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Bier Distillery

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Bier Distillery last won the day on January 25 2023

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  1. This is probably going to be market/state specific, but in Michigan, 12 bottle 750ml cases are standard.
  2. “Great for use in baking recipes that call for orange rind” I’m not sure how zest could be great for recipes that need rind.
  3. Where are you finding Ravi zest for $14/1.1 lb? That seems pretty cheap to me considering what a PITA zest is. A quick Google search was about 2x that price.
  4. The best part is talking to your customers who love absinthe. Making it is rather unexciting other than the expense involved.
  5. It is worth what you sold it for. Other than that, it depends on what you want to use the value for. At minimum it is worth your raw cogs + the value of your storage space. A barrel might take up $60 in storage space per year, so a five year is cogs + $300. It is probably actually worth more than that, but someone else could make it for the same amount.
  6. Looking at my bitters bottles, Angostura and Peychaud's have a pretty small opening, but the Fee Brothers have an opening about the size as the Woozy orifice reducers. To me, the larger openings seem to work fine, maybe not for you? I'd be interested too if anyone knows of another option.
  7. Depending on the price for a pallet or three (and freight to Michigan), I might be interested. Also the cleanliness of the bottles is important too. If they require anything more than a quick rinse, a cheaper bottle might end up being more expensive. Fairly minor, but I think that unless they're made by Piramal (I guess PGP Glass now), I'd say they are Arizona style rather than just Arizona. I know there is a French made bottle that is nearly identical too.
  8. This is essentially what we do, but with cows. The cows don't get it straight, but it is mixed into their other feed.
  9. Chinese clone? I didn't know they were made in China, I think they moved their production from the US to India.
  10. So? Thank you?? I don't think you answered my question. I have no horse in this race. Cheers.
  11. Is there a regulation that says your bourbon mash must be completely blended prior to fermentation and distillation? If it isn't prohibited, then it is permitted. The differences between distilling a bourbon mash in a pot vs column still are far greater than this. A column still doesn't heat & distill everything at once either and the distillate is fully blended once distillation is complete. Again, your example includes barrel aging which isn't what we are talking about here.
  12. It isn't whiskey until it has been put into a barrel, so it can't be a blend of whiskeys either.
  13. Slipping/inefficiency/wear would be the main drawback. Can't see any functional difference.
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