The idea of producing beer is not new, but the wide opportunities that open up with modern equipment make it relevant and profitable. Large breweries produce only a few varieties of the drink; their main advantage is the scale of production. Beer mini-factory
A small mini-factory can produce more than a dozen varieties, satisfying the tastes of a large number of consumers. You can regularly update the range, making the products interesting for connoisseurs of real beer.
A mini-brewery has a number of other advantages over large enterprises:
What types of mini-factories are there?
There are two types of small breweries:
- microlines, for home use, with a capacity of up to 1000 liters per day;
- restaurant equipment with a capacity of up to 3000 liters per day.
Many restaurants open their own breweries, thereby attracting more visitors.
How to open your own microbrewery
The most popular are the beer production lines of the German company Speidel. The Braumeister device for a restaurant has the following technical characteristics:
Mini-brewery for home use Bavaria 70L (Germany).
Characteristics:
- productivity – up to 200 liters;
- power – 2.5 kW;
- boiler volume – 70 l;
- control – automated, 10 recipes;
- cost – 60,000 rubles.
Electric brewer Grainfather (China), technical characteristics:
Description of production equipment
A mini-factory for the production of various types of beer must have the following components:
You can supplement the production line:
- water filters (50,000 rubles);
- installation for washing kegs (RUB 250,000);
- kegs (3000 rubles per 1 piece).
It is necessary to pay attention to the material from which the main production elements are made. In order for the equipment to serve for a long time, it is worth giving preference to stainless steel AISI 304 or corresponding to GOST 5632.
Today, high-quality steel for equipment is produced by the Italian company Ital Inox and the German Thyssen Krup.
The digester must be well insulated to ensure the best performance of the finished product.
To produce a filtered drink, it is necessary to include a frame or kieselguhr filter in the line. Frame filter provides better filtration and costs slightly less than kieselguhr.
If you produce beer for sale, you must have washing and disinfection equipment for kegs.
Production process
The technological scheme for producing beer using a small plant is as follows:
Raw materials for production
There are a large number of manufacturing recipes; many manufacturers select unique compositions and make a branded product. Regardless of the recipe, the main components of beer are the following:
The taste, aroma, color, foam stability and aftertaste of a beer drink depend on the malt. One type of drink can contain up to seven different types of malt. To produce 100 liters of product, 18 to 25 kg of malt is required. The most common types of malt are:
Hops in the drink provide specific taste and aroma, affect foaming and increase shelf life, and are used for clarification.
How is beer brewed in Russia and what is added to it?
The most commonly used granulated hops are:
- traditional;
- Zhatetsky;
- Istra;
- Northern Brewer.
Yeast is one of the main components, it also comes in different types:
- bottom fermentation;
- top fermentation;
- yeast with spicy-pepper tones;
- for a Trappist type drink;
- for a lager type drink;
- dry classic.
Brewery business plan
Capital expenditures:
- the cost of a small brewery with a capacity of up to 300 liters per day is 1,600,000 rubles;
- transportation and installation costs – 160,000 rubles;
- total – 1,760,000.
Production cost of 300 liters:
| Ingredient | Quantity | price, rub. | behind: | Price |
| Electricity | 60 kW | 1,47 | 1 kW | 88,20 |
| Prepared water | 405 l | 0,05 | 1 l | 20,25 |
| Process water | 1000 l | 0,01 | 1 l | 10,00 |
| Hop | 0.1 kg | 2060 | 1 kg | 206,00 |
| Malt | 75 kg | 120 | 1 kg | 9000,00 |
| Yeast | 0.1 kg | 12000 | 1 kg | 1200,00 |
| Total | 10524,45 | |||
| per 1 liter | 35,08 |
Video: How Guinness beer is brewed
Why is beer expensive?
31 comments on “Why is beer expensive”
AL— radishes from Israel are cheaper than ours no longer surprises anyone. With the reduction of duties and tightening of legislation, prices for imported and Russian beer will level out. More precisely, there will not be such a serious gap. Moreover, the German one you saw (Zahringer) is an ordinary Euro-lager no different from everything else. Here it costs 59.90 in Coin, because... They themselves import.
Sergey- you calculated everything correctly 🙂 But many people think that it is purely greed that forces them to price beer at 120 rubles.
glbk- no sadder than our whole life 😉
Nikolai- in general, you are right. Yes, in your store, draft beer is fresher than in the bottle. Hence the taste. Fresh beer (no matter what kind) is always better than old beer. You are also right about the impossibility of buying some beer in a bottle - only on tap. But these are particulars and exceptions that confirm the rules - by overpaying for “draft” beer, the buyer is simply paying a tax on stupidity. Your own stupidity and the stupidity of the seller.
RedWolf— partly, the “elite” factor is also present. If people buy at 145, then why sell cheaper? If we sell for, say, 100 rubles, how much will sales increase? Not significant. This will not cover the loss of those 45 rubles. The second point is the volume of supplies and channels. Some may have “their own people” at customs and quite large volumes, which will greatly reduce costs. And for others, everything is garlic and they carry half a truck. There may also be conditions from the manufacturer. There can be many things that affect the import price. And it turns out that some have 150 rubles each. They barely make ends meet, while others with similar goods sell for 80 in chocolate.
Djons, but what are your thoughts on the issue of the fact that bottled beer is more expensive than similar beer in glass (PET) in the store?
Example - Anton Grubi dark in 1.5 liters of PET in a regular store (not a chain store) costs 85 rubles on average. At the same time, in all bottles its price fluctuates around 90 rubles per 1 liter (and this does not include the price of a plastic bottle). Is the plant more expensive for bottlers than for retailers (or any wholesaler who supplies our retailers)?
