Scaling particularly is hard for tech employed home brewer turned pro. It's one thing when you can babysit five gallons at a time, but making quantity takes a

Scaling particularly is hard for tech employed home brewer turned pro. It's one thing when you can babysit five gallons at a time, but making quantity takes a commitment to process improvements that few appreciate before they get into it. Not to mention when one beer gets popular, then consistently reproducing it over time. Or you just sell your IPAs that have such a high IBU that only other brewers can taste all the cultures you didn't mean to be growing in there.