Winning Homebrew

How To Start A Nanobrewery
How To Remove A Label From A Beer Bottle
What Is Draft Beer

Posted: 26 Jul 2021 06:36 AM PDT

Nanobreweries are perhaps the ultimate goal for many homebrewers in the craft beer industry: selling just enough beer to make your production brewery viable without getting into the complications of running a full-scale brewery. Like any business, it's not easy to turn your brew hobby into a nanobrewery, but it is possible in most areas.

Nanobrewery vs. Microbrewery

This is an important distinction for businesses because different rules affect your humble brewery business as it increases in size. That's why knowing the difference is key to starting a proper nanobrewery.

As the Brewers Association explains, a microbrewery is a facility that makes less than 15,000 barrels of beer each year and which also sells at least seventy-five percent of its beer off-site. Most microbreweries sell their drinks locally, although some will ship small amounts around the country.

Taproom breweries are similar to microbreweries but sell more than twenty-five percent of their beer on-site without having any notable food services to go with it.

Most nanobreweries are essentially taproom breweries but with a lower volume of drinks than usual. It's not rare for a nanobrewery to produce less than 5000 barrels a year, although going too low prevents it from being a viable business model at all.

Now that we know the difference in breweries, let's take a look at the process of starting one.

Can We Go Even Smaller?

Theoretically, yes. Some people with an aptitude for brewing run picobreweries instead of nanobreweries. There's no formal brewing industry definition for this distinction, but most consider a picobrewery to be a location making less than five hundred kegs per year. Anything below this, and you're probably just making beer for yourself and potentially a few friends.

Picobreweries are usually too small to be successful as businesses. This is something people do more for fun than for the money. Running a picobrewery is also a source of good professional brewing experience for learning how to make beer, though it can be a good stepping stone towards running a nanobrewery.

Homebreweries can produce about two hundred gallons of beer each year as long as there are two adults in the household. This is a little over six kegs.

Step One: Check Your Local Laws

This is the first real step to starting a nanobrewery, and it's not enough to go with your gut or familiarity with the area. Some places that look like nanobreweries may be larger breweries with a lot of equipment and fermentation tanks in the back or even taprooms that simply buy their drinks somewhere.

Regional laws may prevent breweries below a certain size, or any size, from operating. You also need a good customer base in the area. You probably won't see enough foot traffic in rural areas, for example, so you should aim to open in an area that's at least suburban, with a decent population.

You'll also need to sell beer in pints to get meaningful income. If you can't sell by the pint, you probably won't be successful. Selling directly to the public is usually much more effective than shipping to distributors, all of whom want both a cut of the profit and a sale price low enough to be competitive with others.

The sad truth is that some areas aren't good locations for nanobreweries. As a last resort, you can try persuading your local government to change their liquor license laws and give you a license. Getting one this way isn't guaranteed, but local governments can usually allow things as long as there are no state laws against it.

Step Two: Calculate The Money

Nanobreweries are businesses, which means you need to make enough money to cover all of your expenses, or you're going to go under real quick. This means figuring out how much money you need to earn, as well as your day-to-day operating costs.

The good news is that most of the beer you sell is direct profit for your business. As mentioned above, selling through other companies means that everyone wants a cut. You have to sell a lot of beer to do well under those circumstances.

Nanobreweries don't need to pay a bunch of distributors, so more of your income can go straight to paying off your expenses. You can also supplement your income with other services, such as operating a restaurant, although this comes with its own fees.

The trick to success as a nanobrewery is charging enough per pint, but still less than nearby restaurants, to be profitable. This type of competitive pricing attracts people looking for a good deal on a great drink, and those people can become long-term, reliable customers.

You can sell some of your beer for distribution, but as a nanobrewery, the goal is usually to sell as much as possible on-site.

Step Three: Learn How To Run A Business

You don't necessarily need an MBA to run a microbrewery, but some formal education in business management is invaluable to achieving success. You can go to a regular school, attend classes online, or even study on your own. Previous experience in managing a food-service location is beneficial for learning how to run things.

As part of this process, make sure you learn about local zoning laws, licenses, and accounting to make your brewery legal. Running a business involves a lot of paperwork, so you won't be able to spend all day brewing and serving drinks. Learning how to manage your time is also helpful.

Realistically, you can expect to spend at least several thousand dollars starting up your business and potentially much more if you need to rent a new location, buy brewery equipment, and otherwise set things up.