Such garbage with all the regional varieties that are in PETs. If we compare glass, then two half-liters of glass in a store are approximately equal to the price per liter in a PET bottle (for example, Altai Irish Ale), which, the funny thing is, in the same bottle can be sold both in glass and on tap.
By the way, I’m talking about the situation in Astrakhan.
Vladimir - bottling bottles are a separate issue.
1. This is a tax on stupidity. The people firmly believe in “living beer” and are ready to pay for what they pour from a barrel into a bottle. It is their right to overpay.
But if you look at the “homeland” of bottling bottles (Siberia), then bottling beer there is cheaper than packaged beer. Which is logical.
2. The bottler has a smaller selection of beer than a regular store. The largest ones in Moscow have no more than 50 taps. And in the worst store there are at least 50 varieties of bottled beer.
But, the draft has a higher level of sales costs (gas, personnel, equipment, etc.). Where only one cashier is enough to sell 100,200, 1000 brands of bottled beer, 2-3 sellers are needed for draft beer.
Those sellers who understood have long since expanded their range with bottles, and those who, like the buyer, believe in “live beer”, those... There are almost none of those on the market anymore :)
Another entertaining article.
In general, those asking questions about bottling bottles would do well to read your section “Beer Business” - they will get a lot of information.
In the Family store on the shelf I see the following situation:
Dark Goat (Kaluga) - 67 rubles;
Export from Germany (from the Karlsberg plant, Dark Lager, I forgot the name) - 62 rubles.
Personally, I'm a little confused...
At one time there was a great desire to open a beer library in my hometown of Novosibirsk, but then I had to come down to Earth))
Here are some of my calculations: for example, let’s take the average wholesale price for a bottle of 100 rubles (since there are Germans for 80 rubles in wholesale, and English ales for 130), we will calculate using the example of 100 types of beer, 20 bottles in a box , accordingly, a box is 2000 rubles, we multiply this amount by 100 varieties, we get 200,000 rubles. Theoretically, I have 100 varieties of different beers in my store, we take a markup of 40%, we get the average price on the market, a total of 200,000 + 40% = 280,000. So let's calculate that in a month I sold all the beer that was in stock, although It’s hard to believe in this 🙂 Theoretically, I earned 80 thousand in profit, this is where the fun begins - renting 30 sq.m. approximately 2000 per m2, salary for two sellers - 30 thousand, taxes...even the owner will have nothing left))))
The only way out is to trade yourself, but you won’t last long without days off) In general, opening a beer library in Russia is a disastrous business. And if they open, then with an import markup of 50-100%, for example, in Nsk, Black Baron Schwarz Bier costs 120, but we know that its wholesale price is 56 rubles)))
somehow it's all sad
Yes, expensive rent is one of the main factors.
For example, I saw in Tver: the establishment offers London Pride, Leffe Brun, Mort Subite, etc. on tap. And the price is 200 rubles. for 0.5. And in Moscow time, if there are no shares, then 290-300 is a common thing.
Wow!
And the topic is burning! 🙂
According to the article, if sellers are paid 25, then people will go to work... let's just say, buying beer from them will not be very pleasant. Now I’m paying almost 2 times more and the problems with the staff are through the roof.
And with the revenues indicated in the article, at least more people need to be released in the evening, and especially on Fridays and weekends. Since few people are willing to work only in the evenings, the costs for salespeople must be doubled. Well, or put people in line at 15-20 in the evening.
Regarding the price. I have experience of trading in Moscow at almost Siberian prices. People don't want to buy cheap! There is no trust. And one more paradox. Let's say the beer in your store has the same price as the average glass bottle in the supermarket. Let them throw anything at me, but at a comparable price, bottling definitely outperforms glass in terms of taste (very average! sometimes it’s good in glass, but bottling is crap). So, that means people should flock to you straight away. But figs! He just won't know about it! A person who has decided for himself that bottling is expensive will never even come into your store.
About Siberia. I had a store there. Firstly, almost 100% of them drink by the glass, not by the bottle. In the formation of this style of behavior, the price played a decisive role, which before and now is on average lower than for beer in a glass. And the price was formed due to simply frantic competition, it arose very quickly. After all, “Pegasi” is made in Novosibirsk and the topic quickly developed.
The result is that, in terms of liters, sales of an average store in Siberia are several times higher than sales of Moscow outlets. And the markup there is exactly 30%. BUT! Again, a paradox, but in Siberia they also buy 2 times more snacks to go with beer than in Moscow. I don’t know why this is so, but it’s true. And the markup on food there is no longer 30%.
Why is bottling more expensive than PET?
Firstly, the factory price. Everyone knows how much, for example, a Zhiguli bar costs. And in bulk it costs 80 rubles in bottles! (approximately, I don’t sell them). The factory is already selling it at a much higher price.
Secondly, logistics are more difficult. In addition to the temperature regime, there is an even bigger problem of returnable containers (barrels). Collecting them along the entire chain from the store to the factory is not an easy and expensive task.
Thirdly, the cost of the container itself. The barrel itself costs more than the beer in it. And in order to work normally, any wholesaler must freeze significant money in containers.
About the wholesalers' markup. The appetites of Moscow wholesalers are, of course, partly driven by high costs, but only partly. If in Siberia wholesalers operate on a margin of 3-6 rubles per liter, then in Moscow time they try not to charge less than 15.
There are also some very egregious cases. Let's take the same Kruger. The wholesale price in Moscow is almost 30 (!) rubles higher than in Siberia. Logistics to Moscow - 6-8 rubles per liter. It would seem - take it and take it. But screw you. They won’t let you buy beer in Siberia for Moscow - the regions are strictly divided between distributors.
About store markups. Everything is more complicated here. Let's say you don't have much money or intelligence. You take all the equipment from the supplier. He will gladly give it to you for free, but he will also set a rather high price - you have to pay for the equipment. The store screws it up 100%, gets a price of 150 rubles, no one wants to buy at this price, it screws it up and waits for the weather by the sea.
