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!
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.
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
Anything you would like to see added?
Written in Swedish😊 I dont really know anything except to have the Numbers in the brewery/brewing episode in metric also👍