Step Four: Get Better At Brewing

Unless you're already a professional, you'll need to learn how to brew great beer to get people in the door. The reason this isn't at the top of the list is simple: bad business practices will ruin your nanobrewery even faster than bad beer. That's why you should think of this as a business first and a brewery second.

There's no substitute for experience when you're brewing. You can follow online guides all you like, but you probably won't have a business-worthy beer after your first few attempts.

Realistically, you can expect to brew several hundred batches before you have the skills needed to create a beer that's good enough for a restaurant. You're not going to see much (if any) profit on any of those batches, although you can certainly enjoy them yourself or share them with your friends.

Generally, your beer should be good enough to score well in professional competitions before you start a nanobrewery. You don't need to take first place in every contest you enter, but you should be able to convince professional judges that your drink is worth the time to consume.

Don't settle for comments from people you know, even if they say they'd buy your beer. Friends usually mean well, but even if they're telling the truth, not everyone will agree with them. Consider engaging a brewery consultant to get a real feel of what you need to do to get the business going.

Realistically, it will take several years of practice as a homebrewer to get good enough to start a nanobrewery. You can cut this down somewhat by getting a job at an existing facility and learning brewery tips from professionals in a commercial brewing environment. However, larger commercial breweries will have different equipment than you'll use, so you'll still need to practice with your actual equipment.

Step Five: Prepare For Bad Batches

Even professionals make bad batches occasionally. Maybe there's something off about the grains, or it stayed in the machine a little too long. The brewing process is ultimately a science, but it's easy to get wrong, especially if you're doing everything yourself.

In short, bad batches are inevitable. Naturally, you should try to minimize the number of them, but it's not realistic to assume that every batch of beer you brew will be a great one. This is particularly true when you're experimenting and trying to create new flavors.

Fortunately, brewing experience will help you identify the problems in your batches and determine the best way to avoid them in the future. If you don't know what's wrong, you have bigger problems and, frankly, need more experience. I can't overstate how important experience is to running a good nanobrewery.

When possible, dump your bad batches and try again. However, if you don't have anything else to serve, you may need to offer some to customers regardless.

Be honest if someone brings up the flavor. Most regular customers understand that consistency is more problematic in a nanobrewery, and they'll usually give you another chance if you're direct about the problem and explain what you're doing to try and fix it. If you act like there isn't a problem, you'll probably just push them away and lose all of their future revenue.

Remember, many people who visit microbreweries will be craft beer brewers themselves, or at least deeply interested in the production process. They might have some good advice, so engaging your regulars in conversation can be a surprisingly effective way of fixing bad batches.

Step Six: Decide How Much To Produce

As a good rule of thumb, try to brew at least one keg (31 gallons) at a time. Brewing larger amounts isn't much harder than brewing smaller ones, and the more you brew at once, the more effective you'll be—scale matters.

The main issue here is that brewing more often means spending more time you could be using to run other parts of your business. You still need to clean the area, do paperwork, pay taxes, maintain the facility, advertise your business, and do everything else that comes with managing a company.

There's no practical reason to brew less than one barrel of beer at a time, even if you're still learning how to brew or experimenting with different batches. Brewing a whole keg means you'll have enough to share and get people's opinions if it turns out well. Even if it doesn't, you'll still be brewing similar amounts to what you usually make.

Remember, some ingredients are affected by how much you're brewing at once. Constantly changing your brewing amounts can introduce errors and modify the flavors of your drinks. Many nanobreweries produce two or three barrels simultaneously, though you can wait to do that until you have enough experience.

Step Seven: Research Your Business

Contrary to popular belief, entrepreneurs are not risk-takers. That's precisely the opposite of their real job, which is eliminating as many risks as possible when starting the company. Risks are bad. It's easy to overlook them if you're excited about starting a nanobrewery and serving drinks to people, but ignoring risks is essentially asking to fail.

Set aside your pride, even if you have experience running a business, and try to learn from as many sources as possible. Actively seek out experts to hear what they have to say, check the market information, learn about current brewery trends, and talk to other craft brewery owners.

There's a lot of good advice out there, and all you need to do is take it. Assuming you know better than someone with decades of experience in a similar situation is just hubris. Getting arrogant about your abilities in the art of craft beer is one of the sure-fire ways of dooming your nanobrewery.

Step Eight: Develop Your People Skills

Most people visit nanobreweries for good drinks and conversations. If you're running the business alone, as most people do, this means that you're the face of your company and how you act with customers has a massive impact on the way they view your business.

