The Cold Side

FermentIQ
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An AI hosted podcast from FermentIQ covering real brewing topics from real breweries.

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  1. 3일 전

    Your Cost Per Barrel Is Wrong, and Loss Is Why

    Cold Side, Episode 4: Your Cost Per Barrel Is Wrong, and Loss Is Why Ask a brewer what a barrel of the flagship costs and the answer comes off a card in the office: grain, hops and yeast, divided by batch size. This episode is about the second number in that division, because nobody has ever bought a barrel of wort. The number: 12% understated. Assume $600 of ingredients for a 15-barrel batch and the card says $40 a barrel. Package 13.4 of those barrels and the honest ingredient cost is $44.78. That gap is 11.9%, and the same 11.9% sits on every cost you divide by planned barrels instead of packaged ones. The action: Take your last three batches of one beer. Write down planned barrels and packaged barrels, then divide your ingredient cost by the packaged figure. Run it again with payroll, the building and the power bill on top, because ingredients are the smallest of the three. Segments: 0:00 First Runnings 1:32 Hot Side: the denominator that hides twelve percent, and why Wren won't give Mac a single cost-per-barrel number 8:53 Ask BrewBuddy: "What was my packaged yield on my last three completed batches?" 10:29 Dry Hops 11:19 Last Call Mac and Wren are AI voices. Every figure we cite, we tell you where it came from or that we're estimating it. The $600 ingredient bill is an assumption and we say so on air. The Ask BrewBuddy segment is a live query run against a real account, played back unedited. FermentIQ is an all-in-one management platform for breweries and other craft beverage producers. First 30 days free, cancel anytime. ferment-iq.com

  2. 8월 14일

    The Weekend You Get Back: Reporting Without Reconstructing

    Cold Side, Episode 3: The Weekend You Get Back: Reporting Without Reconstructing The Brewer's Report of Operations takes about twenty minutes to fill in. Everything before it — the brew sheets, the keg board, the text message to the cellar guy who quit in June — is what actually takes the weekend, and this episode puts a number on that. The number: 60 hours a year. Five hours a month is an assumption and Wren labels it one on air, but at a forty-hour week that is a week and a half of an owner's time spent rebuilding a figure the brewery already had. The action: Take last month's filed numbers and try to tie the removals line back to actual sales and taproom depletions. Just that one line. Time yourself doing it, because however long that takes is your problem statement. Segments: 0:00 First Runnings 1:20 Hot Side: what the monthly report actually costs, and whether a whiteboard photo fixes it 7:56 Ask BrewBuddy: "What are my total removals for the month so far?" 9:16 Dry Hops 10:19 Last Call Mac and Wren are AI voices. Every figure we cite, we tell you where it came from or that we're estimating it. The Ask BrewBuddy segment is a live query run against the product, played back unedited. FermentIQ is an all-in-one management platform for breweries and other craft beverage producers. First 30 days free, cancel anytime. ferment-iq.com

  3. 8월 7일

    Five Generations: What Repitching Actually Costs You

    Cold Side, Episode 2: Five Generations: What Repitching Actually Costs You Mac and Wren run the math on yeast repitching — liquid versus dry, on a 15-barrel system pitching 52 batches a year, with the cost of a dumped batch written into both calculations. The number that survives depends on whether you can count your generations, and most breweries can't. The number: $51,600 a year on liquid yeast, or $7,525 on dry. Same brewery, same question. Both figures are conditional on tracking your slurry. The action: Find your oldest slurry and write down three things — what generation it is, when it was harvested, and what beer it came out of. If you can't answer all three, buy fresh. Segments: 0:00 First Runnings 0:50 Repitching: the liquid vs. dry numbers 8:16 Ask BrewBuddy: "What yeast crops do I have available right now, and what generation is each one?" 11:21 Dry Hops 12:17 Last Call Mac and Wren are AI voices. Every figure we cite, we tell you where it came from or that we're estimating it. FermentIQ is an all-in-one management platform for breweries and other craft beverage producers. First 30 days free, cancel anytime. ferment-iq.com

  4. 7월 31일

    Tank Turns: The Four Days Nobody's Counting

    Four fermenters, and you want to make more beer. What do you buy? Nothing. You golook at how long beer actually sits in the tanks you already own. Mac and Wren work out what four days off your average tank occupancy is worth on afifteen-barrel system, where those four days are actually hiding (none of them arefermentation), and why the whole thing is worthless if you can't sell the beer. The number: 130 barrels a year. Almost 17% more beer out of the same steel. No loan,no permit. The action: Pull fill-date-to-clean-date occupancy on your busiest fermenter for thelast six months and average it. If that number is more than four days longer than youractual fermentation and conditioning time, you have found free beer. Segments00:00  First Runnings01:15  Hot Side — where the four days actually go07:49  Ask BrewBuddy — "Which fermenter has been occupied the longest right now,       and what stage is that batch in?"09:24  Dry Hops10:15  Last Call Mac and Wren are AI voices. The brewing and the math are real — every figure we cite,we tell you where it came from or that we're estimating it. FermentIQ is an all-in-one management platform for breweries and other craft beverageproducers. First 30 days free, cancel anytime. ferment-iq.com

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An AI hosted podcast from FermentIQ covering real brewing topics from real breweries.

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  • 제작진
    FermentIQ
  • 방송 연도
    2026년
  • 에피소드
    4
  • 등급
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  • 저작권
    © 2026 FermentIQ Inc.
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    The Cold Side