Hello and welcome to the latest edition of The Brewers Journal Canada.
As we, evidently, race through 2023 it has once again been a pleasure and a privilege to dig a little deeper with several of the country’s fantastic breweries and to share their stories in this publication.
“You know what, we’ve worked hard, and put a lot of efort in to this thing. I think we’ve created a bit of animal here,” Jeremy Steeves, the co-owner of Perth Brewery in Eastern Ontario, told us.“And yeah, we are really, really happy about it.”
Jeremy is one of the custodians of the business, started by his father Terry in 1973. Back then Terry, a hard-working hippie buffalo farmer, started making beer in his summer kitchen to share with friends. Fast-forward to 2023 and the brewery is still doing that, just on a bigger scale.
Perth Brewery have made a name with naturally gluten-reduced and, as a result, they have become the go-to for thirsty beer fans across the province and beyond.
And nearly four years into their own professional journey, Victoria’s Whistle Buoy Brewing Company champions tank-fresh beer, ensuring customers can enjoy the best beer possible at their Market Square taproom.
But for the team, the business is also more than just the beer. The brewery ofers a safe, inclusive space that is enjoyable for all, regardless of identity. Oh and they know how to have fun, too. Just check out their recent beer produced to a recipe created by AI.
“Making beer is an expression of our own interests so it’s fun to be in that position. We’re very interested in new technology, and where things are going in that space. And having a brewery is a really great canvas for things like this. It’s something of a social commentary on culture and where things are at,” says co-founder Isaiah Archer.
“We’re not really trying to make a political statement about anything, more just a platform of things we fnd really interesting right now. As brewers, we always want to express ourselves and we’re not hurting anyone while we do it, either.”
There is also much, much more in this issue too. And while we highlighted some of the winners of our 2022 Canadian Brewers Choice Awards (CBCAs) in the previous edition, we are proud to announce the 2023 awards!
This year, we will be introducing a discussion and idea-sharing component, called the Brewers Summit, featuring guest speakers from Canada and around the world, as well as a non-traditional Supplier Marketplace sprint.
Dubbed as the “mini Oscars” designed to recognize the very best in Canadian brewing, where the best of the best are put in the spotlight for their achievements. The Brewers Choice Awards are split into 9 categories, and for full details please visit:
https://www.brewersjournal.ca events/awards/
Thanks again for your support and best of luck in all that you do.
Tim Sheahan Editor
Insight | Flavour
The team at Flavorsum dives deep into what’s happening with format and favour in alcoholic beverages.
Comment | Business Operations
Matthew Hon, Co-Founder of BrewNinja, discusses how essential it is to have access to the right reports to gain valuable insights into your business operations.
Comment | Employment
Samin Saadat, the founder of Jalapeno Employee Engagement, explains how by recognizing employers’ unique challenges and responsibilities, a more empathetic and supportive environment can be created in which SMB employers can thrive.
Environment | CO2 Consumption
BrewOps outlines the benefts of reducing CO2 purge times
Focus | Sour Beers
Stefan Gagliardi, Technical Sales Manager at Brew Culture, takes us on a journey of diferent approaches brewers can take to make quick turnaround sour beers.
Technology | CO2 Monitoring
The team at CO2 monitoring explain why breweries have increasingly found themselves accountable and liable for meeting and adhering to workplace regulations over the past few years.
Benchmark | Line Cleaning
Whose responsibility is line cleaning? Or rather, whose responsibility should it be? Paddy Treacy, founder of Northern Lines explains all.
Technology | Filtration
The team at ultraflter takes a deep dive into one of key components that make all the diference when brewing: fltration.
The Downtown Victoria, BC-based brewery ofers a safe, inclusive space that is enjoyable for all, regardless of identity – and has having fun experimenting with the latest in technology, including Artifcial Intelligence. * The cover to this story was created with the assistance of AI tools. *
Technology
BrewersInsight’s 6-step path to making brewery management software boost brewery productivity.
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Comment
& Safety
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Perth Brewery
Tim Sheahan Editor tim@brewersjournal.ca +44 (0)1442 780 592
Jakub Mulik Staf photographer
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Sheena Strauss Homebrew Journal knwl.on.tap@gmail.com
Richard Piotrowski Publisher Richard@brewersjournal.ca
Magdalena Lesiuk Graphic Design GraphMad@gmail.com
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For Perth Brewery out of Eastern Ontario, besides making great beer over the last 30 years, its been able to carve out a niche for itself by becoming the goto spot for thirsty beer fans looking for naturally glutenreduced beers.
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created “Sustainability Initiative of the Year” category.
Karbon and Bench connected following the award and realized both companies shared a vision for sustainability and pushing forward climate-based initiatives in the industry.
“The climate crisis is not something that can be solved in silo’s, it requires all of us working together to fnd the solutions. The brewing industry has always been a collaborative environment and Karbon has been working to fnd the right partners to help us push sustainability forward in the industry.” – Stephen Tyson (Founder of Karbon Brewing)
Together they will also explore academic research projects to tackle sustainability issues in brewing and see the two companies push the climate conversation in the industry through panels, awards, and dialogues. Brewing is a collaborative environment, and these two companies are set to push Ontario brewing to a new green standard.
Karbon Brewing and Bench Brewing have partnered up with a joint vision to change the landscape of the brewing industry.
Karbon Brewing is the recipient of the 2021 Canadian Brewers Choice ‘New Beer of the Year’ award with their Helles Lager.
“The team at Karbon connected with Richard Piotrowski from the Brewer’s Journal and the two discussed setting up a new award category focused on sustainability in the Canadian brewing industry.
And in 2022, Bench Brewing was the first ever award recipient of the newly
During these conversations it became clear that working together could help raise awareness of sustainable brewing practices and entice other craft breweries to do more for the environment Bench already had the foundations, facility, and Carbon Neutral production certifications, Karbon had academic and industry partnerships, R&D and a vision to change the landscape of brewing. The idea of a “Green Beer” strategy was born.
In 2023, the partnership will see Karbon move its production over to Bench’s certified Carbon Neutral Facility (certified by BMO’s Radicle Climate Smart) to fulfill its climate goals while brewing award winning beer.
Sustainability and preserving the environment are core values for Bench” said Matt Giffen, Founder of Bench Brewing. “After getting to know Tyson, we were inspired that Karbon Brewing shared the same convictions as us. Brewing their beer at our facility will provide us with the opportunity to have more collaborative conversations about sustainable brewing practices. We look forward to helping Karbon make their beer with a zero-carbon footprint at our brewery in the Town of Lincoln.
“Karbon Brewing and Bench Brewing are both fantastic breweries with an exciting vision for the future of the industry. We are thrilled our Brewer’s Choice Awards helped them connect and we look forward to seeing them work together.” -
Richard Piotrowski(Publisher, Brewers Journal Canada)
For any follow-up questions please contact:
Stephen Tyson Tyson@karbonbrewing.comBROUGHT TOGETHER BY THE CANADIAN BREWER’S CHOICE SUSTAINABILITY AWARD, THE TWO BREWERIES ARE PUSHING FORWARD CLIMATE-BASED INITIATIVES IN THE CANADIAN BREWING INDUSTRY.
Founded in 2020 by Stephen Tyson & Yves St Amand, Karbon Brewing has been driving forward sustainability in the Canadian brewing scene. Karbon aims to be Carbon Negative through research, clean technology and nature-based solutions. Partnered with Trent University, they have been researching the impacts of brewing waste, and carbon sequestration, including research projects with Circular Opportunity Innovation Launchpad - COIL, based in Wellington County.
They have recently launched a nature based interactive tree-planting initiative with blockchain verifcation through a partnership with veritree (founded by tentree). In just a short few years,
Karbon and its founders have been recognized as thought leaders in the climate space, including lectures, awards and invitations to the United Nations COP climate change conferences.
To learn more about Karbon’s sustainability journey, check out www.karbonbrewing.com
Bench Brewing was founded in 2016 by Matt Gifen, with a focus on the local agricultural community of the Niagara region. Its vision is to produce premium quality beer across all beer styles while embracing the local surroundings of the Niagara Benchlands.
Bench has created a Zero Wastewater Platform as a core of its facility. Bench recycles 100 per cent of its brewing wastewater, using a custom water purifcation system to process upwards of 35,000 litres a day for reuse in irrigating the brewery’s hops feld and apple orchard.
Bench has also achieved Carbon Neutral Certifcation as of April 2021. Using a program through BMO Radicle Climate Smart, the company reduced greenhouse gas emissions by over 60 per cent, or 788 tonnes, of carbon dioxide annually. Bench is also a certifed B-Corp and has a wholistic approach to its community, people, and the planet.
To learn more about Bench’s sustainability journey, check out www.benchbrewing.com
ALTHOUGH RTDS MAKE HEADLINES WITH ASSORTED ABVS AND FLAVOURS, INNOVATION IS HAPPENING ACROSS NORTH AMERICA’S TOTAL ALCOHOLIC BEVERAGE CATEGORY AS BRANDS PIVOT TO MEET EVOLVING CONSUMER NEEDS. REACHING AND BUILDING BRAND LOYALTY WITH CUSTOMERS STARTS WITH UNDERSTANDING EXPECTATIONS, THEN ALIGNING FORMULATIONS WITH DESIRABLE FORMATS AND FLAVOURS, EXPLAINS FLAVORSUM IN THIS INNOVATION INVESTIGATION.
Alcohol’s connection to enjoyment is essential to the category’s appeal. Whether choosing a cold IPA to watch the game with friends or pouring a spirit-based RTD for an end-ofthe-day pause, people associate an alcoholic drink with pleasurable events. But the lines between format and function continue to blur in beverages as people look for non-pill solutions for managing their health and well-being.
You can fnd iced tea with probiotics, favoured water with energy-boosting ingredients, and carbonated soft drinks infused with CBD. The interest in hybrid beverages is extending into alcohol, and brewers and distillers are responding with formulations that elevate the drinking experience.
While most alcohol brands aren’t yet diving into functional benefts, the growing focus on health and moderation is leading developers to ofer more natural options. A quick search of ‘natural alcoholic beverage options’ returns more than 170 million results, with queries like ‘what is the cleanest and healthiest alcohol?’ and ‘which alcohol is most natural?’.
Brewers and distillers are responding to the call for cleaner formulas. Mintel’s GNPD shows North American introductions with natural claims grew 12% during the latest 5-year period, with more brands calling out the absence of preservatives or colours.
Organic alcoholic beverages are also on the rise, with Mintel reporting a 15% annual increase in launches since 2017.
US retail data from SPINS shows organic beer sales increased 20% across all channels in 2021, with RTDs showing similarly strong growth.
Results from a 2021 Drizly.com survey showed 17% of consumers consider sugar content when choosing an alcoholic beverage, and 20% cite calories (linked to sugar) as another infuential characteristic.
The number of North American alcoholic beverages launched with low/reduced sugar claims jumped +22% over the last 5 years, according to Mintel.
Low-calorie launches increased by +17% between 2017 and 2021 in North America, retreating in 2022.
DEMAND FOR ALCOHOL-FREE IS ACCELERATING
Alcohol-free is a hot topic with consumers. Social listening platform, Tastewise, shows that ‘alcohol-free’ is a top-trending
comment in US posts about alcoholic beverages. A no-alc option enables alcoholic beverage drinkers to tailor their choice to the setting or daypart. Research from IWSR revealed that more than 40% of people selecting a non-alcoholic option are still drinking alcohol on occasion. Abstainers account for less than 25% of non-alc buyers.
In answer to the ‘ask’ for no-alc alternatives, North American brands more than doubled their launches of alcohol-free beer, wine, and favoured alcoholic beverages in 2022. The segment is small, representing less than 5% of NPD captured by Mintel.
Innova Market Insights data shows that low and no alcoholic innovation is happening faster globally.
• Beer brands contributed most (65%) of low and no-alcohol beverage launches through mid-2022, although the 5-year CAGR of +9% lags behind other segments.
• Low and non-alcoholic favoured alcoholic beverage innovation (includ-
ing RTDs and seltzers) increased by +40% annually over the past 5 years, more than doubling the NPD share to 22%.
• In wine, the pace of no/low-alc development picked up +19% since 2017, but the segment has a smaller share (7%) of total low and no alcohol launches.
Launches of low and non-alcoholic spirits grew +12% annually, giving spirits a 6% share of NPD.
In an examination of the beer segment, GMI Insights shares that the global non-alcoholic beer market reached USD 22 billion in 2022, about 3% of the USD 732 billion market. Forecasters anticipate no-alc beer sales will double in 10 years, boosting market share to about 3.5%. The US non-alcoholic beer market is expanding rapidly, with sales up 20% in 2022, according to Nielsen IQ. The increase refects investment by major brands like AB Inbev, producer of Budweiser, Corona, Michelob, and Modelo. Reu-
ters reports that AB Inbev plans to have 20% of beer volume be non-alcoholic or low alcohol by 2025.