Fortunately, you can also treat this as an opportunity. Making friends with regulars is a great way to get them back through your doors. Regulars are an integral part of running a successful nanobrewery business, and the more you have, the better.

Customers can also give you more information about their tastes and what sorts of drinks they'd like to try. As a nanobrewery, you're in an excellent position to test different recipes and adjust things to match your customers' tastes. You can even cater batches towards specific groups of people, something larger restaurants and large-production craft breweries can't do.

That said, it's hard to be friendly all day, every day. This is another area where experience is vital.

Make sure you communicate effectively in other areas, too. Return phone calls as soon as possible, answer emails promptly, and otherwise try to come across as friendly and welcoming to everyone who reaches out to you in any way.

Step Nine: Develop A Business Plan

A comprehensive business plan is crucial to starting a good nanobrewery. These plans should include a market analysis, organization information, a description of your products, marketing strategies, funding information, financial projections, and more. Great business plans can help you get loans from banks and measure your progress towards your company goals.

Be as honest and comprehensive as possible when developing your craft brewery business plan. Don't hesitate to acknowledge any potential flaws or problems. Instead, look at this as an opportunity to address them and determine the best way to reduce your risk.

Frequently Asked Questions

Here are some of the most common questions that people have about starting a nanobrewery.

How Much Does It Cost To Start A Nanobrewery?

Start-up Costs can vary greatly depending on how much equipment you already have and how you're trying to run your business. On the high end, you could be paying up to $30,000 per barrel. However, if you don't have any employees, don't need a lot of furniture, and don't need to do much construction, you can bring this down a lot.

In other words, location matters. Planning ahead and opening a nanobrewery in a well-prepared spot can drastically reduce your startup cost.

Don't forget to get several bids for each job you need. That can help reduce your building cost, too, making it much easier to start brewing on a commercial scale.

Can I Just Brew Beer At Home And Sell It?

In most cases, no, although you may be able to have a hybrid home/business facility and get around these regulations.

In most cases, you can only brew beer at home for one of the following circumstances:

For personal use (including family and friends)
For competitive use (such as competitions)
For some types of donations

You cannot brew beer at home, then sell it to local restaurants. In most cases, you can't even take the beer outside your home unless you're transporting it to an acceptable venue, which is usually a place where no drinks produced under a liquor license are available.

If your business is at the same place as your house, you probably shouldn't move any of the beer you brew into your living area.

Local laws and regulations regarding the industry of craft beer may vary, so check with a lawyer if you're unsure where the area you plan to brew is acceptable.

How Much Can I Earn Per Keg?

Actual earnings vary by how much your local market can support. The higher you can set your price, the better.

Realistically, you should be able to get at least 130 pints per keg, assuming a standard 16 oz glass and a head of about 3/4 of an inch for the beer. At $4/pint, that's roughly $520 profit per keg, not counting any day-to-day expenses.

The post How To Start A Nanobrewery appeared first on Winning Homebrew.

How To Remove A Label From A Beer Bottle

Posted: 25 Jul 2021 05:36 AM PDT

You can purchase unlabeled clean bottles for your home-brewed beer, but you have another option. Removing labels from beer bottles is cost-effective and benefits the environment. You're not adding bottles to the landfill. It's also not hard to remove the labels, but it does take some time. Here's what you need to know about removing labels from store-bought beer bottles.

Get Your Supplies

Along with your empty beer bottles, you'll need a few other supplies. It will make it easier to remove stubborn labels and sanitize the bottles.

Sanitizing old bottles is crucial. You don't want to pour your home-brewed beer into a dirty glass bottle. Not only will it alter the flavor of your beer, but it can also spread germs and bacteria. Here are the supplies you'll need.

Stainless steel scrubbing pad
Baking soda
Ammonia
Water
Star San or a similar sanitizing product
Powdered Brewery Wash (PBW)
Dish or paper towels
Gloves and goggles
Medium-sized bucket

You can find PBW at any home brewing store. It's inexpensive and removes any lingering odors left behind by the original beer.

Removing Beer Bottle Labels at Home

One method may work better for you than others. Sometimes, you have to try different ways to take labels off beer bottles before you find the one that works best.

Method 1: Soaking

If you noticed the labels start to fall off while you're drinking the beer, soaking the bottles in cold water is an easy way to remove them.

You will need a large bucket, sink, or even bathtub, and a few gallons of water to soak the bottles for a few hours. Stubborn labels may need to soak longer. A couple of days should do it.

