Start Your Own Calgary Micro-Brewery In 5 Easy Steps

In the early 1980s only twelve microbreweries started to produce quality craft beers. Today, that number is increasingly growing to an estimated 1,700 including Calgary Micro Breweries. Seeing these numbers implicates that starting a microbrewery is not bad at all. However it requires a lot of work and labor.

Calgary Micro-Brewery

Calgary Micro-Brewery

Think of the best marketing strategy to sell craft beers in Calgary. Follow the detailed business plan to promote Calgary Microbreweries. Advertising and circulating the name of your business to the public is important before it opens.

  • Research laws on your area about the production of alcoholic beverages and opening microbrewery. In some places, producing of alcoholic drinks is highly regulated like traditional alcohol production and service businesses. If you intend to sell all your Calgary craft beer then you need to register with the Alcohol and Tobacco Tax Bureau.
  • Selling craft beer in Calgary or in any other places is tough. Think of a unique name for your mini brewery. Not only that, also make important decision like the size of operation, types of beers to produce, location etc. Your decision can serve as basis to your comprehensive business structure, financing, building, renovating, licensing, insurance, analysis of the competition and marketing plan.
  • Get the necessary permits and licenses to start selling Calgary craft beer in your mini brewery. This includes local business operations permit, license to sell alcohol and registration with revenue department to pay taxes. You also need to register with the state comptroller to pay worker’s compensation and unemployment insurance for your employees.
  • Purchase all the necessary equipment and raw materials for your microbrewery business. Materials for beer brewing should come first. Good deals of equipment are required for brewing operation. You need to have at least two stainless steel or copper tanks, a heat source for the tank, fermentation cellar, filtering facilities, bottling and packaging equipment. Raw materials include, malted grain, yeast, hops, water and other flavorings.
  • Unless you are doing it yourself, hire a brew master and 1 or 2 possible assistants. Begin brewing beers at least 90 to 180 days before opening your business to give yourself enough time to prepare.

Calgary Microbrewery Sales Strategies

Calgary craft beer is growing in popularity. However, Calgary microbreweries need to have marketing strategies to raise revenues. Winning the hearts of consumers does not always depend on producing quality craft beer especially with a tight competition. Creative Sales Strategies are important to leave a mark in a crowded market of beer brewing.

  • Start by building your own brand. Quality is the most important factor in Calgary Microbreweries. However even if you produce quality Calgary craft beers, those bottles are not going to end up at buyers’ carts without efforts. Branding and messaging helps in building a connection between the consumer and the product.

For products like craft beers in Calgary, building doesn’t end with having a unique name and logo. It’s a great effort to take into account what the company stands for and how it sees itself. Creating a brand that tells a story to the customers and stand out from the rest is like winning in the lottery.

  • Plan on your distribution options. To generate sales, you need to bring your beer to restaurants and stores that sell it. You can also conduct Calgary craft brewery tours. For newly built microbreweries, it’s tempting to work with established distributors but beware. Sometimes established distributor that sales varieties of products isn’t going to be the advocate for your brand than your own salespeople.
  • Give social media a try. It may seem strange to introduce your beer products over the internet but it’s a good strategy. It can boost brand awareness and sales. Buying ads on Facebook will build a strong audience for beer-drinkers. It’s the target of Calgary Microbreweries. It also increases your word-of-mouth marketing and allows you to connect with your loyal clients.
  • Think outside the box. Calgary Microbreweries don’t have to depend on selling Calgary craft beer alone. It’s also possible to sell other products in connection with your main product. You can start introducing t-shirts, beer mugs, beer steins and other items with company logo. Starting a restaurant or beer-tasting room will definitely boost sales.
Calgary Microbrewery

Calgary Microbrewery

  • Look for possible partners abroad. It may seem difficult for a local microbrewery to sell cases to other countries but it’s a good source of income. Some exporters are looking for craft beers. With the right distributor, who knows you can be the next beer millionaire.

Calgary Craft Beer 101: Understanding The Basic Process

Remember the 90’s when beer brewed by small, independent brewers was called microbrew? It looks odd that the name suddenly banished. It was a famous word that perfectly defined the new kindof Calgary micro-breweries that were expanding market share back then.

Brewing beer may seem difficult but it’s just a simple work for the brewer. It may look like a complicated art but the process of turning grains, water, and yeast into beer is really simple. It’s because the real hard work is upon the yeast cells.

Basically malting barley involves tricking the grains to believing that it is time to sprout. To make it easier, adding some warm water is important. During the sprouting process, enzymes will activate in the grain that will be used later by Calgary Micro-breweries in the mash. When the barley begins to sprout, the maltster will quickly dry it completely in a kiln putting the enzymes in suspension. Sprouts are then removed and remaining grains are sent to the brewer.

Mashing is done in a special brewer’s container called lauter tun. This container is designed to accommodate the mash without leaking. It also filters way the water through its bottom when the mashing process is complete. To maintain a constant temperature mash, lauter tuns are always insulated.

After that, more warm waters are sprinkled on the grain bed at about 165 to 168 Fahrenheit. Water is then drained and collected with the original water from the mash. The result is then called wort – water with sugars, unmodified starches and proteins dissolved and suspended.  The wort is then boiled to improve the beer.

Craft beer breweries are popular in conducting craft brewery tours in Calgary. This is a way to promote and show people how the process really works. As consumer it’s just right for Micro-breweries in Calgary to show how it’s done.

Saxer Beer

Saxer Beer

Henry Saxer


ommercial brewing in the Pacific Northwest began in 1852, when a German immigrant named Henry Saxer established his Liberty Brewery at the new village called Portland in the Oregon Territory. Henry Saxer missed being the first brewer on the Pacific Coast by three years; that honor went to San Francisco brewer Adam Schuppert in 1849.

Henry Saxer was among the vanguard in a growing parade of pioneer Northwest brewers who brought their art to a thirsty frontier. Introducing the careful brewing methods of the Old Country, these adventurous brewers set themselves to the task of satisfying what seemed to be a limitless demand. Saxer’s modest beer plant was near First and Davis Streets in downtown Portland. It was the first of a number of early breweries in the Northwest Territory.


Photo of historic Liberty Brewing building, circa 1860, Portland, OR

Photo of historic Liberty Brewing building, circa 1860, Portland, OR


ight years after beginning brewing in 1852, Henry Saxer’s original small wooden house had grown to three large adjoining two-story buildings. In 1862 Saxer sold his brewery to a young German brewer named Henry Weinhard from neighboring Fort Vancouver, across the Columbia River. Thus began the epoch of Oregon’s largest and longest-running brewing company.

Today, Saxer Brewing Company carries the name of its pioneer namesake because he embodies the spirit and tradition of making the finest hand-crafted beer in the Pacific Northwest.