Date: MyBlog

34 result(s).

Beer Mecca: Turning Pro Part 34

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You went to England for the sessionable, malty ales, Belgium for the abbey beers and the sours, and Germany for the exquisite lagers, hefeweizen, Kölsch, and alt. That is still mostly true.

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Tasteless: Turning Pro Part 33

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While there are some passionate craft beer lovers mixed in the ususal beer festival crowd, there are usually more people there trying to get insanely drunk for as cheap as possible. I’m

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Risk and Reward and Risk and Reward: Turning Pro Part 32

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We started out sharing a building and some brewing equipment with another brewery, so our costs were lower, but we still had to come up with a considerable sum to fund the

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Uncertain Barrels: Turning Pro Part 31

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I have had many people ask me why barrel-aged beer sells for significantly higher price than non-barrel aged beer. The higher price is due to the time and resources that go in

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Brewery Nightmares: Turning Pro Part 30

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My wife and I watch some reality shows about failing restaurants and we are always amazed how someone with absolutely no experience decides to open a restaurant and act as the chef.

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The Price is Right?: Turning Pro Part 29

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Beer aficionados are a tremendous boon to the craft beer world, especially when it comes to the success of new breweries.  The fact is, without those customers, new breweries would struggle to

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It Makes Cents: Turning Pro Part 28

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But that leaves you thinking you can just set a price that is competitive, as long as it seems like you can make money at it. Not quite. Really, you also need

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The Rhythm Method: Turning Pro Part 27

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It took much longer than I had anticipated, but now we brew and bottle on set days every week and the production currently matches demand. It was tricky early on, because at

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Kegs Revisited: Turning Pro Part 26

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You will need one keg hooked up to the handle, at least one keg standing by for when the current keg goes empty, and another sitting empty, waiting to be picked up

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Year Two: Turning Pro Part 25

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Before I agreed to do another year of this turning pro story assignment, I looked at what I had written over the last year. I wanted to see if I had really

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The Sum of the Parts: Turning Pro Part 24

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I know that the person I am is a sum of the people that I have called friends (and I guess the few that I might call enemies too). Those experiences, those

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The Three IPA Lunch: Turning Pro Part 23

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As a kid, back in the 1970s, I remember hearing about the “three martini lunch” for the first time. I couldn’t imagine how drinking could be part of a business meeting. How

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34 result(s) found.