The future looks bright for no-alc beverages as brewers and distillers expand distribution, increase marketing support, improve formulations, and boost innovation. Industry trend watchers anticipate no-alc beer will get additional exposure through on-premise on-tap sales.
In Canada, non-alcoholic beverages may become a ‘must-try’ innovation pathway for brands in response to new guidelines released last month by the Canadian Centre on Substance Use and Addiction. The agency recommends zero alcohol intake or, at a minimum, less than 2 glasses per week, a signifcant reduction from the 9.5 drink average among legal drinking age consumers. No-alc alternatives may also represent a more afordable solution for drinkers who are facing a 6.3% increase in the federal tax on beer, wine, and spirits on April 1, 2023.
Despite concerns about infation and rising food prices, people often turn to premium-tiered alcoholic beverages as ‘afordable luxuries.’ Premium cocktails link with consumer interests in tasty and attractive cocktails and beverages in social conversations gathered by Tastewise. Premium also connotes a healthier drink for some people.
Mintel’s GNPD shows North American launches of premium alcoholic beverages increased 3% annually in the past 5 years, jumping +8% in 2022. While social chatter and launch data ofer a helpful perspective on consumer attitudes, sales data demonstrates true intent.
IWSR recently shared insights about premium alcoholic beverage sales in the US in 2022.
• Volume sales grew for premium wine (+6%), cider (+11%), spirits (+13%), beer (+4%), and RTDs (+38%).
• The increases in premium oferings far outpaced total segment trends with a declining volume of wine (-2%), cider -4%, and beer (-4%) and moderate gains in spirits (+2%) and RTDs (+1%).
The US Brewers Association cheerfully celebrated craft brewers’ resurgence as a premium ofering. Sales rose 8% to 24.8 million barrels in 2021, and independent brewers’ volume share of the beer market bumped to 13.1% from 12.2% the prior year.
Craft beer sales are also on the rise in Canada, capturing 10% of the CAD 9.1 billion alcoholic beverage market.
The trends refect drinkers’ interest in alcoholic beverages with higher-quality ingredients, more careful distillation, higher ABVs, and a longer aging process.
According to the US National Institute of Health, the human sensory system can distinguish about 100,000 flavours. Experiencing flavours goes beyond aroma and taste to include mouthfeel, temperature, and pain (usually delivered through sour or heat profiles). The name and smell of a recognized flavour evoke
memories of the taste, leading people to pursue or reject a product based on prior knowledge. Flavours can create distinctive emotional connections for alcoholic beverage brands, leading to trial and repeated purchases.
While people gravitate toward the familiar to reduce risk, they’re also intrigued by the promise of a new flavour. The potential excitement, adventure, and pleasure of a novel or exotic taste can reinvigorate a flagging brand or keep people engaged to see ‘what’s next?’ Formulators can use flavours to ‘cue’ a brand’s positioning.
If indulgence is the brand goal, favours like chocolate or peanut butter align with consumer perceptions.
For fun, favours such as orange dreamsicle or piña colada link to summer days or spirited occasions.
Flavour profiles can also carry health halos. For example, citrus fruit (orange, lemon, lime), ginger, or darker berry (elderberry, blueberry) flavours will trigger associations with immunity.
Flavours can also help deliver a premium message across the alcoholic beverage space through:
Provenance. For example, vanilla transforms into a premium favour by citing the source as Tahitian.
Varietals. An orange favour shifts into premium with a blood orange variety; grapefruit upscales with a red or pink favour note.
A growing set of favour profles that can help elevate alcoholic beverages into premium tiers is botanicals. Often found in gin bases, botanicals are emerging more frequently in RTDs (alcoholic and no-alc). Mintel GNPD reports launches of favoured alcoholic beverages calling out ‘botanicals’ increased +6% over the past 5 years in North America. European brands are using botanicals more often, with a launch CAGR of 21%.
Drivers of interest in botanical favours and ingredients refect evolving consumer interests:
Botanicals provide a ‘feel-good’ factor and a tangible, relatable draw across
generations, but especially among Millennials, as:
• Clean, pure ingredients
Ofering taste appeal
• With favor notes that add complexity to spirits and ready-to-drink cocktails
Botanical ingredients help alcoholic beverage brands meet wellness and moderation priorities: Botanicals with health halos ft needs for functional benefts
• And when featured in lower ABV beverages, botanicals link with the desire for no/low-alc drinks
Botanicals can also cue seasonal tastes. People associate specifc spices and herbs with spring/summer and fall/winter, and incorporating seasonal favours into an alcoholic beverage can extend consumption throughout the year.
A survey from Innova Market Insights revealed that 4 in 10 North American shoppers look for new flavours when shopping for foods and beverages. About 1 in 4 people report that seasonal flavours or limited editions influence their buying decisions. While tastes may have specific seasonal associations, like peppermint in winter, or s’mores in the fall, most are versatile and easily cross categories.
Link to Entire Report - https://hubs.ly/Q01H-t_20
More than 380 seasonal and limited-edition alcoholic beverage flavors hit North American retail shelves over the past 5 years. Seasonal launches increased by +4% on a compound annual basis over the past 3 years and represented about 5% of total NPD in 2022. Almost 40 new seasonal alcoholic beverages launched in 2022 with flavour profiles such as Blueberry Lemon, Mango Pineapple, and Spiced Rum.
When evaluating favour tactics for limited edition beers, North American introductions show warm favors such as cofee and familiar fruits like cranberry create connections in the Fall or Winter. Citrus, berry, and tree fruits (like apples, peaches, or pears) dominate the top 10 list for Spring and Summer.
RTDs draw on cocktail inspirations like Gin & Tonic for Fall and Winter, while lighter, brighter fruits such as peach and raspberry arrive in Spring and Summer.
Spirit brands shake up the seasons with rich, creamy favors such as Irish crème in Fall or Winter. Spring and Summer limited editions feature lighter fruit-forward favours like watermelon or pink lemonade.
Are you looking for inspiration for your next seasonal or limited-edition alcoholic beverage launch? Copy the link below to download FlavorSum’s Seasonal Flavour Guide! You’ll fnd favour ideas for Spring
and Summer, Fall and Winter for beer, RTDs, and spirits. But check out seasonal favours trending in Ice Cream, Sweet Baked Goods, Confections, and Refreshing Beverages to fnd potentially winning crossover profles.
Reports provide a wealth of information on everything from production costs and inventory levels to customer behaviour and revenue. Armed with this data, brewers can make informed decisions and stay competitive in a crowded market. Whether you’re a small startup or an established brewery, the right reports can help you grow your business and achieve long-term success.
Regardless of the size or stage of your brewery, insight into how your brewery is performing is not optional if the goal is longevity, and proftability. There are two common fatal mistakes we see breweries fall into: 1) they hide from the numbers because they don’t like the story they tell, or 2) they assume that they are too small of a brewery to worry about things like this for now. But looking at the numbers doesn’t have to be an arduous task. Starting with these four reports will set you on the right path, and reduce your anxiety about numbers. Knowledge is power.
The most common reports most owners will already be looking at would be the Proft and Loss (P&L), Balance Sheet, and other fnancial statements found in your accounting program. Some brewers may already be using a series of robust Excel spreadsheets or even a Brewery Management Software that allows reporting of of existing data. However, aside from the general fnancial or inventory reports, we believe there are 4 often overlooked reports that ofer an in-depth understanding of a brewery’s capacity to drive growth in the current market.
Chances are you have scheduled batches for the week or two, or even month ahead. You’ve looked at the tanks, know all your recipes and the quantity of raw materials needed for your brewers to brew. So what else is there? Unless you’re using a JustIn-Time Inventory method ( where you only buy what you need and use it all up), or are big enough to consistently keep inventory of all your goods, you’ll need a more comprehensive inventory report to show you what you’re missing.
The material planning report takes your scheduled brews a step further to look at the required raw material for the next period and compares it to your existing inventory. It should also show the quantity of inventory waiting to be received and then fnally indicate what you’re missing for the next couple of batches to go smoothly.
Your brewery’s material planning reports can help your brewery in three key areas:
Purchase Planning
A material planning report will be able to show the quantities that would be needed to be purchased for the upcoming batches while accounting for purchased quantities that may not have been received. This way, it allows brewers to take into account the lead time for supplier deliveries and not over purchase on subsequent orders when previous inventories haven’t arrived yet.
A SUCCESSFUL BREWERY IN TODAY’S MARKET IS NO EASY FEAT, WITH RISING COSTS, MATERIAL SHORTAGES, AND CHANGING CONSUMER DEMANDS ALL POSING CHALLENGES FOR OWNERS AND MANAGERS. THAT’S WHY IT’S ESSENTIAL TO HAVE ACCESS TO THE RIGHT REPORTS TO GAIN VALUABLE INSIGHTS INTO YOUR BUSINESS OPERATIONS, SAYS MATTHEW HON OF BREW NINJA.
In addition to helping with purchase planning, a material planning report can also be valuable for inventory management. By comparing your expected raw material requirements to your existing inventory levels, the report can highlight any potential shortfalls or overages in your inventory, enabling you to adjust your ordering strategy accordingly. For example, if the report indicates that you have excess inventory of a particular raw material, you may choose to reduce the frequency or quantity of orders for that material to avoid overstocking. Alternatively, if the report shows that you are running low on a critical raw material, you can increase your orders to ensure that you have enough on hand to meet your production needs.
With the ability to plan out purchases weeks in advance, the report will assist in future fnancial forecasting and
allow the brewer to see how much inventory and value they want to maintain at the brewery.
Whether you are using excel to manage your inventory, or the Brewery Management Software you use has the exact report, anyone is able to create this report by combining your raw material inventory, purchased inventory and the expected material used for each batch for the period.
Another common report brewers generally use would be a type of cost of goods (COGS) report. This allows them to see how much their beer is costing them. The downside of this report is that it’s normally aggregated by the month or a certain time period by the accounting platform and normally excel spreadsheets are not designed to determine the profts at both the SKU and recipe level.
A more indepth proftability analysis would further support the brewer’s understanding of not only COGS on a Per Sku Basis but the amount of revenue the product is generating as well. In this proftability analysis, it is important to view the COGS per SKU or packaged category and include sales information from both wholesale accounts and retail.
For example, while we may know the cost to make our Case of IPA, when calculating profitability, we should be aware of the price and discounts charged to distributors, versus self distributed accounts, versus taproom sales. The cost and volumes sold during the period will provide management a better overall picture of how well a particular product is doing and how much it really is making the brewery.
To set this up, you will need to know the average cost of production for each SKU or each packaging type. Oftentimes it would be easier to fnd this information should you have a Brewery Management
system already, but Excel and accounting software like QBO will work the same, just may need additional calculations. Calculating your actual proft margin per SKU, grouped by recipe would provide a clearer insight as to which products are doing the best, highest margins and most proftable (absolute value).
Now that we have additional information on what to buy, and which products are selling the best, we should look at who we are selling to.
A customer reorder analysis is a powerful tool that can provide information and streamline the eforts of your sales team. While most people tend to focus on sales forecasts or overall sales volume, a reorder report allows businesses to see specifc customer behavioural trends by analysing a customer’s order patterns and time. By tracking customer reorders, businesses can quickly identify which customers are placing consistent orders,
and which ones may be slipping through the cracks.
By identifying customers who consistently reorder, instead of relying on sales teams to remember which customers to contact, the report provides a clear picture of which customers are most likely to reorder. This helps sales teams take a proactive approach to engage existing customers, re-engage with delinquent accounts and create opportunities to upsell or promote new products to a customer base that is already familiar with your product.
Additionally, now that your sales rep doesn’t need to spend as much time fguring out who to contact and reorder, they can focus more time on generating new business!
An inventory valuation report is an essential tool for breweries that can help businesses keep track of inventory levels and
value of products on hand. Despite its importance, this type of report is often forgotten in the brewery. Checking whether the inventory or its value is current or without errors is crucial for any business. This can be done through QuickBooks Online (QBO) where businesses can check the value of their inventory accounts or by reviewing inventory systems for anomalies. A strong understanding of inventory levels can help businesses view their fnancial situation and determine whether they are holding too much inventory or not enough.
The report can provide insight into raw materials, work-in-progress, and finished goods inventory. It also enables breweries to borrow against their finished goods inventory, which is an excellent benefit for financing future business needs or factoring. With inventory counts being few and far between, having a way to update inventory based on production runs and sales is crucial. This allows management to stay informed about inventory levels and know what is going on in their brewery.
While this list is not exhaustive and by no means should be the only reports you look at, by reviewing the Material Planning report, Profitability Report, a customer analysis, and looking at your inventory valuation monthly or even quarterly, you will be primed to grow faster and stronger.
