Micro-Brewing in Detroit: The Economics of Craft-Beer Brewing

Micro-Brewing in Detroit: The Economics of Craft-Beer Brewing


A lot of the time it’s on the demand side
in the economy of people deciding I want something more personal–more
unique and economic conditions making that intrinsic reward that we experience as valuable, or if not more valuable, than the extrinsic rewards of having more
of everything…. Micro-brewing is something which has really happened all over the world, all
over the United States, but has been very, very popular in Southeast Michigan and we have
a number of fine local microbreweries. …more of about an hour and fifteen minutes, is during that process that when the hops are added …interval, at different intervals depending on what you want to extract from the hops. Hops are added at
sixty-minutes left in the boil provides bitterness to the beer when you add it at approximately 30 minutes… the last 30 minutes, you’re getting some flavor–some of the hops flavor and taste in the beer …and anything less, anything under 10 minutes of boil time is aroma. They wanted more variety and mass production doesn’t give that…and also doesn’t give the variety of emerging markets…. When we get down to it, people have to eat. People like to eat and they like to drink and they like to eat and drink, perhaps is unique as their own
lifestyle is…. You find people who are creating
their own art or people who are patronizing them–
supporting them– by buying their art or coming to see their art…. …don’t want to leave that environment and end up at a international chain of every patty is
exactly the same as every other patty. They they want something that complements that that artistic experience and that’s where the small microbreweries come into play. So, Mass Production began to transform itself into what we call Mass Customization. …is a basic platform where all the products are based upon more or less the same…. but then, where the creativity, the differentiation, comes in is what you add on top of it… and so it’s possible to customize products more….. We’ll let it sit… for a minimum of 24 hours at 32 degrees before we… get it off the heat. We don’t want it to sit on the heat too long. At that phase we’ll transfer the beer into one of these….There the beer will condition anywhere from 7 days to 40 days, depending on the style. Usually we’ve got a 5 to 7 day ferment 2 days to cool….and then we can filter it, carbonate it, and package it. If it satisfies a demand at an affordable price, what people are willing to pay and at the same time creates employment, then this is good.

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