Monthly Archives: October 2014

36 days out … Use a Notebook and to do list!

Of the many things this process has taught me, there are several that stand out as key learnings overall.  Its hard to say how one should practice for these things, but likely knowing about them, reading books about them, and talking with others about them are a huge help.

The first thing that I have learned is how to get things done.  I feel like I have always been quite productive in my life.  Not quite sure where I got this, but ever since I turned 30, I have increasingly become a highly productive machine.  To that end, one of the best books I read for preparing for this venture was Getting Things Done by David Allen.  You will not be disappointed if you make the time to read this book.  It will help you be more productive with your days, and organize your life to stay on top of all the details.

Another trait that I knew was deep inside me, but never really exposed is an ability to work long hours with little sleep.  Normally, I am a high energy guy, so when it comes to sleep I like to get 7 hours of bed time a night.  Continuing to exercise and stay fit means that sleep is important.  However, for the past couple months, this has been shaved down to about 5.5 – 6 hours per night, with one night a week at 12.  I find I am capable of this, definitely a little more grumpy, unhappy, etc, but that should be expected.  Find your ability to work long and hard, and you will be in a good position to succeed.

One last trait, one that might just possibly be the most important trait is the ability to not get overwhelmed by the gravity of this situation.  Really, this is one of the most stressful and intense situations an average person could go through, and with the help of friends and family, I have managed to stay positive and on track.  If you have a tough time dealing with stress and multi-tasking, you will need to either take course, read or learn to deal with this possibility.

Another huge help is always having a notebook that contains a to do list.  Make sure you cross things out when they are complete, so you can get the satisfaction of accomplishing something. To do lists are key as are notebooks with all your notes from meetings and discussions.  I can’t tell you how many times I have referenced the book to find something I have been looking for.

Until next post, keep on keeping on!

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37 Days Out …. Tasting Room Details

With the changes to tied-house and the ability to have a tasting room and retail area within the brewery, there has been a paradigm shift in the way breweries in BC construct their operations. For a long time, many spaces just took a little retail area, cobbled together a small bar and sold their beer.  However, led by Main Street Brewing, Brassneck and 33 Acres, there is a new breed of tasting rooms that have fundamentally altered the model we are all following.

We have benefited from starting our brewery at a time when these tasting room areas are now allowed in Vancouver by-laws, and as such, we have focused a lot of resources and energy on building and designing this space.  We hope to make it everything we would want in a tasting room.  We have learned a few lessons along the way and it seems right to pass them along.  I have written posts in the past that relate to the tasting room, but this has the best nuggets of information in one place.

Some random thoughts on designing and building your tasting room:

  • Keep the cooler close to the bar, so your beer doesn’t have to travel a long distance to get to the tap.  Pretty self explanatory here.
  • Balance the area between tasting room and retail area.  We have a little retail area on both halves of the tasting room, which means our space seems a little bigger than it is in reality.  This might be a good thing some days and a bad thing on others.
  • Make sure your retail area and tasting room is a reflection of yourself.  Iain and I had a tough time with this, as we see things through pretty different lenses.  I am more modern and Iain is more traditional.  Our space, like our brand and everything else we do, is a amalgamation of both our opinions and preferences.
  • Plan out the flow of people.  Nothing worse than having a space that is hard to move around in when you are busy.  Think about bathroom locations, and also the layout of the retail area, and how it interacts with the bar.
  • Location, separation and number of tap handles for pouring the beer is super important.  We have gone with 2 sets, that Iain can tell you all the specifics on.  Essentially we had Bamford bar service install the lines and taps, and we followed much of their guidance on this.
  • Plan to spend a bunch of money in the tasting room.  The best way to save cash in this area is to do a lot of the work yourself and also to keep it simple.  We will end saving a lot of money, as we found salvaged wood from a few different places, and used materials from our job site in the construction of different parts of the tasting room.
  • Take your time planning the bar.  We went through this over and over on how to layout the bar.  Go see what others are doing, think about all the things you will need in a bar, and also how your space will function, down the to the last detail.  I am talking cash drawer, POS, line-ups, etc. etc.
  • Get a metal fabricator for stainless that is CSA approved.  We used a metal fabricator that is not, which is fine, except when it comes to putting in your sink, which you will need to find a metal fabricator to do that is CSA approved.

