Centrifuge is where it’s at! Who needs a bright tank when you have a centrifuge? Mark and I went to Midnight Sun’s tap room yesterday and we were lucky enough to get a quick tour of their brewery. They have discovered the centrifuge. It’s an expensive piece of kit but well worth the money.
More to come…
Karen
Sunday, July 14, 2013
Saturday, July 13, 2013
Brewery Business Plan Update
And I’m back. Hi y’all, it’s been awhile since I’ve posted. This Alaskan summer is unbelievably beautiful. According to our neighbors it’s the best summer since the 1970s. All of this good weather makes it hard to focus on a business plan at the computer… but we do continue to brew tasty beer and hold first taps in our garage.
Yesterday I ran over to King Street Brewery to return a keg of their pilsner – which is the best I’ve had, I might add and spoke with one of their brewers and got a bit of market intelligence. Their brewery is 10 barrels and they have 20 and 40 barrel fermentation tanks and a 20 barrel bright tank and a 40 barrel bright tank. Such a great brewery I think an expansion will be in the works soon.
Back to the business plan, we’ve just about completed our executive summary and are now working on the financial section to include break even analysis. Based upon the numbers I’ve run we should breakeven in Production Year 2 at about 25,000 barrels. I’ll need to test this with multiple people to ensure I haven’t overlooked something. I’ve also been on the lookout for a decent piece of commercial property and have landed on paying $4.50 per square foot per year for lease space… now, I just need to understand what a ‘triple net lease’ means. Ah, more research…
Our goal is to have the business plan complete by the time we head to lovely Bend, Oregon for Oregon State’s “How to Start a Brewery” course in September. Once we get through that course, I hope to send the business plan to a couple of business schools and have some of their MBA students review and provide feedback. We shall see if we are going to make it a viable business before we start marketing our shares.
In the meantime, Mark’s beer is getting better and better and we’re getting close to our IPA recipe and I believe we’ve landed on a wheat – it may be the best I’ve tasted.
We’re headed to a tap room this afternoon for some more market intelligence and to enjoy some great craft beer. More to come y’all.
Cheers,
Karen
Yesterday I ran over to King Street Brewery to return a keg of their pilsner – which is the best I’ve had, I might add and spoke with one of their brewers and got a bit of market intelligence. Their brewery is 10 barrels and they have 20 and 40 barrel fermentation tanks and a 20 barrel bright tank and a 40 barrel bright tank. Such a great brewery I think an expansion will be in the works soon.
Back to the business plan, we’ve just about completed our executive summary and are now working on the financial section to include break even analysis. Based upon the numbers I’ve run we should breakeven in Production Year 2 at about 25,000 barrels. I’ll need to test this with multiple people to ensure I haven’t overlooked something. I’ve also been on the lookout for a decent piece of commercial property and have landed on paying $4.50 per square foot per year for lease space… now, I just need to understand what a ‘triple net lease’ means. Ah, more research…
Our goal is to have the business plan complete by the time we head to lovely Bend, Oregon for Oregon State’s “How to Start a Brewery” course in September. Once we get through that course, I hope to send the business plan to a couple of business schools and have some of their MBA students review and provide feedback. We shall see if we are going to make it a viable business before we start marketing our shares.
In the meantime, Mark’s beer is getting better and better and we’re getting close to our IPA recipe and I believe we’ve landed on a wheat – it may be the best I’ve tasted.
We’re headed to a tap room this afternoon for some more market intelligence and to enjoy some great craft beer. More to come y’all.
Cheers,
Karen
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