Hey all, I hope you fine ladies and gentlemen in this group are having a good weekend so far. I'm in the process of writing another article for the BMAB site. This one is on commercial recipe formulation.
If I finish it, it'll be a doozy as it seems to be going quite long. When I say "might" it's taken an odd turn. So I thought I might shout out here, as your help might get me back on track.
When it comes to recipe formulation do any of you have any questions? I thought I'd ask here as I can incorporate some answers into the article. At least if I answer one person's question, the article will be useful to them 😂.
Ask away...and I'll try and answer them.
The picture is taken from Brews Association (BA) guidelines for how a tripel should be. I love brewing a good tripel as done well it can be a great beer. I feel I'm rambling now, like I was starting to when writing the article.
I've called it a night on the article, as I was slowly going crazy.
Please help! Your contributions may save this brewers sanity...
How much do you think you should take bjcp into account when forming a recipe
I think a concept most people struggle with is adapting to scale. Until you start brewing on a commercial scale it’s hard to know how times and temperatures differ from either a home brew or even pilot kit sized recipe to a full batch size.
For instance in many commercial brew houses you start whirlpool right after boil in a vessel that at the very least is insulated. This means your temp doesn’t drop down to 80 as quick as it would on say, a Grainfather or robobrew. You either have to wait for 20hl of wort at 100C to cool down on its own, all the while increasing bitterness, adding a calculated amount of cold or ambient liquor to bring it down and accounting for the drop in gravity beforehand or running it through the heat exchanger back into the whirlpool.
I didn’t think of this at all until I started doing it so it’s an interesting consideration.
It could be too in-depth and technical for a recipe creation article but there would surely be some recipe scaling tips that would be in scope for it!
The biggest thing I learned was how to simplify recipes. As a homebrewer you tend to through the kitchen sink into a recipe to try and achieve multiple goals. Once you scale commercially you need to think about efficiency and wastage. How many bags of grain you need by how many kg. You don’t want to have a whole bunch of partially opened grains lying around the brewery
1 day ago
Can anyone tell me how the beer lines attach to these Lancer taps ? ... See MoreSee Less
It looks like that set-up is designed for a flooded font, there is a adapter block that the shank adapter screws into that the beer line connects to.
Are you trying to run this tap througha wall? What's your set-up?
FYI that shank is called a lock-in shank
I want to turn these into a font
You can remove the end
Shauno are you dead set on using these taps? There isn't a solution that I'm aware of that will be off the shelf because these shanks are designed to seal in a font. Ive never seen a through wall Lock-in style shank that you could even modify.
Pretty sure I've got a through wall shank and other bits to suit that. I can let you know tomorrow as its all at my workshop. Other than that check out Andale website they have all sorts of bits for commercial taps 👍
Ok I'm throwing this out there.. we are stuck with a brewery name? This is the building we are looking at leasing. Was built for a brewery 20 years ago. It's big. It's beautiful. It has the Murray River at the back door. Situated on the border of Albury Wodonga. Original name we had picked was "The Ants Pants Brewery" but might not suit? What are your thoughts...go.. ... See MoreSee Less
Here is one what about 3 face because there are 3 different fascards at the front of the building ...now that will cost you a carton 🍺🍺🍻🤣
Here was our process for naming. What do you want to focus on? If there's one thing you want to be known for, what is it? We are absolutely hell bent on bringing the Social experience of sharing great beer to our local area - The Social Brewers. I also like the idea of being connected to a specific area, but also wanted to leave the option open for a change of location if we ever want to, so I didn't use a place name in the name, but all 2nd tier messaging is focused on where we are - #MadeInMortdale and beer names. I wanted to be able to take the essence of the brand (The Social Brewers) and replicate it in other places if we ever want to (I.e. change the 2nd tier messaging).
Borderline Brewery ?
Coming from a marketing background, I would say your name should reflect your “story “ in some way. Be that you guys and how you got here or some other link to that journey. Just my 2c.
