A reader asked me, “At what point does someone have enough knowledge to become a [professional] brewer?
Homebrew to Pro 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.
Over the past year or so I’ve lost five friends. About one every two or three months and it sucks. I don’t want to bring you down, but every so often I think about those friends and what they meant to me.
"The three-martini lunch is the epitome of American efficiency. Where else can you get an earful, a bellyful and a snootful at the same time?" -- President Gerald R Ford
People who have known me as a homebrewer for a long time often ask me what I think of professional brewing.
Most brewers will tell you that attending the Great American Beer Festival is one of the highlights of the year for them. It is a big spectacle of beer, brewers, and beer lovers. It is something for every beer geek’s bucket list.