All Posts in entrepreneur

June 23, 2016 - 1 comment.

Insane and Idealistic…

Many hobbyists in the homebrewing community feel as though the craft brewing market is saturated with brewpubs and microbreweries that it's inevitably slated for collapse. Some argue that opening a brewpub or brewing company is not worth the risk, and that it's current rate of growth is unsustainable. By this same logic, New York City's massively successful Shake Shack burger joint would probably never have opened since there were already hundreds of hamburger restaurants in the city at the time, and the burger market share in New York was spread so thin. In 2004, Shake Shack took off.

Through my travels (I'm currently doing a half-year trip around Southeast Asia) I've had lots of downtime at airports and on buses to reflect upon these apocalyptic predictions and to consider the risks involved in my own brewing ambitions. Opening a Silly Sir brewpub and/or brewing company is a daunting, high-risk task that will require intense dedication, long hours, and serious commitment and consideration if it is to become the bustling hangout I envision. At this point, my role is almost exclusively that of a sponge - soaking up as much information as I can on how to successfully run, market, and sustain a viable business. Here's what I've learned so far in listening to podcasts, reading books, and skimming websites on the matter.

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January 13, 2016 - Comments Off on Eisbock! Ice-Beer! Accident averted!

Eisbock! Ice-Beer! Accident averted!

Well this was an interesting experiment...

eisbock

Eisbock is typically a term given to beers that have been created by freezing off a portion of the beer's water and then discarding it so as to increase its percentage of alcohol and elevate its maltiness. Typically an eisbock (German for ice strong-beer) has an alcohol percentage of around 10% or more. The alcohol levels levels for this beer however were much lower. This beer had a huge problem that needed a solution.

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