Jamil Zainasheff

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

  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 Hereti

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  Uncertain Barrels: Turning Pro Part 31

  “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 b

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  Brewery Nightmares: Turning Pro Part 30

  A reader asked me, “At what point does someone have enough knowledge to become a [professional] brewer?

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  The Price is Right?: Turning Pro Part 29

  The current craft beer market is booming. Passionate beer lovers seek out new beers and are willing to pay a premium price for new experi

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  It Makes Cents: Turning Pro Part 28

  Before we sold our first kegs of beer, I spent a tremendous amount of time investigating what similar products were selling for in our ma

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  The Rhythm Method: Turning Pro Part 27

  We’ve finally gotten onto a rhythm in our brewing and bottling.

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  Classic American Pilsner

  Learn how to brew a little slice of American history in a glass — Classic American Pilsner.

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  Kegs Revisited: Turning Pro Part 26

  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 su

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  Year Two: Turning Pro Part 25

  So, one year of entries down. Normally I need to think long and hard about committing to another year of writing anything, but this writing

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  The Sum of the Parts: Turning Pro Part 24

  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, bu

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  The Three IPA Lunch: Turning Pro Part 23

  "The three-martini lunch is the epitome of American efficiency. Where else can you get an earful, a bellyful and a snootful at the s

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  Half a Bag of Common Sense: Turning Pro Part 22

  People who have known me as a homebrewer for a long time often ask me what I think of professional brewing.