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Found 7 results

  1. 6" tri-clover tee

    6" stainless steel tee. New never used. Left over from a project. $90. each. 10 available. IMG_2192 copy.tiff
  2. Hello Bay area distillers, I am looking for licensed distilleries who are looking for equipment that I may have, in trade for use of the equipment, we can arrange storage and production contracts. I am willing to pay for space but also could do so in trade. I am open to all possibilities. I was in the midst of building a distillery when neighbors complained, voted for a CC&R change and stopped my land use leaving me looking for brand building solutions to have skin in the game before going to secure a multi-million dollar loan. At this point I am not in a position to move forward on the real estate side but have much equipment to utilize. What I am after: Space to run a brewery or mash tun to make malt whiskeys and other products - your mashing equipment or one I could provide. Barrel storage space to put the barrels away for 3 years minimum. (this could potentially be done at another site). Operate a bottling line either with our equipment or yours. Setting up a dedicated production schedule utilizing your staff or staff I could provide and train. Bring industry professionals to the distillery to explain my brand and enhancing your network if you desire. What I could do for you: - Brewing knowledge - I have taken several Siebel Institute Classes for brewing. I've read many textbooks pertaining to commercial brewery operations, yeast, water chemistry, and taken a great deal of time to develop beer recipes to distill into malt whiskey. - Distilling knowledge - Siebel Institute's Distilling course, Moonshine university, Holsteins' Distilling Class, Various ADI expo classes and I learned a great deal from a truly nice gentleman and someone I consider a friend, Hubert Germain-Robin, who transformed my ideas by showing me traditional methods, blending insight, grape varietal characteristics, and introducing me to people in Cognac, France where I was immersed in much of what is required to setup a distillery and manage a blending cellar. Between 2009 and now I have been doing research and slowly building an array of books, networks of professionals, and equipment to make building a brand possible. Anything I have in my head you are welcome to ask and during the contract I will keep whatever we speak of between us. If there is a concern for proprietary work taking place I will strongly respect this. Importing / Exporting - I had another business where I primarily would import items from China, Korea, Canada, Mexico, and European countries, and resell them. This has shown me forex and importing benefits, laws and regulations, as well as exposed me to many international people who are helpful and available to future needs and relationships. What I do I consider to be more structured and straight forward so I am not as concerned about beer recipes and distilling but i do understand many other types of extraction recipes that would benefit confidentiality. What equipment I have: I have several Chalvignac Pruhlo Alambic stills used by some of the most famous distilleries in California and abroad namely in Cognac, France. The sizes are 660 Gallon (2 fully automated sets from RMS Distillery in Napa - No longer in business), 330 Gallon (full automated new in crates), and 125 Gallon Hoga custom made to fit Charantais designs like the Pruhlo stills. Also, 2 transfer tanks to mix the first run or brouillis before pumping them back into the still for a second distillation. These stills allow gentle distillation making a very smooth eau de vie which can have low aggression and works well for clear spirits as well as control temperatures and makes for refined control of esters for making aged spirits. For anyone who has seen the spirits that come out they know why people use them. Germain-Robin and Charbay both use them in Northern California and these are the standard in Cognac/ Charentais region of France. Links : http://www.drinkmemag.com/the-abcs-of-cognac-distillation-a-look-inside-the-swans-neck/ https://www.pinterest.com/pin/72972456433397193/ http://www.markgibsonphoto.com/static/10095.html 5 vessel cip system, 250 gallon tanks with automated Siemens control panel for cleaning cycles of the distillery and brewhouse. I ended up postponing the brewery due to the relocation issues. Jabso pump for cleaning and pumping 2" Yamada Carlson built double diaphragm pump for high proof 2" progressive cavity pump for fruit wines and crushing as well as high proof. Very universal and powerful pump that is gentle. Istill 250 for playing around with vodka and gin. Voran Fruit crusher for fruit eau di vies small 3 vessel 3 BBL brewhouse from stout tanks for small batch whiskey tests batches and making extractions All kinds of wine making tools and transfer gizmos. Anton Paar handheld alcohol meter Goodyear distillery/brewery hoses 1.5" and 2" Husky barrel topping gas pump style handle. Bottlematic 2 labeler Xpressfil Bottle machine 4 spout with gas blanketing Several other odds and ends. I will try and check this site regularly but if you would like to get ahold of me much faster you can either call me or email me. I'm in San Francisco. Thanks, Jeff Bord 707.972.4484 mendodistilling@gmail.com
