Background

Tom Oliveri and Ben Roesch

Idea for a brick and mortar brewery
Creative name in WormtownBrewery
Started at an ice cream shop in Worcester, Ma in March 2010
January 2015 opened new and larger location on Shrewsbury street
Specific Observations

Quality
Very strict
Prevention costs
Appraisal costs
Capacity
30,000 barrels each year
Scheduling
Plan well ahead
Seasonal beers
Specific Observations

Technology
New bottling machine
Info systems
Lab system
Temperature system
Inventory
Low inventory carrying costs
Layout
Process

Order barley
Extract malt
Boil Water
Mix in malt
Mix in hops
Drop temperature
Add yeast, and ferment
Check gravity
Bottle or keg
Prepare for distribution
Strengths and weaknesses of
operation
Weakness
Strengths
Bottling Operation
Cleaning detail
Cleaning efficiency
Room for expansion
Quality control
Suggestions for improvement

Overall Size of the Brewery

-Bigger Space for Operation
-Possibility for more Machines

More Food Options

-Can assist with driving of sales from people waiting for a tour or enjoying a drink
-Appetizers
-Sandwiches

Gift Shop/Merchandise
-T Shirts
-Glasses/Mugs/Stickers
-Brand Recognition
Closing Thoughts

Positive overall experience

Testing
Multiple types tested at once
New ideas
Operations are taken seriously
Sanitation and cleaning are key