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|Posted by barry on 8/6/2012 6:27:05 AM
|It seems to me that one of the big problems is the sheer cost of either replacing or installing equipment. Andi Ganstaller showed us the old brewery in Stagiech - it was lovely but Andi said that the cost of renewing the equipment was exorbitant. I was also amazed when we looked at the cellar of Schoilmichel in Neuhaus with Manfred Punzmann. There were literally acres of stainless steel and I couldn't begin to calculate the cost but it must have been tens of thousands of euros. Given the low price of zoigl, even taking into the low cost base, it is hard to see how he makes a profit with such limited openings.
This is one of the reasons that I love Windisch - ok, so a new roof has been constructed and the exterior walls replastered (even a new front door which Martin of Gloser hates!) but it is still looks like a proper brewery and not an anonymous bit of industrial plant.
No one would like to see a brewery over run with vermin or water contaminated with chemicals but, given that the processes that beer goes through compared to food, couldn't health officials exercise a bit more tolerance? After all, I wonder how many people have actually been infected as a result of poor hygene in a brewery?
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