Not in love with Ants Pants 🤣 ... How about Aboriginal place names around there? Do you need permission?
I like the concept that Pat from Willie The Boatman have, where they pay homage through not only their brewery name but all all there beers on local folk legends within the area.
The Wort Wizard
Hume Brewing 🧐
It's been killing me all day😡😡 "the crafty glass brewing Co. ??????
Is it going to be your forever home? If not then I wouldn't name it after the place
Right Side Brewing Co.
As you're on the right side of the border?
What was the name of the original brewery 20 years ago? Does that business still exist or can you work all or part of that name into yours?
Leverage local or historical area names, stories and euphemisms, geographical names, etc !!!
How on earth do u get the chance to lease something as amazing as this , 1 in a million
Border Brewery ? Or Bordertown ?
You could call it the Hume Brewery as the name goes back to 1872.
When coming up with a name it’s super important to do a google search/trade mark search. Even trade marks in similar categories (wine, spirits, soft drink) will conflict with the registry and won’t be able to be used. Better to know early!
Flight Bar & Bottleshop was started in 2016 by a couple of Bendigo locals who wanted to bring better beer and delicious fried chicken to their community. With the founders now also running Hustler an...
I used a consultant to do mine, wasn’t overly expensive and well worth it.. actually just got formal advice today it’s approved pending planning permit
We've just applied for pre retail for a contract brewing set up to test the waters. Council here seem to be keen to work with us as we went to them first. Waiting to hear back about sites we could potentially use
I just applied for wholesale license. Process didn't seem too hard. Will advise back once I know how it is progressing.
Hey all, got a planned video recording with John Gonzales from Bespoke Brewing Solutions and Neil Playfoot this weekend. It's to discuss brewery layouts, ensuring the work flow of the brewery is efficient and providing tips and advice on working within small spaces. There will also be visual presentations of setting up a brewery within the video which I think will be extremely helpful to people to understand.
Was looking at fielding some questions from the BMAB Group to then cover and answer in the recording. So if you are a brewery in planning and have any questions you'd like to ask experts like John & Neil comment below and we will aim to get them answered for you. ... See MoreSee Less
Covering the topic of floor coatings and chanel drainage would be good. Thanks.
Should you find a space for your equipment or equipment for your space?
Advice on leasing when making major changes to property.
What height to have equipment access walkways / platform at? How to calculate suitable / efficient hose lengths? Equipment footprint area vs ingredient / packaging storage vs circulation area?
Great questions here people, keep them coming. We'd really like to be able to answer your question so, we can give the most value.
Don't be afraid to ask, as there will always be someone else who would like to know this info too.
Water treatment requirements.
If one had a clean sheet of paper what is the best brewery layout including bar location for a 2000L system.
When designing the bar is it best to have the taps coming off the cool room wall.
SHARE There is an ever-increasing amount of government red tape in Australia. You might be good at making beer but trying to navigate and deal with a highly regulated and convoluted liquor licensing a...
Theres a national standard. Depending on your floor space for customers. I cant remember the numbers, but something like 80% need to be able to be seated, and 1 person per 0.75m² standing or 1 to 1m² seated?
Under our Council LEP it stated the floor area used for retail sales in an artisan food and
drink industry (not including any cafe or restaurant area) must not exceed—
(a) 67% of the gross floor area of the industry, or
(b) 400 square metres, whichever is the lesser.
The Producer / Wholesaler licence (with Micro Brewery on premises) allows for 100 persons. We based it on Covid (2m per person) and had a 210m squared area.
Also Council stipulated that we needed to have minimum number of parking spaces 1 space per 30m2) for the retail/ taproom and food/customer
Those floor space ratios are great, but don't forget to explore your parking as part of the equation, along with building code requirements in terms of number of toilets etc. We based all of our patron numbers on what is allowable under the building code of Australia and will probably have to revise down due to council parking requirements.
