Search our site

What can we help you with?

specialist brewery audits brewery troubleshooting product development brewery training	Call us today on +44 1372 822218 or fill out our enquiry form
	Product development We have considerable experience of developing new, and - sometimes - what turn out to be very successful products for our customers. We can help you refine your market brief for the liquid, quickly produce prototype products for evaluation by stakeholders, then design and develop the process needed to produce it, including selecting a suitable yeast strain and other key raw materials. We 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 product you want to make, painstakingly documenting exactly what key flavours and other components need to be present, and at what specific concentration. Having produced a product in our facility that you are happy with, we make a small number of changes to you existing raw materials, yeast and brewing process to produce the beer you need. + Traditional lager beers Traditional (European-Style) lager beers are the mainstay of brewers in many developed markets. With access to the World's largest collection of commercial lager yeasts, and decades of production brewing experience married to extensive consumer insight, we have the skills and resources needed to help you develop a traditional product which satisfies the tastes of today's consumer. We can help you define the product your consumers need and the process to make it. tell me more + Lite lager beers In many markets beers which have less body and which are lighter in flavour are preferred by mainstream consumers. These beers are often made using adjuncts to dilute flavour, and enzymes to increase fermentability. Choices made in relation to production method can have a big impact on both product acceptability and production economics. Yeast selection is also critical. With considerable experience of developing products and the processes to make them in this space we can help you differentiate yourself from the competition. tell me more + Modern ales In many markets ales are a beer style of the past. In some places though ales are making a comeback. Not the heavy, bitter ales of yesteryear. But a lighter, yet still flavoursome style. Raw materials and yeast choice are critical in making such beers - and the choice of brewhouse equipment is more important than for many beer styles. We have developed new brands of ale for breweries large and small, many of which had equipment which was more suited to making lager beer. Let us show you how. tell me more + Cloudy wheat beers Cloudy wheat beers are the 'next big thing'. Of course, if you live in some parts of Germany or the USA they are big already. There are three types - American, German and Belgian. None are particularly difficult to make once you know how. But much of the processing is counter-intuitive. Let us design a wheat beer your customers will love and your brewers will love to brew. tell me more + Stout and Porter Dark beers often hold a special place in the mind of the consumer - something special. assessment of your yeast quality. Let is show you how to design and brew an award-winning Stout or Porter. tell me more + Non-alcohol and low-alcohol beers Low- and non-alcoholic beers occupy a small niche in many markets. But that can be a profitable niche - and one that helps build consumer loyalty. We have a range of special yeasts (Saccharomycodes ludwigii) which are specially suited to production of low- and non-alcoholic beers. We can help you develop your low-and non-alcoholic beer brands without the need for investment in new equipment. Our processes are robust and produce beers of unparalleled flavour quality and stability. tell me more
	Call us today on +44 1372 822218 or fill out our enquiry form

specialist brewery audits

brewery troubleshooting

brewery training

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.

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.

Contact us now

More about specialist brewery audits