Microbrewery - Fashion or real chance of success?

Living in Prague for fifteen years, the passion for good beer has led me to study the problem of microbrewery and to find a viable solution for the Italian market where consumption is low and the staff is expensive. Is certainly a good idea to make a Microbrewery, which in a very short time, both in town in the province, will become an attraction and will call fans from a wide area. In areas in the tourist season and then with German customers will be successful tripled.

But the production system according to the traditional is a difficult process, as well as requiring a complicated installation, high amount of energy and water, special warehouses for raw materials, and also to eliminate problems and waste . but the most important problem is to require continuous monitoring of a brewmaster with great experience, and therefore high cost, by which depend quality of the beer produced. For these reasons toghether with a manufacturer of Prague, we have designed a small and simple mini brewery , and we are now able to offer in all market the implementation of a turnkey product in czech republic, but with simple operation, reduced power consumption, free from waste materials, using materials of high quality , especially with the constant use of a single person who is trained in a short time. The brewing of the highest quality Bohemian Lager , begins with a reduced dose of heat, consists essentially of mixing at a temperature of 80 degrees in a steel warmed tank , sterile water, a concentate extract in powder produced in a large brewery of bohemia in the old Bohemian recipes with malt and containing the famous hops from Saaz. After cooling with the release of yeast, fermentation starts and after one week the beer will be storage for maturation after 21 days, the beer and ready.

The type of beer Lager Bohemian Original 12 " degree (4.5 alcohol) is natural carbonated with taste inviting consumption, no filtered and no pastorized , you can drink more and is not bad for your head . You can use various types of yeast, different concentrations of raw material, and thus can produce different types of beer. For a type of beer just three CK Tank (cylinder conical tanks for fermentation and maturation, without laborious decanting), and is emptied every week and produce new beer that will be 'ready after 21/28 days, and can be consumed up to 40 th day. With a second type beer serve at least another 2 Ck tank, so that when one is coming to an end, be ready the next. The raw material, and 'a dry powder at 96%, produced by a research institute on czech beer, contained in sealed bag within a box weighing 25 kg, can' be stored in a normal and has a maturity of 12 months. In order not to weigh and to leave the bags open, we design systems to use a certain number of boxes, each production. Tanks with 400 liters net (weekly consumption), need two boxes (50 kg.), With 600-liter casks, 3 boxes, etc.. After several attempts, we use a good dry yeast, boxes of 0.5 kg. which are shipped at room temperature, but once opened should be kept in the refrigerator. If you use 60 gr. per hectolitre, and should be revitalized water with free chlorine at 37 degrees after 20 minutes and 'exactly the same as the yeast alive. As to the cost of raw material and greater than that of the traditional system, because is already used energy and know-how but you saved drastically labor subsequent work. Ultimately even considering the cost of labor and depreciation, price is lower than that of good beer in barrels, but with very different impact to the market . The little system has a minimum output of 50 liters per day, covers an area of 20 mq.in two rooms one of which with large windows that must be seen in local includes a boiler, insulated, 150 liters, with electric 6 Kw. (380), three conical fermenters cylinder 400 liters, central cooling equipment and controls, accessories. The total absorption of energy does not exceed 12 kW. and the price depends on the type of finish, but it should go about 40,000 euros. The better system make a production of 100 liters per day, with mixing tank of from about 250 liters and 3 cylinder conical tanks with 800 liitri each, and space of 30 square meters. and electrical power of 18 Kw. The expansion of plant is readily achievable with the addition of another 2 or 3 Tank and its cooling system. The cost of this plant is around 60,000 euros and the sales price of the beer directly into the room, you pay in less than a year. These costs will be added to food and lodging for two for a technical week, and for a brewmaster for 20 days. For this work only a person who will be trained brewmaster from Czech speaking English, the production of beer is done once a week for a working time of 4 hours, and in the remaining days the work is limited to cleaning and control temperature, pressure and measures to saccarometer The price of a facility of this kind and much less than those of the traditional type, and then depreciated rapidly, requires little energy and personnel, but mainly provides a quality constant excellent beer. Prices are indicative and more information will be made an estimate, for this will be useful the adress also have to have an idea of the average summer temperature, temperature and type of of water, type of finish required and a plan the room via Email.

If you want to assess the degree of finish and taste the beers produced, you can come to Prague, we have a realization of the traditional type in Betlemske just a few steps from our Residence Bologna where you will be accomodated at special conditions ..