Is it possible to have a lower entry price? It’s possible, but the initial investment will be an order of magnitude (yes, yes, 10 times) higher. I’ll tell you about myself - in order to sell beer in only 4 of my stores, I have to organize logistics from about 20 factories. And these are people - order, load, deliver, unload, store in a warehouse, load again, distribute to stores.
Machines, a warehouse, kegs - only you need to invest so much in this that you can open a dozen stores for sure. And also the costs of the store itself, which are also many times higher - because you have to buy equipment.
So what markup should I make after that? I would like to return the money invested even after 2-3 years.
Too fast? In the West, the return on investment is 20 years? And in the Russian Federation, I’m not sure that my business won’t be closed tomorrow. I can name several dozen reasons why a store could be closed. And with equal probability this could happen tomorrow, or maybe in a couple of years. IMHO the probability that the store will be allowed to operate for at least 5 years does not exceed 30%.
That's why bottled beer is so expensive! Although today in my store there are varieties of 20 to 100 rubles / liter (and there are also below 70!). There is not much normal glass you can buy for this money. And for 120-130, the products are actually of very high quality, and there are even fewer analogues in glass.
Z.Y. By the way, I have 60 taps :)
VAT was calculated incorrectly. In our country, excise tax is paid first, and then VAT is paid on everything together, so 8.4 rubles.
Nikolay, for 50 thousand I’m ready to travel from Klin on a shift schedule and if not through the whole of Moscow))
Nikolay, tell me the address of this Klondike with 60 taps at a price of 100-130 rubles)))))
in our bottles, as I remember, it is also no more expensive (and, apparently, even cheaper) than in glass in stores. and the varieties are almost always local. This, however, does not make it any easier.
Well, yes - it’s not about the total number of taps, but about what is poured from them.
Sash, you described everything well, but answer the main question. Why should I, as a buyer, buy the same beer on tap at a higher price than in a regular store? Both bottled and draft.
No, I completely understand the sellers, but what reason should I have to buy beer at a higher price than across the street?
There is probably an ideological component to going to the bottles :)
Why overpay? In order to support a small domestic brewer (and at the same time a large Belarusian or medium-sized, say, German). Well, at the same time, in order to support small businesses, it’s not worth it to waste your time in soulless hyper-dumpsters.
***In order to support a small domestic brewer***
If he brews good beer, I'm all for it)
The catch is that the brewer will get the same amount of money from my purchase in the store or at the bottling plant))
2 AL. And this is where everything is
True, that store closed, but 4 more opened nearby. And since then, everything has improved significantly.
2 Denis.
Why bottle it? This is a topic of many discussions on many forums, I will present my vision.
All beer on tap is conditionally divided into 2 groups - those that can be bought in glass and those that are fundamentally not produced in glass (and this is not necessarily mini).
Comparisons were made many times (including once with Djons) of the same beer in draft, canned and bottled form. Authoritative people and simply beer lovers tasted it. Blindly.
An unambiguous general conclusion is that beer in glass is in last place. Sometimes the canned version still wins over the bottling version. Why is that?
1. Glass allows light to pass through.
2. The bottle may suck in air.
3. Beer on tap is, on average, much fresher.
I will dwell on this in more detail. Almost always, even pasteurized beer has a significantly shorter shelf life in a keg than bottled beer. Why? My IMHO is that it's all about the money. Beer in glass doesn't really need to be sold quickly - throw it on the shelf and forget it. And in kegs, all participants in the process are interested in speeding it up as much as possible - due to the expensive recyclable packaging.
That is, on average, draft beer is much fresher than its bottled version.
And there is also a second group - beer that is not in bottles. I have about half of this. And there are really excellent options!
Well, let’s not forget about the “liveness” of beer, no matter how everyone jokes about this word. You don’t need to tell me about post-fermentation in a bottle - in the Russian Federation I don’t know who does this in factories. But many people like the taste of unfiltered. And, if reasonable pasteurization does not have a critical effect on the taste of filtered beer (I tried it, I know), unfiltered beer suffers greatly from it. 99% of the “turbidity” in a glass bottle (RF) is obtained with the help of “turbidizers”. At a minimum, not every plant will decide to produce beer with sediment (but most likely there will be - we often pour out the last 1-3 liters in kegs).
Well, and finally, subjective. I recently picked up 12 bottles of any regular lager from a store at prices ranging from 30 to 65 rubles. I took the most common one. And he poured beer from relatively large factories - Dzerzhinsk, Bochkari, Barnaul, Kruger, Kozhevnikovo.
I tried the whole bottle and was disappointed - although the beers looked very similar to each other and everything was “empty”, but, as I thought, it was quite an excellent beer. I thought that I was probably really selling the myth about the superiority of the spill. But that was only until I started trying bottling. I won’t say that it’s all varieties, but overall I liked the beer much more. And it was really different! And in glass, 80% is practically beer with one taste - its absence.
Yes, there is an interesting bottle. But it’s worth it, firstly, it’s usually also quite a lot, and secondly, you still have to look for it.
But let's not forget, there are great things on tap too. For example, in my assortment these are Marmot, Starovar, Nikolina Gora, etc. Find an analogue in a bottle for 60 rubles! Moreover, when this beer falls into the hands of the buyer, he is at most a week old. More likely, up to 3 days. Moreover, during this time it was never warm!
In general I agree. I think a fair markup for the draft version is 20 percent. That is. Today the average price of a bottle on store shelves is 40-45 rubles. There are also options for 30, and quite a few for 65. If you add 20 percent, then the average price per liter will be 95-110 rubles. with exceptions for both 70 and 150. I try to stick to this, although there is not a single one for 150 :)
But I wouldn’t buy the same Kruger or Baranul for 140-160 in my life. Those who sell such beer at such prices (which is 90%) are indeed collecting a tax on stupidity.
