Microbrewery and Brewpub Questionnaire

Contact Information
 
Company:  Address: 
City:  Province/State: 
Postal/Zip Code: 
Telephone:  Toll free Tel.: 
Fax:  Email: 
Website: http://

A. PRODUCTION

1.What is the projected annual capacity of the brewery?

Capacity: 

2. Do you visualize a future expansion?  Yes  No

If so, what expected annual capacity? 
3. Will there be peak periods when extra production will have to planned?  Yes  No

Please Explain:

4. Type(s) of product(s) to be brewed? if several please indicate % of each.

5.
Do you plan to brew with: Malt
Extract
Do you plan to use:  Natural Hops
Hop pellets
Extracts
Do you plan to buy bulk malt and mill on the premises? Yes No

6. Do you plan to follow normal accepted technology for fermentation and conditioning as follows:

Lager: fermentation - 7 days; Conditioning -21 days? Yes No

Ale: Fermentation - 3-5 days; Conditioning-5-7 days? Yes No

Note: if your planned tank retention times differ from the above, we appreciate your thoughts.

7. Do you favour:

Open Top Style Fermentation? Yes No
Closed, Non-Pressure Fermentation? Yes No

Combination Fermentation-Conditioning (UNI)? Yes No

8. A. Is it your intention that all brewing and related equipment whether imported, or from local sources, shall be NEW? Yes No

B. If good used components are available, would you be interested in us offering these as part of the overall brewery? Yes No

C. Would you prefer that all of the equipment be used, but in good condition? Yes No

D. Any thoughts that you may have along these lines will be welcome.


 
 
9. How do you plan to serve/package the finished product(s) Kegs
Bottles
Serving Tanks

B. GENERAL

1. Is a building already available? Yes No

If so, please provide an indication of the floor area that you have allocated for the various phases of brewing; ceiling height in each area would be most helpful.

2. Is financing available for the project? Yes No

If the funds are available, or you already have some idea how much capital you will be able to spend on the equipment phase, we would very much like to know what you have in mind.

Obviously, the ideal situation is for us to be able to determine what you can buy for what funds are available and with the above information, we can either remain "within budget" or, if necessary, advise you that what you plan, cannot be accomplished with the funds that are available.

3. Do you have a Brewing or Engineering Consultant with whom you are working with at this point in time? Yes No

If the answer is "yes", please give us the name of the firm or individual along with the address and telephone number:

4. Do you have any specific thoughts in mind as regards the actual brewing process? As an example, if you plan to brew with a full grains mash, do you favour a single step infusion mash, multi-temperature stepping or the decoction approach? Anything you can tell us along these lines will assist us considerably.
5. I will require the services of your Brewmaster Yes No

6. I presently serve beer in my establishment
 
My volume is kegs/week.
cases/week.

C. PACKAGING

1. How do you plan to package the finished product? kegs; bottles (Size?)
 
2. If you are planning a BrewPub and will use dispensing tanks, will they be: installed in a cold room?
fitted with a cooling jacket?

3. If you plan to use kegs, please provide answers to the following:

 
A. Type of keg
B. Size of keg
C. What tapping fitting will be used: Hoff-Stevens
Sankey
Golden Gate
Perlick
Other
D. Will you be needing a proposal covering a suitable keg washer and racker? Yes
No
4. If you are planning to bottle all or part of your production, please provide answers to the following;
A. Type (NR or Export Returnable) of bottle and anticipated size(s)

B. Type of labeling required: body label only; body and neck label; neck and foil top, etc.

C. Type of crown: standard "crimped"; Twist-off; etc. 

D. Are you planning any form of pasteurization? Yes No

5. In addition to the basic equipment necessary for you to accomplish the filling and labeling of bottles per the above answers, what other items of equipment do you need? A basic system would consist of a bottle washer or rinser, filler; crowner and labeler with one or more accumulating tables and some conveyors. A sophisticated system might include an unpacker for cases or bottles, a pasteurizer, case packer; etc. We would like your thoughts so we can offer our suggestions.
6. Does your thinking involve new equipment? Yes No

Are you interested in part new equipment and part used? Yes No

Does your main interest lie in obtaining all used equipment? YesNo

7. For those customers who have progressed to the stage of requiring a detailed quotation, please fax, mail or Email us your brewery equipment specifications, system capacity information, and your plan and elevation drawings. We will contact you promptly to discuss your project.