This lecture clearly defines Haze, Colloids, and Colloidal Stability of Beer, and demonstrates which compounds found in beer production are involved in the formation of haze. The content expert explores which factors are mostly influencing or dictating the colloidal or physical stability of your beer, and how haze can develop over time. Finally this lecture looks into methods for predicting and measuring colloidal stability.
Read moreIt is relatively easy to ensure "Taproom Fresh" beer. But what happens to your product after it leaves the brewery? Do you know what causes the changes and how you can influence the rate of change in flavor profile? This lecture explains the changes over time, the main culprits, and how the brewer can find means to make it more stable.
Read moreQuality is not only something to aspire to, it is essential to the survival of any serious breweries. This lecture begins with important considerations regarding safety, and follows with a description of basic analytical methods essential to any good QA/QC program. Our content expert will also explain why those parameters are crucial to measure.
Read moreIt is important to understand some fundamental principles regarding beer analysis. First, the method one uses needs to be a valid, approved method. Second, variabilities are inherent to any analytical measurement: how can they be recognized, and how should they be considered to set up appropriate and realistic specifications is discussed. Third, what are the critical parameters that should be monitored to achieve consistency?
Read moreMicrobrewery, Pub, Regional and Major breweries all have various meanings for the term quality; however the expectation of having an exceptional tasting beer, free of defects, and consistently meeting the customers' need will always or should always be part of how quality is defined. This lecture focuses on the importance of properly planning and implementing quality assurance and quality control programs to meet those two essential quality pillars.
Read moreFollowing green beer production, the brewer has many options available regarding further processing, packaging type and size to satisfy and increasingly demanding and diverse market. Quality and consistency are two primary considerations that underpin the production of bottle conditioned beer and will be at the very core of our assessment of the processes and variables involved in this traditional method of producing bottled beer. Further to identifying the fundamentals of secondary fermentation and the vital role that yeast strain selection plays within this, we will observe a case study to provide context and tangible data to consolidate theory and best practice.
Read moreDraught beer or beer on tap often represents north of 60% of one's revenues. It is critical to understand all aspects of proper dispense so that your products are served the way they are intended to. This will in turn ensure a quality experience for your customers. Let's not forget that proper draught dispense will also minimize losses. In this lecture, topics that will be addressed include: required equipment for dispense, impact and role of carbonation, use of different gases, cleaning, safety, and so much more.
Read more"Principles of Canning" begins by addressing the rationale of choosing can over bottle. This presentation also explains the ordering process for packaging equipment and materials, and cover in detail the canning process itself with great emphasis on double seaming operations. Canning quality control parameters are considered and discussed.
Read moreWhen designing a brewery, it is very important to consider that one sizes does not fit all. There are a number of different parameters and considerations that need to be taken into account and what might work for one brewery, may not be ideal for another. This lecture discusses the considerations that you’ll need to think about when designing a brewery and what some of the best-practice design aspects are to ensure the brewery operates efficiently.
Read moreGas is a fluid. Beer is certainly a fluid. Both needs to be moved around in very specific ways. This lecture reviews the basic concepts related to the flow of fluids and how they apply in a brewery environment. In addition, a series of example calculations for some of the common scenarios important to proper brewery design are explained.
Read moreWhen designing and building a brewery, or even later when production is in full swing, utilities, especially steam, are forgotten and taken for granted. This lecture goes over some of the basic concepts for the design of steam systems (i.e. steam supply and condensate return) and what some of the common mistakes that are made when systems are installed. The understanding of those fundamental principles could prevent some of the most common design flaws that can cause equipment damage and potential risk to people’s safety.
Read moreCooling in a modern brewery is generally provided by glycol whereas in older breweries ammonia was the refrigerant of choice. Its use is now very uncommon due to the significant safety risks associated with it. Therefore this lecture focuses on the basic concepts and practicalities of glycol cooling in the brewery.
Read more