Tuesday, 7 February 2012

Cutting the cost of background music

It might surprise you to know that we have to pay rather a lot of money to The Performing Rights Society (PRS) and also to PPL in order to be able to play background music at The Willow Tree. In fact, the latest licence fees total over £600 per year, the majority of which goes to PRS.

Both PPL & PRS base their fees on the size of the premises and in the case of PRS the number of rooms in which copyrighted music is played. Neither organisation take any account of the number of hours that the business is open. Since we only usually open for 4 hours in the evening, we pay a lot more "per song" than a business which is open all day. We've argued that we should pay a reduced fee because we play less music - but PRS and PPL are not open to negotiating on that issue.

No one comes into The Willow Tree to listen to the music, it's only there to break the silence and to make a little bit of atmosphere. It is certainly not worth £600/year for this! To put it in context, if we sell around 200 pints of beer each week in the pub, you could consider about 6p from the profit in each pint paying for the background music!

So we have decided to cancel our PRS and PPL licences and instead we have found a source of royalty-free music at a much reduced cost. While the royalty-free music may be by unknown artists, it is perfectly adequate for our purposes and since we've been playing it at The Willow Tree, no one has spotted the difference.

We have signed-up with Jamendo and they provide us with thousands of royalty-free songs and music across a wide range of genres for, in our case, a fee of 48 Euros per year. (The fee is higher for larger premises or multiple outlets etc.) Music can be streamed from their website, or you can download the songs as we have done and play them by whatever means is suitable. We stream them from a PC to a wireless media player in the bar.

A solution such as Jamendo won't be appropriate for many pubs where they have a juke box, live bands, DJs etc ... but for smaller country pubs and restaurants it can save you a lot of unnecessary expense.

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Saturday, 17 September 2011

Handley's "Barnby Bitter"

Our second beer is now on the bar at The Willow Tree. "Barnby Bitter" is a mid-brown, session bitter made with traditional English malts and hops - including Maris Otter malted barley and Fuggle & Golding hops. 3.6% abv.

Monday, 12 September 2011

Handley's "Wash Sparky"

Our first commercial brew is now on the bar at The Willow Tree. Handley's Wash Sparky is a 4.1% abv deep red porter-style beer, with chocolate malt, roasted barley and a hint of peat-smoked whisky malt.



The beer is named in memory of our much-missed friend, Michael - who was an electrician and sailed on The Wash, hence his online nickname of Wash Sparky.

Wednesday, 10 August 2011

Our first ever pint!

The first ever pint of an experimental brew from Handley's Brewery was pulled today! We had many issues with our first brew, but it still produced some very encouraging results. This beer has only been cask-conditioned for a week - really it could have done with longer, but I wanted to try it before starting again with the same recipe - but it still seems to have conditioned quite well. The head is good, the taste is fine, just the clarity isn't perfect - some of the mistakes I made in the brewing process may have contributed to a slight haze.

The first test-cask of Barnby Best Bitter in the cellar, tapped & connected.



The first pint, clearing on the bar.



The first pint, lacing on the side of the glass - always a good sign.



Hopefully, this will be on the bar for real next month.



Thursday, 21 July 2011

Brewery Arrival

Today saw the delivery and initial installation of our brewing equipment.



After unpacking we started assembling the various bits & pieces. (Well I watched while the expert showed me what to do).



We were missing a couple of small connectors so they will follow on in the post in the next couple of days, but otherwise it's almost ready to use.



I now need to dismantle, clean and reassemble the brewery a couple of times to make sure that I know what I'm doing, before testing it all for water-tightness and getting ready for our first experimental brew some time next week.