Does anyone make root beer in their breweries? If so, do you go the traditional route and actually brew it and naturally carbonate with yeast or do you go via the pre-made syrup route and carbonate with the existing CO2 system? And if you do offer it, how much is sufficient for initial offerings? Which types of kegs would you use - soda kegs or sanke kegs? 1/6's or 1/2 bbls? How successful is offering handcrafted root beer in a brewpub?
We're into our 3rd year and we've been successful in our beers and currently produce a little over 8,000 bbls/year. We are a brewpub and offer food as well as an array of soft drinks - except root beer.
Thanks! All opinions appreciated!
We're into our 3rd year and we've been successful in our beers and currently produce a little over 8,000 bbls/year. We are a brewpub and offer food as well as an array of soft drinks - except root beer.
Thanks! All opinions appreciated!
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