Відео

Quick question, is it necessary to turn the keg upside down while cleaning? I'm having a little sani left in the bottom and I think it's souring my beer.

I'm currently starting a brewery in Texas. I too, manage risk for my group. My advice: 1. Recipe formulation: develop your core products. Keep COGS and production time in mind. 2. Order a nano-system: no need to oversize for "perceived demand" in an industry on a downtrend. Prove the demand first, then scale up. Always easier than scaling down. Anyone who tells you to oversize doesn't understand risk. 3. Sign lease: find a suitable space in a good location with the proper anchors and no competition within a mile radius. Not always easy, but definitely possible. If after a year you haven't run out of beer every night you've been open, you may need to adjust your model, location etc. Either way at this point your risk is much lower than if you’d gone bigger like pretty much every other brewery has been told to do. Utilizing the taproom concept is tough to do in a nano, but not impossible. Build your brand, then scale up.

Where to buy this ? Who are the manufacturers?

Damn good explanation. Are there any specific yeasts you recommend?

Best of luck to you, Andy. Onward and upward!

Is that sound all Cycadas? Not sure I spelled that right....lol

Great stuff! I love brewing NA beers. Being sober for 4 years, it has helped maintain a positive lifestyle and continue my passion for all things beer! 🍺

You opened a brewery with zero ambience in Temple, Tx. It won't matter how good your beers are you were doomed my dude.

If your ambition was to talk about beer with your customers I think that might be the problem. The % of beer drinkers that like to analyze and talk about beer is very small, much smaller than the number of people that would like something tasty to eat with their beer.

Gotta be a relief and sad but I definitely would be drinking that final half barrel with friends and family personally!

Sad I was never able to make it out! Just moved down to Austin but our move was just a tad bit to late! Good luck in your future plans! I will keep an eye out for any pop ups or contract brewing news!

I’m totally sadden !!! I wish I could have been there to help you In anyway I could have …. I love to brew and like the process .

Absolutely NAILED the top choice. Outstanding video. Good luck with the brewery!

Will you be selling your beer recipes from the brewery?

Stay Zdravi and Good Luck!

I think that this is a semi-colon in your beer journey and not a full stop. So, good luck in whatever you are doing next!

Epic mate, I have enjoyed your vids! keep them coming and I want some of your beer shipped to Sydney Australia!! So please keep brewing!!!

Well played sir, been watching from Australia great journey and I have no doubt your next venture will be spectacular. Brew on bro!

Do what you have to do! Keep us updated on what you are doing going forward.

Learn and move ahead. I know you will.

As a fellow entrepreneur and home-brewer, what you've learned over this experience will serve you extremely well in the rest of life and your endeavors. They can’t teach what you’ve been through. What doesn’t kill us makes us stronger. Onwards and upwards from here.

Well done Andy. Wish you all the very best.

Sorry you're finishing my friend, are you carrying on brewing just not in Temple?

Best of luck with your future projects. A follower from Puerto Rico. 🙂

Somber video, but best of luck! Looking forward to see where the channel and the brand is going to go! I'm definitely interested in glasses and would buy a glass or two. Cheers!

Best of luck to you with your future plans!

Thoroughly enjoy watching your journey thus far mate, as I have my own start-up brewery. I'm elated that you're continuing the brand elsewhere. Onwards and upwards!

Good luck! It's been great joining you on the journey virtually. Cheers! 🍻

A sad day, but you've got to do what's right for you and your mental health. Onwards and upwards. Good luck in all you do Andy.

Good luck Andy👍

Sad times for beer in Texas. These beers were/are top level. I hope you get the passion back to brew at a scale that allows you to share. It was nice getting to know you in the short time I was able to enjoy the place. Best wishes to you.

I have absolutely loved watching the content you put out around this brewery but I'm also excited to see what you get up to next. Keep creating and I'll keep watching!

Are you selling your side pours?

