We all know hops are expensive - but how does a it go from being $5/473mL to $8.95/650mL or $1.06/100mL to $1.38/100mL. If the can price was extrapolated to bomber size it would $6.89.
Johnny Simcoe was $2.80, Thrust! $4, and Robohop cans $5 at GLB. Obviously labour costs are about the same for these products, the price difference being in the increasing malt and hop bill for steps between APA>IPA>IIPA.
So is that extra $2 simply to pay for the cost of a fancy one time use bottle? I know there was a discussion about how much extra room empty cans take up, but single use bombers have to take even more.
Looking for the original Bar Towel blog? You can find it at www.thebartowel.com.
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Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
New Arrivals at LCBO & TBS
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icemachine
- Beer Superstar
- Posts: 2637
- Joined: Mon Mar 12, 2007 11:20 am
- Location: Aurora, ON
- Contact:
serious question for you guys.
how do you think brewers decide on what to charge for a beer?
is there an equation? or are #s made up based on:
-AVB
-months of aging
-limited quantity
-barrel aging
in theory, barrel-aged beer are the only beer that should be exponentially more expensive. square footage is dedicated for a beer to sit for x # of months. that costs money. the amount of extra grain or hops used for IPAs and high ABV beer are almost a wash and can be recovered by increasing the price by a quarter and not $1-2
how do you think brewers decide on what to charge for a beer?
is there an equation? or are #s made up based on:
-AVB
-months of aging
-limited quantity
-barrel aging
in theory, barrel-aged beer are the only beer that should be exponentially more expensive. square footage is dedicated for a beer to sit for x # of months. that costs money. the amount of extra grain or hops used for IPAs and high ABV beer are almost a wash and can be recovered by increasing the price by a quarter and not $1-2
atomeyes wrote:serious question for you guys.
how do you think brewers decide on what to charge for a beer?
is there an equation? or are #s made up based on:
-AVB
-months of aging
-limited quantity
-barrel aging
in theory, barrel-aged beer are the only beer that should be exponentially more expensive. square footage is dedicated for a beer to sit for x # of months. that costs money. the amount of extra grain or hops used for IPAs and high ABV beer are almost a wash and can be recovered by increasing the price by a quarter and not $1-2
In many industries, the pricing is simply cost + margin. They have a set margin they want for the beer and just add that on top of the cost of production.
pretty certain that is not the case in beer.JProulx wrote:atomeyes wrote:serious question for you guys.
how do you think brewers decide on what to charge for a beer?
is there an equation? or are #s made up based on:
-AVB
-months of aging
-limited quantity
-barrel aging
in theory, barrel-aged beer are the only beer that should be exponentially more expensive. square footage is dedicated for a beer to sit for x # of months. that costs money. the amount of extra grain or hops used for IPAs and high ABV beer are almost a wash and can be recovered by increasing the price by a quarter and not $1-2
In many industries, the pricing is simply cost + margin. They have a set margin they want for the beer and just add that on top of the cost of production.
it is usually the same labour cost to make 1 bottle vs 10 000 bottles (in theory). machinery cost is amortized and isn't necessarily proportional to annual volume output.
-
icemachine
- Beer Superstar
- Posts: 2637
- Joined: Mon Mar 12, 2007 11:20 am
- Location: Aurora, ON
- Contact:
new at TBS:
Pc Ipa
Brewer:
White Water Brewery
Alcohol Content (ABV):
5.2%
Brewed to honor England's historical Pale Ales shipped to India and beyond.
and
Pc Down Under Amber
Brewer:
White Water Brewery
Alcohol Content (ABV):
5.2%
Brewed to honor New Zealand's Amber beers first brewed by Captain James Cook in 1770.
and
Waterloo Grapefruit Radler
Brewer:
Brick
Alcohol Content (ABV):
3.1%
Pc Ipa
Brewer:
White Water Brewery
Alcohol Content (ABV):
5.2%
Brewed to honor England's historical Pale Ales shipped to India and beyond.
and
Pc Down Under Amber
Brewer:
White Water Brewery
Alcohol Content (ABV):
5.2%
Brewed to honor New Zealand's Amber beers first brewed by Captain James Cook in 1770.
and
Waterloo Grapefruit Radler
Brewer:
Brick
Alcohol Content (ABV):
3.1%
-
Kel Varnsen
- Bar Fly
- Posts: 641
- Joined: Mon May 25, 2009 9:25 am
- Location: Ottawa
Anybody know something about this style and history I don't? I didn't realize James Cook was also a brewer, though it makes sense because brewing on board a ship in the Pacific Ocean would have been easy in those days.spinrsx wrote:Brewed to honor New Zealand's Amber beers first brewed by Captain James Cook in 1770.
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beerstodiscover
- Bar Fly
- Posts: 635
- Joined: Sat Dec 21, 2013 12:16 pm
- Contact:
Matador 2.0 El Toro Bravo - showing stock at several Beer Stores.
From TBS description: "El Toro Bravo is a 10.1% imperial strength Dark Ryle Ale aged on a bed of Spanish Cedar. Peppery brown with dark, oxblood lights, this stout-hearted ale breeds sweet, toffee malts & crisp, drying rye with the wood and spicy notes of the cedar. El Toro Bravo can be enjoyed fresh or cellared for up to 2 years."
Odd to see a 750ml release like this at TBS. Sounds interesting, might pick one up.
From TBS description: "El Toro Bravo is a 10.1% imperial strength Dark Ryle Ale aged on a bed of Spanish Cedar. Peppery brown with dark, oxblood lights, this stout-hearted ale breeds sweet, toffee malts & crisp, drying rye with the wood and spicy notes of the cedar. El Toro Bravo can be enjoyed fresh or cellared for up to 2 years."
Odd to see a 750ml release like this at TBS. Sounds interesting, might pick one up.