In questo momento mi sento quasi il direttore di un importante periodico, alle prese con "la posta dei lettori". Qui però si parla di Birra,o meglio di progetti per la futura produzione di birra. Ecco, ho trovato la definizione giusta. "sogni in fermentazione" , ed è una fermentazione sicuramente ad alta, bella tumultuosa e viva, proprio come il mondo della birra artigianale italiana. Ecco qui il lungo scritto di un appassionato, che ringrazio (alcune parti sono omesse o leggermente modificate a tutela della privacy).
Hello Lelio,
I read in a previous answer on your blog that you are among beer lovers from tu, satisfied!
I've always been a fan of beer but it's only a little over a year that I discovered the world of craft beer and immediately whisked me in the head the idea of \u200b\u200bopening a micro brewery. I must say that looking at some 'investment needs, together with the fact that I knew I did not have any experience with this, I immediately demoralized and I gave up.
M not stop there. Last month, a call went out for the start of the Region xxxxxxxxxxxx up business, reading it, I immediately come to mind the idea of \u200b\u200ba micro brewery and I started to investigate the matter. First step was the purchase of the ebook version of your book "Guide to open a micro brewery" , really well done, congratulations, and especially helpful for someone like me, is thinking a business idea of \u200b\u200bthis type, since the cut you have given purely financial. Read the book, I went to developing a business plan that reflects my personal situation, I'm going to briefly describe.
G estisco personally la distribuzione delle bevande all’interno di un circolo privato, il cui consumo annuale di birra in bottiglia (non abbiamo spina) si aggira attorno agli 80hL. A questo si aggiunge un altro circolo con consumi superiori al mio (circa 100hL) che mi ha dato una disponibilità di massima a somministrare una mia futura birra artigianale alla spina (a patto che sia buona naturalmente o che piaccia sarebbe meglio dire!). Questo sarebbe il mio punto di partenza, quasi 200hL annuali in fusti. A questi ho previsto di aggiungere un 10% di produzione in bottiglia (20hL) che ti potranno sembrare pochini, ma onestamente credo che il mercato in bottiglia sia molto complicato da percorrere soprattutto per chi, come me, parte con una esperienza sostanzialmente nulla. However in the coming two years I have planned for production in a bottle a 100% increase as opposed to "his" 50%. I hope everything will be clearer by analyzing the BP staff that I have attached. This is a photograph of what might be my project, now there is no description of the initial investment and the degree of facilitation in the notice. For me the initial investment was focused on a figure around 200-250 thousand euro (150 all'infustatrice plant from the mill, 20 for a van, 20 for the modernization of local, etc.) but this will depend greatly on the type and size of 'system itself. And in that regard I have some questions for you, but I prefer the first briefed on everything. We come to the notice and under the facility. I must say that the ban is really tempting, Omission
At this point I think I told you everything, just add something on personnel management. Right now I would like to rely on external advice of a brewer, at least for the first year, so while I may follow some good progress (or UB Univ of Udine) and do a lot 'of experience on the plant itself. I'm also planned to recruit a part-time permanent.
Now to dispel doubts and suggestions that I would like to ask.
Sizing plant.
I thought of a cooking room 250 or more 500-liter barrels 2 3 more fermenters 500L (or 500L 2 250 +1) + 5 earned by 500 (or 3 250 + 2 by 500L) in production ever had 2 beers (including slow fermentation) and being able to allow me every now and then a third beer. Do you think the sizing is correct for the consumption expected from me? Chatting up with this xxxx (is a dear friend) of the brewery xxxxx, I focused on a baking room and combitank 500L (2 x single and 2 double cooked). In this case, complete their maturation in the cask, you feel this would be a problem because of my inexperience? Fornitura dell’impianto.
Ad oggi ho mandato richiesta di un preventivo per questa tipologia di impianto più linea di imbottigliamento e infustamento a varie aziende ma solo la xxxxxxxxxxx o mi ha risposto. Vorrei fare un salto alla xxxxxxxxxxxxxxxx, ho letto che i loro impianti vengono progettati da qualcuno che sa il fatto suo.
omissis. Potresti darmi qualche consiglio anche sulle ditte da contattare? Anche per quanto riguarda le linee di imbottigliamento ed infustamento? omissis
Mastro birraio e corsi da seguire.
Vorrei avere anche qualche dritta the brewer to turn to for advice for the establishment of the first beers of the brewery and start real. You'd be available? I also intend to ask for a hand (it is always the first friend!). I got to meet him a few times and now I want to go see him to ask for cooperation. As I said earlier I Paice to do some 'training through some courses and I wanted to ask which of the UB for the unity of Udine and that you believe is more appropriate. So it might be seen part of your role in UB but I believe in your good faith! Omission
Last but not least: the project.
I'd like your opinion on the project per se. Feasibility and current funding run out, expansion opportunities in the market and any other considerations could be useful for correction and development of the same . On this I have already said that you're dubious about the trend of the 4th year, the hope is to grow even before, at least with the market of the bottles. I would like to bring another question, how do I calculate depreciation of plant? In my BP I put the same amount for depreciation of tangible assets that is expected in the first three years, correct?
I know I ask a lot but if "risk" of becoming a professional brewer is also "guilty" you! I hope you can satisfy my curiosity. Thanks for the attention given to me.
soon,
What,
first I encounter a person with down to earth and fairly clear ideas about how to operate. Compared with the first "brewery" is now the undoubted advantage of being able to have examples of assets for some years, from which to draw inspiration and inspiration.
But we come to the technical considerations:
sizing system :
Come avrai letto sul mio libro io trovo economicamente poco favorevoli sale cottura di dimensioni inferiori ai 500lt.(a meno che non si tratti di un piccolo brewpub). Nel caso specifico non so se gli 80hl del tuo circolo possano trasformarsi "alla spina" . Se così fosse ti resterebbe più semplice, ed economico, lo start up. La scelta di operare a bassa od alta fermentazione (od entrambe) ti vincola per i tini di fermentazione e di maturazione. Soprattutto nel caso di alta fermentazione l'utilizzo dei combitank ti permette di effettuare entrambe le fasi in un unico tank. (dove la birra resterebbe tra i 15 e i 30 giorni). La maturazione in fusto è senz'altro possibile, tanto più se poi gestisci you directly to the glass. To begin and not miss too much in case I would say 4 tanks, assorted however, seem to me more than enough. The bottling , given the small initial quantities, a beautiful 6 beaks manuals costing a few thousand euro, followed by a pneumatic corker from a few hundred euro, however, seem a rational investment without using a line itself. Drumming you need for a mandatory lavafusti, unless, at the beginning, you can not find any links that you rent your own.
contact you in private and we still chat about it.
And now note more painful: how to become brewer?
the avoidance of doubt I DO NOT KNOW THE BEER . Who normally gives you the facility also gives you the recipes and a little help. But I know good people, prepared and competent to assist you to start up and for the first year. Courses UB and the University of Udine are complementary in that they address the various techniques and problems in different points of view, but given their short duration, certainly not form a "brewmaster", but very helpful in understanding the dynamics at play. We are certainly very useful at some stage a brewery Local.
On the project I believe well thought out, I have doubts on the continued doubling of production after the third year, but I could be a 'pessimistic analysis. For depreciation would tell you to put them in 5-7 years.
Before you feel "guilty" for his contribution to your future as a brewer, I renew my interest and I thank you for allowing me to return your mail and our conversations on the blog. I am sure you can expect a lively and bright future.
