If you already operate a brewery, starting a taproom is the logical next step to expand your business. But what is a taproom, and how do you start one?
Brewer’s Association defines a taproom as “a professional brewery that sells 25 percent or more of its beer on-site and does not operate significant food services.”
A taproom doesn’t require a full-blown restaurant, so it can be a fairly simple addition to a pre-existing brewery.
Beer equipment is ubiquitous in life, and because of beer equipment, people can brew a lot of beer. The cleaning of beer equipment is also related to the quality of brewed beer, so the cleaning of equipment cannot be ignored.
The transportation of malt has been widely used in the craft beer industry. Reduce labor intensity and improve work efficiency to a certain extent, The degree of mechanization of the overall equipment is improved, which promotes industrial upgrading. The following is a brief description of the development history of transportation equipment and the precautions for selection, for your reference.
Standing out from the chaotic competition in the craft beer digital social space can be difficult, as a plethora of competing brands and businesses vie for the attention of customers. But by staying true to your brand and business plan, using the various social media tools available, and having fun, you’ll gain huge and free exposure and you’ll develop a loyal audience. Here are the top tips for using social media as a marketing tool, brought to you by Micet Group.
Brewing beer is no longer the patent of large breweries. Craft brewers and home brewing enthusiasts in every town can also brew beer. Now, beer lovers can enjoy different styles of beer and even try their ideas about beer.
Heat exchangers are used to optimize heat transfer from one gas or liquid to another during processing and cleaning in place (CIP). Fouling or aging can result in degraded heat exchanger performance and additional operating and energy costs to compensate for the difference in target temperature. Therefore, the cleaning and maintenance of the heat exchanger are very important to keep the brewing equipment running efficiently.
Every brewer is getting excited when he receives his brand new brewery tanks (specially if it’s a new site), and he can’t wait to try to produce amazing beers. But you can not just start brewing immediately, there are still a lot of work to do before you brew your first beers.
A bright tank is a tank used to clarify beer and beer carbonation, and is also called a “brite tank”. In most breweries, the fermented beer will leave the fermentor, be filtered, and transferred to the bright tank for further clarification and maturation of the beer. If you want to force carbonation of beer, you can also do it in a bright tank. After carbonation, the beer can be barreled or bottled directly. Because the bright tank is the last stop before packaging, so you need to pay extra attention at this stage.
The dirt on the walls of the fermentation tank is a mixture of inorganic and organic matter, which is difficult to clean with a single cleaning agent. If only caustic soda is used for fermenter cleaning, it only serves to remove organics. Only when the cleaning temperature reaches above 80 ℃, can the cleaning effect be better. When cleaning, single nitric acid is used for cleaning, which only has a certain effect on inorganic substances and is almost ineffective on organic substances. So, fermenter cleaning requires an alkaline cleaning solution and an acidic cleaning solution.
The decision to switch from brewing beer by hobbyists to operating a commercial brewery was very important. The craft beer market is booming, with more people entering the craft beer industry than ever before. According to the Brewers Association’s 2018 industry report, the number of US breweries in 2018 increased by 17% compared to 2017. Compared with 2008, ten years ago, the number of American breweries has increased by 80%, reaching 7,450 breweries.