Make sure the bottles are entirely submerged. If you are only cleaning a few bottles, a bucket will probably work fine.

The water will dissolve paper labels leaving some glue behind. A quick wipe down with stainless steel wool easily removes any leftover residue.

A quick tip. Don't try to flush the paper labels down the drain. It can result in a clog that's often expensive to remove.

Method 2: Use a Cleaner

Sometimes, it takes more than soaking bottles in water to get stubborn labels off. Some manufacturers use different adhesives to keep their labels firmly attached.

Almost any dishwashing soap will do the trick, but OxiClean seems to work best. It is a little more potent than some bargain-priced dishwashing soaps. It costs more, but it may be worth it if you are cleaning more than a few bottles.

The cleaning process is simple. Fill your sink with warm water and add the dishwashing soap. You want to use warm water; it helps the soap dissolve faster, especially if you use OxiClean powder.

Give the powder a few minutes to fully dissolve before tossing the bottles in the soapy water. You may even want to stir the water first to ensure the powder dissolved completely.

When you are putting the bottles in the sink, make sure they are completely submerged. Chances are, you won't be able to put all of your bottles in at once. It's okay; you'll just repeat the process for all of the bottles.

Let the bottles soak for about a couple of hours. The glue will loosen, and the labels should fall off without a lot of scraping. Grab your steel wool or razor blade and use a little elbow grease to finish the job. You need to get any remaining paper and adhesive off the bottle.

Run the bottle under water to remove any residue, dry, and set it aside. Do this for all of the bottles you plan on filling with your homemade beer.

Method 3: Use Baking Soda

Almost every kitchen has a box of baking soda in a cabinet or refrigerator. It's inexpensive to buy if you don't have any, and you can find baking soda at any grocery store.

Sodium bicarbonate (baking soda) is an effective way to remove labels from beer bottles. Baking soda reacts with water, causing the glue to loosen and making it easier for you to peel the label off.

You want to add 16 tablespoons of baking soda for every gallon of water. It seems like a lot, but you'll be glad when the labels seem to fall off the bottles. Let the bottles soak for around 30 minutes. Afterward, use a scrubber to remove any residue and rinse the bottles off.

Method 4: Use PBW (powdered brewery wash)

PBW has one purpose: to clean glass jars and bottles. The alkali cleaner effectively removes sticky labels, even screen-printed labels that are notoriously difficult to get off.

Powdered Brewery Wash is a little more expensive than dish soap and baking soda, but it does make it easier to get labels off of beer bottles. Your home brewing supply store will have the cleaner available.

You want to add between one and two ounces of the cleaner to a gallon of water. The amount you use depends on how hard the labels are to peel off. Go ahead and add two ounces of PBW to the water; it ensures you aren't spending a lot of time scrubbing residual glue and paper off the bottles.

Give the bottles an overnight soak for at least 12 hours. You can let them soak longer without any problem; it only removes more of the label and glue. Scrub the bottles, rinse them off, and set them aside to dry.

Method 5: Clean with Star San

Star San is a product that commercial brewers are familiar with, along with experienced homebrewers. The cleaner/sanitizer is acidic and can burn your skin and eyes, so you may want to wear protective gloves and eyewear.

It is stronger than OxiClean and Baking Soda, making Star San a good choice for stubborn labels. You can find it at almost any home brewing store but be prepared for a slightly higher price than most PBWs. However, it's worth it when you don't have to spend hours scrubbing the labels off.

Star San contains phosphoric acid, which is odorless and tasteless. It is unlikely to affect the flavor or aroma of your home-brewed beer. It's one of the reasons commercial breweries use the cleaner. The other is its effectiveness.

You want to add around ½ cup of cleaner to a gallon of water. Let the bottles soak for 30 minutes or so before you start wiping them down. The labels and adhesive should come right off. In most cases, you don't need to use steel wool or another type of scouring pad.

The solution can also be stored for up to four days in an airtight container. You don't need to waste the cleaner. If you have more bottles to clean than you can fit in the sink, you have some extra time to get every one of them cleaned. You want to get the mixture's pH level around three or possibly lower to ensure effectiveness after storage.

Method 6: Use Ammonia

Sometimes not even Star San is enough to remove beer bottle labels. In this case, ammonia will do the trick. It is a harsh chemical, so get your safety gear ready. You don't want to splash ammonia in your eyes or mouth. It can also burn your hands, so wear gloves when you are cleaning the bottles.

