Hey! Hello!
My name as you could guess is Phil, I've been around beer all my life. Grew up in a real ale driven freehouse. Brewed when I was a student in a fairly (crappy) brewpub, in the UK. I have worked, lived, breathed beer, Catering, Restaurants, Kitchens, Design... the whole shooting match.
So much so, I have embarked on the wonderfully stupid idea that I'll open a brewpub....
WHY OH WHY OH WHY? I hear you shout. Coz, I don't know much else.
So silly question time.
1. Nitrogenated stouts - packaging and dispense - I asume that there is no special treatment of the brew, to make it servable via a nitrogen sys. (30/70)?
2. UK legislation - do the tap/faucets have to be the 'standard' 2 or 3 part assembly? If I where to use one peice stainless heads, US style, would that contravene UK law? I have seen one peice heads, on occasions.
3. For those who work/brew in a brew pub.. are there any golden rules. Like no cleaning the fermenters during service hours - CO2 Issues. Hot caustic control issues. What about actually brewing when people are using the restaurant?
4. HACCP - COSHH stuff - Any special requirements for the brewery access.
5. What are the likely questions from the neighbours/local authorities - regarding the advent of the brewery/plans for the brewery. Smells, odours, chemical waste, BOD, effluent?
More questions to come - Thanks in advance to anyone who replies
Oh, I hate looking for locations - I've done it once before - and I hate it - no one building is perfect... anyone else realise this?
My name as you could guess is Phil, I've been around beer all my life. Grew up in a real ale driven freehouse. Brewed when I was a student in a fairly (crappy) brewpub, in the UK. I have worked, lived, breathed beer, Catering, Restaurants, Kitchens, Design... the whole shooting match.
So much so, I have embarked on the wonderfully stupid idea that I'll open a brewpub....
WHY OH WHY OH WHY? I hear you shout. Coz, I don't know much else.
So silly question time.
1. Nitrogenated stouts - packaging and dispense - I asume that there is no special treatment of the brew, to make it servable via a nitrogen sys. (30/70)?
2. UK legislation - do the tap/faucets have to be the 'standard' 2 or 3 part assembly? If I where to use one peice stainless heads, US style, would that contravene UK law? I have seen one peice heads, on occasions.
3. For those who work/brew in a brew pub.. are there any golden rules. Like no cleaning the fermenters during service hours - CO2 Issues. Hot caustic control issues. What about actually brewing when people are using the restaurant?
4. HACCP - COSHH stuff - Any special requirements for the brewery access.
5. What are the likely questions from the neighbours/local authorities - regarding the advent of the brewery/plans for the brewery. Smells, odours, chemical waste, BOD, effluent?
More questions to come - Thanks in advance to anyone who replies
Oh, I hate looking for locations - I've done it once before - and I hate it - no one building is perfect... anyone else realise this?
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