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Messages - boulderbrewer

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1
All Things Food / Re: Crock Pot
« on: Today at 11:40:10 AM »
Ours gets a work out but mostly for stew type meals. Recipe usually is veggies seasonings meat (seasoned) and 1 cup of wine. Pretty basic but tasty.

If you ever get your hands on a pre-1990 cook-booklet that came with them, they have some pretty neat recipes.

2
All Things Food / Re: Pressure Cooker
« on: Today at 11:35:10 AM »
We have an All-American for canning also doubles as the outside of a double boiler when I'm making cheese. We also have the Fagor splendid 10 quart (only one pressure) that we use quite a bit for cooking. Lately is have been put to use making bone broth, and as a second stock pot. It is nice to make broth in an hour (chicken) or 2 (beef) instead of 18 to 24 hours.

3
The Pub / Re: Brewery Visitor
« on: June 03, 2016, 07:26:26 AM »
We should start visiting each other. That would be fun.
It is fun. I have met with Sean in Leadville, and met with Matt Chrispen in Austin back in April.

I plan on stopping by Boulderbrewers brewery in July, as I will be at my sister's place an hour away for a few days.

Next year a stop at Leos Thirsty Monk brewery is in the plan.

We know we have to stop and see Keith, and will even drink his beer!

You will have to let me the day and time so I can make sure I'm at the brewery.
You don't live at your brewery?  8)

Still a little far out on the calendar, but we are planning on being up there on July 21-22. Stop would be in the afternoon. i will send you a message when the time gets closer.

I'm only at the brewery 1/2 days, my choice of which 12 hours they are. Might have the canning line up and running by then. I hope anyway.

4
The Pub / Re: Brewery Visitor
« on: June 02, 2016, 09:43:49 AM »
We should start visiting each other. That would be fun.
It is fun. I have met with Sean in Leadville, and met with Matt Chrispen in Austin back in April.

I plan on stopping by Boulderbrewers brewery in July, as I will be at my sister's place an hour away for a few days.

Next year a stop at Leos Thirsty Monk brewery is in the plan.

We know we have to stop and see Keith, and will even drink his beer!

You will have to let me the day and time so I can make sure I'm at the brewery.

5
The Pub / Re: Brewery Visitor
« on: May 31, 2016, 01:31:46 PM »
Don't know how many of you have gotten to meet Sean Terril but I had the pleasure of hosting him Thursday and Friday. How come all ya'll don't come visit?

To busy with my own to go visit. Someday though. I have not had time to visit Leos' new place and that's just 3 hours away.

6
The Pub / Re: commercial examples of helles lager
« on: March 31, 2016, 03:23:13 PM »
August 20 2015. yep


7
The Pub / Re: Yellowhammer to go!
« on: March 31, 2016, 01:44:13 PM »
That is great!  I didn't know a brewery could make a profit. All  I hear is you can't start small and become profitable. Guess you gave a big fly the bird to that Kieth. Good on ya man!! 


Sent from my iPhone using Tapatalk

We aren't actually profitable yet, but we are projected to be profitable after next year (but we didn't have the growler bill passing in our projections, so it may actually come sooner). We are still growing and operating at a loss. If it wasn't for a very supportive wife who works her ass off to support me and my family there is no way I could do this. I make some money, but barely more than I did the year I graduated college. And I basically worked 3 years for free and invested a lot of money. I'm not saying it is different than any other start up business, but the warnings of starting a brewery are legit. And failure is still a possibility for us even now.

What Alabama needs now is a self distribute law and cap it around 300,000 barrels. So you don't have to go years without making a profit.

8
Going Pro / Re: Brewery Volunteering
« on: March 21, 2016, 10:47:47 AM »
To clarify, if you work in our brewery you are a paid employee. Only volunteers are ones who help pour beer at beer fests on occasions.

9
Going Pro / Re: Brewery Volunteering
« on: March 19, 2016, 03:45:28 PM »
I'm nowhere near that part of the US, good luck. I may need a helper for the summer though.

10

Thank you Marc. Now we need to figure out how to get your beer to our BierHall.

Maybe give a shout if you are headed through Wausau. If I find some headed over to you or if I decide to road trip to see the new place.

11
Absolutely you do need good recipes or you could just borrow some very good internet recipes.;) It can be done and yes you can make money. I'm proof of that for the last 2 of 3 years any way.

 It all depends on how you approach it. Opening a brewery is way to much for one person to do alone. You have to realistic about it. New stuff and labor cost a lot of money and unless you have that million, you have to borrow it and pay it back. So comprise is the rule, (for me anyway), everyone likes the nice new brew house and all that is needed to make it go, who doesn't. I didn't have that million, but I did have craigslist and the benefit of a mentor who took the same plunge a couple years earlier to lean on. (Thanks Leos!)

That said my equipment looks like huge homebrew equipment made from dairy equipment and plastic fermenters. I have had to build a few things like a keg washer, bottler and labeler. There is a lot of work involved, a big thank you to the forklift inventor. I was fortunate to have had a job in manufacturing so I had a very good idea on the how boring this work can be and is at times. A brewing education would be a plus. Just like any occupation you have to really be into it, to survive and thrive in it.

12
Going Pro / Re: Best books on commercial brewing?
« on: March 03, 2016, 08:52:05 AM »
Maybe buy a book on winning the lottery, too!  ;)

Or buy Denny's and Drew's Experimental Brewing book and their new one Homebrew All-Stars. Better than winning the lottery!  8)

13
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: January 26, 2016, 02:11:14 PM »
How many times can we vote?

14
A sour dough starter can take months, what I have found is not what you want or get. It is what nature gives you. What you get I say embrace and work with it. You can bend it with recipes and most of all enjoy the ride, never the less you will get the best that will challenge you to make the BEST.

The same with beer, it is all the same.

Best of Luck!
Never forget to
Share you results

15
The Pub / Re: Mystery Beer
« on: January 17, 2016, 10:52:13 PM »
OK, thoughts on a brewery doing this in the Taphouse? Worth it or worth more?

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