It is the local water composition that led to several famous beer styles. How can a brewer adjust the brewing water make-up to stay true to those flavor profiles? And why is residual alkalinity so important in that quest? The expert goes through a case study to put into perspective the steps towards the ideal brewing water.
Read moreMashing is arguably one of the most important stages in the brewing process towards producing the desired wort. The mashing operation dictates the final wort composition which in turn affects not only yeast performance and alcohol content, but also foam stability and overall beer flavor profile. Other processes such as filtration can also be impacted. By mashing the brewers aim at two primary targets: achieving the ideal wort composition which fits the desired beer style and doing it economically meaning maximum yield at a minimal cost. Sometimes it is not possible to reach both targets. Consequently, it is always a tightrope between them.
Read moreWith a good understanding of enzymes and the factors that can positively or negatively influence their activities, it is now appropriate to look into various mashing schedules. Some are more traditional than others like infusion, and decoction, while other techniques are very specific to a particular beer style, namely sours. To conclude, the content expert discusses a somewhat controversial topic, hot side aeration, and how it can make a difference when left unchecked.
Read moreWhat is a trub pile? Why should trub carryover be minimized? And how can you achieve a clear wort? Those are some of the questions that are being addressed in this lecture.
Read moreWort is needed to be cooled to accommodate the pitching yeast, but how should that be achieved? Is there more than one choice when comes down to selecting the cooling medium that will do the job? What equipment is available to cool the wort? Which one is most commonly used and why? And how should I keep it clean? Why aeration is an essential part of the beer production process? The second part of this lecture reviews the critical factors that affect the operation and explains how to calculate the theoretical amount of required air and the expected flow rate.
Read moreWhy do we want to control fermentation? For one, the consumer expects a consistent quality product. Furthermore, we want to have flavor matching. If we have consistent fermentations, then production planning and utilization of plant equipment become a lot more efficient. This lecture is looking at the more important fermentation flavor compounds, how these compounds are formed, and which factors affect their synthesis. The latter dictates how we can control their production, especially during fermentation.
Read moreTo be successful, i.e., selling your product, most brewers would argue that Packaging is certainly as important as brewing itself. After all, your goal is to deliver the perfect beer the way you intended to. Packaging done poorly can destroy all that effort. Packaging should not be treated as an afterthought, and the same quality consciousness we have in brewing should be applied throughout the entire packaging process. This presentation will introduce you to the most common operations performed on a beer packaging line.
Read moreFollowing green beer production, the brewer has many options available regarding further processing methods, and even packaging type and size. In this lecture, we will explore one of the most traditional and specialized techniques, cask beer. As with all beer, quality and consistency are two primary considerations that underpin the production of cask-conditioned beer and will be at the very core of our assessment of the processes and variables involved in this traditional method. Further to identifying the fundamentals of secondary fermentation, we will discuss key aspects of the equipment and techniques used for the conditioning and serving of this iconic method of producing and serving beer.
Read moreIn this presentation, particular attention will be given to conveyors, accumulation, and their impact on the packaging line. The content expert reviews the basic types of case conveyors and the proper rail designs and dimensions to use on bottle conveyors; the number of containers and conveyors' speeds are taken into consideration. Accumulation of containers on conveyors is explained as its main goals are to ensure safety, proper machine cycling, and overall line efficiencies. Finally, the requirements for a cost-effective operation, and how these may impact your packaging operation or design of a packaging line are discussed.
Read moreAs alluded to, packaging appearance plays an important role in one's brewery's success. It is critical to understand the packaging costs, in comparison to other operational costs, as well as the economics of various primary packages and package decorating methods either for major breweries or Craft breweries. Primary packaging which includes bottles and cans of various types and different closures is discussed. Finally, the content expert looks into secondary packaging by presenting various options including top load, endload, and wrap, as well as other cluster packagings like boxboard and corrugated cartons, shrink film, and Hi-Cone.
Read morePackaging is often an afterthought. In the context of producing beer, some say that it is not as "romantic" or appealing as the magic of the brewing process and the mysteries of fermentation. That said, however, there is no denying that the results of all that work can easily vanish if the finished product is not handled properly while filling bottles or cans. While this lecture focuses on bottle filling, several principles are also valid for can filling. The latter is discussed in an upcoming lecture. The content expert explains the various principles or key aspects in the operation of a beer filler, and how to assess finished package quality not only while measuring air and total packaged oxygen levels but also by evaluating the crowning operation.
Read moreSince its introduction, pasteurization has been an important step of beer production practiced mostly by large commercial breweries and beverage producers. However, with the popularity of such products as seltzer, and the advent of more styles including late fermentable additions, pasteurization needs to be on the craft brewers' minds. This is especially the case for breweries producing low-alcohol and alcohol-free beer, which require special attention due to the potential of microbiological contamination issues not normally encountered in alcohol-containing beer. So, what is pasteurization? What does it achieve? What are the limitations? Although the lecture primarily focuses on the design and operation of tunnel pasteurizers, alternative options are considered in order to achieve microbiological stability.
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