Hey all,
New brewery here looking to hear some of your stories and advice about starting to can. My series of questions is about when ya'll decided to can. What factors or indicators did you look at when trying to decide your next action? What pushed you towards your choice of package? Once you started canning, what were the (intended and unintended) impacts on your brewery?
A little about us. We opened in February of this year and have since been doing much better than we anticipated. We have a 7 bbl system, 4 FV's and 2 BT's as well as a small half-barrel pilot system. Our building is 4500 sq ft with a tasting room that takes up about a quarter of that space (and a nice outdoor patio for three seasons of outdoor seating). Currently, we are on pace to push about 300 bbl out of our tasting room and maybe 10-15 bbl of distribution. We do small packaging runs using a DIY bottle filler, which has been received well, but not so well that we are beating back the masses to preserve inventory or are ever really in danger of selling out. I am the sole brewer at the moment, brewing 2-3 times a week in addition to my other duties as an owner. It would be great to hear your experiences deciding whether or not to package and what factors led you to that decision. I would be especially delighted to hear from those of you who are in a similar situation to ours.
Cheers!
New brewery here looking to hear some of your stories and advice about starting to can. My series of questions is about when ya'll decided to can. What factors or indicators did you look at when trying to decide your next action? What pushed you towards your choice of package? Once you started canning, what were the (intended and unintended) impacts on your brewery?
A little about us. We opened in February of this year and have since been doing much better than we anticipated. We have a 7 bbl system, 4 FV's and 2 BT's as well as a small half-barrel pilot system. Our building is 4500 sq ft with a tasting room that takes up about a quarter of that space (and a nice outdoor patio for three seasons of outdoor seating). Currently, we are on pace to push about 300 bbl out of our tasting room and maybe 10-15 bbl of distribution. We do small packaging runs using a DIY bottle filler, which has been received well, but not so well that we are beating back the masses to preserve inventory or are ever really in danger of selling out. I am the sole brewer at the moment, brewing 2-3 times a week in addition to my other duties as an owner. It would be great to hear your experiences deciding whether or not to package and what factors led you to that decision. I would be especially delighted to hear from those of you who are in a similar situation to ours.
Cheers!
Comment