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Old 03-08-2007, 03:05 PM   #1
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Default This is scary - Micropub

http://www.micropub.com/


When using the MICROPUB® Brewing Station, the most difficult and time consuming steps of the brewing process are already done for you. Under the supervision of our Brewmaster, the worts are produced to our specifications, then reduced to 80% solids by removing the water inside a vacuum allowing easy shipment and storage. This process maintains the delicate balance of the wort. You introduce the Concentrated Wort Extract (CWE) into your MICROPUB® Brew Kettle with water, and boil. You then add our special blend of Hops provided with each batch kit to add flavor and aroma. The brewing stage is now complete.

It's the Mr. Beer of Brewpubs.
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Old 03-08-2007, 03:16 PM   #2
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Well, I don't know. I've had some pretty horrible all grain brews and some pretty good extract brews. I don't particularly agree that a brewpub should really be brewing extract, but it's not the worst thing that can happen as long as the end product is drinkable.

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Old 03-08-2007, 03:18 PM   #3
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It's turning a brewpub into a standardized product. It's like going to a steakhouse, ordering a T-bone, and having them turn around and pull a pre-cooked one out from under the heat lamps.

Brewpubs should be showcases of great beer. They should take pride in what they brew and their head brewer should be the crown jewel of the establishment.

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Old 03-08-2007, 03:23 PM   #4
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Extract based brewing at the pro level just isn't cost effective either, but people keep selling the gear.

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Old 03-08-2007, 04:44 PM   #5
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Years ago I went to a pub with this concept with Michael Jackson, the write, not the boy toucher, and it was really bland. What Jackson pointed out was it takes away the creativity of the brewer, the uniqueness of the pub and the freshness of product produced fresh on hand.

I will be surprised if the idea flies.

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Old 03-08-2007, 05:29 PM   #6
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Isn't this the same thing that places like granite city do? I watched a huge liquid tanker pull up to the restraunt in Lincoln and hook this giant hose up to a fixture in the wall. I asked this dude who introduced himself as the head brewer there and he said it was the wort that they make some place in Iowa and ship to all of their franchised locations. I suppose it keeps the beer tasting identical no matter where you drink it. So by head brewer he meant yeast adder and fermentation tank cleaner.

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Old 03-08-2007, 05:39 PM   #7
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Yea, this seems like a strange idea. I would absolutely agree with the King of Pop about this process mostly removing the art of brewing and freshness from the "brew pub" - and to be honest I just don't see what the big whoop is. If you are going to invest the money to start a brew pub, why not just go all the way and actualy make the beer yourself?!? It just seems very half-assed.

...Though it reminds me of a few years back when I had a transmission replaced in my Chevy Caprice. I went to pick it up and the mechanic told me "It wasn't back yet" - which blew my mind. They were actually sending the car to another business to do the work. After a brief argument (my point what that either HE is making nothing, or the actual job cost is being marked up so both businesses benefit) I found myself driving across town to pay for and pick up the car from the people who actually did the work.

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Old 03-08-2007, 05:46 PM   #8
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Quote:
Originally Posted by Brewpastor
What Jackson pointed out was it takes away the creativity of the brewer, the uniqueness of the pub and the freshness of product produced fresh on hand.
Seriously, and that is pretty much what the whole concept of a brewpub is in a nutshell.
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Old 03-08-2007, 05:48 PM   #9
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Hmm, I wonder....

You know in some states owning a brewery license is a way to serve your own product without aquiring a liquor license. I wonder if this ties into that somehow. Whereas in one area a liquor license might be untouchable in terms of price, a brewery license may not. Just a thought.

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Old 03-08-2007, 05:54 PM   #10
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You know what's funny about Granite City? Supposedly they don't add their yeast until the wort gets to the final destination. Apparently if yeast is pitched before it crosses the state line it's considered beer and they would have to pay a federal tax or something to that effect.

Sounds to me like it's a good way to get an infection. I do have to say that their beer is fairly unremarkable.

This Micropub thing sounds like something someone would do if they don't give a crap about brewing, but want to run a brewpub because they think it will be a good business investment.

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