Learned a lot from your journey! Appreciate the honesty and openness. 🍻

First of all, thanks for your content. I really enjoyed watching your channel. I can imagine how you feel right now, closing your own business must be a tought one. But it is really really hard to run a brewery + bar as a one man army. To be honest with you, i was surprised how long you lasted. I mean you were a brewer, sales manager, engineer, bartender, cleaner and they marketing guy etc. in one person. I really hope you are proud of what you done and see it as a learning expirience. Best of luck for the future. Wish you all the best

#ThankyouAndy

Cheers man 😢 Gonna miss it?

did you not wanna make hazies or thicc ass fruited sours?

In the US, customers expect a kitchen when they go to a brewery. After a few drinks people get hungry. Then they have to leave to go get food. Every time I go to a microbrewery that doesn't have a kitchen, I think that they will go under soon. They usually do. It's too bad because I've had some great beers at these places. Maybe this isn't a big deal in Europe where you are within walking distance from food. Me personally, I will always choose a brewery that has food over one that doesn't. I hope you still homebrew and enjoy the process of making beer. Good luck with your future business ventures.

might look into a distiller's license, those batches you've dumped would have most likely turned out good bierschnapps... or if you couldn't clean it up enough, strip it for gin/jaegermeister-esque spirtit base. Other than not wanting to deal with an additional application and a little more record keeping, IDK why more breweries don't run a still in the back to use "waste products" to recoup some cost, rather than just taking the loss. It's a pretty traditional aspect of brewing in places like germany and austria. Some states in the US are pretty draconian about their spirit laws, but most are pretty reasonable for small distillers serving and selling retail at the distillery. Using up extra/flawed product (both in wine/cider and beer) was the original reason we put in for a distiller's permit. It's that, but it's also turned into quite a profitable segment of the business (and it allows us to make/serve cocktails... so i don't feel like I have to make seltzers). Uses the same inputs as beer/wine, so it's not like you need different ingredients, and most of the equipment is the same (you can even get/make a lid that accepts a column for your kettle to act as a still. Every brewery/winery dumps beer/wine... it's just part of making it... might as well dump it in a still, rather than down the drain. We modified our electric HLT to be able to run as a still (electric's easier to control than gas for distillation)

All the best to you ♥

Saddness to hear but you are so honest and true to yourself. I know how you feel...running a one man show brewery myself and it´s a struggle but still is fun. Keeping costs, making beers, but in te end I do have to sell the beer I produce. Thanx for sharing this...Hope that everything turns out great in the end...

I stopped visiting Bars, Tavernes when they banned smoking. I started learning home brewing when good retail beers cost €3,50 per bottle. Companies keep rasing prices. But Private workers can't keep up with the raising retail prices. Not everybody has the funds to keep spending money they don't have. Inflation and such are created by companies. With all respect from the 4th reich EU

Mate, don't be too hard on yourself, you had the guts to have a go and didn't quite get there. You have entered a business where there is now a lot of competition. I only watched a video of yours 3 days ago, regarding decoction mashing. I have been in business for 30 odd years. when you 'make it', they say your lucky, [BS], and when you fail, your this or that. Your young and good on you for fronting up on your channel. Best of luck. cheers John. NZ

From the UK, my favourite local brewery Chapter Brewing is closing for similar reasons. Good brewery, bad business. Saturated market, high energy costs, making minimum wage, so many reasons. Not a decision anyone comes to easy, good luck to you on the next adventure 👍🏻

They seem to be Tübinger beer mugs? I was thinking of ordering those. Are they 0.4 liters or 0.5 liters?

Good luck man. Sad to see a brewery that was focused on traditional lagers needing to close. I still think craft lagers have a huge potential in america that has only started to be realized within the last year or 2.

It really just sucks !!!

Here in California breweries do well , economically people are hurting , I used to have my fridge full of different beers , can’t do it anymore !! I buy less of everything . I need to eat .

That is tough !! Sorry to hear !