1 week ago
Happiness is new fermenters. 6 new fat 60's arrived today at Wayward - bring on the summer! 😍 ... See MoreSee Less
Another great article by Neil Playfoot available on the site now. It's been mentioned a few times on Series 1 of the Podcast, that the next hop craze and future of craft beer is in Yeast Driven Beers. In this article Neil dives into the unique brewing methods and beer styles that breweries are now producing when it comes to yeast. ... See MoreSee Less
Nice work Neil. This is a very interesting topic (as someone not partial to drinking hop tea that has a hint of beer taste 🤣)
2 weeks ago
Hey team, I’m just about to take delivery of a can seamer and labelling machine for my teensy tiny brewing operation.(that’s still just a hobby for now until I get round to the daunting task of the council DA followed by Licencing etc.) In the short term I want to can my product to give to friends and family to get feedback as I dial in my skills. I do however want to create a professional looking logo and can label complete with tasting notes and all the “legals” (abv, drink wise, best before, batch numbers etc) Do any of you have any recommendations of graphic designers? (Please no “top end of town” level artists - this is only going to be a minuscule operation in a rural nsw town - I want a professional job but still need to feed my family if you are picking up what I’m putting down). My 14 year old daughter did this on her laptop which is really great though I need that professional touch. Thanks as always for your help and advice 🙏🏻 ... See MoreSee Less
Ryan Wilco did my logo, also I believe did Small Batches latest logos. Ryanwilco.com.au
Would definitely recommend him, was great bouncing back and forth and the final designs was great, realy well priced too
Following this as I’ve been looking at some logo type stuff for a fun/side project and it seems to be in the $300-500 range for a nice looking logo.
Awesome if you’re able to write it off, not so much if it’s a pre-write off/development stage of a project 😂😂
There’s a few websites around like Fiverr that might be worth a look.. you basically set a brief and a budget and people compete for your work.. I’ve seen some decent stuff come out of them as often there’s a lot of students etc looking for extra cash..
Ryan Wilcockson is brilliant - from concept through to delivery. Merch and digital he does everything
Love what your daughter did
Have a look at Adobe Spark. They have a bunch of bottle templates as a starting point. It makes putting your own labels together an absolute breeze. Its all online. I got it free with my Photoshop subscription but I think it's only a couple of $ a month on its own.
Waste water treatment! Hey team, so as some of you may know I’m attempting to start up a part-time tinsy tiny part-time brewing operation. I have almost all of the brewery set up and ready to go. The missing piece is the lack of any form of waste water treatment. Just to paint the picture, the minuscule volumes I’m planning range from only around 4000 litres a year to kick off with but only up to a maximum of 20,000 litres per year at full tilt. The brewery is an old dairy on my 10 Acre property and currently my “home brew” waste is simply sent down a field drain. Also I only use PBW as a cleaner with a +/- once a year Citric Acid passivisation. (Feel free to tell me I should be using a caustic to clean with 🤷🏼♂️). I’m pretty certain the Gestapo Council will require some form of holding tank with either the treated wastewater pumped out to an unused paddock (my preferred option) or pumped into a truck and taken offsite. Either way I need to manage the ph and BOD levels first. Does anyone have any advice on how to measure, test and treat these? (Bare in mind my tiny volumes and that I want to get out of this as cheaply as possible). Thanks team!!! ... See MoreSee Less
Going through a very similar thing at the moment. The council I've been seeing with are quite happy for me to have all the waste water go into an IBC or some type of portable tank that I can then take to be disposed of. All you need is the hoses connected to the outlets feeding to a pump and into the tank, basically the same way your moving the wort around
Have you spoken to EPA about it? That's who my council told me to speak to, after speaking with EPA and the volume of waste that would be made they didn't seem to care much honestly because it's such a low volume
Doing only about 4000L here and no mention of waste water treatment came up with liquor licensing or council. Too small to worry about atm. At 20000L production they might start being a lot more interested however.
Hey Lee Dougherty. I’ll shoot you a PM when I am in at work today. Going through the same process, and have some info that you will find handy for a cheap option.
