Cerveza Artesanal Cerveza Casera

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Fermentación a baja Temperatura, en todos los Casos, la producción de Cerveza, de excelente Calidad y Sabor.
Durante la Fermentación también produce Dióxido de carbono, la recogida y tratamiento de carbonatar la Cerveza al Final del Proceso de Comunicación con el típico Sabor de la Cerveza y también contribuir a la Formación de la Espuma, que se desarrollen. Dependiendo de la Receta y la Preparación, en algunos Casos, puede ser necesario, una segunda y hasta una Tercera fermentación. Los principales Productos durante el proceso de Fermentación del Alcohol etílico, pero hay dos Tipos de fermentación en la Taberna:
1) la Fermentación de Superficie.- Utiliza la Levadura, que se destinará a la Superficie del Líquido, después de la filtración, después de la Fermentación. Con este sistema, somos capaces de estilo de Cerveza, Ale, Porter, Lambic, etc
2) la Fermentación de los Fondos.- Se utiliza un Tipo de Levadura que se establece para el Fondo del tanque, tras el Final de la Fermentación, yo te debo una Cerveza del Tipo Pils. En cervecerías usan este Tipo de Fermentación.La receta de la Cerveza English brown Ale se reserva el derecho a las Diferencias fundamentales con el Campo de Pilsen, en la cual los Ingredientes a utilizar, pero Su Enfoque es muy similar.
La gravedad original de las Especias, esta Receta debe ser un poco más de un millar de Azúcar, mientras que las Unidades de Amargura, utilizamos 15 IBUs. Estas Proporciones se calculan para producir alrededor de 38 Litros de Cerveza.
La levadura que tenemos en la Receta, de la montaña. Por otro lado, tenemos cinco Tipos diferentes de Malta, lo que reduce la Complejidad del Sabor de la luz Cerveza. Los maltas son necesarios son los siguientes: Pilsen, Cargill, Galleta, Carared, cuatro alcoholes y Carafa I. Hop, por eso, nosotros subestilo de Cerveza a partir de Magnum. Es importante señalar que es posible variar los Tipos de Malta y el Lúpulo, lo que hay de más personal, la Cerveza que hemos desarrollado.
El procedimiento seguido para la Preparación de la Especialidad, son muy similares a Pilsen, Suave, requiere un alto nivel de Fermentación, hasta el doble.
Utilizamos el Molino con la Malta. A continuación, pasamos a una Maceración, o en una Trituradora en Casa o en la heladerita el Campo, puede funcionar como tal.
Una vez maceramos malta, podemos continuar la Cocción con Agua, teniendo cuidado de que la última no es el Cloro. Esta Operación de cocción de la Malta y el Agua se llama “Relleno”.

Starting a Coffee Shop Business

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BREWBOOK

There is an old proverb that says: If you fail to plan, plan to Fail. It is well known that a large portion of new businesses fail within the first 3 Years.

Get a clear vision of what you want for your business. Try to imagine in your mind. Dove, you want to be? What do you think? What is the decor and style? Who are your customers? In addition to the Coffee? What is your USP (Unique Selling Point)? Basically, you need to determine how you can be a little bit different for each competition, which will also be of interest to potential customers. The most important thing for everyone to know that, as much as possible, the market; but I do not agree with the vision? and Im ready to become a customer, and you pay for it? Put the un in the questionnaire together and talk with people, how you can know if your business idea is what you want to spend the money. In addition, openended questions, in which she Id like to see in your area. Can you suggest some things that you never thought of. They can also criticize some of their ideas, not to take it as something personal. If the criticism is valid, learn from it. Remember, this is not what you want. The value of what you want and spend your money in the place of another person. Check out other coffee shops to see. It is not only the place of the competition, but more of a field. The rate of multiple visits at different times of the day, if possible. And, also, try to look at it from a point of view. Keep in mind not only the things that seem to the rate, but that you think it is fake. It has a steady stream of customers throughout the day, or just a lunch? Take note of the prices. Once you are aware of the costs of the products, you can get a brand image. You think they have customers who need to make a good profit at their prices? Of course, this is not for the benefit of the whole story. It is necessary to take into consideration the costs and staff salaries, etc………… You will have a better idea after the cost of the company, which will be of short duration. Referring to all the more points to the competition and combine them with your USP and VISION for your business and see if you think you can make things a little better.

Once you have a clear picture of your business, then apply what is known as the Four ps of Marketing. Product, Price, place and Promotion. This can be expanded to the seven ps of the services sector. There is a lot of information online, but, in fact, all of the P in the game to get the right Mix of Marketing for your product and/or service. For example: the cost of the csa, the sense of smell may not be sold in a market loss of speed. It is unlikely that the price would be enough, and there is a good chance that the customers do not think that the fragrance is true in all cases. Marketing Mix is wrong. If you take into consideration the four ps, who see him as an expensive perfume is sold, youll see what I mean. The product (one of the best brands), Place (where, as high class perfumery and shops, some of the worlds most exclusive areas of the City). The Promotion (TELEVISION, cinema, Product placement and the worlds most exclusive media, magazines). Therefore, the Price is established on the basis of social and economic for the customer, in order to be promoted. In practice, it is an old proverb that says: If you have to ask the price then you cant afford. The four Ps of the game, and he has the right mix of marketing.