#batch brewing

[beer-somm]

Chapeau raspberry sour by Batch Brewing co. Well balanced lighty sour with a touch a fruity raspberry flavour but packs quite a punch in the abv department.

[manofmanytastes]

Sydney’s Top 10 Breweries

http://manof.me/2nHKXM6

[lifeinmichigan]

Feelgood Tap - Giving One Glass at a Time

Feelgood Tap – Giving One Glass at a Time

We checked out a fundraiser for the Feelgood Tap to allow breweries around the state to pool their charitable resources and fuel them with beer. Feelgood Tap – Birth at Batch The Feelgood tap started out as rotating tap at Batch Brewing shortly after they opened their doors in 2015. The crew at Batch figured they could run a profitable business and give back to the community by donating $2 from a…

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[djweiser]

New Beer Blog Batch Brewing Visit

New Beer Blog Batch Brewing Visit #craftbeer #brewpub

In this beer blog, we are going to talk about my visit to Batch Brewing.  This brewery started up early in 2015 in the Corktown area of Detroit.  Corktown is up and coming part of Detroit.  It is a nice size brewpub. They do service food.  They have a nice beer selection.  Let us get into their food.

The photo above is their food menu.  Their food is just normal bar food with a high-end look…

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[tonyscoffeebar]

Better Brewing Through Technology

This is a great article about a large and somewhat controversial topic (as you'll see if you click through some of the links) in specialty coffee right now.

The article covers what might be a movement back to automation for brewing drip coffee in the specialty coffee industry (brewing in batches, instead of on the spot, using machines that automatically dose water, etc.), something that, even two or three years ago, would've been frowned upon by a good deal of people in the industry.

I distinctly remember circa 2008 when shops were pulling their Fetcos (automated batch brewers) and replacing them with pourover bars. Is this current movement back to automation a regression? A step forward? Are pourover bars a noble, but ultimately failed experiment? 

All interesting questions. Perhaps what's most encouraging is that a lively debate is going on. A healthy industry is one that isn't comfortable doing things the same way over and over because it's the way it has always been done. An industry constantly questioning itself is an innovative industry. We're happy to be a part of it.

Brew well,

TCB

[mlivedetroit]

http://bit.ly/17cWntQ Photo Gallery: Thirteen upcoming Detroit restaurants and bars set to open Featuring: La Feria Detroit, Alley Wine, Two James Spirits,Batch Brewing Company, Detroit Institute of Bagels, Rubbed, Detroit Vegan Soul (D.V.S), Detroit City Distillery and more.

Photos/Tanya Moutzalias

[2ndcitybarista-blog]

Espresso Machine vs. Batch Brewers in restaurants

I recently visited a restaurant that served excellent food and was also informed that they were buying in excellent coffee. On inspection of the coffee area I saw a poorly maintained espresso service area - both machine and grinder were far from top of the line, but more than sufficient to produce great coffee on; but the problem lay in the treatment of the equipment in both hygiene and general area prep (portafilters laying around, hopper panels removed and exposed on grinder etc)

If you are going to buy in good beans to make good coffee and have the correct tools for it, then why spend thousands of pounds on equipment only to treat it awfully?

It obviously lies in lack of caring/training on the staff's part; but I can understand their lack of caring. Staff in a restaurant have a hundred things to worry about and coffee doesn't take a priority.

So, why not switch to an easier method for producing great coffee - such as batch brewing. While customers may appreciate their post meal latte, it would surprise me if the large proportion of customers wouldn't switch over to a filter coffee.

Large batches can be produced at once, cutting down on labour costs, training is far easier and provided there is correct training, the area for fault is much larger in the brewing and thus can produce better brews and reduce coffee wastage.

Best of all, for about £500 you can get a good filter brewing system with a grinder and serving vessels (for instance Hario range servers of some sort of flasks). This is almost half the price most places would pay for a bottom rate espresso machine package.

Just a thought and would like to hear some feedback on peoples' thoughts - or even if you've had filter coffee in restaurants. Give me a shout.