I am sure I could find a lot of other things that may or may not be worthy of putting onto this list, but this seems pretty good for now.  I am pretty tired, so need to get some sleep.  We are looking at a crew of about 3 guys 8-10 weeks to finish our tasting room.  That is a lot of work, time and energy they have expended, which also means it is expensive, so try to get everything right you can the first time.

38 Days Out … Boiler Installation and Inspection

Don’t drop the ball on this!  There are a lot of details and a lot that has to go right.  Most importantly, don’t overlook the cost on this.  When you look to purchase a boiler, expect a good chunk of change.  I believe our boiler cost about $13,500 which is only part of the cost.  Installation of the boiler can be almost double the cost of the boiler.  A few best practices that may or may not help you:

  • Get the right size boiler for your operations:  Anything too small or too big will give you headaches, additional cost, take up too much room, not have enough/too much power, etc.  This takes some planning, projecting and ultimately guessing at the end of the day.  We ended up getting a bigger space, so we figured we needed a bit bigger of a boiler to handle future production (we hope!).
  • Put it close to where you need the water:  At first I didn’t understand why Iain wanted to put our boiler so close to the brewhouse, as it was in an awkward spot.  Having seen all the pipes and connections a boiler has, and the incredibly thick gauge of pipe connected to it, put the boiler as close to the brewhouse as you can.  The further away you put it, the dollars and cents will quickly add up.
  • Pre-Inspections are important:  We had a company come in and do a pre inspection to make sure we were putting it the correct distances away from other objects, it was positioned right, and we would be able to get our eventual inspection passed.  This was money well spent as they gave us some good advice that helped us down the road.  On their advice, we ended up rotating the boiler 180 degrees and thank god we had them tell us this, as otherwise, we would have failed our inspection and re-connect all the pipping at a huge time and financial cost
  • Inspection required before you fire it up:  Before you can’t start using your boiler, and that means start cleaning and sanitizing your equipment, until you pass your inspection.  Period. So make sure your boiler is ordered, delivered and installed well ahead of time.  If not, you will be leaving no margin of error

So that is my little advice on a boiler.  Our mechanical contractor Nathan Pulice was incredible throughout this process, but especially for us during the boiler install.  I would highly recommend for anyone who needs any mechanical, plumbing, HVAC, etc to contact him … especially if you are starting a brewery in Vancouver as he has superior knowledge about everything.  Nathan can be called reached at (778) 227 8219 or visit his website here http://www.meridianplumbing.ca.

Tomorrow I will talk about finishing of the front of house.  There is a lot of navigation required for this, and a few best practices to share.

39 days out …. The beginning of the home stretch

Its about time we can say this:  We are now in the home stretch!  Man-o-man that feels good, as this process has really dragged on  …  What I have come to realize is there are many challenges to opening a larger than average brewery, and while it will work out for us in the long term, it has made both Iain and I much more grey!  We also understand that bigger breweries are usually the domains of big companies and investment groups, as cash gets sucked up pretty quickly on a million and one things.

So we are about 39 days from opening, and the list of things to do is immense, not the least of which is blogging to help everyone prepare for this step in their process.  Trust me, you will be tired, tired or being tired, broke, tired of being broke, looking at a to do list about 100 things long, anxious about the beer you will make and if everyone will like your brand, hopeful that you get good reviews, and most importantly enjoying the most amazing ride of your life.  Both Iain and I find that we don’t celebrate our little victories enough, and it is something I would suggest you do at every stage of the process.  There are many milestones in the road to starting a brewery, and take each one in stride.

From here on out, I am going to try and write a blog post every day, so I can highlight some of the details in the home stretch and what that means to you.  There are a lot of details to come together in the very end, and hopefully by sharing these bits of information, you can prepare for the end of the job, which is the most important part of things.  Getting sloppy here can give you bad beer, poor marketing, less than ideal staff, and a host of other issues you never thought possible.  But have no fear, there is no rocket science involved in things … just hard work and strategic decision making.

 

General Update on Progress

Rather than finding the time to write about what has happened in the past 60 days or so, I thought it would be better to just post this video.  It is impossibly hard to do all the things needed to start this brewery, and hopefully this video gives you an idea of all the things we have done.  So sit back and enjoy this video, and hopefully we will see you in about 6 weeks.