Don’t be afraid of the numbers! The best thing you can do is to make these numbers easy to access, and easy to maintain. This eliminates the friction for having this knowledge at hand. So “eat that elephant” and get yourself setup properly, whether it be spreadsheets, or a brewery management software. This is a one time step, so time block it in your calendar with your team and get it done.
With the hardest part done, the next step is having the discipline to keep these numbers up to date. Formulate a plan and responsibilities with your team on who and when these input values will be updated/ maintained. A brewery management soft-
ware will help enforce these rules and roles, but with a simple set of rules you can still make this work with spreadsheets. If you let these input values fall behind, the output of your reports become worthless, and you have lost the edge that they can provide you with.
Now the easy part. Set up a time each month to review the reports that you have set up… feel the power of knowledge surge through you!
Yes these numbers give you great insight into your business, but they also give you answers for when questions are asked by your investors, your board, your lenders, etc. The best way to eliminate more questions is to have concrete answers to the initial questions!
These are just four reports to get you started. Once you get comfortable with them, there is really no limit on what knowledge different reports can provide to your brewery.
About the Author:
Matthew Hon had a background in accounting and sales before helping to found Brew Ninja (https://get.brewninja.net) where as COO he is in charge of all things related to the customer experience. He has a passion for making sure that all breweries who sign up to use Brew Ninja have a great experience and truly recognize the ROI of implementing it in their brewery’s day to day. Aside from being a great leader for Brew Ninja, he is the father of two cute kids, and enjoys calling in sick to hit the slopes at Whistler, BC.
FOUR YEARS YOUNG IN 2023, VICTORIA’S WHISTLE BUOY BREWING COMPANY CHAMPIONS TANKFRESH BEER, ENSURING CUSTOMERS CAN ENJOY THE BEST BEER POSSIBLE AT THEIR MARKET SQUARE TAPROOM. BUT FOR THE TEAM, THE BUSINESS IS ALSO MORE THAN JUST THE BEER. THE BREWERY OFFERS A SAFE, INCLUSIVE SPACE THAT IS ENJOYABLE FOR ALL, REGARDLESS OF IDENTITY.
OH AND THEY KNOW HOW TO HAVE FUN, TOO.
Can we interest you in a beer?
You might fancy a Lager, a Stout, or maybe even a Strawberry and Banana Smoothie-style Sour. And if they aren’t of interest, then how about a Hazy Pale Ale produced to a recipe created by AI? Well at Whistle Buoy Brewing Company, you’ve come to the right place. That’s if it hadn’t swiftly sold out, of course.
Earlier this year, the brewery based out of Downtown Victoria BC, released Robo Beer - a Hazy Pale Ale generated by AI tool ChatGPT - to produce the beer recipe and description. Since its launch in November 2022, the team has been playing around with the AI chatbot to test its ability to write things such as product descriptions for their website, social media captions, or “dumb jokes” about beer.
“We decided to take it a step further and asked it to write us a beer recipe for a Hazy Pale Ale, and 10 seconds later, there it
was, a full recipe that actually made sense. Minds blown, we decided to give the recipe a shot and the beer is tasting great!,” says Isaiah Archer, co-owner and marketing manager at Whistle Buoy.
Of course, AI can’t take all the credit though, as the team were required to collaborate with the powerful machines to steer the product in the right direction and because they still have useful things like hands, judgment, and empathy.
For Archer, the beer sums up a lot of what Whistle Buoy Brewing Company are about. Making favourful beers, expressions of creativity and having fun while doing it.
“Making beer is an expression of our own interests so it’s fun to be in that position. We’re very interested in new technology, and where things are going in that space. And having a brewery is a really great canvas for things like this. It’s something of a social commentary on culture and where things are at,” he explains.
“We’re not really trying to make a political statement about anything, more just a platform of things we fnd really interesting right now. As brewers, we always want to express ourselves and we’re not hurting anyone while we do it, either.”
Whistle Buoy Brewing Co is a locallyowned craft brewery and taproom based in the Historic Market Square, Victoria. Having opened its doors on June 26, 2019, it boasts a space designed by Studio Roslyn from Vancouver.
It’s the brainchild Isaiah Archer, Matt West-Patrick and Iwan Williams. A trio that were later joined by Nina Colovic and general manager Colin Curtis.
Archer and Wiliams, originally from Scotland, went to university together. While Williams has an economics background, Archer specialised in political science. “Which has nothing to do with what I do now,” he laughs.
Upon graduating, Archer would go on to work for Phillips Brewing where he “fell in love” with the community and culture the industry has to ofer. But before progressing in the world of beer, he moved to Sweden for further education - with a Master’s Degree in strategic sustainability - before returning to Canada.
In their spare time, Archer and Williams would play softball which is where they met Matt West-Patrick. West-Patrick is born and raised in Victoria. He had been studying and working in the brewing industry for several years, including a brewmaster’s certificate from the Siebel World Brewing Academy in Chicago and Munich as well as experience working at Spinnaker’s where he would spend much of his time on the barrel-aged program there.
Bonded by a love of softball and outdoor ventures such as fshing and diving, the trio would partake in trips together. Trips in and
around 2018 where conversation would turn to where their mutual careers were heading and the idea of looking for something new.
“We all shared a passion for craft beer and we discussed how cool it would be for Victoria to have something like a tasting room, because there wasn’t anything like that,” recalls Archer. “We had seen some great breweries in Vancouver where the taproom was the focus and it just so happened that the City of Victoria was undergoing a by-law change that permitted beer, wine and spirits production in the downtown core.”
Those conversations on the water would soon turn to a liquid of a diferent kind. Talk of small-batch experimental beers in the downtown area, produced on a small-footprint and with a low impact had the trio enthused, as did the idea of being business owners rather than working for someone else.
“All of these things would soon collide and we found ourselves asking ‘so are we really going to do this?’”
And the answer, was yes.
Business plans were drawn up, funding secured and the team was joined by accountant Nina Colovic and general manager Colin Curtis, friends that were living in Ontario that has been looking for the opportunity to return to the West Coast. “Colin and Nina had skills that we definitely did not. These were shortcomings that they both expertly helped us negate with the experience they have,” he adds.
By December 2018, a location in the historic Market Square on Johnson St was fnalized and six months later - following countless hours “furiously working” they would open their doors in June 2019. Shortly before going head-on into a global pandemic.
“For a business based on the model of tankfresh beer consumed on site, not being able to welcome any visitors had us fearing the worst. But we had to do anything we could to get by,” says Archer.
This would involve hand-seaming cans and delivering beers via bike, car, van and even skateboard. “The Victoria community really came through for us,” he recalls. “People knew this was not the way we intended our beers to be enjoyed but they told us that if
we continued to make the beer then they’d continue to buy it.
“For a business that planned to rely heavily on the tourist economy, it swiftly became evident that it was the local community that would sustain us, for which we are hugely grateful. So in that respect, the pandemic had some silver linings. It showed us how fantastic that community is, and also that our team is our most valuable asset. Nothing now feels like
a threat when we have that amazing team behind us.”
As they approach their fourth anniversary, Whistle Buoy continues to brew a raft of innovative beers for everyone to enjoy. These are produced in 8HL batches, primarily consumed at its buoyant taproom. It is also here that they are proud to promote an inclusive culture of respect, acceptance, and fun. They are working to create a safer space, and like the beer an experience that is enjoyable for all, regardless of identity.
“When we started our business, we had a clear vision of what we stand for, what we believe in and our role as a business. From operating on a small footprint and using local ingredients to treating everyone in the correct way,” says Archer. “These things don’t just happen. You need to be pretty intentional about them, otherwise what’s the point.”
The brewery’s Code of Conduct was produced in conjunction with Good Night Out, a BC-based non proft society committed to building community capacity to prevent and respond to sexual harassment and sexual assault in all sectors, with a focus on hospitality, music, arts and nightlife. We do this through education, outreach and advocacy.
“Too often, the craft beer industry has almost been forgiven because people view it as beer fans “only going out for a few pints” rather than potentially more dangerous environments such as a busy nightclub or something like that. But the last few years have shown that this behaviour does exist in the sector. You can’t just ignore it, you need to be proactive and do your part to protect everyone. We hope we are doing our part as part of a culture shift.”
Such a Code of Conduct is front-andcentre for Whistle Buoy. An inclusive ethos for a business that can well expect to be welcoming more-and-more visitors in 2023 and beyond. Nearly one million cruise ship customers will pass through Vancouver in the coming months. Many of which are certain to fnd their new favourite brewery.
“We want to ensure we are consistent. For our team and for everyone that comes into our space. We want everyone to have a great experience and to feel welcome. And we hope they do.”
In recent years, there has been a significant focus on prioritizing the well-being of employees and taking their perspectives into accounts by sharing concepts such as 4 Day work week, Quiet Quitting, Listen to Employees, Employees’ well-being. Although this is undoubtedly a positive shift and we constantly train and empower employers to listen to their employees and adjust their approach accordingly, it is equally crucial to acknowledge the voices of small and midsize business (SMB) employers.
When employees actively learn about their employer’s position, it can provide them with a deeper understanding, that empowers them to take initiative and offer valuable suggestions and solutions. This can not only drive the success of the business but also enhance their own career growth
As the founder of Jalapeño Employee Engagement, I firmly believe in the shared responsibility of employers and employees to support each other in achieving success. While we educate employees on becoming self-driven and engaged, it is equally important for managers to fulfill their duties in fostering employee excellence.
Having worked closely with several SMB founders, I possess a comprehensive understanding of the unique challenges and responsibilities associated with managing a business of this size. Thus, this blog series targets companies with 5-80 employees, aiming to provide greater clarity on the dynamics between employers and employees, and address the concerns of both parties.
The main focus of this article is to discuss the needs and pressures experienced by employers of small and midsize businesses (SMBs).
As a SMB employer, there is no room for a bad day. One mistake, one snap, or one angry outburst can come back to haunt
them. Alas, an employer cannot aford to show up at work at anything less than 100%. There are no sick days or personal days, as the business depends on their leadership and presence. The pressure can be overwhelming, and the constant need to perform can take a toll on the employer’s mental and physical health.
SMB employers understand the value of their employees and are willing to go to great lengths to secure their position. They often put their employees’ needs before their own and cut down their salaries to maintain the workforce. They pay their employees frst and take the last piece of the pie. This is a sign of responsible leadership and dedication to the team’s success and their business.
SMB employers have to juggle multiple responsibilities and challenges to keep their business running. They are not just managing the day-to-day operations but also handling finance, marketing, sales, and HR. They may not have a dedicated team or resources to delegate responsibilities to, and the buck stops with them. The challenges they face are different from those of larger corporations, and they require a unique set of skills to overcome.
BY RECOGNIZING EMPLOYERS’ UNIQUE CHALLENGES AND RESPONSIBILITIES, WE CAN CREATE A MORE EMPATHETIC AND SUPPORTIVE ENVIRONMENT IN WHICH SMB EMPLOYERS CAN THRIVE, EXPLAINS SAMIN SAADAT, THE FOUNDER OF JALAPEÑO EMPLOYEE ENGAGEMENT.
Employees often seek greater fexibility, higher pay, and fewer working hours, and these requests are understandable. It’s important for employees to recognize that their compensation is directly linked to the success of the business, which is determined by their contributions through their role. Employers must carefully balance the fnancial health of their company with the needs of their employees, which requires a delicate balancing act. By understanding the challenges and sacrifces that SMB employers make to ensure the success of their business, employees can develop a deeper appreciation for their work and be more engaged and committed to achieving shared goals. It’s crucial for employees to recognize their role in contributing to the company’s growth and proftability, and to work collaboratively with their employer to strike a balance between their own needs and the fnancial well-being of the business.
Starting a SMB requires a signifcant amount of personal and fnancial investment. SMB employers often take out loans, invest their savings, and risk their reputation to build their business. If the business fails, they bear the consequences, not just fnancially, but also emotionally. The stress of running a business can take a toll on their personal lives, afecting their relationships and health. The risks employers take are not always visible, but they are signifcant.
SMB owners have typically learned their trade through self-teaching and experience. Employers recognize the importance of resources, opportunities, and a supportive environment for making mistakes, and they strive to ofer these benefts to their employees. However, it can be disheartening for them to witness their staf taking these opportunities for granted, as they themselves yearned for such support from their own bosses.
SMB owners acknowledge that they cannot manage every task or issue that arises in their enterprise. Instead, they
rely on their employees to be proactive and co-create strategies and processes to tackle problems and propel the company forward.
SMB employers face a unique set of challenges that can be difcult to manage alone. As SMB owners, they often carry the weight of their business on their shoulders, making critical decisions that can impact their employees and the future of their company. While they may have a team of employees to support them, they may not have a network of peers to understand them. This isolation can be compounded by the pressure to maintain a strong public image and avoid vulnerability.
