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Posted on 1/26/11 at 11:02 am to Geauxld Finger
Boom...Roasted! 
Posted on 1/26/11 at 11:12 am to Early Cuyler
you don't know what I am talking about.
Posted on 1/26/11 at 11:20 am to prplhze2000
quote:
but is craft craft because of the size of the brewery or how it is made? I know what the craft beer lobby says BUT what are they going to do when craft beers really take off and some craft breweries start getting demand for over two million barrels?
Well let me answer your question directly then:
Craft (at least to me) is more about how it is made and the motivations behind it. Conceivably, you could have a very large brewery that placed all its emphasis on quality and variety. However, the time and effort it takes to make many of the craft beers found in the US and abroad make this little more than a daydream. Craft beer takes time, costly ingredients, and a certain level of risk. Craft brewers are willing to try more adventurous things by virtue of the fact that they produce many small batches as opposed to 2-3 lines at a huge volume.
So to answer (what I think is) your question:
It's more about how it's made, and less about brewery size.
Posted on 1/26/11 at 12:06 pm to Early Cuyler
quote:
Craft (at least to me) is more about how it is made and the motivations behind it.
This is exactly what I think. Craft Brewers brew to may quality beer then if they make a profit great. BMC brews with profit as the priority.
Posted on 1/26/11 at 12:16 pm to Fratastic423
Which is exactly why rice is used to brew in the BMC recipes and not grains like it used to be pre WW2. They found that it tasted somewhat similar and was like 1/3 the cost.
Posted on 1/26/11 at 12:18 pm to Fratastic423
quote:
Craft Brewers brew to may quality beer then if they make a profit great.
C'mon. This is where it goes over the top.
"Craft" brewers are not all a bunch of hippies on a commune trying better the world with better beer.
Posted on 1/26/11 at 12:26 pm to Tigertown in ATL
quote:
"Craft" brewers are not all a bunch of hippies on a commune trying better the world with better beer.
I'm not saying that they do not need to make profits, but many of the brewers do not make a ton of money. They continue to do it because they love making beer. I heard an interview with the owner of Schmalz brewing who said he didn't cut himself a pay check for the first 5 years. And the business is about quality beer, so they do not sacrifice ingredients because something is cheaper. Sure everyone has to make the business sustainable but the reasons behind the business plan are different.
The same thing applies to fast food chains and mom and pop restaurants. Taco Bell uses "beef mixture" that is only 35% beef because it is cheaper. Where as if you go to a mom and pop place trying to make good food they are using high quality beef. Not saying that the local restaurant doesn't need to make money and that they don't want to. They just chose to not cut corners with ingredients and quality for the sake of profits.
Posted on 1/26/11 at 12:28 pm to prplhze2000
BA defines it as independant brewery making
6 million barrels or less.
6 million barrels or less.
Posted on 1/26/11 at 12:31 pm to Fratastic423
quote:
"Craft" brewers are not all a bunch of hippies on a commune trying better the world with better beer.
There are a lot of people that do brew more because they love it rather than making $. Not saying the money isn't a big deal but its more of a "do what you love" kinda thing.
Posted on 1/26/11 at 12:38 pm to Geauxld Finger
Im pretty sure some places like NOLA choose to keg rather than bottle because of the cost.
Making beer is cheap.
However the cost of packaging and labels and shelf space and advertising is what really adds to the cost of beer. Places like NOLA just putting out kegs means that they dont have many of those expenses.
Making beer is cheap.
However the cost of packaging and labels and shelf space and advertising is what really adds to the cost of beer. Places like NOLA just putting out kegs means that they dont have many of those expenses.
Posted on 1/26/11 at 12:43 pm to Catman88
Nola hasn't bottled yet due to the fact that their bottles need to be in cold storage because of bottle conditioning. Glazer's won't do it, and that's who distributes them.
Posted on 1/26/11 at 12:51 pm to Geauxld Finger
NOLA fricked up by not going with Mockler... probably.
And no, Blue Moon isn't a craft beer.
And no, Blue Moon isn't a craft beer.
Posted on 1/26/11 at 12:56 pm to LSUBoo
quote:
NOLA fricked up by not going with Mockler
They couldn't go with Mockler. They aren't in New Orleans. NOLA wants a New Orleans company. They really needed to go with Southern Eagle (which is basically Mockler down in new orleans). Glazer's was just the most cost effective at the time. They tried to switch but I think Glazer's won the fight in court, but changed some of their policies to help NOLA. One was that they now deliver on the weekend, which is huge in keeping up supply during big weekends like Mardi Gras.
Posted on 1/26/11 at 1:01 pm to Geauxld Finger
quote:
They really needed to go with Southern Eagle (which is basically Mockler down in new orleans)
Ah... Southern Eagle is the AB distributor for New Orleans then? Ever since InBev took over they're focusing a lot more on distributing the craft beers. I guess they see the writing on the wall that crafts and locals are going to take a share of the market no matter what.
Posted on 1/26/11 at 1:07 pm to Geauxld Finger
I was using NOLA as an example
If they want to bottle fine. My POINT was that some brew houses my choose to keg only to keep their product standards high while saving money on the most expensive items involved in beer making. (Bottles,labels, packaging and shelf space)
Those are the known areas where breweries really lose money. Grain and hops are cheap in comparison.
Posted on 1/26/11 at 1:09 pm to Catman88
Is it easier to come by shelf space or tap handles?
I was talking to the Tin Roof guys the other day and they had a few bars in Baton Rouge that wanted to carry their beers but didn't have any taps to put them on.
I was talking to the Tin Roof guys the other day and they had a few bars in Baton Rouge that wanted to carry their beers but didn't have any taps to put them on.
Posted on 1/26/11 at 1:18 pm to LSUBoo
If a brewery only wanted to keg and not bottle they should be able to apply a good portion of their overhead savings towards getting the tap space by reducing the cost of their brew.
That raises the margin for the retailer.
I dont buy it that a retailer would say they want to stock it but dont have a tap. If they can really make money on it they will make room or add a tap. But if the margin isnt worth it they may want to but are not going to bend over backwards to do so.
That raises the margin for the retailer.
I dont buy it that a retailer would say they want to stock it but dont have a tap. If they can really make money on it they will make room or add a tap. But if the margin isnt worth it they may want to but are not going to bend over backwards to do so.
Posted on 1/26/11 at 1:21 pm to Catman88
I have only heard mediocre reviews of Tin Roof. This along with the "meh" reviews cannot bode well for them.
Maybe I'm wrong.
Maybe I'm wrong.
Posted on 1/26/11 at 1:27 pm to Catman88
quote:
I dont buy it that a retailer would say they want to stock it but dont have a tap.
I dunno... seems pretty legit to me at places that only have 4 or 8 or so tap spaces.
Tin Roof is going to be bottling before too long if everything goes to plan. Much more flexibility that way, between stores, restaurants, and bars all being able to carry their beer instead of only places with draft beer.
Bottling lines are expensive, though... it's a lot of initial cost, so breweries almost always start out draft-only then expand to bottling once they are established.
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