Although, honestly, I would still buy good minis (well, the same Marmot or Velka Morava, etc.) for both 160 and 180.
By the way, all factories collect the same tax on stupidity. This year, for example, all factories have raised prices more than once, and the excise tax increase has already been recouped several times. Any factory sells beer in kegs at a significantly higher price than in a bottle.
The only difference is that many people like unfiltered beer, but I haven’t come across sour beer (we won’t talk about lambics, etc.).
For example, I like some varieties much better in the SF version. And some are the opposite.
“I haven’t seen sour beer yet”
and I met. and since buying soured beer in our taprooms is the norm, not the exception, people think that this is what it is and get used to the taste.
This is me thinking that unfiltered beer is cool, because... many people like it. the second does not at all guarantee the first.
Well, I don’t really understand what the meaning of the taste of saflager and others like it is.
9 | Maxs, where did you see Mort Subite in Tver, tell me the address?!
I'll add my 5 cents :)
Expensive because they pay so much. I don’t buy beer at MRP at all - from the ones available in the Russian Federation, I’m quite happy with MPK Plzenskoye, Kruger PP and Prazdroy, and it’s not a problem to buy all this bottled 2 weeks ago and without any defects. For me, yeast only spoils beer, and out of 60 varieties (sorry, Nikolai!) I don’t have a single one that would be at least somewhat interesting in my opinion..
2 Andrey: in Beer Traditions, Kominterna str. 19, emnip.
27 | Thanks Maxs, I'll take a look there
2 Nikolay
You have good bottles, thank you. I bought draft beer several times - Altai Shpachek, because I respect well-hopped varieties. Shpachek really impressed me, and there’s nowhere else to buy it in Moscow. But it’s a little expensive... And with the advent of Khamovnik Pilsner, the need for shpachek disappeared, unfortunately))
Alexander, you wrote everything wonderfully and clearly, but there are always questions. Why is it that in Auchan, next to the Paulaner, such world masterpieces as Schneider Original and Weihenstephan Weissbier cost 90 for a hundred and fifty rubles (120 or something like that)? Where does this difference come from - 30 rubles? For this difference in Munich, you can buy a bottle of Augustiner, which here costs from 170 rubles :) The shops in Kaliningrad are very pleasing - beer of the same class and price category (in their homeland, of course) coexists nearby - Franciscaner and Maisel, only the French price is 145 rubles, and the Maisel - 87. For this money you can already buy two Augustiners! It seems to me that the issue is not only about excise taxes, etc. etc., but the fact is that imported beer in Russia is a luxury item that a wealthy person can afford, and he can shell out an extra fifty dollars and buy a bottle of beer at the price of 0.75 wine. This can be seen especially clearly in well-promoted brands like Franciscanner and Paulaner, but any small-town bullshit like Ahornberger for 200 rubles is just a scam for suckers to make money.
IT specialist Rustam Askarov built a craft brewery in 2014, spending 3.5 million rubles on its launch. Now the miniature beer factory brings in 4 million rubles. revenue and 300 thousand rubles. net profit per month
Entrepreneur Rustam Askarov (Photo: Oleg Yakovlev / RBC)
Beer constructor
Rustam Askarov worked in a Microsoft division in the Volga Federal District, then headed software sales at the Nizhny Novgorod company Altex.
In 2010, Rustam received a small home brewery as a gift from friends and tried to brew beer. The new hobby was addictive. In 2012, he and his friends independently assembled a larger brewery, in which it was possible to brew 250 liters of beer at a time. “Friends have a private house, and we brewed beer there for our own pleasure. In one place they bought stainless steel sheets, in another they found a welding machine. I can no longer calculate how much all this cost,” Askarov recalls. Beer was not sold then, but was treated to friends and acquaintances. Among his acquaintances were the owners of bars and beer shops, who began asking Askarov about the prospects for beer sales. He realized that it was time to turn his hobby into a business.
Askarov spent 3.5 million rubles on the production line: he received part of it from an investor (according to SPARK, 49% of Malz and Hopfen Brewery LLC is controlled by Valentin Kosyrev), and part of it was invested from his savings. For the brewery, the entrepreneur rented it for 50 thousand rubles. per month separate premises - a former store at a meat processing plant on the outskirts of Nizhny Novgorod with an area of 150 sq. m. About 700 thousand rubles were spent on repairs.
The equipment—a 500-liter brewhouse (the tanks where the brewing takes place) and fermentation tanks (eight tanks of 1 ton each) where the beer is fermented—were ordered from China. Askarov even flew to the Chinese city of Jinan to see with his own eyes the equipment assembly process. The brewery was delivered through the Russian company Hornet, which cleared it through customs. “Many people ask me: is it really for 3.5 million rubles? Is it possible to start a turnkey brewery? - says Askarov. - Definitely not now: the exchange rate is no longer the same, prices have risen. Plus we had the advantage of having home production experience.” For example, the Chinese did not send accompanying documentation in either Russian or English, and Askarov himself carried out all the commissioning work. This allowed us to significantly reduce costs and quickly launch beer production.
From the point of view of administrative barriers, brewing beer is easier than producing strong alcohol. You need to connect to the EGAIS system, but you do not need to undergo certification or purchase excise stamps. The first brewing started at the end of February2014. The trademark for the businessman was invented by Internet users for a box of beer. “I announced a competition on one of the forums on the Internet - and that’s how they came up with the name Malz & Hopfen, which translates from German as “Hops and Malt,” says Askarov . The first labels were drawn by a friend of Rustam.