Many SMB employers feel that it is not safe to share their fears or insecurities with others, fearing that it may make them appear weak or incompetent. This lack of support and understanding can take a toll on their mental health, leaving them feeling lonely, anxious, and unmotivated. As a result, it is essential to create a culture of empathy and understanding in which SMB employers can feel safe to be vulnerable and seek support from their peers and networks.
While it may be true that SMB employers chose this path and accepted the challenge of running a business, it is essential to acknowledge the crucial role they play in the economy and provide them with the support they need.
By recognizing employers’ unique challenges and responsibilities, we can create a more empathetic and supportive environment in which SMB employers can thrive. Investing in their growth and well-being not only benefts them but also contributes to a more vibrant and resilient economy. Therefore, it is essential that we value and support SMB employers who have dedicated their lives to building businesses and creating jobs for others.
About the Author:
The human brain, behaviour and interactions with their environment never fail to intrigue Samin Saadat.
After spending long hours in psychology labs at UBC and completing her Masters at the Sauder School of Business, she entered the workforce and observed a gap between what research suggests and what companies actually do to increase productivity and profitability. Over the last 10 years, Samin has developed expertise in people growth and culture building by working closely with business owners and individuals to develop the right mindset, skills and environment for cultivating a thriving workforce. Also, Samin strongly believes every single individual, regardless of their race, age, status, gender, position, mental health matters and physical conditions deserves to reach their full potential and they all have something unique to ofer.
Now, Samin is on a mission to bridge the existing gap in the workforce and support individuals and companies to reach their full potential through Jalapeño Employee Engagement leveraging technology and psychology to bring research fndings to life to help companies save invaluable dollars and to help individuals enhance their quality of life.
Craft brewers face unique challenges as they grow production and expand their reach into new markets. A close eye on quality is critical to ensure breweries deliver the same high-quality, delicious beer to their customers at every opportunity.
Yet, this attention to detail can often mire brewers and operations managers in menial tasks that eat up time, and don’t allow a cohesive process that you can reliably repeat, batch after batch.
The good news is, there is a path that can help companies deliver high-quality products with increased efciency, and it’s applicable across many industries.
The solution to the overwhelm and overwork of talented brewery teams is a brewery management software system, built specifcally to support the detailed workfow of a craft brewery.
Yet, even while automation presents a straightforward solution to overworked small and medium-sized enterprises, Canadian-owned businesses have been slow to adopt new technologies. “Relative to previous periods in our economic history, and to the performance of other industrial countries, automation in Canada is proceeding at a surprisingly slow pace,” according to The Centre for Future Work. “And by some measures (such as the overall capital-intensity of production), the economy is going backwards.”
In this white paper, we’ll look at how brewery management software can streamline operations for craft brewers and the challenges facing small-to-medium breweries who want to grow on their terms. Next, we’ll look at what craft breweries can gain from software designed just for them and how to ensure successful adoption. Finally, we have
a 6-step checklist to help you discover how to adopt new technology successfully.
Craft breweries are working to compete in a crowded landscape and often struggle with operational hurdles that reduce efciency.
Automated, integrated data is necessary to give every department in your company a single view of your breweries data. With it, you can analyze data, form insights, look for patterns and anomalies, and drive better business outcomes for your company and customers.
Manual processes are time-consuming, leave too much room for human error, and lack consistency in the quality and craft of the product. They don’t allow brewers or operations managers to get high-level perspectives or make data-driven decisions. They certainly don’t allow fnance pros to work their magic to grow and protect the business during fnancial ups and downs.
While changing how you operate and deliver value to customers may take some efort, ignoring new technologies and digitization comes at a steep cost. Over half of the companies operating without a digital transformation believe they have less than a year before they begin losing market share.
Craft brewers need reliable ways to move from simply crafting delicious beer to building a solid business.
For example, inventory management and quality control seem simple at frst, but quickly develop complexity that you can’t efectively manage on paper. There’s no way to get a high-level view of what’s going on and which factors are afecting your production from day to day.
Sound familiar? A brewer might be jotting notes to tweak the recipe on a particular brew while someone in operations has already ordered supplies for the next batch. Tracking information across spreadsheets and whiteboards increases the risk of error or wasted resources.
Brewery operations need brewery-focused solutions that simplify and streamline processes instead of complicating them further. An automated solution that relieves tedious and repetitive tasks can help you save time and labour, redirecting valuable resources to crafting high-quality brews.
As breweries grow their operations, management also needs ways to stay better informed and understand how much money is being made or lost at any given time. These analyses can help operations managers do a better job of keeping high-quality products moving out the door while controlling costs.
Leveraging technology can help owners, accountants, and CFOs ensure the fnancial health of the brewery while giving them meaningful insights into production costs, pricing, and proft margins.
There are signifcant opportunities for craft brewers who want to expand into new markets and introduce new products if they can scale up their operations without compromising the integrity of their products. While craft breweries have faced challenges, there are signs that the craft beer industry is not at a saturation point yet, with popularity surging.
Digitization has become even more critical since the pandemic, with 68% of Canadian companies planning to increase their strategic focus and investment in digital transformation, and 74% reporting the shift is already underway.
Often, the biggest challenge with adopting new technology is the culture change that comes with it. However, software that puts the user frst helps to set the organization up for success and minimize frustration from those using it.
The right solution will streamline your operations by turning your data into accessible and valuable information. With these insights, you can eliminate the guesswork and unlock efficiencies in every part of your workday. The result? You can focus on making high-quality beer and getting it to your customers as efficiently as possible.
Remember that improving processes benefits your team–and also your customers. There is an opportunity for breweries to integrate software and digitize their operations. These are important steps toward streamlining processes to prepare for future growth. The more streamlined your business, the more consistent you can be in both quality and dependability.
The right brewery management software can be transformative in how you manage your operations and production processes.
Benefits of a brewery-focused solution include:
Automation of menial tasks can help you save time and focus on your craft.
Data and process tracking build consistency of quality through every recipe you brew.
Receive immediate feedback and respond with agility to fuctuations in supply chains and inventory management.
Actionable insights and meaningful reports help you manage, plan, and grow your business.
Waste reduction and better planning to dramatically cut production costs.
Streamlining of data communications to better monitor, track, and analyze what’s happening in your business and improve collaboration between key team members.
Manage the tasks that matter most to your business with features designed especially for craft breweries.
As well, the right brewery management software will save you enough money to offer a reliable return on your investment. Your business benefits from greater efficiency and consistent quality, while the cost-cutting advantages help cover the cost.
For example, brewery-focused software with the features you need can save 10 to 15 hours per month of time just from your general manager or operations manager. This is a huge cost savings that easily covers the cost of brewery management software.
Digital transformations are good for business, and the numbers are encouraging.
“In the manufacturing sector, 60% of businesses that adopted digital technologies had their productivity boom,” according to BDC. Half of these businesses also reported reducing operating costs, giving credit to higher automation and predictive maintenance. Forty-two percent noted that digital technologies improved the overall quality of their product.
Small steps are often the key to adopting new technology. Giving your whole team time to onboard and overcome their learning curve is an excellent way to ensure success and to be confdent in the data going into and being pulled from the system.
Use our checklist to identify where brewery management software will make the biggest impact:
How do your key people spend most of their time?
Walk through a typical day with each person on the team. Try to collect information on daily and weekly routines and occasional tasks. Then, complete a comprehensive review of which processes seem to be running smoothly, which seem to take a lot of time, and dig into the areas where people say they haven’t had time to properly complete tasks.
Compare these tasks and time breakdowns to their original roles and responsibilities. Are there discrepancies? Too little time spent in areas where they have the most to ofer? Include your team in these discussions to help highlight areas where you can improve.
You may assume your employees spend their days using their most valuable skills, but you might fnd gaps where their time goes to the wrong tasks. These gaps are opportunities to relieve overwork and overwhelm for your team and build more streamlined processes.
What processes in your brewery still live mostly in Excel spreadsheets, on paper, in notes, and on clipboards?
The next step is to carefully detail all the processes that defne your operations daily and throughout the year. Everything in your brewery, from the frst step of planning and production to a consumer enjoying your craft beer, should be included.
Data can help you capitalize on opportunities, avoid costly errors and iterate with more success. Gather information from every area of your brewery, including production, inventory, quality control, waste management, and government compliance. Be sure to include processes for areas of your operations that don’t happen every day but are still critical to your long-term sustainability.
What happens if there is a recall on one of the ingredients used in a brew? What if you discover faulty packaging or need to track where certain prod-
ucts have been delivered and when?
Are there clear steps for staf if something doesn’t go according to plan? What support does your team need to respond to these incidents?
Which processes are most critical to delivering the quality of beer you’re known for?
Craftsmanship matters and you don’t want to compromise on quality. Now that you’ve detailed the processes that make up your operations, identify those most critical to quality control.
Where is the potential for a loss of quality or consistency? What data is collected along the way that can help your team make more insightful decisions and repeat past successes?
As you work through this process, you may realize that your key people are spending a lot of time on processes unrelated to the quality of your brew. Time and resources could be redirected to drive more consistent results in this area.
What aspects of your craft are you most worried about compromising on when it comes time to scale?
Growing a brewery over time takes sustained efort and strategic decision-making. What does growth look like for you? Increasing production of your most popular products? Adding new products? Breaking into new markets?
Review the goals you’ve set for your brewery, then consider how each path could afect your operations. Next, ask your key people for input for a more comprehensive look at possible outcomes.
Assessing and identifying risk is an essential part of building strategies for the future, and it’s wise to get operational clarity before scaling. When you know your vulnerabilities, you can leverage solutions to protect them.
What support and training will you need to be successful, and how can it best be delivered to your team?
As you assess where time is spent in your brewery, you’ll come across areas
where your team members feel there isn’t enough time in their workday to complete the work. Relieving these areas can encourage your team to buy into new solutions, even with a bit of a learning curve.
New technology can make people’s lives easier, but it’s often too much to expect everything to change overnight–even if it’s for the better. Instead, consider how you can gradually shift operations to a new solution. This way, your employees are less likely to get frustrated and can get comfortable with each stage.
Your team will need onboarding support and training for smooth implementation. Be as transparent as possible with implementation and installation timelines, and encourage your team to take advantage of training resources as needed. Ideally, you can access training beyond day one, with ongoing support and check-ins.
Do you have a solutions partner who will grow with your business?
Craft breweries operate in a competitive market and must be able to navigate changes in the industry and consumer preferences. You need support to streamline your operations and increase efciency from a solutions partner that understands your business.
Review the challenges you’re experiencing, then chat with providers to learn how they can help you as your brewery scales or changes direction over time.
Look for new technology built for craft brewers. Review your list of processes critical to quality and ask how to make the best use of available features to improve those areas. The right solutions partner wants to be a part of your long-term success.
BrewersInsight unlocks deep operational insights so you can plan, manage, and grow your brewery without compromising quality or consistency. We consulted with expert brewers to build our intuitive software, so it’s built for brewers, with your workfow in mind.
Our easy-to-use interface ofers easy access to all the data and reports you need— recipe, inventory, packaging, and fnished
goods management, and cost of goods sold—without being bogged down with information you don’t. Our integrated customer support and training will ensure successful adoption and help you ensure maximum return on investment.
It’s time for a solution to help craft breweries streamline operations to manage production, quality control, inventory, waste management, and regulatory compliance without compromising quality.
For too long, big breweries have beneftted from data solutions that seemed out of reach for craft brewers. Brewery management software built specifcally for craft breweries empowers you to grow your business without losing the craftsmanship that made you successful.
BrewersInsight partners with breweries like yours to help you operate with big-batch efciency and to provide deep insights into your business. We help you leverage critical efciencies so you can scale at your pace. There’s no intimidation factor–we’re along for the journey and ofer ongoing support to help with successful adoption by your whole team.
When you’re ready to grow, book a call to learn how the BrewersInsight brewery management software can help.
BREWING UP A BATCH OF BEER IS NO SMALL FEAT. FROM SELECTING THE HOPS TO PERFECTING THE BLEND OF MALTS,
the neck, shoulders, arms, wrists, legs, and back. Repetitive motions are also a common cause of MSIs in brewery workers, such as packing bottles or cans, palletizing cases, and moving kegs.
Brewery workers are also at risk of MSIs because they often lift, push, or pull heavy items, such as grain bags, spent grains, hoses, kegs, and cases of product.
MSIs can cause pain, discomfort, and long-term health problems — and can even force workers to leave the industry they love.
In British Columbia, MSIs account for approximately 30 per cent of all WorkSafeBC claims and about 20 per cent of all claim costs.
Employers can prevent MSI injuries by assessing risks, with the involvement of workers, and implementing controls to reduce or eliminate these risks.
ALEXANDRA SKINNER FROM WORKSAFEBC.
MSIs are injuries or disorders of the muscles, tendons, ligaments, joints, nerves, blood vessels, or related soft tissue. This includes sprains, strains, and infammation that may be caused or aggravated by work.
