Mini brewery equipment running, there are many factors to consider. The idea for writing an article on tips for running a small brewery came after a conversation with a potential client, looking to open a brewery in a remote location.

Being in a remote location, complicates a project for many reasons but a main consideration is raw material buying. The project is planned as a 300-liter brewery, producing three different beers to begin with. The client is looking at a Small beer production line like the one below.

The ideal scenario is to use malt and hops, which can be used for more than one beer. As it’ll help with material ordering and stock handling, because there’ll be less varieties carried.

Please note: Many of these tips are for smaller new (or planned) breweries, but some can be applied to bigger craft breweries, already operational for some time.

Whatever You Do, Do It Well – Tips for Running a Small Brewery

This may seem obvious, but I wanted to stress, set some realistic goals. If you start out wanting 15 beers on tap to become a destination for craft…it’s tough to deliver.

If you’ve a lot of experience in brewing, this may be achievable. However, as I said there’s much to consider, when starting a new brewery.

I know of one place here in China, they opened a small brewpub. Whilst waiting for the brewery to be commissioned and installed, they did a bunch of small batch brewing, to trial recipes.

They wanted to fill their 15 taps and use a lot of adjuncts in the brews to make some interesting beers. When they opened, they had a lot of issues with head retention and beers they weren’t really happy with.

The response to their beers on opening was underwhelming. It’s hard to come back from a rough opening. Good news with these guys was, they went on to become an award-winning brewery within the year…so, there was a happy ending.

However, on reflection they now believe if they’d started with some more basic approachable beers, it would have led to a more successful opening.

Less Can Be More

I advise clients to start with fewer core beers and get them locked in. When you’re happy and can brew them consistently, spread your “brewing wings”. Branching out into more experimental styles.

It’s better to offer less doing them well, than doing more beers without being totally happy with many of them. Yes, you can still produce some specials and seasonal at the beginning to keep regulars and “craftheads’ happy.

Furthermore, while building your customer base, offering fewer beers on tap helps keep the beers you serve fresher. As you’ll be cycling through batches faster.

On a Mini brewery equipment, some of your regular beers will need to be brewed often to keep them on tap. You’ll find certain beers almost need to be brewed every weekly. More on this later.

If you’ve something interesting on tap, keep it exclusive where possible. Give your regulars a heads up when something new is on, letting them have the first taste.

You’ll see more returning customers, if you are known for knocking out solid beers. It’s a reputation you can build from, becoming more experimental, when you know your system and customer base plus, even extend the number of taps.