I just wanted to share some things that have happened with me in the past short bit that I started brewing.
Many years ago I had a hobby of making small batch hot sauce, and about 4 years ago I started growing all of my own peppers, and vegetables to use in the hot sauce. My roommate and I were making about 20-30 gallons a year the past 4 years and giving the bulk of it away. (It made excellent presents). Since then we have had eating establishments pick it up to use in their meals and as a side (Without asking a single soul), and recently began a journey to an LLC.
I started brewing beer not too long ago, I just love making sauces, and beer to me is somewhat like a sauce, different resting temperatures, all sorts of different flavor profiles made from enzymatic reactions. Well I naturally got into brewing quickly, and my third batch was all grain, with MLT's and equipment I had made. As we were going through the hot sauce venture we have been trying to cut expenses. The two single most expensive ingredients in our sauce that we don't grow or raise is honey and Apple Cider Vinegar (with the mother). We were getting non-local organic ACV and struggled to find it under 18 dollars a gallon. After long conversations with some local orchards, I found one that would sell me pure, unfiltered raw fresh apple juice each fall in bulk. Because of my beer brewing experience, I knew I could make my own ACV. I just need to make a 7-8% hard cider from the juice I get. It also turns out we needed to get extra carboys to batch age the sauce in. After making the 7% cider, we simply toss some mother in there to kickstart the alcohol-acetic acid conversion. Three months later, we have our own homemade ACV to use with our sauces. We also were able to find a local large bee farm to get the honey.
Point being, brewing has been a great experience for us, not only have we been making great beer, but it has enabled us to branch out and compound it with things we already love.
The Grains start out making a wort, the spent grains go to the garden. The carboys hold beer, and mature hot sauces and ACV. The large kettles we ended up procuring not only helped us make bigger beer batches, but also allow us to make much larger hot sauce batches, and right now we are having a rough and tumble fun time accommodating demand. The construction of various elements has helped us figure out the best construction for elements that fit our side-business. The relationship with local farms enables us to find really good, organic, regional honey (which is much better for you, especially for allergies!) to use in our hot sauce and beer. (I love the way beer tastes with a bit of honey fermented in).
I have garnered a lot of information off of these forums, which is why I chose to support HBT, and a lot of you out there who have done the same, should do the same. Man has it been a great resource! Thanks!
Many years ago I had a hobby of making small batch hot sauce, and about 4 years ago I started growing all of my own peppers, and vegetables to use in the hot sauce. My roommate and I were making about 20-30 gallons a year the past 4 years and giving the bulk of it away. (It made excellent presents). Since then we have had eating establishments pick it up to use in their meals and as a side (Without asking a single soul), and recently began a journey to an LLC.
I started brewing beer not too long ago, I just love making sauces, and beer to me is somewhat like a sauce, different resting temperatures, all sorts of different flavor profiles made from enzymatic reactions. Well I naturally got into brewing quickly, and my third batch was all grain, with MLT's and equipment I had made. As we were going through the hot sauce venture we have been trying to cut expenses. The two single most expensive ingredients in our sauce that we don't grow or raise is honey and Apple Cider Vinegar (with the mother). We were getting non-local organic ACV and struggled to find it under 18 dollars a gallon. After long conversations with some local orchards, I found one that would sell me pure, unfiltered raw fresh apple juice each fall in bulk. Because of my beer brewing experience, I knew I could make my own ACV. I just need to make a 7-8% hard cider from the juice I get. It also turns out we needed to get extra carboys to batch age the sauce in. After making the 7% cider, we simply toss some mother in there to kickstart the alcohol-acetic acid conversion. Three months later, we have our own homemade ACV to use with our sauces. We also were able to find a local large bee farm to get the honey.
Point being, brewing has been a great experience for us, not only have we been making great beer, but it has enabled us to branch out and compound it with things we already love.
The Grains start out making a wort, the spent grains go to the garden. The carboys hold beer, and mature hot sauces and ACV. The large kettles we ended up procuring not only helped us make bigger beer batches, but also allow us to make much larger hot sauce batches, and right now we are having a rough and tumble fun time accommodating demand. The construction of various elements has helped us figure out the best construction for elements that fit our side-business. The relationship with local farms enables us to find really good, organic, regional honey (which is much better for you, especially for allergies!) to use in our hot sauce and beer. (I love the way beer tastes with a bit of honey fermented in).
I have garnered a lot of information off of these forums, which is why I chose to support HBT, and a lot of you out there who have done the same, should do the same. Man has it been a great resource! Thanks!