Awkward work postures, such as bending down to lift kegs, reaching overhead to stack boxes, or twisting while handling items, can result in sprains and strains in
A common risk for injuries in breweries is keg handling, which accounts for most of the overexertion hazards in breweries. Employers can reduce the risk of injury by implementing various measures, including:
Providing mechanical aids for lifting heavy items, such as a keg lifter.
Automated keg flling processes that reduce the need to light heavy kegs.
Managing stock levels and design or modify storage areas to avoid lifting, lowering, or carrying heavy items.
Organizing storage areas by weight to minimize lifting, and store heavier items between knee and chest levels to minimize awkward postures when lifting.
Data has shown that investing in mechanical devices saves in the long term by reducing injuries. If mechanical aids are not
available, employers should develop safe work practices that call for heavy items to be rolled, pushed, pulled, or slid to reduce physical demands.
Safe lifting techniques also mitigate the risk of injuries. To lift safely, place feet apart for good balance and bend knees when lifting. Keep the load close to the center of the body and use smooth, gradual motions. Avoid twisting the back and take micro-breaks.
Employers should also assess the risk of injury from work posture and repetitive movements. To reduce these risks:
Set up workstations to eliminate or reduce awkward work postures
Implement task rotation so workers perform various tasks using diferent muscle groups throughout the day.
Include breaks in the work schedule to provide time for muscles to recover.
Creating a positive workplace culture is a gradual process that requires the commitment and participation of everyone in the organization. Small steps can make a big diference in creating a work environment that promotes safety and productivity. With consistent efort, a positive workplace culture can be cultivated, resulting in improved morale, job satisfaction, and overall performance.
WorkSafeBC is prioritizing the prevention of MSIs this year. WorkSafeBC ofcers will support risk management eforts in workplaces by engaging with employers and workers to identify their hazards, evaluate associated risks, and implement controls specifc to the on-site activities. Employers will need to ensure that these controls are efectively communicated to workers and monitored.
IT TAKES A LOT OF HARD WORK AND ATTENTION
TO DETAIL TO GET IT EXACTLY RIGHT. BUT FOR BREWERY WORKERS, ANOTHER SERIOUS CHALLENGE COMES IN THE FORM OF MUSCULOSKELETAL INJURIES (MSIS), EXPLAINS
RECENT SHORTAGES IN CO2 AVAILABILITY, COUPLED WITH INCREASED COSTS, HAVE POSED NEW CHALLENGES FOR CRAFT BREWERS. DISRUPTIONS IN SUPPLY CHAINS AND INCREASED DEMAND FROM MULTIPLE INDUSTRIES, HAVE LED TO A SCARCITY OF CO2 IN THE MARKET. THESE CHALLENGES HAVE PUT ADDITIONAL PRESSURE ON CRAFT BREWERIES TO FIND WAYS TO REDUCE THEIR CO2 CONSUMPTION WITHOUT COMPROMISING THE QUALITY OF THEIR PRODUCTS. CRAFT BREWERIES, LIKE ANY OTHER INDUSTRY, ALSO HAVE A RESPONSIBILITY TO REDUCE THEIR CARBON FOOTPRINT, AND ONE SIGNIFICANT WAY THEY CAN DO THIS IS BY REDUCING CO2 CONSUMPTION DURING THE BREWING PROCESS.
The process of purging CO2 from tanks is essential to maintaining product quality, but it can also be incredibly wasteful, and difficult to measure. Traditional methods to monitor the purge process are expensive,
time consuming, and potentially dangerous for workers. Here we will explore the benefits of reducing CO2 purge times and highlight how we are working with craft breweries to reduce their CO2 consumption while securing a more consistent product quality.
CO2 purging is a critical part of the brewing process, as it helps maintain the quality of the beer by removing oxygen from holding tanks. Oxygen has a detrimental efect on the favor and shelf life of beer, so it is essential to minimize its presence during the brewing process. Traditionally, breweries purge CO2 from their tanks for an excessive amount of time to ensure that oxygen levels are kept low. However, this process consumes a signifcant amount of CO2, and has become increasingly expensive in light of shortages. Furthermore, the methods brewers use to purge tanks tend to be a rule of thumb approach and are not always consistent, reliable, or efcient.
THE BREWOPS APPROACH: RUGGED SENSORS PROVIDE ACTIONABLE DATA
The challenge of reducing CO2 purge times while maintaining product quality might seem daunting or even risky. But that’s where BrewOps has a unique solution. This innovative company is partnering with craft breweries to provide the missing link in the craft brewing industry: actionable data. BrewOps has developed easy-to-install, rugged sensors specifically designed for brewing, allowing breweries to optimize their CO2 purging process and more.
By monitoring the oxygen levels in the tanks, BrewOps’ sensors provide real-time data that enables breweries to determine the optimal CO2 purge time for each tank. This ensures that oxygen levels remain low enough to maintain beer quality while reducing CO2 consumption. Breweries now have the transparency to
adjust purge times accordingly, minimizing their environmental impact and lowering costs.
Reducing purge times impacts much more than just CO2 consumption, and enables a signifcant return on investment (ROI) in several ways:
Energy savings from reduced compressor runtime, as compressors are typically the largest energy consumers in an industrial facility. By reducing purge times and load on the compressors, breweries can reduce the energy use, directly contributing to lower monthly electricity costs.
Labor productivity gains are achieved by minimizing the need for manual checks during the purging process, allowing brewers and cellar hands to focus on other important tasks in parallel. By increasing the consistency and reliability of purges, staf can be immediately notifed visually or through a mobile app of purge completion.
Decreased bulk CO2 costs result from reducing overall consumption. Reducing material costs by increasing efciency, directly impacts a brewery’s bottom line, while preserving scarce materials for future brews.
Lastly, increased consistency and traceability leads to better quality control and process optimization. Process controls are only efective when followed, purge monitoring enables operational oversight, ultimately delivering high quality consistent packaged products.
The partnership between BrewOps and craft breweries is a shining example of how technology and collaboration can lead to more sustainable business practices. By providing actionable data and easy-to-install, rugged sensors, BrewOps is helping breweries optimize their CO2 purging processes, leading to reduced CO2 consumption and lower costs.
As more craft breweries adopt these innovative solutions, the industry as a whole will move towards more sustainable practices. This shift will not only beneft the environment but also ensure the long-term success and growth of the craft brewing industry. BrewOps is at the forefront of this movement, demonstrating that continuous improvement, environmental responsibility and cost-saving measures can go hand in hand.
Reducing CO2 consumption in the craft brewing industry is an essential step towards a more sustainable future. By focusing on optimizing CO2 purge times, craft breweries can make a signifcant impact on their carbon footprint and decrease their costs. BrewOps is leading the charge in this area, providing innovative, data-driven solutions that allow breweries to maintain product quality while reducing their environmental impact. By embracing these innovations and working together, craft breweries can ensure a greener future for themselves and the planet.
WE ALL WANT TO FIND OUR NICHE, SOMEWHERE WE BELONG. FOR PERTH BREWERY OF EASTERN ONTARIO, THEY ALREADY KNEW THEY MADE GREAT BEER - ENOUGH CUSTOMERS CERTAINLY TOLD THEM SO. BUT THAT SAME BEER IS ALSO NATURALLY GLUTEN-REDUCED AND, AS A RESULT, PERTH HAS BECOME THE GO-TO FOR THIRSTY BEER FANS ACROSS THE PROVINCE AND BEYOND.
To be successful in one feld demonstrates talent, good judgment and a lot of hard work. To do that twice? Well that’s just showing of…
So the story goes a little like this. Back in 1973 Terry Steeves, a hard-working hippie bufalo farmer, started making beer in his summer kitchen to share with friends. After a few years the bufalo were retired, timber framing became Steeves’ daytime passion. Yet, his after-hours love of crafting beer remained steadfast down through the years.
In the early 1990s when the Ontario government began licensing Brew-on-Premise (BoP) beer making, Terry quickly realized it presented the perfect opportunity to share the experience of crafting personalized quality fresh small batch beer with friends and neighbours. So, in 1993 Terry moved his beer making out of his summer kitchen and Perth Brewing Company was born.
A state-of-the-art small batch brewing system was purchased from Cask Brewing Systems. As serendipity would have it, Cask Brewing was a company owned by a Calgary family that Terry’s grandfather and father had done business with many years ago.
Friends became customers, customers became friends, and friends of friends be-
came customers and friends. Always looking to innovate and enhance the brewing experience, customers were introduced to canning their beer in the late 1990s.
This came about through the ongoing friendship and business relationship with the owners of Cask, who’d themselves worked hard to evolve the BoP experience by manufacturing single head canning seamers. Thus, Perth Brewery became the frst BoP to ofer customers the option to can their beer which established themselves as one of Canada’s largest BoPs and original craft breweries.
As the circle of friends and customers expanded, Perth Brewery outgrew its cozy timber-framed downtown Perth location. In 1997, the opportunity to migrate to a renovated warehouse on Highway 7 presented itself, and Perth Brewery’s new, larger home took shape, building on its recognizable craft character.
Fast forward to 2013, the broader world of microbreweries crafting unique brews was gaining traction. Never being ones to rest on their laurels, their unwavering enthusiasm to share their beer with even more people lead to their next natural evolutionary step … the creation of a licensed microbrewery, putting cans of their freshly crafted beer directly in the hands of customers.
A whole new world opened up to the team that they embraced bringing their Perth
Brewery staf, friends and customers along with them. Many of those folks have been with them from the start and are founding members of the Loyalty Club with fun and quirky stories of their own.
Recipes, like those for Last Duel Lager and Easy Amber originating in Steeves’ summer kitchen back in the 1970’s hippie days and others such as Calypso IPA, were honed along the way in 50L BoP batches, earning their rightful place as fagship styles of Perth Brewery.
And today, their home since 1997 still sits on Highway 7 albeit several incarnations later, more fermenters have been added, a canning seamer(?) upgraded a couple of times and ever more distinctive recipes added.
Now, in 2023, Perth Brewery is celebrating 30 years in business, but, in the latest stage of its evolution, what has really taken the brewery by storm is the demand from those with gluten sensitivities.
“You know what, we’ve worked hard, and put a lot of efort into the brewery. Along the way, we’ve created an incredible, and diverse following,” smiles Jeremy Steeves, son of Terry and the co-owner of Perth Brewery with Terry’s partner Cathy Brown. “And yeah, we are really, really happy about that.”
Jeremy has seen frst-hand how the business started by his father has changed and evolved over the years. And following
a motorcycle accident that put a stop to a career in that feld, he has been involved in the brewery in a more hands-on capacity.
“I’ve always been around. But I remember in the 1980s, when I was a little guy, my dad was brewing at home with his friends. I recall the homebrewing setup and them siphoning the liquid into those little bottles,” he says.
“Bottling day was always a big party for them. It was when they were able to enjoy their unique creations, beers that had character and totally diferent from the regular lager category, which was really all that was available in the stores at the time.”
“There just wasn’t any fulflment for the adventurous consumer back then,” Steeves explains. “So it’s not that surprising people wanted to come over and brew and package their own.
“It just so happened that there continued to be this movement to interesting, inde-
pendent craft and what we would go on to produce here at this brewery resonated with people far beyond our community now stretching across Ontario into cities and communities like Toronto, Kingston, and Ottawa.”
“Even with this growth, we continue to have a very beautiful community following here in Perth,” he says. “There is a lot of Scottish heritage in this town which is now more than 200 years old. The community is really supportive to us and because there are hundreds of lakes in a 50-mile radius, we also get a lot of tourists and cottagers visiting in the summertime.
“We have a very beautiful community following here in Perth,” he says. “There is a lot of Scottish heritage in this town which is now more than 200 years old. The community is really supportive to us and because there are hundreds of lakes in a 50-mile radius, we also get a lot of tourists and cottagers visiting in the summertime.
“Which is why we open seven days a week and ensure there are always 15-20 beers on ofer!”
And a key growth driver in demand for the beers Perth produces stems from the fact that every beer they produce is gluten-reduced, a facet of their beers the team are now really starting to promote to their burgeoning consumer base.
Steeves explains: “If you could appreciate in the past, sometimes a gluten-reduced or a gluten-free product hasn’t always been viewed as an attractive product or a tasty product. Go back some 10-to-15 years ago and when the local bakery or supermarket started carrying gluten-free bread, many of us had a perception that it probably didn’t taste as good as the other product, right? Most of us were not attracted to it from a favour standpoint.
“So as a brewery, we were always hesitant to market the gluten-reduced aspect of our beer for fear that people would think we compromised on favour. But that is certain-
ly not the case and that’s a key reason why we get increasing demand and inquiries from gluten-sensitive patrons.”
Being a brewery that always listens to its customers, one to two patrons had asked the outft if it could produce a gluten-sensitive beer. So they duly obliged and researched the possibilities available to them...