Ammonia is safe for home use, but you want a well-ventilated area in which to work. Ammonia fumes can cause headaches, dizziness, and other health problems. If you can't ventilate the area, consider wearing an inexpensive face mask. You can also go all out and purchase a gas mask. But, unless you plan on using ammonia regularly, a face mask will work fine.

A bucket works best with ammonia. You may not want the chemical in your kitchen sink or bathtub. It's one more thing you have to thoroughly clean before you can safely use it again.

You don't want to use a large bucket. You'll have to pour in more ammonia, increasing your risk for splashes or inhaling the fumes. Look for one under 20 ounces. You can't clean as many bottles at a time, but your safety is key.

Fill the bucket with water and pour in ½ cup of ammonia. Put the bottles in and cover the bucket. Let the bottles soak for about an hour before removing the lid. Don't forget to wear a face mask; the fumes will build up in the sealed container.

The ammonia solution is strong enough to dissolve the labels and glue thoroughly. There shouldn't be a lot of scrubbing, only rinsing the cleaning solution off. You want to rinse the bottles several times before drying. The last thing you want is an aftertaste of ammonia in your beer.

Method 7: Use Your Dishwasher

Your dishwasher can help remove beer bottle labels. The combination of soap and hot water also sanitizes the outside of the bottles. It is a quick and easy way to remove labels, but you will have to do some scrubbing afterward.

The dishwasher can also help sanitize the bottles. It's something you have to do before filling them with your beer.

The dishwasher won't sanitize inside, you have to do this by hand, but it is an excellent way to get started. If your dishwasher comes with a sanitizing cycle, use the setting, but don't add soap. It's designed to run on hot water alone.

How to Sanitize Beer Bottles

After removing the labels from the beer bottles, the next step is to sanitize each one inside and out thoroughly. As previously mentioned, your dishwasher works great on the outside, but it can't get inside the bottles. It's especially true for narrow-necked bottles.

You will need a few items.

Bottle brush
Sanitizer
Water
Bucket, sink, or tub

The bottles may look clean and new after removing the labels, but germs and bacteria still live inside the bottle. They probably won't make you sick – the alcohol in the beer will kill most bacteria – but it can ruin the aroma and flavor of your freshly brewed beer. Most often, you'll notice a 'skunky' taste.

Step 1: Clean the Container

Whether you are using a bucket, sink, or tub, you want to thoroughly clean it before sanitizing the bottles. Soap and water will work fine; just be sure the container is well-rinsed.

Step 2: Add Water and Sanitizer

Fill the bucket, sink, or tub with hot water. The water doesn't need to be boiling, but you do want it hot. The goal is to sanitize your batch of bottles, and only hot water will do the job.

After filling the container, add the sanitizer. If you don't have anything like Star San on hand, ordinary household bleach will work fine. Follow the directions on the sanitizer; if you are using bleach, it's one tablespoon for every gallon of water.

Step 3: Soak the Beer Bottles

You don't need to soak the bottles overnight to kill bacteria. Twenty minutes is more than enough time to sanitize them thoroughly. Make sure the bottles are entirely submerged, so the liquid gets inside.

Step 4: Clean and Rinse

Use the bristled bottle brush to get inside the bottles. You want to scrub in a circular motion, reaching the base of the bottle. Rinse the bottles with warm water. The dishwasher is another option. You can fill the racks and rinse all of the bottles at once. The hot water from the dishwasher also kills any bacteria you may have missed.

Step 5: Dry and Store the Bottles

Allow all of the bottles to thoroughly dry before putting them in storage. Leftover moisture will turn into mold and mildew. You also want to store the clean beer bottles in an airtight container to prevent dust and dirt from getting inside.

Now you are all set with plenty of unlabeled craft beer bottles waiting to be filled with your home-brewed beer.

The post How To Remove A Label From A Beer Bottle appeared first on Winning Homebrew.

What Is Draft Beer

Posted: 24 Jul 2021 10:38 PM PDT

If you have ever ordered a beer at a bar or been around beer enthusiasts for long, you have likely heard the term draft beer, or draught beer, being thrown around. Draft beer is cold, crisp, and perfectly coated with a layer of foam, making it a beer lover’s go-to option. But what exactly is draft beer?

This article will teach you everything you need to know about draft beer, including what it is and why it is the best way to drink beer while answering some commonly asked questions about it.

