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Frequently solved problems

The following list of problems that we have helped our clients solve is not complete. We list only the most frequent problems. We focus on decreasing costs while enhancing the sensory quality and stability of the beer. We achieve that by reducing the use of additives (such as enzymes) and eliminating unnecessary technological interventions.

We know from our experience that a natural beer brewing process results in higher quality and lower costs.

When working for our clients, we always cooperate with local technologists. Their knowledge of local equipment combined with our experience with identical or similar issues from other breweries enable us to quickly find and apply the appropriate solution. We not only reach the specific goal but also share our experience with your staff.

List of problems:

Technological audit to uncover deficiencies, and provide suggestions for their elimination

  • Monitoring of the current state of production, uncovering causes behind quality deficiencies or increased production costs
  • We focus on issues causing greatest difficulties / highest production costs as their elimination will result in the highest impact on quality / cost of production
  • Comparing the staff competence, technological procedures and technical state and bring them in line with international standards
  • Depending on the range of issues, the technological audit takes 7 – 10 business days
  • The audit is finalized in a report containing a description of the deficiencies and suggestions for their elimination
  • After the audit report presentation, the customer decides whether he can eliminate the deficiencies just with the help of his staff, or if he will utilize our assistance

Comprehensive solutions for technological systems, project work / reaching your project's objectives

  • Pre-project preparation, analysis of resources, professional cost estimate, suggestion of a satisfactory technical solution
  • Preparation of the project itself – drawings, technological calculations, technical calculations, return on investment calculations
  • Cooperation with construction contractors and suppliers of equipment and technical support (cooling, heating, compressed air, inert gases)
  • Implementation phase supervision, monitoring the contractors' compliance with the terms and conditions (deadlines, guarantee parameters)
  • Commissioning, staff training, creation of work manuals

Raw material analysis / finding the optimal price-quality ratio

  • Setting up raw material parameters (water, malt and hops) in respect to the required quality of the beer as well as the quality of the current harvest
  • Entering the required information into the agreements with contractors and determining penalties for non-compliance
  • Technology modifications due to changes in raw material parameters

CIP / optimizing sanitation costs and achieving a satisfactory level of production cleanliness

  • Enhancing CIP efficiency = ensuring microbial purity, cost reduction and efficient use of time
  • Detection of microbially dangerous places and their elimination

Mashing / technology modifications in regards to malt quality, your brewhouse capacity and beer quality

  • Grinding optimization (wet, conditioned and conventional grinding) in order to maximize the brewing yield and ensure smooth lautering
  • Mashing modifications in order to reduce the quantity of enzymes needed and the mashing time while preserving the character of beer
  • Modification of the mash and wort pH with respect to legal requirements, costs and sensory qualities

Lautering / optimizing your goals in regards the length of lautering and wort quality

  • Reducing the lautered wort turbidity
  • Reducing the length of lautering with respect to wort quality and brewing yield
  • Reaching the optimal lautering curve
  • Enhancing lautering quality in manually operated brewhouses

Wort boiling / optimizing heat consumption and wort quality

  • Reducing the wort heat load
  • Reaching the desired degree of evaporation
  • Regulation of energy recovery, increasing energy savings

Evaluating whirlpool efficiency / increasing whirlpool efficiency

  • Determining an appropriate inlet velocity
  • Optimizing the length of the whirlpool delay – reduction of the sludge / reduction of wort heat load 

Primary and secondary fermentation / achieving the desired sensory qualities of the beer

  • Promoting the growth of yeast – achieving the desired concentration of yeast cells
  • Managing the primary fermentation in order to ensure optimal sensory quality without additives
  • Reducing the number of yeast cells in the beer before filtration thanks to fermentation optimization

Filtration / reaching the desired filtration quality

  • Reducing the cost of diatomaceous earth filtration
  • Enhancing the quality of diatomaceous earth filtration
  • Eliminating technical and technological deficiencies in filtration
  • Optimizing the colloidal stabilization – reducing costs / increasing colloidal stability
  • Harmonization of filtration, the bottling plants and logistics

Bottle, KEG, can filling / increasing bottling plant performance, decreasing microbial risks

  • Monitoring the effectiveness of the equipment / idle times. Proposing measures to reduce idle times
  • Uncovering areas with increased microbial risks and ensure their elimination / achieving desired shelf life
  • Reducing O2 content during bottling
  • Harmonization of filtration, the bottling plants and logistics

Laboratory / optimizing laboratory efficiency

  • Reviewing the methodology of individual analyses and their implementation
  • Planning microbiological and analytical controls; establishing cohesive measures to combat microbiological contamination
  • Training of tasters, administering and processing statistics from professional tastings, introducing consumer reviews
  • Introducing modern analytical and microbial analyses
  • Processing and systemizing data measured by the laboratory
  • Optimizing the number of measurements to determine valid information about the operational status
  • Comparing the measured values with other laboratories – circular tests

Training activities / training your employees on the premise

  • Training personnel to perform specialized functions at all levels of management in the brewing industry
  • Training the staff to work on new equipment
  • Teaching good work habits
  • Preparation of work instructions (manuals) and technological procedures
  • Work safety training (with respect to the equipment in use)
  • Specialized training for non-brewery professions (service technicians, sales representatives)

Promotional activities / promotion of your products

  • TV and radio appearances, including live broadcasts
  • Newspaper interviews
  • Participation at social events / presentation at PR events
  • Organizing and implementing professional and public tastings

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Advantages of working with us

  • You pay us for results, not daily attendance.
  • Results are contractually guaranteed!
  • We do not burden you with labor relation issues.
  • We do not inquire into the daily routine of your operation or interpersonal relations.
  • We focus on solving your problems.
  • We are independent and, therefore, objective.
  • As contractors, we save your time and money.
  • We have experience from more than forty breweries on four continents.
  • We apply solutions that have proved successful elsewhere. Our experts draw on experiences gathered by the whole group.
  • We are creative and love our profession.