Packaging 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.
Read moreMichael Zepf is a member of the managing board with Doemens Academy and responsible for the World Brewing Academy's activities in Europe. Michael holds a Ph....
Read moreRichard brings a quarter century of business management experience to the table, and has worked across numerous industries, both in an operational capacity and...
Read moreGraeme Walker is Professor of Zymology at the University of Abertay Dundee, Scotland. He leads a yeast research group and consults with the brewing, distilli...
Read moreMartin Schuster is President of Draftek, Inc., a draught beer industry consulting and education services firm, and CEO and a Founder of The Draught Beer Guild,...
Read more<strong>Randy Mosher</strong> is a writer and creative consultant specializing in flavorful things. He is the <strong><a href="https://randymosher.com/books/">a...
Read moreBill Maca is the proprietor of HWM Yeast Solutions LLC, a consulting firm providing services in the areas of yeast propagation, yeast management, fermentation a...
Read moreAshton Lewis is BSG’s Technical Sales Manager for the Central Midwest and also a partner in the Springfield Brewing Company in Springfield, Missouri. Prior to j...
Read moreFlorian Kuplent has worked in a diverse range of brewing environments over nearly 2 decades in the brewing industry. Starting as a brewer’s apprentice in a smal...
Read moreJohn is currently the general manager and director of education of the Siebel Institute, and director of education for the World Brewing Academy (WBA). A gradua...
Read moreMichael Eder earned his Master Brewing Degree from Doemens Academy in 2003, and also studied at the Technical University Munich (TUM) - Weihenstephan from 1992...
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