How to open a craft beer pub bar?

The development of craft beer and craft  beer pub&bar：

Craft beer only began to rise in the 21st century, and at first it was usually called home-brewed beer. It is only used in hotel bars, and the variety and raw materials are relatively simple. After continuous exploration by winemakers and industry professionals, many models have been developed today. The variety is also more diverse. The industry has developed rapidly in recent years and the prospects are very promising. Belongs to the profiteering industry! However, before investing, you should not be too blind, or under the pressure of your own actual situation, buy unsuitable equipment, coupled with insufficient market awareness, inaccurate positioning, inadequate training of individual unreliable manufacturers, and follow-up support. Come on, make a hammer sale! I am not good at learning and operating myself. As a result, I can't make a competitive craft beer that I am satisfied with. Or business failure due to documents, procedures and other issues!

The business model of craft beer-craft beer pub&craft beer bar:

The current business models on the market are:

1. Retail--this model is also the model with the highest market share at present, and it has blossomed in recent years. The model is relatively novel. Mainly in-store sales and take-out delivery. The best-selling varieties are ranked as follows:

①German wheat, or Belgian wheat, osmanthus wheat, etc.

②Pearson or barley yellow beer.

③German stout or milk Shi Tao.

④Fruit beer or cider

⑤Social or other IPA

The quality of craft beer is very important. If you want to make a craft beer bar, you must first brew craft beer with a unique taste.

At the same time, it is equally important to popularize the knowledge of craft brewing. The biggest difference between craft beer and industrial beer is that craft beer has its own cultural development history, which can also become one of the selling points of craft beer bars. Customers are cultivated! Guests who can do it can be retained. Basically it succeeded! The certificate of this model refers to the certificate of the bar and restaurant, the health permit of the Food and Drug Administration, and the business license. Hygiene permits are a difficult point, and business licenses are much simpler. You can write on the scope of production and sales of wine. This model is the most in the market, so the competition is fierce. The requirements for wine will also be higher, second only to the requirements for wine in bars! The most reasonable configuration of this model is a 500-liter device with two tanks and three vessels, which is highly maneuverable and cost-effective. The number of fermentation tanks varies from person to person. Other things can be done according to your own situation and as recommended by the equipment supplier

2. Craft Beer Bar 

This model has very high requirements for wine, so we must choose better manufacturers and stable quality raw materials. It is also necessary to have a very experienced and responsible winemaker to do the training. Those who provide long-term technical support as a backing will have their own considerations. This mode depends on the size of the bar and whether to choose takeaway or not. Choose more than two cans and three containers, from 100 liters to one ton. In addition, I also mentioned the issue of predicting sales and determining the number of fermentations. According to the type of wine you make and the requirements for wine quality, try to make the maximum amount you can sell every day. For example, it takes about half a month for the taste of wheat white beer to reach the standard. Assuming that six fermentation tanks of 500 liters, the total amount of wine every 15 days is 3 tons of wine, divided into 15 days, that is, there are 200 liters of wine sold every day. According to this, calculate the required equipment size and the number of fermentation tanks. But it will differ according to the variety of wine

3. Business license

Friends who choose this mode of catering should pay attention. Whether it is barbecue or west food, craft beer can only be the icing on the cake. The most important thing is that the dishes are delicious. Because it is different from the first two, most of the catering customers come to eat. Only a small part will come to drink specifically. The dishes are not tasty, no matter how good the wine is, the popularity will slowly decline. Often some people fail to consider this, which leads to business failure. It is more reasonable to choose 200 to one ton equipment for this model. 

4. It is wholesale plus retail, but SC is still needed at present, that is, production license. The investment is relatively large and the procedures are relatively complicated. There are probably only these kinds of business methods. In addition, the choice of American-style three barrels, one machine and normal split saccharification, two cans and three containers, three cans and three containers, and more, are also different from person to person. 

I personally think that the American three-barrel is a kind of equipment between commercial equipment and home brewing equipment. It is basically not enough for business, and home brewing is too extravagant. It depends on personal needs! All-in-one and split saccharification mainly depend on your craft beer requirements and personal financial situation. The all-in-one machine saves money, saves space, is easy to install, and has a relatively low threshold. However, there are many wine all-in-one machines that cannot meet the process requirements, and the wine quality will be worse even if the wine is made of ordinary wine. Split saccharification can meet the brewing of all beers and styles. It takes a short time to make wine and produces high-quality wine. Reduce the degree of oxidation. 

If your wine competitor is just industrial beer, then you can use an all-in-one machine. If you have certain requirements for wine, then you can't use the all-in-one! It takes twelve to fifteen hours for a can of wine in the all-in-one machine, and it can be completed in about seven hours with the split machine. There is no stirrer during the saccharification of the all-in-one machine, and a circulating pump is needed as the stirring power, which will accelerate the breakage of the wheat husk, which is similar to a paste, and the filtration is very troublesome. Separate machine mixing, tillage knives, etc. are complete, which can ensure the quality of the entire saccharification process. Nowadays, the craft brewing market is developing rapidly and competition is great. It is harder to survive when craft beer is not good. So based on one's own needs, saccharification is one aspect, and the refrigeration system is also very different. There are ice water tanks, and the fermentation tank cools down relatively quickly. 

The most important thing is that after boiling, the wort can be cooled extremely quickly for about 20 minutes to avoid oxidation and improve the quality of the wine. It takes more than two hours to cool the wort boiled by the integrated machine, and the material is poured continuously. The most important stage of oxidation is here. In general, good equipment may not produce good wine, but good equipment must be used to produce good wine! In fact, the raw materials are the same. Good raw materials may not produce good wines, but good wines must use good raw materials. No matter what kind of equipment, it is very important to find a suitable winemaker! Not all manufacturers have good equipment and good winemakers, so more comparisons are needed. It is also very important that the wine you drink from the manufacturer is not important, what is important is that you can also make good wine. In addition, everyone try to choose the off-season when opening a store, because since you want to do this, don't wait for the peak season to do it! Are you really ready for the peak season? Without running-in, practice, preheating, spreading the market, building your own customer base, and making a certain well-known peak season, can you really sell it? Shop in the off-season, because the rent is paid for one year, there is always a low-peak season. Why not make money in the off-season, instead of running in the off-season?

Do as we mentioend at first,this just for those new to brewing,if you are professional brewer with more brewing experience,If you have any suggestions or ideas about the views in the article, you are welcome to add and make suggestions. We will explain the details of the brewing process for you later.

I hope to help you understand craft beer equipment and select equipment. We are a professional equipment manufacturer and a supplier of craft beer bar equipment turnkey projects. The equipment can be customized from 50L to 5000L. If you are interested in craft beer Interested in beer bar equipment, you are welcome to consult.