fayderek14
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I know the obvious answers like size and equipment available but I'm just curious how commercial brewers brew differently than homebrewer's.
BrewLocal365 said:Pretty Things here in MA is one such brand. Their lineup is never the same.
commerical brewers are obsessed with efficiency.
It's a lot like a talented home cook vs. a professional cook in a restaurant. You'd get better equipment, tighter process, better measurements, and more control (all as a result of equipment + time commitment). But you'd also become beholden to your customers and accountants. Consistency and efficiency would be the names of the game. You would have far less leeway for experimentation and especially for happy accidents (some of the best beer!). That's not to day that pro brewers never get to experiment at work but in reality if the brewery is small then once it finds a customer base it's likely to stick with a handful of recipes that are known to the public and proven winners. If it's a larger brewery they will be terrified of alienating their customers. There are some these days, though, that thrive on experimentation and have a loyal customer base committed to traveling the journey with them. Pretty Things here in MA is one such brand. Their lineup is never the same.
I would like to add my two cents. One word - flavor. Period.
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