Leftovers are sweet
The Russian beer market is the territory of transnational giants. Its volume was estimated in 2015 at 698 million decaliters. According to Nielsen calculations, of these, four international brewing companies accounted for 73.5%: Carlsberg - 34.7%, Heineken - 12.9%, Anheuser-Busch InBev - 12.8%, Efes - 13%. The remaining quarter of the market is shared by more than 300 independent enterprises. Craft beer, that is, experimental signature varieties, is brewed by both large factories and very small breweries. The volume of this market is estimated at 1-2% of total beer production. But unlike the market as a whole, craft beer production is growing. According to SUN InBev, since 2010, the number of craft breweries in Russia has grown from 13 to 98 in 2015. This is an international trend - according to Brewers Association statistics, in 2015 the number of independent breweries in the USA reached 4.27 thousand. The increase in the number of such breweries over the year was 15%. “I call this “deglobalization” - beer consumption around the world is declining, but at the same time the craft business is growing. People want to buy beer brewed at home. In Russia, this is happening with some delay, but the trend is already noticeable here,” says Vadim Drobiz, director of the Center for Research of Federal and Regional Alcohol Markets.
Life is ahead of the dream
The first sales of the drink, brewed in early March, began in the summer of 2014 - the entire first batch was bought by the Moscow chain Vkusville. “I was looking for samples of quality beer. At that time, we were just planning to sell alcoholic beverages, so we wanted to find a brewery that could meet our requirements and was ready to produce beer under our brand,” recalls Anton Nesiforov, manager-technologist of the “Beverages” category of the Vkusville chain.
During 2014, Malz & Hopfen acquired about ten regular customers - these are shops, bars, and restaurants. Askarov has not advertised his brand anywhere and sometimes he himself is surprised where the buyers came from. “We did not participate in any tastings or promotions. Since 2010, we have been helping to organize the Nizhny Novgorod festival “Bolshaya Varka”, during which we go to nature, brew beer in pots, that’s all marketing,” Rustam laughs. The production initially employed three people; they and Rustam brewed 3-4 tons a week and sold 1 liter of beer for 150 rubles. According to SPARK, revenue in 2014 amounted to 5.1 million rubles, profit - 87 thousand rubles.
Entrepreneur Rustam Askarov (Photo: Oleg Yakovlev / RBC)
The main problem was underestimating demand. “In addition to the fact that we could not provide our beer to everyone, we absolutely did not have enough space, we did not even have a warehouse for finished products, we had to ship the beer as it matured,” recalls Rustam. The tone was set by the Vkusville chain - it was growing rapidly and demanding ever larger volumes. If in the summer there were 40 stores, then by the end of 2014 there were already about a hundred. Askarov did not have money for expansion, but he managed to persuade the owner of Vkusville, Andrei Krivenko, to finance his business - to pay for supplies for several months in advance. This made it possible to purchase eight more fermentation tanks. “I can’t say that prepayment for several deliveries is a common practice, but we believed in Rustam. At that time, the technical equipment of the brewery suffered, which affected the quality of the drink. We offered him a payment option because we saw potential in him and wanted to help improve the quality,” recalls Nesiforov.
In total, Askarov spent 2 million rubles on the development of production. Rented for 150 thousand rubles. per month new premises - a former workshop where they smoked fish, with an area of 420 sq. m, made some minor repairs to it. Commissioning was again done with our own hands, which, according to Rustam’s calculations, saved 300-400 thousand rubles.
By the spring of 2015, production volumes doubled, from 10-12 tons to 20-25 tons per month, and revenue reached 2 million rubles. per month. The staff grew by only one employee. “You don’t need a huge number of people to brew beer,” explains Rustam. “Two or three people are busy bottling, but one person can do the brewing.”
At the same time, the total number of regular customers at Malz & Hopfen did not increase in 2015, they simply began to buy more. About ten establishments in Nizhny Novgorod buy products from month to month, among them the Penalty cafe, bars of the Food and Culture project (Used, Herring and Coffee, Buffet). Sometimes beer is sent to Tomsk and Novosibirsk, but Malz & Hopfen does not cooperate with other regions on an ongoing basis: volumes are still not enough. “We sent some unusual beer to Russian cities, because our main clients, including Vkusville, cannot quickly put a new item on sale. When a new type of beer appeared, we offered it through social networks or the website,” says Rustam. In 2015, the brewery’s revenue amounted to about 24 million rubles, profit exceeded 2 million rubles.
At the end of last year, Askarov realized that it was necessary to build a new brewery again, much larger in scale. He spent 25 million rubles on the purchase of new equipment. (part of the money was given by the investor, and part of the equipment was leased): approximately 5 million was spent on an automatic bottling line from China, 20 million on 14 fermentation tanks of 6 tons each and a brewing unit of 3 tons (six times more than the existing one) ). The equipment is manufactured partly in Vladivostok, partly in China. The entrepreneur chose his third premises with reserve: this is a new workshop with an area of 1.5 thousand square meters. m, specially renovated by the owner for the needs of the brewer. The rental price is 250 thousand rubles. per month. At the moment, the new equipment has not yet arrived (operation is planned to begin in the fall), so only the old line has been installed in the workshop and beer is brewed on it.
Chocolate beer
Why is there such demand for Malz & Hopfen beer? Askarov believes that what makes his beer unique is a special technology: it matures in bottles, thanks to which it can be stored for years and only improve its taste. “It’s like good wine,” says Rustam. — There are varieties that I recommend storing for 5-10 years before use, for example, Russian Imperial Stout. Askarov sells his beer only in bottles, because he believes that this is the only way to convey the taste and aroma to the consumer. However, Vadim Drobiz believes that taste is a secondary matter. Retailers and restaurants want to attract experimental consumers, and there aren't many offerings from craft breweries.
