Your craft beer was $6. What did it take to make it? | Growing A Craft Brewery

Growing a Craft Brewery: Your craft beer was $6. What did it take to make it?
There are weeks, even months of planning that goes into each beer you drink, and somewhere around 30 folks in our craft brewery that touch every part of the process. From concept to execution to sale, take a look at what it takes to make a single beer and get it out to six taprooms, the airport, and hundreds of points of distribution across Nashville & Tennessee...and then multiply that by 4-5 each week 🤯
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[@johanfogel2795]

Absolutely loved the video :D a fantastic tour of everything you do :D keep up the good work

[@secondeconomychs]

I’m doing research for a potential client and your videos pack in so much information! Thank you for the content!

[@jasonstricklin7012]

Didn't know that this was in Nashville. Definitely have to come by my next trip to Nashville!!

[@liztarry3379]

😍

[@jasonfoster380]

ｐｒｏｍｏｓｍ

[@nataliewitkowski913]

bump

[@lars2894]

There are 3 big styles of beer I will never touch, because to me, they taste awful. 1) Hoppy Ales - IPAs and any pale/brown ales with hop-forward flavor 2) Roasty Ales - Stouts, Porters, and any dark ales even remotely smelling like burnt coffee 3) Tart Beer - anything with high acidity or sour flavor Styles, for some reason, that microbrewers LOVE churning out with 30 different varieties and labels, that no beer drinkers around me has ever claimed to like over a simple lager. My preferred styles are Spicy Ales (German Hefes, Belgian Trappists, Abbey Ales), European Lagers (Vienna, Helles, Bocks, etc), and Brown Ales (anything non-hoppy). After moving to the USA, trying to find brewers who produce these styles at an affordable price has been near impossible. So I always just end up buying mass produced craft beer or European imports, they are cheaper anyway.