Cristian, what is your recommendation for those who want to tackle a beer project?
First of all, to face a complex project like this, I recommend setting objectives and making them clear. Of course, have an adequate physical location, both in size and distribution of spaces.
It is important to correctly dimension the project, taking into account needs and stages that can become limiting factors and from which, if there is not a good design, a project could fail. For example, the need for cooling equipment in a plant, or product storage tanks, is often not taken into account, and this implies a high cost that the project should be able to afford.
Another tip is to have a solid work team, maintain their motivation day by day and offer them constant training.
Is a good relationship with suppliers important to you?
Clearly it is important at all times, both during equipment purchasing decisions and in the routine acquisition of supplies. It is always good to have several alternatives, compare qualities, delivery times, and work hard on the link because this also affects the quality of a product.
What are the key stages in brewing beer?
There are many stages in the brewing process, all very important, but we can highlight three of them. The first is called “maceration”, and this is the stage in which we, the brewmasters, have to apply our knowledge and experience so that the result is successful. The objective here is to have a nutritious wort (starting from barley malt) so that later the yeasts can achieve correct fermentation.
The second of the fundamental stages is “cooking”. Unlike wine or cider, in beer production there is a cooking stage that consists of boiling the wort for at least one hour. During this stage, among other things, it is possible to give the beer its characteristic bitterness and establish the right balance in flavor.
Finally, the “fermentation” stage begins. Thanks to a special yeast, the malt sugars are converted into alcohol, gas and other flavor and aroma compounds that together constitute a real beer.
How do you work at Nocera with the sale of the product? And in what format do you market it?
Particularly in our case, we have our own distribution, which allows us a good rotation of our products. Oriented mainly to liter bottles and a canned fraction, but without neglecting the need of bars in terms of draft beer to whom Nocerase has also committed to supplying.
Contact information:
Instagram @nocerabirra
by CEDOC