In total, Malz & Hopfen has 17 types of beer, but four are consistently brewed: Bavarian wheat, English ale, porter, American ale. The first one was the most popular, but it was no longer produced, since yeast from the German Weihenstephan laboratory is used for cooking, and it is not possible to import it promptly in the required quantity.
The peculiarity of a craft brewery is that the same type of drink turns out different with each brewing: “I brew porter all the time, but the taste is different every time. This is explained not only by the fact that I do not have strict recipe standards, but also by the fact that the taste beer maturing in the bottle varies from month to monthby a month even during one cooking process. So, porter initially has a burnt taste with sourness, and after a month chocolate notes appear in the drink, reminiscent of the taste of coffee with the addition of dark chocolate.” Production is not much different from home brewing. Every day Rustam monitors the contents using a microscope lactobacilli in tanks, once a week he opens the bottles and tastes how ripe the beer is. In most cases, approximately 3-4 weeks after brewing, the drink is delivered to stores and cafes; there are varieties that are aged for four months or more.
Askarov experiments all the time - he adds malt and hops during the brewing process at his own discretion, loves to borrow the experience of other brewers, and find interesting and unusual tastes. Sometimes he brews Belgian-style beer or makes a drink without hops - with herbs, say wormwood. “I think people like the fact that we have a cross between a home brewery and a factory brewery. Some people like what we do, others don’t. In any case, the product evokes emotions,” says Askarov. Most beer producers brew Czech and German style lagers, but Rustam prefers ales, rarely experimenting with lager varieties. “Malz & Hopfen brews recognizable beer, so it has its own fans who only buy beer from its production. But there are also those who do not understand him. They buy beer from other producers. We also cooperate with the Stary Zavod brewery from the Ryazan region, and recently signed a cooperation agreement with OJSC Vyatich (Kirov). The products do not overlap in taste characteristics,” says Anton Nesiforov
Weird brewer
Today Askarov brews 20-25 tons per month, and his company’s revenue in June 2016 amounted to 4 million rubles. The selling price of 1 liter of beer has increased by about 10% and now amounts to 165-170 rubles. per liter - was affected by the rise in prices of raw materials due to the jump in currencies. In the Vkusville store, a half-liter bottle of porter from Askarov costs 157 rubles.
The brewer's operating expenses exceed 3 million rubles. per month, of which about 900 thousand rubles are spent on malt and hops, the wage fund for four employees is 200 thousand rubles, utility bills - 116 thousand rubles, rent - 250 thousand rubles, for packaging ( bottles, labels, boxes) 200 thousand rubles are spent. Askarov complains that he pays about 600 thousand rubles monthly. for taxes and fees. Thus, for each liter of beer, an excise tax of 20 rubles is taken, and VAT is 18%.
The main raw materials for beer production are malt and hops; these ingredients are purchased abroad. Malt is most often purchased from the Belgian company Dingemans, sometimes from the Finnish company VikingMalt. Up to 4 tons of malt are consumed per month. The cost of 1 kg of malt is from €1 to €1.5. Hops are brought from the USA, most often taken from the manufacturer Yakima Chief. A brewer needs 300-500 kg of hops per year, the cost of 1 kg of raw materials starts from €20, excluding delivery costs.
There are no problems with ordering labels from printing houses in Nizhny Novgorod, but there is a shortage of glass containers. For large manufacturers, the volumes that an entrepreneur purchases seem almost retail, Askarov buys 20 pallets each bottles (40 thousand units in total), so there is no choice - now the businessman is collaborating with the local glass factory RASKO.
The profitability of production is about 8% of revenue, that is, a profit of about 300 thousand rubles. “In fact, the increase in prices in euros ate up the growth of our income, so in the fall we are moving to new volumes - costs in production costs do not grow in proportion to the increase in production scale. The larger the volumes, the lower the costs,” says the brewer. He is looking forward to the delivery of a new beer line - it will make it possible to satisfy the current demand in the market, and Rustam is going to “fancy” with the old equipment with tastes. For example, he wants to brew beer with milk instead of water.
“You can simply purchase automatic equipment, enter the recipe and not monitor the process,” says Askarov, “but I like to control everything manually. Sometimes you don’t keep track and you end up with something tasty and interesting. We used to add roasted malt at the beginning, somehow we forgot to do it and threw it in at the end. As a result, this combination gave the drink an amazing chocolate taste.”
According to the entrepreneur, craft brewers practically do not compete with each other now: the demand for unusual beer is so great that all volumes are immediately purchased. “I was in California a month ago,” says Askarov, “I lived in the town of Bend with a population of 70 thousand people, there were ten breweries within a radius of 2 km from my hotel.”
A new trend in the USA is that large producers have begun to buy out craft beer projects. “Soon we will see the same deals in Russia,” Vadim Drobiz is sure, “so craft brewing is a good investment idea.”
For approximate calculations, the area for a mini-brewery with productivity:- for a mini brewery 1000 l/day - 150 m²;
- for a mini brewery 2000 l/day - 200 m2, taking into account the area for bottling into kegs;
- when bottling, the area increases by 100 - 150 m².
Technical and economic indicators
Technical and economic indicators are given for two options
Option IThe mini-brewery produces light ordinary 12% beer in the amount of 2000 l/day, while the brewing equipment operates around the clock, 6 days/week, 50 weeks a year.
Option II
The mini-brewery produces Special elite 15% beer in the amount of 1000 l/day, while the brewing equipment produces 1 brew/day, 6 days/week, 50 weeks a year.
1. Production program in physical and value terms.
Option I
Option II
2. Cost of commercial products
The cost of commercial products is calculated by cost items, taking into account the costs of raw materials, auxiliary materials, refrigeration, basic and additional salaries, and electricity.
