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Brewing your own beer to sell in your restaurant can offer numerous perks. For instance, it can allow you to create unique types of beers and taste profiles that will distinguish your establishment from other local restaurants. People love trying exclusive products, so serving your own brew can help to increase your customer reach and your profits.
Indeed, brewing in-house could be more economical in the long run, because rather than buying from outside suppliers, you are producing the drinks on-site. Thus, you can lower your overheads.
Furthermore, telling customers that they are drinking beer that is made right there on the premises provides a fantastic marketing opportunity for your restaurant. So, there are lots of good reasons why you should consider brewing beer to sell at your culinary establishment. But if you are new to brewing, you should research how to brew in detail before you get started.
Here are nine great tips to help you on your way.
1. Learn About the Legal Aspects of Brewing Commercial Beer
Before you begin brewing beer to sell in your restaurant, make certain that all the legal paperwork is in order. You should check with local and state regulations regarding things like health permits, alcohol licenses, and insurance that are required.
Ensure you comply fully to avoid any legal pitfalls.
2. SMaSH Beers Are Straightforward and Easy to Get Started With
It is a good idea to begin with a beer that is straightforward to brew. One great option is SMaSH beers, which are single malt and single hop beers. With SMaSH beers, you can try out different malt and hop combinations. When brewing SMaSH beers, it’s all about mastering the pairing process.
The minimalist nature of these brews can help you to learn about different malt and hop combinations for crafting a unique, aromatic, and delicious beer.
3. Consider Brewing Other Beer Varieties
Crafting a diverse beer menu can really set your restaurant apart. In addition to brewing SMaSH beverages, you could start with pale ales, which are known for their robust hop flavor and balanced maltiness, and then move on to other types of beers, such as stouts.
Wheat beers are crowd pleasers too. And smoothie beers are growing in popularity at present. You can also experiment with lagers, which are universally loved for their crisp and clean finishes.
4. Understand Your Customer Preferences
To choose the right types of beer, your customer’s tastes should be the driving force behind your decision. Conducting a simple survey or striking up casual conversations can provide a wealth of information on what beers are popular among your clientele.
5. Invest in Quality Equipment
The equipment you use for brewing can significantly impact the quality of your beer. Investing in quality tools and machines means less chance of things going wrong during the brewing process. From fermentation tanks to bottling systems, make sure you opt for high-quality materials built to withstand heavy usage over time.
6. Choose the Right Ingredients
Selecting high-quality ingredients will directly affect the quality of your final product. It is undoubtedly worth going the extra mile by using premium grains, yeast, and hops, as using such ingredients will usually yield a better-tasting beer.
Also, spend time experimenting with the myriad options available to create unique flavor profiles for your beers.
7. Control the Fermentation Temperature
Temperature control during fermentation is crucial for creating flavorful beer. The yeast used in brewing reacts differently at different temperatures, affecting your beer’s taste, aroma, and texture.
So, for precise control, consider investing in equipment like a temperature controller or a fermentation fridge.
8. Master Timing
Brewing is as much an art as it is science. For one thing, mastering the art of timing can significantly enhance your brew’s quality.
Each step, from boiling to fermenting, has an optimum time frame. Overdoing or undergoing any step can lead to off-flavors or other quality issues.
9. Practice Patience
Lastly, slow down and be patient. A common beginner mistake is rushing the process. Allow time for experimentation and maturing.
Good beer takes time to mature. So, resist the urge to bottle too soon. An extra week in the fermenter can often make all the difference.