“We looked into it and found that there was a European enzyme that was quite easily introduced to the fermentation process, one that was actually developed to clarify the beer and help pull out the haze,” says Steeves. “But a byproduct of that was this, it rendered the product gluten-reduced, and actually hydrolyzed the gluten molecule.”
Perth Brewery went on to produce some small batches using this enzyme. The results were excellent with no impact on favour, so the penny soon dropped.
“So, with no impact on favour, we just wound up saying ‘you know what’ let’s just make all of our beers gluten-reduced.”
To be labeled ‘gluten-reduced’ the gluten protein levels must be under 20 ppm (parts per million). Perth Brewery beer is under 5 ppm. The beer has been brewed this way, traditionally for 30 years, using only the four key ingredients: water, hops, yeast and grain.
Grains naturally contain gluten in varying amounts according to grain type. As a result, traditionally brewed beer contains gluten. However, what makes Perth beer unique is during the fermentation process they add an enzyme to reduce gluten protein levels to under 20 ppm (parts per million) while not compromising on favour.
The brewery points out that its beer is gluten-reduced, not gluten free as only beer brewed entirely from ingredients without gluten, such as sorghum, can legally be identifed as gluten free. But that aside, many consumers have been enjoying their product and unbeknownst to them it has been gluten-reduced the whole time.
However, for many that seek out gluten-reduced beer, Perth Brewery has become
their brewery of choice. Those beers are beers without compromise with favour at the forefront.
“We want to have something for everyone, with or without the alcohol. And in doing so, we always want to ensure our team here can express themselves in the beers they brew,” says Steeves.
As the brewing business approaches its 30th anniversary this year, the team of 24 remain focused on making excellent beer for all, all the time listening to this loyal consumer base.
“We remain focused on the business. With how crazy the last few years have been, and with all the uncertainty that comes with it, 2023 is back on track to being another major growth year,” he says.
“We’re so grateful for the support everyone has shown us over the years, and extremely grateful to our fantastic team, who are committed to making beer people really enjoy.”
BREW CULTURE IS A CANADIAN-OWNED INDEPENDENT BREWING INGREDIENT DISTRIBUTOR THAT AIMS TO CONNECT BREWERS WITH THE BEST AND MOST SOUGHT-AFTER INGREDIENTS FROM AROUND THE WORLD.
WE ARE PASSIONATE ABOUT GOOD BEER AND LOVE SHARING OUR KNOWLEDGE. OUR INTENTIONS ARE TO PROVIDE INGREDIENT INSIGHTS AND PROCESS BEST PRACTICES IN THE HOPES TO INSPIRE BREWERS, OR TO HELP THEM MAKE THE BEERS THEY INTENDED TO BREW IN AN EFFICIENT MANNER. THE FOLLOWING INFORMATION IS BASED ON WHAT WE KNOW TODAY; WE MIGHT LEARN OR TASTE SOMETHING TOMORROW AND COMPLETELY CHANGE HOW WE THINK OF A PROCESS OR INGREDIENT.
Based on what we are hearing, quick turnaround sour beers, especially the fruited versions, will continue to be popular this summer and will continue to present brewers with slushie-machine-level-brain-freezes due to production schedules and quality program challenges. We’ve already had a few inquiries about ingredient-based solutions for quick turnaround sour beers and it turns out, there are more solutions than ever before. In the article that follows brewers can fnd a list of
the diferent approaches they can take, as well as a list of commercial products available through Brew Culture to make quick turnaround sour beers. The key variables explored for each method and product are the costs, risk, and downtime.
Hot side souring consists of inoculating a vessel on the hot side with lactic acid bacteria in a conducive environment to promote a lactic fermentation. The most pop-
ular vessel to perform this task is the kettle but with careful consideration this process can also be completed in the mash. Sour mashes present their own unique set of challenges that go beyond the variables covered here. The main beneft of kettle souring is that it limits the lactic acid bacteria to one vessel; wort can be inoculated and then sterilized all within the same vessel. A secondary beneft of kettle sours is the capability of adding hops to the second boil. The alpha acids in hops have antimicrobial properties that can inhibit lactic acid bacteria activity, using this method of souring allows brewers to have more control over the fnal BU and hop favour profle of a beer since the lactic fermentation is completed earlier in the brewing process. The main drawback is that kettle souring can take anywhere between 24 and 48 hours to reach a stable pH or acid level. This can be very inconvenient for breweries that are running their brewhouse at capacity during the summer; more on this at the end of the hot side section with a few ideas on how to make the most of this process.
Brewers now have access to a near infnite number of options that can be tossed into the kettle to produce a lactic fermentation; from milled grain, yogurt, probiotic pills to commercially developed lactic acid bacteria pitches produced by yeast companies. The main beneft of a commercially produced pitch is the promise of a high level of purity. Purity is important for the repeatability of the process and batch to batch aroma and favour consistency. It also eliminates any risk of cross-contamination from using a milkbased product which can lead to labeling issues amongst other things.
In the White Labs catalogue there are three liquid lactobacillus strains to choose from that are suitable for kettle sours:
WLP672 Lactobacillus brevis
WLP677 Lactobacillus delbrueckii
WLP693 Lactobacillus plantarum
WLP672 and WLP693 both produce classic acidic favours profles. The main diference is that WLP672 is heterofermentative meaning it will produce a small quantity of acetic acid, ethanol and carbon dioxide along with lactic acid during fermentation. WLP693 is facultatively heterofermentative meaning it can switch between exclusively producing lactic acid or producing lactic acid along with small quantities of acetic acid, ethanol and carbon dioxide. The outcome of a fermentation with WLP693 depends on the types of sugar available at the start of fermentation. L. delbrueckii is typically classifed as homofermentative, meaning it only produces lactic acid during fermentation; in the case of WLP677 the product is classifed as heterofermentative. WLP677 provides less of a pH drop, producing a softer acidic favour profle more suitable for lighty tart beer styles or fruited sours where the fermentation profle is complimented by the acids imparted by the fruits.
Lallemand has two dry lactic acid bacteria options available:
WildBrew SourPitch™ (Lactoplantibacillus plantarum)
Wildbrew Helveticus™ (Lactobacillus helveticus)
Both these Lallemand products produce a similar fnal pH; however, Wildbrew Helveticus™is reported to produce a higher percentage of lactic acid since it is homofermentative in comparison to WildBrew SourPitch™which is classifed as facultatively heterofermentative.
When comparing all these options it becomes a question of costs, favour preference and production constraints. The benefts of liquid vs dry yeast and bacteria are not a debate I will tackle in this article but here’s what can be said of the subject: The cost for a liquid pitch is approximately twice that of a dry pitch. Liquid pitches are generally less manipulated and fresher than dry pitches. Dry pitches have the beneft of being shelf stable over longer periods of time which provides more fexibility to a production schedule. It’s up to the brewer to determine what is more important to them in making the fnal decision on which product to use.
While we will not go into details about the process variables of kettle sours; here are some parameters that are imperative to producing well-made quick turnaround sours using this process; pre and post inoculation sterilizing boils, incoming wort pH,
reduction of exposure to oxygen, fermentation time, fermentation temperature and fnally, a method of determining the end of the process, pH, titration and/or sensory.
If the kettle sour method is the most appealing but the downtime is putting a strain on a breweries production schedule, brewers can explore the following ideas to optimize the process:
Maxing out the kettle volume; anecdotally, on a 20 hL system, I had increased the brew size of my kettle sour to 25 hL. This
was done gradually as it was a delicate balance between grain load in the mash mixer, lautering performance and being able to safely boil the liquid in the kettle. If you go down this route, please be very safe regarding the kettle’s capacity as overboils can cause serious injuries.
Take advantage of the fact that pH is logarithmic! In some instances where a mild acidity is required or sour fruits will be added to a beer, brewers can save time by only souring the frst brew of a double batch. Using fruits high in acidity like
raspberries, rhubarb and sea buckthorn can allow brewers to achieve a favour profle and acidity level in double batch while only performing the kettle sour step on the frst brew. Careful consideration needs to be taken when designing a recipe like this. Speaking from experience it can free up a production schedule when properly planned. The recipe can also beneft from some of the tools listed in the next point.
There are other tools in a brewer’s tools box like acidified malts and food grade acids. Both can be used to impart 100% of the acids required, as tools to reach a desired level of acidity or to achieve batch-to-batch consistency. It has been said that using these to provide 100% of the acids can lead to a simpler less desirable beer flavour but I can tell you for certain that there are breweries making commercially successful sour beers using this method, especially when fruits are added to the beer. Sometimes brewers just need to put their ethos aside, take the easy road and give the consumers what they want!
Breweries that can’t aford to tie up the kettle have started performing the souring process in fermenters. This process involves creating a sterile wort and using a fermenter instead of the kettle as a souring vessel. There are two approaches to lactic fermentations in fermenters. The frst involves performing a lactic fermentation in the fermenter then returning the wort to the kettle for a sterilization step, the second method omits the post lactic fermentation sterilization step.
The gains for method one, returning to the kettle for a post lactic fermentation sterilization step, are that the kettle can be used during the lactic fermentation and a reduced exposure of lactic acid bacteria to cold side and packaging equipment in comparison with method two. It also allows for more liberties with hop favours and bitterness levels since the second boil occurs after the lactic fermentation. The drawbacks are that a fermenter is tied up for the lactic fermentation and extra cleaning steps are required due to equipment exposure to lactic acid bacteria. Special considerations need to be taken during the planning phase of production as well as the cleaning phase to ensure proper hygiene to avoid cross-contamination. For this
process all the same products and tips as described in the kettle sour section can be employed.
For breweries in planning or breweries looking to increase capacity in their facility, if quick turnaround sours are a big part of the breweries line up, adding a second kettle or an insulated souring vessel to the brewhouse can be a great way to increase production capacity while keeping the risk relatively low by avoiding lactic fermentations on the cold side.
The last method presented is a co-pitch at the fermenter stage with no return to the kettle. For this method brewers can choose to step-pitch a lactic acid bacteria followed by an alcohol producing yeast, pitch a blend of lactic acid bacteria and alcohol producing yeast or pitch a hybrid yeast product directly into a fermenter. In all the variations of this process, the main drawback is the introduction of a bacteria or yeast on the cold side that can potentially contaminate the rest of the brewery. I recommend having robust cleaning procedures, a cleaning schedule and a method for detecting contaminants across the brewery’s production before embarking on this process. I also recommend considering having dedicated equipment (hoses, gaskets, tanks, etc.) for sour beers. Some breweries go so far as to have a diferent fller to manage this type of process.
If a brewer wants to experiment and design a truly unique recipe, this option presents endless possibilities where they can blend, and co-pitch any lactic acid bacteria with any alcohol producing yeast they can get their hands on. The main beneft of this is ultimate control on favour and fermentation process. In the step-pitch method, brewers can control the timing of each pitch; typically, brewers will give the lactic acid bacteria a head start by pitching it upon transfer and opting to pitch the alcohol producing yeast around the 48-hour mark. The drawbacks are that this can get expensive, managing fermentation temperatures and batch-tobatch inconsistency due to the nature of a co-pitch when dealing with collecting and repitching.
For more consistent results, White Labs has developed two blends allowing brewers to start with a commercially produced copitch that has a standardized level of both lactic acid bacteria and alcohol producing yeast. The main beneft is the batch-tobatch consistency and cost savings as the blends cost the same as a single lactic acid
pitch. The main drawback is these blends tend to be single use since collection and repitching is very difcult to manage.
WLP630 Berliner Weisse Blend –A blend of a German Weizen yeast and Lactobacillus bacteria
WLP631 Appalachian Tart – A blend of Kveik yeast and Lactobacillus sp.
While the Berliner Weisse Blend is said to take up to several months to develop its tart character, complete fermentation can be achieved in 72 hours with Appalachian Tart under the right conditions.
Finally one of the most innovative products on the market for making quick turnaround sour beers in a fermenter is Lallemand’s WildBrew Philly Sour™. Philly Sour™ is a unique species of Lachancea that produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. Levels of lactic acid production can be controlled by increasing or decreasing the level of available glucose; a higher amount of available glucose provides more acidity to the fnished product. The main beneft is the simplicity of the product as it eliminates the kettle sour step and associated downtime without introducing lactic acid bacteria to the brewery. Lallemand has done some extensive testing to demonstrate the lower risk level of this species compared to lactic acid bacteria. Philly Sour™ is sensitive to normal CIP procedures and is a slow grower leading to being outcompeted by traditional brewing strains. The price is similar to a liquid co-pitch with the added beneft of an extended shelf-life which can give brewers more fexibility on their brewing schedule. Despite risk level claims, the main drawback is brewers still need to show some level of quality control to avoid contamination.
