In today's demanding marketplace beer freshness is a serious product differentiator. Fresh beers sell because consumers drink more of them than aged beers. Premature aging of beer in the market can lead to a gradual loss in sales. Tracking down the causes of flavour instability problems is not always easy - especially from inside the brewery.

We have decades of experience in this area. We can help your brewery make measurable improvements that make a difference to your beer in the marketplace.

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Effective cleaning and sanitation practices are essential in modern brewery operations. Without them the beers you make will be inferior in appearance and taste, and vary from batch to batch. Unfortunately, despite their best efforts some breweries fail to achieve the control they need. The result? Inferior beer quality, lost productivity, and a struggle to maintain market share.

We can help. Whether it's a problem you are aware of that's been gradually creeping up on you, or a critical situation that has recently arisen, we have the resources to help you get back in control.

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There are many reasons a beer can develop a haze. Some can be obvious, others are not so obvious. Causes of beer haze problems can include raw materials problems, brewhouse problems, yeast issues, problems with maturation, centrifugation practices, beer filtration operations, end-processing practices, packaging, warehousing and storage. Where on earth do you start?!

Using a combination of state-of-the-art haze analysis techniques (advanced microscopy, FT-IR and ICP) and experience-driven insight we can identify both the chemical composition of your haze and the brewery practices which have given rise to it. We can then help you devise strategies to prevent a recurrence of the problem.

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No brewery can function well if its brewing yeast is not in first rate condition. Mutation, microbiological contamination and nutritional imbalances can all impact performance resulting in atypical beer flavour, poor flavour stability, poor foam stability, haze, short filter runs, and high fermentation beer loss.

We can bring our skills and experience to your brewery yeast problems, helping you to optimize your brewery yeast storage, treatment and handling.

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With so many things to get right it's surprising that so many brewery fermentations proceed without problem. Important factors include wort composition (carbohydrate profile, amino acid profile, anion and cation concentrations, lipid concentration, dissolved oxygen concentration, trub carry-over), fermentation conditions (wort temperature and temperature profile, fermenter aspect ratio, cooling jacket arrangement), yeast pitching practices (pitching rate, pitching pattern, mixing) and yeast condition (strain identity, strain purity, slurry homogeneity, physiological condition).

We can bring our skills and experience to your fermentation problems, helping you to optimize this complex process.

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Increasingly breweries are moving away from tunnel pasteurization and moving to flash pasteurization or sterile filtration. Why? - lower energy costs, better beer quality, improved beer stability. But the change is not without risk. Beer preserved in this way has to be packaged under hygienic conditions if the risk of microbiological contamination is to be minimized. This is no easy option. Attention has to be paid to package sanitation, filler operation, filler hygiene control, operator competence, microbiological testing practices and beer composition.

When your worst case scenario plays out, we're ready. We have helped breweries deal with numerous failures in aseptic packaging lines, helping to contain problems quickly before reconfiguring operations to prevent a recurrence. We have particular experience of problems caused by strictly anaerobic bacteria (Pectinatus spp, Megasphaera spp), lactic acid bacteria (Lactobacillus spp, Pediococcus spp) and wild yeasts (Saccharomyces spp and Brettanomyces spp).

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The brewhouse is a major cost centre and bottleneck in the brewery. With our help a multi-plant brewery group cut brewhouse cycle times by almost 20% without capital investment. Re-designing their 30-year old mashing regimen we reduced operating costs and increased production capacity with no impact on wort or beer quality.

We can help you improve you improve your extract yield without affecting your beer quality, reduce your energy requirement, minimize your water use, and make sure that you are getting the best out of your brewhouse equipment.

We can bring our skills and experience to your brewhouse problems. Give us a try.

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