Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - majorvices

Pages: 1 ... 360 361 [362] 363 364 ... 521
Going Pro / Re: First Steps
« on: August 17, 2011, 07:19:16 AM »
2) check with city/county what they need from you (very important).
I'm in NC, so I know things will be a little different than WI, but what kind of things did the city/county need from you with regard to zoning and building requirements?  Did you have to get a zoning variance?  Did they require sprinkler coverage in the building?  What about your water and sewer requirements?  Parking?  ADA compliance?

7) If you are brewpub health department license if you are production brewery agg department food manufacturer license.

You know, if it weren't for government, starting a brewery wouldn't be as hard. ;)  My goal is to start as a production brewery.  Running a restaurant adds another massive level of complexity that I would rather not deal with.  Who did the inspection of the equipment?  Was it the building dept, health/ag dept or both?

Opening a brewery is not just brewing. You have to be accountant, salesperson and anything in between.
Brewing beer is easy.
Selling beer is hard.

I relish the challenge.

Good Luck.

Thanks.  I'm sure to need all the luck I can make.

I can answer some of these questions:

Re zoning. Would have been a lot cheaper in county. ADA compliance was not an issue once we explained thing (they tried to make it one). Sewer required an expensive interceptor to keep glass.yeast/grain out of city sewer. Parking wasn't an issue for us.

Re: Inspectors. I was really worried about getting my equipment inspected since it was all home spun/frankenstein/rigged together. But it was no issue at all. First of all, these people know nothing about brewing. So that's not a worry. They will tell you that you can not have a mash paddle or any utensils unless you have a 3 bay cleaning/sanitizing sink (one large enogh for a mash paddle will be quite expensive.) They also made us hang very expensive, non explosive, food grade lights.

The building inspector made us build a grain room with explosive proof walls, explosive proof lights/outlets. That was also expensive. they also made us remove a large interior part of the building.

Hope that helps.

General Homebrew Discussion / Re: New AHA Logo
« on: August 17, 2011, 06:26:36 AM »
I personally think the beer style shown in the logo should be a RIS.

The Pub / Re: "Never Again" beers
« on: August 17, 2011, 06:24:26 AM »
I really, really tried to enjoy that tripel bock... alas, to no avail. Nasty stuff. Cool bottle though!

The Pub / Re: "Never Again" beers
« on: August 17, 2011, 03:21:05 AM »

Delirium Tremens or Nocturnum are nice beers if you can ever get them fresh. They do have a certain "funkiness" to them that may be challenging to some palettes, but quite nice once you develop a taste for them.

The Pub / Re: Sharing small joys
« on: August 17, 2011, 03:17:30 AM »
I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

To each his own, but sometimes the simple original is the best. A BLT is comfort food through and through. Doesn't need dressed up with anything. In my humble opinion, that is.

That said, I can appreciate the simple joy of homemade mayo - only some of us don't have the time to bask in 80 degree breezy sunshine and drink coconut milk all day and sit around making homemade mayo whenever the hell we want to.  ;)

The Pub / Re: Sharing small joys
« on: August 16, 2011, 01:59:28 PM »
The only way to get food poisoning from mayo is if you add it to chicken to make chicken salad. believe it or not Mayo is very stable. You don't even need to refrigerate it (though it retains its flavor better if you do).

The Pub / Re: FIRE! FIRE!
« on: August 16, 2011, 01:39:00 PM »
Keep that garden hose handy, buddy!  :o

A few years ago in Georgia I was heading back to the car from an overnight backpacking trip on the AT when we started to notice thin whisps of smoke hovering though the forest. Another hiker coming the other way said there was a fire at the same gap we had parked our car! We were on a high ridge and there was a lake below us and we could see the planes landing in the lake and taking in water and taking off again. You could also see where the fire was on part of the mountain ahead. It was pretty cool, but a little scary since our car was up that way. We were lucky, had we parked just one more gap to the north we would have been cut off from our car by the fire.

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 01:29:37 PM »
Pretty much anything that has the word Pumpkin on the label.  Vile, nasty creations that make me want to gargle with Drano.
With one strange exception.  Diane, the brewer at a nearby brewpub, brewed a special batch of pumpkin beer one year that somehow got infected, but in a good way.  The owner wouldn't let her sell it and she didn't like sour beers so I got 1.5 cornies of sour pumpkin beer that was delicious.

Not even Jolly Pumpkin?

LOVE me some Jolly Pumpkin. Never had a bad one. Never had enough of what I had, either.

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 01:25:45 PM »
Dogfish 120.

+1 - I hate DFH 120. The 60 minute is pretty good. The 120 Minute is way over the top and way too sweet.

The Pub / Re: Sharing small joys
« on: August 16, 2011, 01:14:31 PM »
I haven't eaten plain white, sliced bread in probably 30 years. That said, it was just sliced "Nature's Own" Honey Wheat. Have to admit though, it was perfect!

Speaking of bread, I have found that a good sour dough is THE BREAD to eat with pulled pork sandwich. It's awesome!

The Pub / Re: Sharing small joys
« on: August 16, 2011, 11:55:38 AM »
I can't see how you could eat and enjoy a BLT without mayo .... unless you're some kind of wacko.  ;)

The Pub / Re: Sharing small joys
« on: August 16, 2011, 10:27:18 AM »
I just picked a garden tomato that was still warm from the sun, sliced it thick and added fresh ground salt and pepper, fried up 3 pieces of bacon and grabbed some crisp romaine lettuce and piled them all lovingly on mayo'ed bread and I was very close to touching nirvana. :)

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 10:21:41 AM »
I'm not a big Fat Tire fan and LaFollie tastes like vomit. They have a few other very nice beers though.

Having both rehydrated and pitched directly onto the wort side by side many times I can't really say I have noticed a difference either way.

Often times dry yeast can take 12-24 hours to start up. I certainly wouldn't stress about a 10 hour lag. I have seen 42 hour lags that made fine beer before. RDWHAHB.

Pages: 1 ... 360 361 [362] 363 364 ... 521