What is Draft Beer

Draft beer is stored in kegs and served from a tap. It is thought to be fresher and taste better than beer from a bottle or can. This type of beer has more body and is richer than varieties packaged in glass or a can. Usually, only a couple of days pass between kegging and delivery to the bar or restaurant.

The stainless steel walls of the kegs block sunlight from touching the beer, which would otherwise degrade the quality. They also keep oxygen out, keeping the beer crisp and fresh. Purchasing kegs of draft beer also allows restaurants to serve it in large quantities and rotate different varieties.

History of Draft Beer

It is believed that people have been putting beer into barrels since the Middle Ages when medieval monks were producing beer in huge quantities and had to develop a way to keep it fresh. People eventually began storing beer in pressurized kegs around the 20th-century, and thus, the draft beer was born.

How is Draft Beer Stored?

Draft beer is stored in a stainless steel barrel called a keg. Beer goes through filtration and pasteurization before being put in the keg.

Kegs make it easy to store beer and transport it from the brewery to bars. These barrels typically come in 5 liter, 20 liter, and 50-liter sizes for home consumption and large entertainment establishments.

Kegs are stored at cellar temperature (around 54 degrees) to keep the beer at a perfectly regulated temperature. If it gets too cool, the beer can lose its flavor and bubbles, become flat, and produce excessive amounts of foam when it is dispensed. If stored and served too warm, it can develop a sour taste and present an irregular appearance.

Non-pasteurized keg beer has a shelf life of up to 60 days, while pasteurized beer can last longer, between 90 to 120 days. After opening, though, a keg needs to be drunk that day, or it will go flat and lose its flavor.

Is Draft Beer Better Than Bottled Beer?

Ask almost anyone who drinks beer, and they will usually agree that draft beer is hundreds of times better than canned or bottled options. Draft beer tastes better for several reasons, including how it is brewed, stored, and dispensed.

Some bottled beer will try to label itself as draft beer, but that is an oxymoron and impossible. Companies will use that as a branding technique because draft beer is notably better than bottled beer. If it comes out of a can or a bottle, it cannot be draft beer.

Now, there are a few things to consider with draft beer to ensure that it retains all its features. If you do not let it rest for enough time after transport, it can be too foamy. If you serve it too warm or too cold, it can affect the flavor. If you do not have clean tap lines or don't use your keg right away, you may find that it also affects the flavors. So, it comes with a few added instructions – but those who love it swear by it.

Is Craft Beer Different Than Draft Beer?

It is entirely possible to drink a craft draft beer. Craft beer is a custom-made artisanal beer where the brewer creates recipes and experiments with different flavors, typically in smaller and exclusive batches. Craft brewers tend to develop new, exciting, and interesting flavors that draw people in to present the results as either canned, bottled, or served on tap as a draft beer.

Are There Cons to Draft Beer?

While most people love draft beer, and the reviews are almost always positive, there are some cons to draft beer. Draft beer can easily be destroyed by barkeeping if the lines are not kept clean and pure, leaving the beer contaminated and tasting foul. Tap lines can be very long in some bars and keeping them all clean can be challenging.

Barrels have to be set for a certain amount of time before drawing the beer. It will need to stay at the right temperature, and if any of these things are not done correctly, the beer can come out tasting flat and lacking in flavor.

If you are a bar owner and your beer is coming out unsatisfactory, you may need to do some troubleshooting to discover what might be wrong.

Does Draft Beer Have Higher Alcohol Content?

It is a common question whether or not draft beer is more alcoholic than bottled or canned beer. In short, it depends. The alcoholic content of beer is measured in "alcohol by volume," or ABV. ABV differs between brands and types and is determined by what percentage of the beer is alcohol.

Some beers have different alcohol content for the same beer in the draft version and the bottled versions. For example, Sierra Nevada's canned Original Pale Ale has an ABV of 5.6 percent, but it has an ABV of 5 percent in its draft form. It is essential to be aware of these differences before consuming different beers or trying a new one for the first time, as the alcohol content can vary greatly.

Final Thoughts

So there you have it, everything you need to know about draft beer. It's a pressurized beer with deeper flavors, stored in a keg and served on tap. Ultimately, it is fresher than canned or bottled beer. Next time you go to a restaurant or bar, ask them what they have on tap and try some draft beer for yourself. Cheers!

The post What Is Draft Beer appeared first on Winning Homebrew.

How To Make Wine

Monday, July 26, 2021