Temps de lecture : 3 minutes

 

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This interview is a transcription from The Mash Pit! podcast hosted by @wortwrangler from San Diego. Jordan Hoffart is the owner of Black Plague Brewing and provides his answers to the reccurent question : “how to get started in the brewing industry” ?

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Wort Wrangler :  What advice you have for someone who wants to work in the industry ?

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Jordan Hoffart : I guess there’s level to that, if you want to work in this industry, be willing to eat some shit, to prove what your worth is.

A lot of people think they want to work in the industry but have a misconception of what craft beer,owning, operating and working in a brewery is all about.

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Lot of people think “Oh it’s a chill job, you got to crush beers with everybody, brew and hang out – which is true to some aspects if you want your business to fail miserably.

As long as we take time to connect with everybody and hang out, level set, and make sure we’re all good, it’s a lot of fuckin’ work, you know what I mean, It more or so I’d say than in any other industry that I can understand at this point.

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“Lot of people think it’s a chill job, you got to crush beers with everybody, brew and hang out – which is true to some aspects if you want your business to fail miserably.”


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There’s so many facets to it : there’s beer production, ordering grain, ordering hops, ordering yeasts, you gotta coordinate all that stuff, you got to schedule everything, you got to brew it,

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Then you have the sealing and transferring of erveything, conditionning the beer, then you have to coordinate the whole thing with the sales and distributors. There’s canninng and can production obviously, packaging your cans, your lids, your 6-packs toppers, your beers trays…

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There is just so many more aspects than production side, and different methods of distribution. It depends if you’re selling your beer to Arizona, New Mexico, if it’s California, these aspects.

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“All that shit all rounded into a single term : craft beer. It’s intricate, it is wild, it’s forever evolving and it’s not going to stop.”


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There’s the question of how much you allocate to taprooms. If you have one or multiple taprooms you have to take this question into account for your production plan and that’s continuous, that never ends.

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And then when you expand that’s continously evolving as well, so you have to be aware of how that’s affecting your expenses plan as well. And then you have e-commerce which has been a way bigger player since COVID but direct consuming here in California. You can sell directly to your customers and send them so there’s that hub that you market as well.

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Then you have your soft goods if you try do a whole concept, like yourself, Wort Wrangler apparel, so you got different styles, sizes, all the merchandising, all the wharehousing of that.

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” And even if it’s the wrong call, everything is better than making no call at all.”


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It’s a penny’s game, one or two cents over hundreds of thousands of units that adds up real quick. So you have to wave across those different facets. It’s a big deal, you gotta watch it all.

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All that shit all rounded into a single term : craft beer. It’s intricate, it is wild, it’s forever evolving and it’s not going to stop. You got to make decisions on the fly and you got to use your knowledge
tools you got on hands to make the call. And even if it’s the wrong call, everything is better than making no call at all.

Be willing to put in some work, you got to have the passion for it.

Sources 

https://www.buzzsprout.com/1215989/4894997-ep-2-patrick-mccoig-tim-hill-jordan-hoffart