People who have known me as a homebrewer for a long time often ask me what I think of professional brewing.
“Honestly,” I say to them, “brewing is pretty much brewing. The challenge is on the business side of things.” I find myself spending more time focused on spreadsheets than brew logs these days. Professional or homebrewing, you make wort, ferment it and then package it. The only reason professional brewing is different from high-end homebrewing is the added challenge of making consistent beer that you must sell in a profitable way, every day. Continue reading ‘Half a Bag of Common Sense’ »