#Sisyphus brewing how to
Part of the learning curve around packaging includes how to pour consistent fills, dealing with minimizing dissolved oxygen, labeling on wet bottles, and even choosing packaging equipment. I could spend hours talking about packaging! There is quite a difference from brewing a batch of beer and filling up your pony keg or gravity feeding into bottles for personal consumption versus packaging beer for distribution. When we were homebrewing, we would re-use yeast, but if you’ve never done that before, then you would need to learn about yeast management practices such as harvesting, tracking, and cell counting. It’s not a direct scale up, and the same goes for pretty much all ingredients. How the yeast acts in 5-, 100-, and 500-gallons is very different.
#Sisyphus brewing professional
The biggest differences we found going from homebrewing to professional brewing were around yeast, packaging, and safety. Finally, not to say that we had low expectations, but we certainly didn’t expect to sell as much beer as we did! We were extremely and very pleasantly surprised as to how customers and our community supported us. We wanted to make sure that our beers were warmly embraced by the public before going big. It’s one thing to have your friends and families tell you that they love your beer - it’s quite another thing to have complete strangers tell you that they love your beer. Second, we wanted to test the market’s appetite for our beers and our story. First of all, we wanted to bootstrap our business ourselves, so spending judiciously was always top of mind.
We made that decision for several reasons. We decided to start with a 3-barrel system that Annette fabricated together from used tanks with the help of a local welder.
After that, she convinced me that with her aptitude for brewing and problem solving, and my background in marketing and business and my love of spreadsheets that we should open a brewery. Brewer: Nicole Carrier, Throwback Brewery in North Hampton, NHĪfter homebrewing for a decade, Annette got her certificate in brewing from Siebel Institute while also doing an internship at Smuttynose. Three pros weigh in on the decisions they made to open nanobreweries. Equipment and space is smaller, sales are primarily on-site, and if run well it can lead to profitability. With aspirations to take a homebrewing hobby pro, a more affordable option is opening a nanobrewery (we at BYO define nanos as five barrels or less).
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