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Old 10-02-2006, 03:28 AM   #1
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Default Macro Brewery Lagers/Pilsners...Really?

Do the big guys REALLY lager their brews? I just can't see then holding inventory for a 90 day lagering at 45 degrees. What do they really do? Or, what is their real definition?

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

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Old 10-02-2006, 07:41 AM   #2
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Sounds like you made up your mind. You really can't or don't want to do research?


Uhm, kay...


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Old 10-04-2006, 06:28 PM   #3
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Looks like this thread has been Spyk'd...

You do realise that your answer would work as well on any thread?

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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Old 10-04-2006, 06:37 PM   #4
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http://www.millerbrewing.com/takeTour/aging.asp

Thats the real Miller plant and those are the real aging tanks . . . I see them just about every day
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Old 10-04-2006, 06:44 PM   #5
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Most mega brewed beer is "aged" for 2 weeks in bright tanks. Usually AFTER filtering. So in fact the only thing that makes them "lagers" is the yeast and primary ferment at lager temps.

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Old 10-04-2006, 06:45 PM   #6
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The beer that's being lagered isn't inventory yet, it's still in the process of being manufactured. Now 90 days may seem like a long manufacturing time for some industries, but it's quite short for others. The big guys have such a high rate of turnover, and such consistent sales, they're not worried about holding inventory or having inefficiencies in the system, we're not talking about some just-in-time system.

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Old 10-04-2006, 06:55 PM   #7
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Work-in-progress is still technically inventory. End of last year, inventory in progress was ~$93M, finished good inventory was ~$174M (they also had $387M in raw materials, which is also considered inventory).

BUD's inventory turnover is pretty good, they make a product people like very efficiently. Their inventory turnover is about 25 days, half that of Sam Adams.

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Old 10-04-2006, 08:41 PM   #8
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True, it is accounting inventory I wasn't thinking about that, our ops dept. doesn't consider it inventory until it's finished but maybe that's just us (and accounting is my least favorite business disipline for a reason - I suck at it).

Hmmmm, 25 days, that's pretty impressive or a really sad commentary on beer drinkers in America.

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Old 10-04-2006, 10:03 PM   #9
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Inventory turn over is NOT age of product. If Bud sells 365 units per year, and has 25 units in stock, then their inventory turns over evey 25 days. I suspect that is finished product, not raw matrerials or 'in progress'. Corporate accounting can make your head spin worse than BMC.

So, if Bud uses lager temps, how fast can they actually turn rice into beer? I suspect they pitch onto a yeast cake of TONS of the little critters?

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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Old 10-04-2006, 10:09 PM   #10
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A local micro has this pretty amazing lager yeast that produces a really nice charactered lager in an ale time frame. Lots of things can happen thanks to everyday science.

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