer, I spent a tremendous amount of time investigating what similar products were selling for in our markets. I wrote about this in an earlier post, about the need to be careful about under or overpricing your product for a given market.
We've finally gotten onto a rhythm in our brewing and bottling.
Float is that portion of your kegs that are out in the market. Generally, the number of kegs you need for every tap handle you want to support is somewhere around three or four.