Our brewery consultants have 100 years of brewery experience. Our brewery audits can compare your operations to best in class.

Our brewery consultants can provide audits in the areas of brewhouse efficiency, yeast and fermentation, conditioning and end-procesing, beer filtration, aseptic packaging, brewery hygiene, and flavour stability. We take a rigorous, yet practical, approach to brewery audits, providing you with informed, clear, actionable feedback. Sharing our experience of working with you, we can help you develop your processes and systems to their full potential.

Our consultants have worked for some of the world's most successful malting and brewing companies. Between them they have worked in more than 250 breweries, from small microbreweries, to the largest, most modern plants.

Being modular in nature, our brewery audits can take as a little as one day, providing you with an opportunity for a great return on your investment for a small financial commitment.

Over 15 years we've fixed hundreds of brewing process problems, saving clients millions and helping them grow their sales.

Our brewery consultancy team has pioneered the development of problem management systems and tools for brewery use. With beer production problems costing millions of dollars per brewery each year this is an area not to be overlooked. We use a systematic problem-solving technique which involve analysis of symptoms, diagnosis of root cause, generation of potential solutions, risk analysis of those solutions, selection of the best solution for the circumstances, and loop closure to make sure the problem goes away and stays away.

We have helped breweries solve all kinds of process problems, including brewhouse yield problems, brewhouse cycle time and extract loss problems, brewery yeast problems, fermentability problems, fobbing problems, microbiological problems, problems with off-flavours and taints, flavour stability probems, and beer haze issues.

Our consultants have considerable experience of developing new, and - sometimes - very successful beers for our customers.

We can help you refine your market brief for the liquid, quickly produce prototype beers for evaluation by stakeholders, then design and develop the process needed to produce your new beer, including selecting a suitable yeast strain, malt, adjuncts and hops.

Our consultants use what we believe to be a unique approach. We don't start by telling you what to do. We start by evaluating the raw materials, brewery yeast strains, and processes that you use to successfully brew your current portfolio of beers. Then we define closely the type of beers you want to make, painstakingly documenting exactly what key flavours and other components need to be present in your beer, and at what specific concentration. Having produced a beer in our facility that you are happy with, we make the smallest number of changes possible to your existing raw materials, yeast and brewing process to produce the beer you need.

The integrity of your process depends on your people. We can coach and train your brewers to help them reach their full potential.

Whether it's training for brewing exams, assessing and analysing core competencies, or developing skills in problem management, yeast and fermentation, or brewing microbiology, we've got it covered. Over the last 15 years we have trained more than 1,500 brewers and brewing technologists.

We can offer you training courses in brewing science and brewing technology, yeast and fermentation, beer filtration and filterability. And we run brewery problem solving courses too.

Our training uses a 'blended learning' methodology, exploiting several different ways of learning. Our courses include pre-course work (delivered over the web), tutorials, group learning sessions, problem-solving sessions, practical sessions, including tastings, mind-mapping sessions, and plentiful checks for understanding - including - if you want them, formal exams.