It seems to be very much driven by your water/wast provider in the area.. i visited 2 breweries here in Melbourne specifically to see how they handled waste water and was surprised in both instances the local provider didn't really care.. i'm keen to see what solutions other are coming up with, i need to visit a few more breweries to investigate further too... i had seen IBC's used as holding tanks for PH balancing prior to discharge to sewer come up somewhere, but havent got a lot of info on that..
Ryan Walker is pretty well spot on. We will be using a 1000ltr IBC. If it’s commercial I am pretty sure you have to make sure PH, BOD and Total Solids are compliant and recorded and discharged through a flow meter.
I had a very different experience than some of these members for a residential plan. A trade waste license was required by the water company regardless of volumes; they said a commercial biz needs a license no matter what.
How it would work roughly would be pumping brew day wastewater into a settling tank, then drawing off the liquid for a treatment tank. Water company wanted samples pre- and post-treatment sent for testing. Not too rough to set up, but harder than the other examples here.
Mind you, I’m trying to see if the water can be treated/filtered, and recycled somewhat for garden water…
Great discussion guys. I had an interesting chat with a successful commercial brewer in SE QLD who has a very similar property to mine - he is permitted to quite simply hold his waste water in an underground tank and does absolutely nothing treatment wise, he pays $500 for a truck to pump it out when it’s full. The rules appear to be vastly different from region to region.
There’s only one way for me to find out what our local gestapo want I guess. 🤞🏻
We are not up and running as yet , but have been advised to go cashless by account, he explained its alot less stress , no money handling at the end of the night , cash goes straight into the bank, what's everyone's thoughts? ... See MoreSee Less
You'll always have people wanting to pat cash, going cashless is great in theory but you don't want to turn away someone who's just has cash.
I remember my youth days I'd just have cash so I wouldn't get blind and blow.more than I wanted.
Also technically it's illegal to refuse legal tender I believe, not that anyone would call you up on that
Capital Brewery are card only; doesn’t seem to adversely affect them.
So the one thing about going cashless is you have to offer a way of paying that does not include fees for the consumer
You wanna hope the banks don't go down commonwealth goes down regular..cant sell if they can't pay
Legally its fine to refuse cash. Once I go live in couple of weeks whole brewery will be cash free. You have to make it clear before purchase is all.
As someone said before, cashless is great, but beware of system outages. If you can't process payments you're basically losing sales
Pre covid I thought cashless was good in theory but not in practice yet
Since then, plenty of places are cashless, the benefits are great
You should do whatever your customers want…..accountants sometimes forget about the customer experience. If you are looking for things to be easier over your customers and their wants it not ideal
As a hotelier for the last 16 yrs cash is the way to go..........
Keep it simple! Cash is king
It’s becoming more and more common these days and we intend to do the same.. I’ve spoken to a couple of breweries here in Melbourne that are cashless and both said they’ve had less than a handful of complaints from customers, nothing major..
I think after Covid cashless has become pretty much the norm. We've not had a complaint from a customer about cashless sales.
Is there a low cost solution, say via an iPad/bluetooth reader, which can be used as a backup if your main Eftpos goes down?
What's everyone's thoughts on buying vs renting property when it comes to a brewpub? Have you bought and wish you had rented so you would have had more cash on hand? Or renting and now regretting not buying in the first place because of rates being constantly raised?
