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

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.

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