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Thread: Complementary Products in Brewpubs?

  1. #1
    Join Date
    Jan 2007
    Location
    South Coast UK!
    Posts
    62

    Complementary Products in Brewpubs?

    I'm not sure if Complementary was the right word...? but, it'll do.

    A recent trip over the pond - I noticed that Micro-Distilling is happening, and to some extent Micro-Roastery...

    Other than those two, what else is happening...?

    Can a Micro-Roastery exist is the same unit as a Brewery? Surely the smells would be incompatable?


    Smokery?
    Cheese? Health reg nightmare!?
    Bakery?

  2. #2
    Join Date
    Oct 2002
    Location
    Stavanger Norway
    Posts
    320
    I just went to a brewpub, with a butchery!

    Id like to try my hand at cheese, the owner of the brewery where I work makes cheese now and then..

  3. #3
    Join Date
    Oct 2002
    Location
    Upland, CA, USA
    Posts
    53
    I think one of the guys at Stone Brewery makes his own cheese. They had a booth offering their own beer cheese at a couple of their anniversary parties.
    Steve G

  4. #4
    Join Date
    Mar 2006
    Location
    Ex-Germany / California
    Posts
    601

    make yourself unique

    I have always said, do something that makes you unique, something that seperates you from the others (your USP). Sure, as a brewpub you are making your own beers and that is surely your main USP. Your reference to "complementary" products is exactly what one should do, in my opinion. Here a few spontaneous ideas:

    -find a local butcher to make you YOUR style of hot dogs or honey-baked ham.
    -special HOMEMADE bbq sauces
    -your own mustard
    -special breads in conjunction with a local bakery
    -and of course the idea with your own spirits: you can easily make your own stuff without expensive equipment by simply (for example) putting (your special recipe) of pineapple, vanilla & (home-grown) chilis together with vodka. Voila, YOUR specialty.

    I don't think that these ideas require a lot of investment, but rather a little creativeness & time. Best of luck to you!

  5. #5
    Join Date
    Jun 2005
    Location
    Brattleboro, VT
    Posts
    8

    Mmmm. Pork Fat

    How about a house sausage, made from local grown pasteured pork? You could also do salami or other charcuterie made in house.
    Travis Miller
    Brattleboro, VT
    On brewing hiatus as a SAHD

  6. #6
    Join Date
    Jan 2007
    Location
    Bonaire, Netherlands Antilles
    Posts
    24

    Bionade

    Anyone have experience with this stuff?
    http://www.signandsight.com/features/985.html

  7. #7
    Join Date
    Mar 2006
    Location
    Ex-Germany / California
    Posts
    601

    Bionade

    Yes, I know their products well. They are very popular and good tasting beverages. Their prices are ok (around EURO 8-9 for a 24er returnable crate w/o deposit).

    I personally believe that the main reason for their sudden success is the fact that Rhoensprudel bought (I think) 51% of the brewery. Kowalsky Jr. has not a lot of say in his brewery, and the growth is due to the distribution that Rhoen had going for them. Now Rhoen bought Spree Quelle in Berlin and they cover all of the ex-GDR and almost the rest of the Republik.

    Another reason for their success is surely due to the "öko" or organical wave here in Germany. Regular soft drinks are still taking a hit.
    Hope this helps.

    Regards

    D.

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