We are going to rent because of no properties to purchase , until a time that some come available, then hope to purchase
It'll depend on what % of property price you'll pay in rent, how cruisy your landlord is, interest rates you can get, how much equity you can offer to reduce deposit
I've looked at a few that offered buy or lease and lease came out on top for 3 out of 4
We were going to buy originally, we setup a self managed super fund and were going to use that to purchase then lease it back to the business.. we negotiated on a property for almost 2 months to have the owner pull out of the sale.. then due to lack of available property on the market we started looking at rentals… this process took us 18 months (we stopped looking for 6 months last year during the Covid lockdowns in Melbourne).. started looking again and end up leasing, however we have an option in our lease that if the owner wishes to sell at any time during the lease we get first rights to purchase… if your on the fence ask for this term in your lease.. we also ended up with a factory almost twice this size of what we were originally going to buy mainly due to leases being cheaper in the area due to a lot on the market… you can limit your exposure to increases in your lease agreement, we negotiated a max 1.5% increase per year, and a 2+5+3 term (so 10 years total).. shorter term at the front incase we fail to get council approval and need to exit the lease.. you can also negotiate free rent up front for a period of time, we only managed 1 month but did have 3 months offered on another property we looked at - depends on demand in the area and how long it’s been on the market
4 weeks ago
I'm one of those poor unfortunates with no capital behind me (only renting, don't even have a mortgage to leverage) but want to 'be my own boss' rather than work on the line in the brewery I currently am at.
The trouble is, I'm having a lot of difficultly locating information on getting started on gypsy/contract brewing. There's heaps of adverts where I could contract brew, and things like that, but I want to get the absolute beginner information - what things do I need to consider and have lined up before I even begin talking to breweries to contract out to?
Does anyone have any relevant information they could point me to? ... See MoreSee Less
Curious what those out there who are putting in very small brewpub systems have put in or are looking to put in. I'm looking for a 300-500L pilot brewhouse and want to look at options besides what our regular supplier has. Also looking for a very lightweight single head keg washer that will probably only do 20 kegs a week so doesn't need to be quick or flashy. ... See MoreSee Less
Philip, is space a key consideration for this brewhouse? There are options out there if you want to go the Chinese route.
As for keg cleaner, single head isn't much different in price to a double head. A Chinese supplier if you opt to go this route for your brewery will be able to source a keg cleaner too.
I'm based in China so if you have any questions please free to send me a message.
So Craig Blesing What sort of dollars landed in Australia Roughly are we talking for 300 litre unit
Hey team, we've just replaced our glycol chiller due to adding some new tanks so our old chiller is now surplus to requirements. It's a Chinese model, 10hp and has been working fine in our brewery chilling 20 fermenters for the last five years. $6k+GST OBO. Also have a 1000L stainless insulated glycol tank which could be repurposed for a brite tank. $5k+GST OBO. Will do a deal at $10k+GST for both. We can deliver in Sydney. Hit me up if interested or for more photos. ... See MoreSee Less
Another 100 new members in the past couple of weeks. Don't be shy, let us know of any brewery build plans that you might have, we are all keen to hear and share here!
Dean Snushall, Rob Hendriks, Wayne Newsome, Tim Galloway, Todd Lord, Alberto Leoni, Johann du Plessis, Von Liechtenswine, Trom-Bone Fish-Sted, Lisa Aomite, Richard Evans, Mark Magnum Tiago Watkins, Josh Mokaraka, Morgan Hind, Hayden Mokaraka, Wombat Brewery, GV Suresh, Peter Hamill, Ben Kamholtz, Tung Nguyen, Alex Jarman ... See MoreSee Less
Not posted in a while, been busy negotiating on a plot so fingers crossed we'll have one soon. In the meantime, I thought I'd share some brand designs which are coming together nicely. My brief was that it needed to look great on a hat, t-shirt, neon sign and a can plus have some 'familiarity to the everyday person. Keen to hear any thoughts! ... See MoreSee Less
Really strong logo design mate! I'd wear that cap if it fit my head and the can designs are unique and look great too! Really love the circle design. Would work really well on a beer coaster too.
T/shirts will look sick👌
Cool brand overall, the black and yellow can looks very familiar though
Looks awesome. Nicely done.
Looks cool. I’d think about how it will look very small for social handles and what distinct shape or colour you are going to try and own. It doesn’t automatically scream brewery to me at a quick glance. Also what’s the personality of the brand and what does your brand stand for? That is what the brief should be.
Mudgee Brewing Company is a craft brewery set in the heart of Mudgee's CBD! An established business since 2007 and for the first time in its history is now looking for its new owner to take it to the ...