Article 1. Cost of raw materials and basic materials
Option I
| Wholesale price. r./kg | Cost of raw materials. thousand rubles/year | |||
| Light, dal/year | 60000 | |||
| light malt | 2 | 120000 | 24 | 2880 |
| Hop | 0,01 | 600 | 2000 | 1200 |
| Water. m³ | 0,015 | 900 | 8,5 | 7,65 |
| Total | 4087,65 | |||
Option II
| Name of raw materials and main materials | Raw material consumption rate per 1 dal of beer, kg | Total demand for raw materials per year, kg | Wholesale price. r./kg | Cost of raw materials. thousand rubles/year |
| Light, dal/year | 30000 | |||
| light malt | 2,5 | 75000 | 24 | 1800 |
| Hop | 0,015 | 450 | 2000 | 900 |
| Sugar | 0,25 | 7500 | 25 | 187,5 |
| Water. m³ | 0,015 | 900 | 8,5 | 7,65 |
| Total | 2895,15 | |||
Article 2. Cost of auxiliary materials
The cost of auxiliary materials: caustic soda, bleach, etc., is 0.5% of the cost of the main raw materials.
- Option I - 25 thousand rubles/year
- Option II - 18.2 thousand rubles/year
Option I
Option II
Article 4. Cost of electricity
Option I
| 60000 | 10 | 600000 | 1,2 | 720 | 1,4 | 1008 |
Option II
| Number of products, dal/year | Electricity consumption rate per 1 dal of beer, kWh | Amount of electricity for all products, kWh | Wholesale price of a unit of electricity 1 kWh, rub. | Cost of electricity for technological purposes, thousand rubles. | Total Energy Cost Ratio | Cost of electricity from outside, thousand rubles |
| 30000 | 15 | 450000 | 1,2 | 540 | 1,4 | 756 |
Article 5. Costs of wages of production personnel
Workshop staff:
Option I
Option II
The annual wage fund of workers is calculated on the basis of the annual fund of time, tariff rates of workers and averages 25 thousand rubles/month for qualified specialists and workers.
Option I
- Salary of production personnel - 2520 thousand rubles/year
- Salary of production personnel - 1800 thousand rubles/year
Product cost
| Name of cost items | Ioption thousand rubles/year | IIoption thousand rubles/year |
| Raw materials and basic materials | 4087,65 | 2895,15 |
| Auxiliary materials | 25 | 18,2 |
| Electricity from outside | 1008 | 756 |
| Cold for technological purposes | 850 | 675 |
| Salary of production personnel | 2520 | 1800 |
| Full cost of commercial products | 8490,65 | 6144,35 |
| Cost of 1 liter of beer, rub. | 14,1 | 20,4 |
3. Calculation of economic indicators of the brewing shop
Profit from sales of products, thousand rubles.
PR = TP – S,
where, TP is the cost of marketable products, thousand rubles;
C - total cost of commercial products, thousand rubles.
I option PR= 18000 - 8490.65 = 9509.35 thousand. rub/year
II version PR= 18000- 6144.35 = 11865.55 thousand rubles/year.
Most of what is sold in stores called beer, does not stand up to criticism, neither in quality nor in taste. And sometimes you want to please yourself and your friends with real delicious food. homemade beer.
Live unfiltered beer is a completely natural product. Contains the most valuable yeast sediment and natural carbon dioxide. Contains no artificial ingredients or preservatives. Active yeast cells are a source of vitamins and amino acids. The shelf life of beer in some cases can reach several years.
The basis of live unfiltered beer is concentrated beer wort and top-fermenting brewer's yeast. Concentrated wort is produced in factories by evaporating water from beer wort, i.e. In this case, the labor-intensive process of preparing wort from malt and hops is taken over by the plant; all we have to do is dilute the concentrated wort with clean water and add sugar syrup.
Special top-fermenting brewer's yeast ferments the wort at room temperature for 5-7 days. From the sugars in the wort, yeast produces alcohol and carbon dioxide. Unfiltered beer is poured into sealed containers from which it will be consumed (bottles, barrels), adding a small amount of sugar syrup for secondary fermentation to obtain natural carbon dioxide.
Beer should sit in bottles at room temperature for 7 days. Then it is placed in a cool place for another 2 weeks to ripen. After the beer has matured, you can enjoy its unique taste, because... it is handcrafted in limited quantities. Beer can be stored for several years, while the ripening processes will continue to occur.
The yeast in beer is a natural “preservative” and prevents the beer from spoiling, so there is no need for preservation or pasteurization. As you know, brewer's yeast has a beneficial effect on the body, improves metabolism, increases immunity, and contains vitamins and amino acids.
Remember that even the “best” medicine in large quantities can turn out to be poison. (Ministry of Health warned)
To prepare 23-25 liters beer at home, required:
Home brewer's kit: fermenter (barrel), water seal with stopper, self-adhesive thermometer, piece of food hose.
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It is desirable, but not necessary: an AS-3 0...25 hydrometer, a flask for a hydrometer, a blow-out siphon (instead of a piece of hose), a thermometer.
A couple of moments and home brewery ready
Ingredients for homemade beer:
Honey (to taste, optional; some brewers make beer by replacing sugar with honey or unhopped wort in a ratio of 1:1.25)
Disinfection is the key to successful results when brewing homemade beer
Let's prepare the yeast for work
Prepare the syrup (I used 1 kg of sugar and 200 grams of honey)
Measure out the required amount of wort (I took a little over 2 kg) and add it to the syrup
Although the wort is hopped, you can add a little hops at the end of boiling for aroma.
Pour water, syrup and wort into the fermenter, add prepared yeast. Close the lid and install the water seal
Fermentation. We wait 5-7 days.
And now about how to bottle beer and get the correct result.