Each of the options presented has benefts and drawbacks to producing worldclass quick turnaround sour beers. As with all things related to brewing, it becomes a question of what is more valuable to brewers. Hot side downtime, labour, cleaning chemicals, quality programs and ingredients all have associated costs; the brewers task is to fnd the right compromise amongst these without compromising on beer quality.
For supplemental information on products or processes described in this article do not hesitate to reach out to the Brew Cultures Technical Team by writing to: info@brewculture.com.
OVER THE PAST FEW YEARS, THE CRAFT BREWING INDUSTRY HAS FOUND THEMSELVES INCREASINGLY ACCOUNTABLE AND LIABLE FOR MEETING AND ADHERING TO OSHA’S WORKPLACE REGULATIONS. THE OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION (OSHA) INCLUDES POLICIES AND PROGRAMS THAT BREWERIES MUST COMPLY WITH TO MEET STANDARDS. THE TEAM AT CO2METER EXPLAIN WHY.
While carbon dioxide (CO2) gas is an important component of the brewing process, it is also a hazard at elevated levels. It’s up to you to keep yourself, your employees, and customers safe.
By providing this overview of OSHA regulations, violations and compliance we hope to provide you with some idea about safety best practices and help lead your brewery towards a safer workplace.
The Occupational Safety and Health Administration (OSHA) is one agency within the United States Department of Labor. The 1970 OSHA Act created OSHA, which sets
and enforces protection for employee’s working conditions.
The basic responsibility for an employer is to be aware of and follow OSHA guidelines for your business.
Since all OSHA standards and regulations are free, you cannot claim “I didn’t know” as a reason for not following the OSHA guidelines.
You can read your list of general responsibilities via the URL below:
https://www.osha.gov/workers/employer-responsibilities
Craft breweries have experienced nearly 4X as many safety violations compared to the larger breweries to date. It is crucial that craft breweries understand and educate their staf on the hazards and how to mitigate them too.
If you have a single employee, you are subject to OSHA oversight. OSHA regulations cover all 50 states. Additionally, approximately half the states have an OSHA-approved state program, which in some cases are even stricter than the federal regulations.
Classifying employees as independent contractors doesn’t necessarily relieve the brewery owner of liability. While self-employed individuals are not technically covered by the OSHA Act, “Employers cannot evade their responsibility by claiming that workers on a job site are independent contractors” according to a 2016 ruling by an OSHA Administrative Law Judge.
Staying ahead of the game on safety regulations, preparations, signage and compliant CO2 safety devices is the frst step to ensuring you are following requirements and will be “A-OK” for inspection.
OSHA inspections are usually triggered by an accident or fatality in the workplace, or by
employee complaints. However, they can also be the result of random inspections.
According to this article in Craft Brewing Business, OSHA is increasingly aggressive in enforcing workplace safety requirements on breweries, beverage dispensing industries, and employers. In 2016 OSHA placed approximately 700 breweries on a “bad actor list.” Once you’re on the list, you can plan on signifcantly more OSHA visits and increased fnes.
Gabriel Sierra, managing director of Prometrix Safety Consulting says the most common OSHA violations include lockout/tagout and confned spaces accidents. Both of these kinds of incidents can occur in breweries where fermenters, grain silos, kettles and other machinery are used.
OSHA standard 1910.146 defnes a “permit-required confned space” as:
Is large enough and so confgured that an employee can bodily enter and perform assigned work; and has limited or restricted means for entry or exit (for example, tanks, vessels, silos, stor-
age bins, hoppers, vaults, and pits are spaces that may have limited means of entry.); and is not designed for continuous employee occupancy.
This rule is designed to help prevent tragic situations like this recent one where a construction foreman died from asphyxiation after entering a manhole with an uncontrolled hazardous atmosphere.
Helpful Fact? The “walk around inspection” portion is the most important part of the OSHA inspection process and most violations are identifed during this phase. (Plan ahead!)
To help small businesses become compliant, OSHA has published the Small Entity Compliance Guide (pdf). This is a plain language explanation of all aspects of the Confned Space in Construction Rule, including how eliminating or isolating any hazards can allow you to reclassify a permit required confned space as a non-permit confned space.
If you own or work in a brewery, you already have a good idea what a confned space is, and how potentially dangerous they can be.
In addition to confned spaces, ergonomic violations are commonly cited under the OSHA General Duty Clause. This means that worker tasks like transporting kegs or lifting bags must be designed in such a way as to minimize employee hazards. While working in a brewery always involves physical labor it is up to the employer to mitigate the dangers involved with lifting tasks.
One commonly overlooked danger is allowing untrained employees to drive vehicles, especially forklifts. OSHA’s requirements for forklifts and powered trucks can be found in “Powered Industrial Trucks 1910.178.” This includes:
The employer shall ensure that each powered industrial truck operator is competent to operate a powered industrial truck safely, as demonstrated by the successful completion of the training and evaluation. Training shall consist of a combination of formal instruction (e.g., lecture, discussion, interactive computer learning, video tape, written material), practical training (demonstrations performed by the trainer and practical exercises performed by the trainee), and evaluation of the operator’s performance in the workplace. All operator training and evaluation shall be conducted by people who have the knowledge, training, and experience to train powered in-
dustrial truck operators and evaluate their competence. Certifcation. The employer shall certify that each operator has been trained and evaluated as required by this paragraph (l). The certifcation shall include the name of the operator, the date of the training, the date of the evaluation, and the identity of the person(s) performing the training or evaluation.
While you should do your own homework, here’s an overview of what OSHA expects you to have in your brewery:
Safety data sheets (SDS, formerly MSDS) on all gas and liquids used in the brewery.
Instruction in OSHA regulations relating to ergonomics, walking, and working surfaces, fall protection, confned spaces, powered industrial trucks, chemical safety and personal protective equipment.
A written (and tested) emergency evacuation plan, confned space protocol and chemical safety plan. Know and follow OSHA injury reporting regulations.
Develop a process that allows employees to report safety concerns and incidents to the owner without fear of retaliation.
Regular safety meetings and training for employees that address all of the above.
For many breweries the plan can be completed by working with a Safety consultant in combination with the insurance company. Brewers may even be eligible for lower cost insurance once all safety protocols have been completed.
If you don’t have a copy you should also be familiar with OSHA’s Small Business Handbook.
For breweries, where money is always tight, a good place to start is the free online brewery safety training courses sponsored by the Brewer’s Association. These courses are not only free, but provide testing and certifcation that proves you or your employees have been trained on safety related issues. In addition, they have a Q&A section where common issues are addressed.
If you have an inspection coming up and think you aren’t prepared, start by reviewing the BA’s training documents.
Note these courses are paid for by the members of the Craft Brewers Association, of which CO2Meter is an industry member.
Many brewers see only the cost associated with safety monitoring and gas detection, causing them to shy away from devices. However, the cost of an employee incident is far greater. Increased OSHA presence, increased insurance, damage to reputation in the community and in the industry, not to mention the extremely high cost to an employee.
OSHA has a free tool online that lets brewers compute the cost of an accident by using your business information and selecting the type of accident. Here’s a sample of the cost averages taken from OSHA’s database:
We understand when brewery owners and managers comment “we can’t aford brewery safety equipment.” But can you aford NOT to install safety monitors to ensure the safety of your most valuable assets - your employees?
In addition to personal safety, some state and local municipalities have added the OSHA and Fire Code exposure limits to bulk CO2 storage safety alarm specifcations.
To meet this requirement, CO2Meter ofers the RAD-0102-6 that meets OSHA requirements. This wall mount device was designed to meet the OSHA time-weighted average (TWA) personal exposure limit (PEL) for CO2.
The National Institute for Occupational Safety and Health (NIOSH) CAS No. 124-38-9 requirement followed by OSHA says that the average CO2 level a worker can be exposed to over an 8-hour day can be no more than 5,000ppm Time Weighted Average (TWA), the half short term exposure limit (1/2 STEL) can be no more than 15,000 ppm and the full short term exposure limit (Full STEL) cannot exceed 30,000ppm (3%). The RAD0102-6 meets all these requirements.
Learn more about Selecting the Right CO2 Storage Safety Alarm. CO2Meter believes that with proper knowledge and education about OSHA, fre codes, brewery safety, and CO2 monitoring we can protect craft breweries prior to inspection and ensure compliance across the board.
For more information on CO2 Safety Monitoring and Meeting OSHA Brewing Safety Requirements, contact us today at Sales@CO2Meter.com.
SO, WHOSE RESPONSIBILITY IS LINE CLEANING? OR RATHER, WHOSE RESPONSIBILITY SHOULD IT BE?
PADDY TREACY, OWNER OF NORTHERN LINES, EXPLAINS ALL.
Of course, when I say ’responsibility’ I mean: who should pay for draught lines to be cleaned?
I’ve worked in the draught maintenance side of this industry for 11 years—for a Ca-
nadian brewery as one of their in-house line cleaners, for a brewery in the United States as one of their Field Quality Rangers, training and auditing line cleaners and distributors on draught quality, and for the past fve and a half years I have owned my own draught maintenance company, Northern Lines.
Canada is very different to the States when it comes to line cleaning. In order to understand those differences, you first need to be familiar with the “Three Tier” system in America—brewer, distributor, & retailer.
The brewer is the maker of the beer. They sell their beer through a distributor, which may change county-to-county.
The distributor is a bit more complicated. A distributor is a network of brewers whose beers are sold by the same distribution network for that region. Most regions have 2 or 3 distributors: one owned by Molson Coors, one owned by AB-InBev, and possibly one ‘Independent’ distributor, which is of-
ten owned by a large local brewer. In each county, a local craft brewer would have an arrangement with a distributor to sell and deliver their beer to the fnal tier: the retailer
The retailer is the on-premise licensee bar or restaurant or the of-premise retailer selling packaged products. Now that we have that clarifed, let’s get back to talking line cleaning!
There are two types of states: Distributor-Responsibility states and Retailer-Responsibility states.
A distributor-responsibility state is one where the distributor—or more comparably in the Canadian market, the brewer—is responsible for the line cleaning. A retailer-responsibility state is one where the retailer—the licensee, (restaurant/bar)—is responsible for the line cleaning.
In nearly all states it is mandated by law that the draught lines must be cleaned every two weeks. In fact, in several states it is legally mandated to be done weekly!
In Ontario, we have a law which states that breweries are not allowed to offer financial or material goods/services to a licensee free of charge. This includes glassware, coasters, umbrellas, and line cleaning. This means that by law, Ontario is a de facto Retailer-Responsibility province. That law is 100% ignored.
This leads me to my main question— who should be responsible for the line cleaning?
If you go to a bar and have a pint of beer that tastes bad do you think: “this pint tastes like the draught lines are dirty” or do you think: “this beer is bad”? I would wager that most consumers would tend toward the latter.
No one wants a bad beer, but those two sentiments speak to two very diferent perspectives:
If I think “the draught lines are dirty” that tells me that this restaurant is dirty and that would look poorly on the establishment.If I think “this beer is bad” then that tells me I don’t like this beer and/or this brewery makes bad beer.
Well, the unfortunate thing is that everyone loses. If I have enough bad beers at a bar, I will think: “that bar has bad beer” or even “I don’t like draught beer” and if I try draught beer from a brewery and it is inconsistent due to poor draught
hygiene then I will think: “that brewery makes bad beer”.
But this is where we get to the primary dilemma: If I am a brewer, I obviously want the licensee to pay for line cleaning. After all, they could take my beer of tap next week, then the next brewery to go on tap benefts from the investment I have made into the cleanliness of that line. Would you ask your tomato supplier to clean your cutting boards?
If I am a Licensee Owner, I want the brewery to pay for line cleaning. After all, there will always be another brewery willing to jump through hoops to have the privilege of their beer pouring through a draught line at my bar. Since pay-to-play is technically illegal, I can boot the brewery of that line whenever I like with no recourse!
The problem is: when no one wants to take responsibility, it’s the beer, and ultimately the consumer, that sufers. I am neither a brewer nor a retailer, I am a line cleaner. I am dedicated to the cleanliness of the lines and to the quality of the draught running through them. Our mission is to pour beer as the brewer intended.
There is an apt phrase in Czech that comes to mind when I think about this interrelationship: Kvalita točeného piva závisí na 3 neoddělitelných faktorech. Sládkovi, čistých trubkách a Výčepním. Quality beer consists of 3 inseparable parts: the brewer, the line and the Tapster.
What do you think—should breweries or licensees pay for line cleaning in Ontario? Keep it Clean!
a high-quality product, but it also reduces the likelihood of returns or spoilage-related losses for the brewery.
There are several different types of liquid filtration methods that are commonly used in brewing processes, each of which offers a unique set of advantages and disadvantages.
It is efective for removing particles of all sizes and can be used over longer periods of time than other methods.
