Topic: Turning Pro

56 result(s).

10 Keys to Nano Success

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A nanobrewery is generally defined as a brewery with a brewhouse up to 5 barrels in size (1 barrel or beer barrel is equal to 31 gallons/117 L), and these smaller-scale businesses

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Enjoy the Freedom of Homebrewing

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As I transition from brewing 10-gallon (37.9-L) batches in my garage to 10-barrel (BBL) (11.7-hL) batches at Sapwood Cellars in Columbia, Maryland, I’m savoring the freedoms of homebrewing. My brewing partner, Scott

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Nanobrewing: The Business Case for the Nano

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The year was 2012 and I was standing in front of about 300 people at the Craft Brewers Convention in Washington, DC armed with nothing more than me, myself, and I. This

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Opening a Nanobrewery: Tips from the Pros

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Three homebrewers who opened nanobreweries offer their advice on how you, too, can go pro.


Be Cool to Your Brew School

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                Fess Up. How many times has someone tasted a homebrew you made, and asked if you ever considered going pro? It’s likely the majority

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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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