In brewing, one of the most important rules is disinfection. For disinfection I use Nodisher Cl:
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Dissolve the Nodisher Cl tablet in 10 liters. water. We send the equipment we need into the resulting solution: a hose, a syringe, plugs (in the photo there are little blue rounds - these are bottle caps):
To make the beer carbonated, we need to prepare a “primer” (sugar syrup), for this I take sugar at the rate of 11 g per 1 liter of beer. And the yeast that is present in beer “eats” the sugar syrup and turns it into carbon dioxide, which makes our beer carbonated:
Boil the syrup for 5-10 minutes.
We will prepare the necessary equipment: plugs, syringe, hose, etc.
Let's prepare the bottles by first washing them with Nodisher Cl solution:
Using a syringe, add “primer” to the prepared bottles, aka sugar syrup, the proportion can be easily calculated, for convenience, I make syrup per 30 liters, as a result of boiling, the volume decreases, poured into a volumetric flask and divided in proportion to a liter of beer.
This is where the fun begins, open the barrel of beer (it looks like this):
Pouring beer into bottles using a hose:
It sits for 7-10 days at room temperature and is saturated with carbon dioxide and naturally carbonates, i.e. the beer becomes foamy.
This is what it looks like young beer, immediately after bottling.
And so 7 days passed. And we get a wonderful and tasty beer that you can already drink, but it’s better to wait another couple of weeks or a month until it matures and becomes even tastier!
Beer storage
If you have a cellar, put the beer there. At a temperature of 10-15 degrees the best result will be obtained. In the absence of a cellar, beer can be stored in the refrigerator. In plastic bottles, beer can be stored for up to 6 months, and if packaged in glass with crown caps, then for more than a year. Without any preservatives.
Here's the minimum cost of making beer at home:
1. Wort 2 kg 450-500 rub.
2. Yeast 100 rub.
3. Sugar 1 kg 35-45 rub.
4. Water 25l 130-200 rub.
5. 1L PET bottles 25 pcs. 125-150 rub.
Total: 875 rub. for 23 liters. 1 liter – 38 rub.
Instructions for making beer from concentrated hopped wort
To prepare 23 l. beer with an initial extract of 11% (approximately 4.5-4.8% Alc.vol.) you will need:
2 kg. concentrated wort
1 kg. granulated sugar
1 sachet of brewing yeast (10 g.)
Pure water
Required Equipment
1. Plastic or polyethylene food container with a volume of about 30 liters, with a water seal
2. Siphon tube, for overflowing, removing sediment from beer, and filling into bottles or kegs.
3. Kegs or bottles sufficient to fill 23 liters. Plastic fizzy drink bottles, brown beer bottles with crown caps are ideal.
Note - Do not use glass bottles that are cracked or chipped.
4. A hydrometer and measuring flask will be useful to monitor the fermentation process and determine the final density.
5. Thermometer (for optimal temperature control).
Purity
All equipment, bottles, etc. must be washed and disinfected with appropriate disinfectants. means. Be sure to thoroughly rinse all equipment after disinfection. Do not use homemade cleaners or compounds.
Experience
Experienced brewers can make slight modifications to the instructions given below and produce a beer more suited to their individual tastes. For example, replacing part of the added sugar with malt concentrate or unhopped wort (instead of 1 kg of sugar, 1.25 kg of wort) will create a fuller beer body. By diluting the kit to 18 liters instead of 23, the result will be a beer with a fuller, rounded aroma and an alcohol content of approximately 6%.
Note – when using unhopped wort or dry malt concentrate, they must be boiled for 10-15 minutes.
Fermentation
1. Pour 2 liters into a saucepan. water, heat, add sugar, boil for 30 minutes. over low heat, add the concentrated wort, bring to a boil, leave to cool under the lid closed for a while (10-15 minutes).
2. Pour 15 liters into an empty sterile container. cold water, add the wort with syrup, bring to a volume of 23 liters with cold water. Stir. The temperature of the wort before adding yeast should be 18 – 28 C.
3. Scatter the yeast over the surface of the beer and close the lid.
4. Leave the container in a warm place at a temperature of 18 - 24 C; the beer will ferment for approximately 4 to 8 days.
5. Before pouring the beer, you need to check whether fermentation has ended or not. Signs of the end of fermentation: no bubbles should rise to the surface, the beer becomes clear. Hydrometer readings should not exceed 2%.
6. It is advisable to additionally remove the beer from the sediment; to do this, you need to carefully pour the beer into a sterile container without lifting the yeast from the bottom, and leave it to settle for 24 hours, then remove it from the sediment again, before adding sugar for further fermentation.
It is important to ensure that fermentation is completely complete before bottling the beer, otherwise there is a risk of bottle rupture.
Storing beer in bottles
1. During the post-fermentation process, your beer will be saturated with carbon dioxide, which adds life and sparkle to the beer.
2. Prepare sugar syrup: for 100 g. water 170 gr. Sahara. Add the syrup to the skimmed beer. Do not exceed the amount of sugar, otherwise the beer will be too carbonated. Using a siphon tube, pour the beer from the container into the bottles without adding 5cm. to the edge of the bottle.
3. Tightly screw or crown cap your bottles, place in a warm place at approximately 20 C and leave for approximately 7 days for secondary fermentation. Store beer in a dark place.
4. Then move the bottles to a cool place to allow the beer to mature. Ripening will take approximately two weeks. Once the beer is completely clear, it is ready to drink, but the taste will improve if it is left to mature for a month.
5. When bottling beer, be careful not to disturb the yeast sediment that will collect at the bottom of the bottle. You may like to pour the beer into a pitcher first. Drink chilled.
6. Rinse the bottles with water immediately after they are empty, it will be easier for you to wash and disinfect them next time.
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