Brewery Operations Manual 2022?
I’ve been thinking lately that I am way past the time where I need to update the Brewery Operations Manual. I wrote this book in 2012, then updated it in 2015, but a lot has changed in the industry, the technology, and the world since then!
The bulk of the information offered is still what I would do today if I were to go out and open another brewery. Especially the parts on picking the most cost effective location, and how to not spend too much on brewing equipment. Actually I covered that in detail in The Affordable Brewery.
What I would change however, is that I no longer want to recommend Chinese equipment. It’s not that it is bad, nor is the price unattractive. It’s just that I think you should strive to buy American made. Yes, you will spend a little more for something made right here, but overall I think it is worth it. WhenI wrote the book there were hardly any domestic manufacturers of brewing equipment, but currently small, high quality operations have sprung up all over the U.S. I would like to add them and their current prices and contact information.
Another thing that has changed is how you communicate with the TTB (Taxation and Trade Bureau). Your application is all done on line now, and much easier than the forms you used to fill out. As a matter of fact, you also pay your excise tax on line and even that is much more simple.
There are also a myriad of POS (Point of Sale) systems that are now available. Most use the cloud, which was rare in 2012, making it easier for an owner to keep track. I’d like to go through the options and costs, plus look at their connectivity to your bookkeeping software. There are some POS systems that were created just for the brewing industry. We use one of them.
One thing I won’t change is the explanation of the business system in the book. I think it’s still right on, and one of the most important offerings in the book. I may modernize it a bit to fit with the reality of the current business climate. Anyone who has had to hire during this Covid time has experienced a very difficult time in the service industry, or for that matter, any business environment outside of the Great Depression. My hat’s off to you and to all the creative ways brewery owners have needed to stay in business.
On a book production note, I would have better pictures, and more of them. As for grammar and spelling…..well, this time I would hire a copy editor like I did for Colorado Boy SOP, as well as The Affordable Brewery. I am a little embarrassed by the mistakes.
What additions would you like to see addressed? Let me know and I will try to include them. It looks like I’ve made my writing plans for 2022.
The draft of this was typed on a 1957 Olympia SM3 - because it’s fun.
Your Brewery Operation Manual is a fantastic book. I can’t believe it’s almost been 10 years since I bought it! (I had to have been one of the first people to buy it on Lulu.com back then). Prior to reading your book I thought that starting a microbrewery could only be a million dollar proposition. I don’t like debt so I’ve been saving up each year since originally reading your book in order to try to start a small brewery. I’ve now exceeded the dollar amount referenced in Chapter 1. Original plan was to purchase a commercial building for the brewpub but over the past decade my area has insanely skyrocketed regarding real estate prices. I’ve looked at a bunch of properties but nothing yet affordable found. I’m starting to entertain the leasing option now because of the high real estate prices.
As for additional topics for the 2022 version:
1) Leasing-What to specifically negotiate for in a lease in order to try to make it be a little bit more of a win for the renter. How to negotiate/what to ask for to hopefully not lose your lease when the lease term ends. How to get a good lease renewal when the time comes. Things the renter can do to help ensure a positive relationship with the building owner. What to ask for in the original lease to help the renewal years later. Maybe have brewery owners share their lease success stories?
2) Serving Tanks- Since Grundy tanks are now rare finds, are there other frankenbrew tank options or less expensive tanks options instead of buying new serving tanks? Is anyone making a super barebones/no frills serving tank at a lower price?
3) Covid-19/Health- SOP’s and practices that a brewpub can do to help create a safer/healthier/more sanitary environment for the customers and employees. Also, creative sales options if shutdowns or restrictions were to be enacted in the future.
4) Properties on Septic- How breweries are operating at properties that are on septic instead of sewer. Tips/tricks/SOP’s for being in a building that is on on septic and how to operate a brewery successfully with septic systems.
5) All the negative stuff- Insight and tips on how to deal with negative reviews, disgruntled customers/employees, drunk/disruptive customers, city officials that don’t like or want to have a brewery in town, customer/employee theft, best practices to keep staff safe especially at opening and closing etc.
Thank you again sir for all that you do and have a Happy Thanksgiving.
Great book, I translate parts to swedish with comments everywhere in the margins. The process and equipment is really well explained