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Instrument Guidance for Beer Quality

Initiating a beer quality program can be daunting. Effectively utilizing a limited budget to achieve the most impactful result at the brewery requires a knowledge of potential pitfalls and pinch points based on the business model.


It is recommended that breweries join trade organizations such as the Brewers Association and the American Society of Brewing Chemists (ASBC) for access to important resources and methods related to the topic of brewing quality. The table below categorizes various instruments and their relevance to beer production. The subsequent table provides Example Lab Setups at Basic, Intermediate, and Comprehensive levels of QA/QC, but it is important to keep in mind that each business has unique circumstances, and these examples are likely to require adjustments in the contexts of the brewery’s specific needs and priorities.


For instance, a brew pub may be planning to exclusively sell beer on draught from their taproom. They do not plan to package and distribute, but perhaps they are hoping to re-pitch yeast for their flagship styles. This brewery should focus their sights on instruments and methods that support Yeast and Fermentation, such as a microscope or automatic yeast cell counter for measuring yeast cell concentration and viability. While controlling contamination is always important, an issue can be caught immediately since the beer will never travel far from the taproom. The threat of a reputation shattering recall is minimal. Establishing a cadence for routine sensory analysis can be most impactful for identifying defects or contamination.


A boutique brewery and blendery who produces both clean styles and mixed culture beers for release in cans or bottles should invest in Sanitation and Contamination efforts to ensure proper cleaning protocols to prevent equipment contamination. The purchase of an ATP luminometer would have the greatest impact for this brewery, as it provides instant results with minimal time and training.. With additional time and resources, the use of differential media and the accompanying supplies can provide more specific answers about contamination identification. For the speediest results, PCR (Polymerase Chain Reaction) Instrumentation is recommended, though this convenience comes with a higher price tag. All Sanitation & Contamination Quality efforts require a comprehensive understanding of Aseptic (Sterile) Technique.

A regional sized brewery planning large scale distribution should consider the aforementioned investments plus a focus on packaging quality to ensure that a well made beer stays fresher longer. At times the demand of production, warehouse, and delivery schedules are more restrictive, so investing in more advanced and automated equipment can provide quicker turnaround times on results. It is encouraged that a brewery of this size set aside the budget for an Automatic Yeast Cell Counter, an ATP meter, PCR Instruments, and an Optical CO2 & Dissolved Oxygen Meter.


Every type of brewery benefits from a sensory program, but even sensory analysis can be catered to the specific brewery’s needs. Every sensory program should start with basic training and by defining the desired sensory attributes of flagship beers. Then, analyze every batch for those attributes, and determine whether the beer meets its benchmark. A simple “Pass or Fail” system is often most effective. Training is required to ensure accurate results, and as the brewery grows, additional analyses can be introduced.


Lastly, a quality program is only as good as its data. If the brewery is committed to robust quality programs, investment in data analysis software (such as DraughtLab Pro and Grist Analytics) will streamline data with built in statistical tools. Serious consideration should be put into data analysis and the systems for corrective action that will inevitably be warranted. Without a clear plan in this regard, all efforts and investments risk being a moot cause.

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Contributing Author

Mel Antone                Quality & Sensory Specialist, Melissa Antone LLC

 

Mel has worn many hats in the beer world, but her specialty is brewing QA/QC and SensoryAnalysis.   Her prior roles include Sensory Manager for Avery Brewing Co, Business Developmentfor AROXA Certified Flavor Standards, and Quality Trainer for the Brewers Association.  She is aBeer Educator, Contributor to Zymurgy Magazine and MBAA Tech Quarterly, International BeerJudge, and Beverage Director for The Rayback Collective in Boulder, CO.

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Start A Brewery asked for my input as to what can employers do to step up and do the right thing regarding sexism, racism, and exclusion. The recent exposure of sexism on Instagram highlights this need.


As a conflict-management specialist, I look at conflict, how humans react to it, ways to better understand it, and methods of resolution. This perspective is a bit different than many.


Generally, I see Conflict as a good thing—it is necessary for progress. I often use the analogy of a tire gripping the road, using friction (conflict) to move and 

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Candace L. Moon, Esquire, The Craft Beer Attorney

In Part I: Definition and Differentiation, we established what Contract Brewing and Alternating Proprietorships are and how they differ from each other. From there we dive in deeper to look at what contracts, agreements, and parameters need to be in place for each to be effective and structured properly.

 

Contract Brewing Contracts

Typical terms of a contract brewing contract include the following:

  • ​Term – how long

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Contract Reviews

Matt Hughes, NFP Insurance
 

The day to day life of a brewery owner is filled with a lot of things that aren’t related to beer: dealing with payroll, fixing pumps, training new employees, tending to social media, or about a thousand other things.


So when someone asks you to sign a contract, whether that’s to bring on a mobile canner or to participate in a beer festival, many will either simply sign the document or hand it off to their attorney.


Attorneys are great at making sure that you don’t sign all of your rights away, but they’re not always great at making sure that the insurance language in a document is properly written.

  • Create your company

  • Find your location

  • Conceptualize your brand

  • Secure/raise financing

  • Build your brewery

  • Establish vendor relationships

  • Brew beer

  • Staff as needed

  • Create financial systems

  • Establish standard operating procedures

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  • Reevaluate everything

  • Sell more beer

  • Strategically plan

  • Go back to PLAN

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