Since the early 1970’s, ultraflter has been providing the food and beverage industry with best in class, validated sterile air, clean steam, and liquid fltration products. From the beginning of the brewing process, through to the fnished product and packaging, ultraflter has you covered to ensure ultimate consistency, and purity to deliver the highest quality product possible.
Let’s begin with Liquid Filtration . An essential step in the brewing process, as it helps to remove unwanted particles from the beer and ensure that it is clear and visually appealing to consumers. Suspended solids, such as yeast, grains, and other contaminants, can negatively afect the overall taste and appearance of the beer. ultraflters range of cartridges and housings provide solutions for any brewing application.
Filtration is also important for maintaining consistency in the brewing process. By utilizing fltration, brewers can ensure that their beer meets a specifc, and consistent standard every time it is produced. This is crucial for large-scale operations and for beer brands that are looking to establish a consistent taste and quality across their portfolio.
Utilizing the correct type and grade of fltration can also help to extend the shelf life of beer by removing impurities that can lead to spoilage or undesirable favors. This not only ensures that consumers are receiving
The most common style of flter, is depth fltration: This type of fltration is often used to capture and prevent larger particles and suspended solids, such as Diatomaceous Earth (DE), from entering the Bright Tank.
Surface fltration: In this type of fltration, the liquid is passed over a flter membrane, which traps particles on its surface. It is efective for removing smaller particles but can be costly and may require additional processing steps to remove trapped particles from the membrane.
Centrifugal fltration: This method uses centrifugal force to separate solids from liquids. It is efective for removing heavy particles but may not be as effective for very fne particulates.
Crossfow fltration: This technique uses a flter media that allows the liquid to pass through, while particles are trapped and removed from the system.
Overall, the choice of fltration method will depend on the specifc needs of the brewery and the goals of the brewing process. Our team ofer no charge discovery calls to assess what will suit your brewery the best. From our experience, the biggest liquid fltration challenges facing a master brewer today are related to process efciency, consistency, and quality control. Here are some of the specifc challenges that brewers face. How do these compare to your own challenges?
Efciency: Liquid fltration can be a time and resource-intensive process that slows down the overall brewing process. Brewers need to strike a balance between the speed of fltration and the efectiveness of the purifcation process. Solutions to improve fltration efciency include optimizing conditions, streamlining fltration protocols, and using the right type and size of flter technology for specifc application(s).
Consistency: We often receive feedback from brewers stating that they struggle to ensure that the quality and taste profle of the beer remains consistent from batch to batch. Filtration
WHEN BREWING, THERE ARE ARGUABLY TWO KEY COMPONENTS THAT MAKE ALL THE DIFFERENCE. THE BEST INGREDIENTS, AND THE CORRECT FILTRATION.
is an important part of this consistency process, but at the same time we need to be cognisant that fltration does not inadvertently alter the favor and aroma of the beer.
Quality control: Another challenge is ensuring that the beer is free from contaminants, such as bacteria and yeast, as these can negatively impact the quality of the fnished product. Brewers need to have robust quality control programs in place to ensure that fltration is removing unwanted particles and that the fnal product meets their quality specifcations on a consistent basis.
With ultraflters validated, and DOP tested range of cartridges, we ensure and guarantee a repeatable, measured consistency of performance.
Cost: Filtration can be an expensive consumable for breweries, especially if they are processing large volumes of liquid. A balance between the benefts of fltration and the cost of the setup and operation of the purifcation process are essential. Some fltration methods, such as depth fltration, can be carried out with relatively low capital and operating costs, while other methods, such as carbon fltration, require signifcant capital investment. The ultraflter team consult with you to ensure that the housings and cartridges are correctly sized, while selecting satisfactory micron ratings. Factory direct pricing enables us to drive your fltration costs down, while always retaining fltration integrity and efciency.
Lead time challenges: These are a major issue for brewers, “and purchasers alike when it comes to liquid flter cartridges.
Common ones include:
• Limited availability: Some flter cartridge types may only be available from a few suppliers, and those suppliers may have limited stock of the flter cartridges. This can lead to longer lead times, especially if the cartridges need to be shipped from overseas or made to order.
• Unpredictable demand and consumption: Brewers may experience sudden spikes in demand for their beer, which can put a strain on their production and subsequently the fltration supply chain. If they do not have enough flter cartridges on hand to meet demand, they may experience production downtime or delays.
• Customization needs: Some brewers may require custom flter car-
tridge designs to meet their specifc fltration needs. This can increase lead times, and costs, as the cartridges may need to be manufactured to order.
• Shipping delays: Transportation delays became the # 1 complaint during the recent pandemic. In addition, moving products can be afected by weather conditions, labour strikes, transportation, and logistical issues.
At ultraflter we have invested in a “Double Order Program”, whereby we process exactly what you order and then duplicate the quantities you ordered for our own inventory purposes. This ensures that we have the cartridges you consume in stock the next time you need them. We call it ultraplanning. It’s a Value Added Program we ofer to assist you in over- coming supply chain challenges.
The ultraplanning process begins with ultraflter performing a no charge discovery call to identify the fltration you are currently using. We list each housing, its point of use and the cartridge or element details associated to each one.
Next, we survey the stores area, or inventory crib, to take stock of the on-site filter inventory.
Together we discuss and agree on min/ max levels, and our objective is to guarantee zero outages
Note: We often identify duplicated inventory, where person X purchased part # 1234, and person Y used a diferent supplier to purchase a similar product but with a diferent nomenclature/part #.
Everything is catalogued to ensure that we achieve:
CFIA and other industry related audits are a breeze when it comes to demonstrating flter change out times, dates, and completion, as ultraplanning documents everything, within the program.
A consistent and reliable supply chain
of flter cartridges, from a single source.
Forecasted demand, with recommended change out dates. Replacement flters can be ordered, and delivered well in advance to ensure an adequate supply is always maintained and available.
Optimized cartridge usage and on-site inventory, to eliminate inventory duplicates, and reduce the need for unnecessary replacements. This will also negate against lead time delays.
Explore and consider alternative filtration methods, to lower filtration costs and multiple inventory filter types and styles.
Fixed pricing, over a term to be agreed upon, so as price increases and market volatility don’t afect the agreed ultraplanning program prices.
Sterile compressed air is an important input in the brewing process as it ensures the elimination of contaminants, such as bacteria and mold, which can negatively impact the quality of the beer. The use of sterile compressed air is critical for maintaining consistency and reliability in the brewing process. Here are some of the ways that sterile compressed air is used in brewing:
Carbonation: Compressed air is used for carbonation of beer and other beverages. Sterilized compressed air is used to force carbon dioxide into the beer in order to give it the characteristic efervescence and head.
Fermentation: Sterile compressed air is used during the fermentation process to introduce oxygen and circulate the wort. This helps to encourage the growth of healthy yeast and other microorganisms, which play a critical role in the fermentation process.
Bottling and kegging: Sterile compressed air is used during the bottling and kegging process to ensure that no contaminants, such as bacteria or fungi, are introduced into the beer. This helps to ensure that the beer
maintains its integrity and favor profle, which is critical for maintaining customer satisfaction.
To ensure that compressed air is sterile, brewers use ultraflters P-SRF range of 0.2µ, steam sterilizable flters. The P-SRF should be protected by pre flters to remove contaminants such as moisture, oil, and particulate The P-SRF can be steam sterilized 100 times, guaranteed, or autoclaved.
Brewery bottle washing involves a cleaning process that typically uses a combination of mechanical and chemical methods to remove impurities and contaminants from bottles prior to flling them with beer. One common method of fltration used in brewery bottle washing is a multi-stage fltration process that includes the following steps:
Pre-fltration: The frst stage involves coarse pre-fltration to remove large particles and debris such as labels and bottle caps. This step is crucial to protect downstream fltration stages from clogging.
Carbon fltration: The next stage involves carbon fltration to remove organic matter and other impurities, such as odors, that could afect the
favor and aroma of the beer.
Fine fltration: This fnal stage involves fne fltration, where a flter cartridge with smaller micron pore sizes is used to capture any remaining particles and bacteria that could be harmful to the beer.
Overall, the combination of these diferent types of fltration is efective at providing a thorough cleaning process that removes impurities and ensures that the bottles are clean and ready for beer flling. Each brewery may use slightly diferent approaches to bottle cleaning depending on their specifc needs and preferences.
Brewery Filtration Applications: Want a guide to application specifc flter data base and info? Then read on....
Sterilizing in Place (SIP Skid) To avoid contamination, equipment downtime and ensure process safety it is critical to flter steam. Ultraflters P-EG housing and our P-SWM 25 and 5 micron steam elements ensure purifed steam for your SIP system.
Boiler Feed Water
Only with clean water can brewers produce and ensure purifed steam, therefore it is prudent to flter the boiler feed water. Feed water con-
sists of returned condensate and fresh make-up water. Contamination in this water can be introduced into the steam system and compromise the boiler efciency. ultraflter PF-EG housings and P-SM flter elements are designed to handle the high temperatures and solids associated with feed water fltration.
Steam Heated Mash and Lauter Tun When producing beer, a production step known as mash out separates the mash into a clear liquid Wort. The frst step of the process is referred to as mash out in which the mash is heated to a temperature of 171°F, (77 C°) . This is achieved through direct steam contact or with a Lauter Tun. To ensure that the heat transfer equipment is operating efectively and reliably, it is essential to flter the steam. ultraflter P-EG housings and P-SWM, and P-GS 5 micron flter elements remove contaminants that could reduce heating efciencies over time.
Yeast Propagation Systems and Wort Aeration
To start the fermentation process, breweries utilize Wort Aeration and Yeast Propagation systems which require ultraflters P-SRF Sterile air and oxygen flters to kick start the fermen-
tation process. ultraflters P-GS Steam flters are used to sterilize the equipment between production batches. Using ultraflter’s P-GS Culinary Steam and P-SRF Sterile Air Filtration ensures that yeast growth is done effectively and consistently each time.
Product Push Out
In some productions CO2 may be used to push out the product and clean processing lines. ultraflter’s P-EG housing and P-SRF flter element ensures that the CO2 is sterile and will not contaminate the fnished beer or equipment.
Counterbalance Filter
Counterbalancing is used as an alternative to tank ventilation. ultraflter’s P-EG housing and P-BE sterile air flter, placed in the balance line, will prevent cross-contamination.
In-line Carbonation
When carbonating beer venturi pipe aeration systems are utilized. To ensure that quality standards are maintained, it is essential that all CO2 gas is fltered. ultraflter’s P-EG housing and P-SRF flter element ensures that the CO2 is sterile and will not contaminate the fnished beer or equipment.
Trap Filter / Blank Filter
During Beer production Diatomaceous Earth is utilised to turn the beer into a clear substance. The DE must be fltered with a blank flter. To ensure a bright and clear product, the Trub must be fltered out. For both fltration steps, ultraflter’s PP100 & PP elements with our sanitary PF-EG flter housings are a recommended flter combination.
Keg
The rinse water used in the cleaning and sterilising of Kegs must be fltered to ensure contaminant free storage of the fnished product. Filtration at this step is critical and serves to protect
customer investment. ultraflter’s PFEG housing and PP100 flter element can provide the necessary point of use fltration.
Cold Sterilization and Filling Machine
Ultraflter’s PF-PES flter range removes beer spoiling microorganisms and ensures a long shelf life. ultraflter’s P-EG housing and sterile gas flter is used to clean bottles and purge oxygen before flling. The sterile air flter P-SRF ensures that the counter pressure gas used during the flling process is free of any microbiological contamination. ultraflter’s fltration helps support the integrity of these processes and to produce a consistent quality product.
Clean steam is a vital component for many brewing processes as it is used to sterilize equipment and provide sanitary conditions for the brewing process. Filtration plays an important role in en-
suring that the clean steam is free from impurities that could afect the quality and safety of the fnal product.
Here are some of the reasons why clean steam fltration is important in brewing:
Quality control: Impurities can negatively impact the taste, aroma, and overall quality of the beer. Filtration of the clean steam can remove contaminants such as particulates and microorganisms, ensuring that the steam is sterile and free from impurities that could negatively impact the quality and safety of the fnal product.
Safety: The presence of certain impurities such as bacteria and viruses can be a safety hazard, causing infections or illnesses. Filtration of the clean steam helps to ensure the safety of the brewing process by eliminating these hazardous microorganisms.
Equipment protection: Impurities in the steam can accumulate in the system and cause scale build-up, corrosion, or fouling, which can damage the equipment or cause inefciencies. Filtration can remove these impurities and protect the system from these potential problems.
Compliance: In the brewing industry, there are strict regulations and standards for the quality of the beer. Filtration of clean steam helps brewers to meet these compliance requirements, ensuring that their beer is safe and of high quality.
Overall, clean steam fltration is an essential step in ensuring the safety, quality, and consistency of the brewing process. It helps brewers to maintain high standards of quality and safety, control costs, and improve
