“When choosing equipment, you need to pay attention to the technological capabilities, functionality and quality of the seams”
Hundreds of new breweries open each year. People come into the business and when choosing equipment, first of all they look at the price tag. What mistakes can they make at this stage?
When people are price oriented, they can make two mistakes. The first is to get the cheapest equipment without checking the quality. And then a lot of time, effort and money to spend on it to bring it into working condition. Miser pays twice.
The second mistake – to find an investor, borrowed funds and buy expensive equipment, so as not to lose. Expensive, fully automated. Economically it is unprofitable.
In the Simple Brew equipment, we were able to take these moments into account and make a kit that would be most economically viable.
What should I look for when choosing equipment?
First of all, you need to understand what the market will be: your own restaurant, or retail and third-party bars. Depending on this, the choice is made between two main types of breweries & nbsp; – restaurant and industrial. And, of course, you need to calculate how much production you will have, what growth prospects you have.
You can take a look at two cooking orders and say which one is good, and what problems will it have? How to determine this?
First, externally, in quality workmanship. It is worth paying attention to the welding seams. Especially in the CCT, where fermentation is taking place, this is the first priority, compliance with the European standard RA of 0.6. Otherwise, the brewery will have problems with microbiology.
The equipment Simple Brew meets these standards – the roughness is not more than 0.6 microns. We control its special equipment.
Secondly, you need to consider the technological functions. In our cooking order, the mash pot is combined with a filter member, and the wort kettle is combined with a whirlpool. The technological chain goes from left to right, from one tank to another without returns. This reduces the operating time, no pumping and oxidation of the wort. And most importantly – it embodies the possibility of using various technologies for cooking wort.
We set ourselves the task of making the work of brewers with Simple Brew equipment more efficient and easy to use, with the ability to brew different standards of beer, ranging from lagers to high-density special varieties.
“When choosing a supplier of equipment, it is necessary to take into account the service”
Company service is important when choosing equipment?
This is an integral part. Any equipment requires service. We managed to build a stable position in the market, thanks to the service. The customer can contact us at any time, get technical advice, an on-site specialist visit, repair.
Imagine there is a beer in the campsite. Broken “refrigerator”, the temperature begins to rise. A maximum of two days to not lose the product. Therefore, efficiency, mobility and availability of service & nbsp; is an undeniable competitive advantage in the market.
How do you organize work so that you have time to close all the problems in two days?
We have a team of professionals. & nbsp; Our installation team consists of universal fighters & nbsp; – they can solve all the problems of the electrical, mechanical, plumbing and refrigeration. Inside the company, an application service is organized, and we are ready to go to the site within 24 hours.
“The fact that the customer has received the equipment does not say anything yet”
How many new breweries & nbsp; SCHULZ & nbsp; per month you install?
On average, two breweries per month. Installation takes about two weeks. But work with the client begins long before the signing of the contract. We go to the site and conduct an audit. We make a 3D model of the room and placement of equipment in it. If the customer agrees everything, we calculate the project budget and conclude a contract for production and supply.
We have such a position & nbsp; – client’s lawyer. He represents the interests of the customer in our company, contacts him weekly, finds out how the preparation of the premises is proceeding, tells what is happening in our workplace, and makes photo reports. So the client really understands and sees in the photo how his equipment is made. In turn, we advise the customer on the technical preparation of the premises for the installation of the brewery.
In addition, we are now offering training for brewers at our facilities or at our brewery Simple Brew Lab in Ivanteevka. The customer sends his employees, and we teach them how to brew beer, and how to operate the equipment. He is trained, certified, passes the exam. So we solve the issue with the qualified operation of the equipment, which leads to a reduction in the number of complaints and service calls.
What does the customer need to control when the brewery is being assembled? What are the pitfalls?
The fact that the customer has received a brewery does not yet indicate the beginning of beer production. Equipment must be connected to a single process line. Start-up and adjustment of equipment, access to pre-prescribed indicators – the main point in the installation. Any technician, opening the data sheet, will see what the operating parameters should be. The task of the owner is to verify that his equipment works on these parameters.
We carry out adjustment and pilot cooking and demonstrate that the equipment is working and all the technical parameters have been achieved. If there are any deviations, we isolate this node and fix the problem.
“Unwanted microbiology can be obtained with used equipment”
How can you minimize the risks of microbiological contamination at the equipment level?
First, the equipment must be initially manufactured in accordance with European standards.
Secondly, supplying equipment, we also prescribe the rules for operation. They reflect in detail the procedures that include washing and disinfecting equipment. & nbsp;
It turns out, the rules for cleaning, disinfecting equipment are laid at the project stage?
Naturally. Moreover, the customer chooses whether he wants to wash a mobile or stationary, which detergents he will use. We advise him on how best to do this, arrange the equipment and offer the best option.
What are the risks if the brewer decided to contact used equipment?
It is necessary to diagnose whether the equipment complies with standards and standards after someone’s operation, which in itself requires the presence of certain equipment, tools, and specialists. Not everyone can do it.
You can get equipment that already has a certain microbiological environment due to improper operation, due to the fact that it was improperly mothballed.
And in any case, the wearing parts – faucets, seals – usually need to be replaced. This overhaul together with the cost of used equipment is sometimes more expensive than the cost of new equipment.
There are several small breweries, in which fermentation tanks are made not of metal, but of plastic. Do you think this technology is acceptable?
If we are talking about a European product, food grade stainless steel, AISI 304, should be used in beer technology. This is clearly spelled out in product safety requirements. We have a certificate that gives the right to put the CE mark on the equipment. There is a requirement for electrical safety, pressure, including materials used and surface cleanliness. Plastic containers in a business like brewing are not allowed.
“In Ivanteevka we will make varieties of long ripening”
Tell us about the brewery that you launched near Moscow. Why do you need it?
We launched the Simple Brew Lab contract brewery in Ivanteevka in 2017. Productivity – 1000 liters per brew, eight two-cube and four one-cube CCT. Its purpose is contract brewing. It is necessary to provide services for brewers who do not have the opportunity to buy their own brewery. This is a platform for developing new recipes and helping beginner brewers to have the opportunity to realize their creative potential, their ideas. They can & nbsp; develop new varieties, new formulations and technologies and give the market a greater range of beers. Also now we have cooked some of our varieties, we want to try to offer them to the market.
What will your own beer be called?
Simple Brew, naturally. By the way, I want to brew a few lagers, because from the experience of last year, when contract cooks were brewed, they mostly brew beer that ripens the fastest and cannot afford long ripening: a month or two or more. We will make more ripening varieties to get more interesting flavors.