  3. Hey ADI Family!! My name is Devin Washington and I am a representative of Black Water Barrels LLC. We are a state of the art Cooperage based in Bamberg, South Carolina specializing in manufacturing high quality White Oak Barrels (30,53,60 Gallon) which can be used for various forms of Wines, Spirits & Beers. Here at Black Water Barrels, we pride ourselves on being a business that is focused on making quality products which are geared towards suppling Craft Distilleries across the United States with the best Barrels on the market! I am reaching out to ask that you would please visit our website to learn more about our products as well as follow us on our social media accounts to stay up-to-date on all the outstanding things going on at BWBSC. If you are interested in partnering with Black Water Barrels LLC, please feel free to reach out to us via Telephone, Email, or our Website at www.blackwaterbarrels.com where you can place Orders or get answers to any questions or concerns you may have. Thank You for your time and we hope to do business with you in the very near future, Cheers! Twitter: @BWBarrels Facebook: Black Water Barrels Instagram: @BWBarrels_ #BWBSC Devin Washington Social Media & Sales Representative Black Water Barrels LLC (407)-748-7485 3914 Main Highway Bamberg,SC 29003 BlackWaterBarrels.com
  4. Over the last two years, I’ve brought our concept to reality - - and we are a turnkey operation. To date, I (plus a few friends and family) have invested over $1M and 25 months of effort to create Los Angeles’ first combination distillery and brewery. Three others exist in the state (Bay Area and San Diego); all are successful. Currently, I’m seeking someone passionate about craft distilling / brewing who will help shape the business and brand. That person has to have unwavering perseverance, tenacity, and a level demeanor to interface with customers and accounts. We have already done the time consuming work of getting a physical location, legal authorization, and licensing (federal and state). We need help branding and bringing new products to market. We are looking to move quickly. If you’d be interested in discussing it further and becoming a part of it, please shoot me an email to discuss this opportunity. Link to photos This is not a solicitation to buy shares in our company. We are seeking interested parties to hear more about opportunities in distilling. Solicitations will only be made privately to qualified investors.
  5. To easily apply, please send resume to amanda@forcebrands.com JOB DESCRIPTION: We are looking for a passionate and dedicated brewer to join our startup brewery in the greater New York City area. This is a great opportunity for someone looking to join a brewery in the beginning phases and assist in bringing the brewery to life. JOB RESPONSIBILITIES: All elements of brewhouse operations that include, but are not limited to: grain handling, wort production, spent grain handling, wort cooling, general maintenance and cleaning All elements of cellar operations that include, but are not limited to: operation of DE filter, beer transfers, dry hopping, carbonation, tank cleaning and sanitation, general maintenance and cleaning All elements of packaging operations that include, but are not limited to: keg cleaning and filling, can filling operations, carbonation, general maintenance and cleaning Execution and document maintenance of stringent quality management protocols that include, but are not limited to: fermentation rates, pH value testing throughout production and packaging process, water quality, cleaning and sterilization of main brewery equipment and ancillary equipment Working with the laboratory team who carry out further tests to improve the product Recipe formulation for new core, seasonal, and specialty beers Working with the COO and Head Brewer regarding supplier contracts and procurement of raw materials Maintaining the safety and effective operation of brewery equipment and other related machinery JOB REQUIREMENTS & QUALIFICATIONS: Background / Experience Requirements: Candidate must be 21 years of age or older University degree in organic chemistry, food science, biotechnology, chemical or process engineering, microbiology or related fields required Competency in brewing science Minimum of 3+ years’ experience in a production brewery Must have good manual dexterity skills and proficient knowledge of the equipment and heavy machinery used to prepare, package and store beer Lab experience as well as implementation and execution of quality management programs preferred Prior supervisory experience preferred Strong work ethic Ability to give and receive feedback Ability to work independently as well as in small teams Proficiency in Microsoft Office suite A sense of humor To easily apply, please send resume to amanda@forcebrands.com
  6. Buying wash from craft brewer

    Interesting. Thanks for your insight. They definitely do a fair bunch of high grav beers. What does distilling a hopped beer do? Not sure if I've ever tasted that.
  7. Hi everyone, I'm still in the process of building a startup plan for a micro in southern NH. I've been thinking about having a local mico-brewery do my mashing,fermenting,etc and then tank transport it to my facility. Or maybe just do the mashing and I do the fermenting (might be easier from a legal standpoint). Eventually I want to do it all but in the startup phase this might be a better way to do it. II'd like to work with a local brewer with my recipe specs and create small 100~200 gallon beer batches a week. Searching the ADI forums I have found similar posts but they are a bit contradictory Some say its illegal to transport fermented low wine while others say they have done it or are currently doing it , Reference: http://adiforums.com/index.php?showtopic=8&hl=%2Bbulk+%2Bbeer I'm curious to hear from other members who have done it in the past, who are doing it now or have tried it unsuccessfully. Thanks for everyones comments and suggestions, Kevin
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