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A podcast about quality control in the brewery
17 Episodes
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In this episode we learn how Danny and Emily went from Caution brewing to running their own full service beer lab in Denver Colorado. We talk about covid pivots, ingredients inconsistencies, avoiding the blame game, collaboration brews, and their favorite resources.As always find out what they wish other brewers knew about quality and tips for getting started.Fermly.com@FermlyknowFacebook
In this week's episode I interview Dana Garves of Oregon Brewlab. We talk about her journey from water chemistry to working in a brewery lab, to running her own lab. Curious how that differs? Listen on to learn more. We also discuss control charting, traditional micro vs. qPCR, homebrew projects, sending yeast into space and much more. Dana shares her advice for brewers looking to start their own lab and what she wishes other brewers knew about quality control. Oregon Brewlab Fireside chatsInstagram
On this week's episode I chat with O'Neil Taylor of Steam Whistle Brewing. Find out how he made it into the lab, his favorite part of working in the lab, and his monthly habit that keeps expanding his beer knowledge. O'Neil shares his experience bringing in an ale yeast into a lager only brewery and how it was handled from a lab perspective. Hear about O'Neil's daily tasks and what he wishes other brewers knew about starting a quality program. Steam Whistle Brewing
Marissa has had several roles in the brewing industry, find out how she ended up in the lab at Zero gravity and how her experiences in others roles has helped shape her current position. She shares her day to day responsibilities and how to handle an out of spec product. We talked about long term goals, challenges she faces in the lab, and advice for those starting out. https://www.zerogravitybeer.com/https://zymologylabs.com/
In this episode I chat with Merritt Waldron of Baxter Brewing Company! Not only does Merritt run the lab at Baxter Brewig Company but he's also the author of the super helpful "Quality Labs for Small Brewers."Merritt shares where to start when implementing a quality program, resources he's found valuable over the years, daily tasks, challenges, and advice to help you be successful in your quality endeavors! https://www.baxterbrewing.com/https://www.brewerspublications.com/products/quality-labs-for-small-brewershttps://zymologylabs.com/
In this episode we learn about the similarities and differences between a quality program in a brewpub versus a packaging brewery. Find out how to use the tools you have available to make quality an important piece of your brewery. Hear Paul's recommendations when starting a quality program in a pub setting and in a commercial brewery. Paul shares tips when scaling from pub to commercial setting, contract brewing lessons, the one sure thing to shutter a brewery and what makes a beer simply okay or great.https://americanflatbread.com/https://www.zerogravitybeer.com/
In this episode we find out how Brandon went from quality tech to manager to director and what it takes to build out the lab of a new 100bbl brewhouse. Learn about the brewing quality parameters Brandon focuses on for consistency and repeatability. He shares the most overlooked areas in a brewery and what to do about it. We get into daily lab operations, annual reporting and how to solve challenges in the brewery.
On this episode learn how Jake made his way from managing to bar at Oxbow Brewing to running the lab at von Trapp. Find out how he went about setting up the lab and what his day to day looks like at a mostly lager producing brewery packaging almost every day. We'll also hear Jack's tips on how to be successful when starting a quality program.
Ellen has been at Switchback Brewing Co. for five years. Learn how she got started in the beer industry and found her way into the lab at Switchback, and iconic Vermont brewery. Ellen shares her day to day tasks, what types of media she uses for looking for microbial spoilers and hoe she decided which ones to use in the brewery. Find out some of the resources she used when just starting out and what her favorite part of working at this employee owned brewery is.
Oxygen in the brewery, where you want it, where you don't. How to measure, where to measure, when to measure and tips on how to reduce and control unwanted oxygen pickup. A must listen for all packaging breweries! Resources:https://www.mbaa.com/meetings/archive/2019conference/proceedings/Documents/2019Presentations/14_Bell.pdfhttps://www.mbaa.com/meetings/districtpresentations/DistrictPresentations/2013_02_07-DO%20in%20Breweries.pdfhttps://www.hach.com/cms-portals/hach_com/cms/documents/pdf/LIT2149-how-to-measure-DO-in-a-brewery.pdf
In this episode we cover how to write an SOP, what sections to include, and why you need SOPs in your brewery!
Find out how we set up our taste panels, the pros and cons or pass/fail vs. number scales, descriptions and causes of six common off flavors and how to avoid them in your breweryhttps://www.weberscientific.com/aroxa-uno-kit-beer-flavor-standards-cara-technologieshttps://portal-siebel.lallemand.com/sensory-training-kitshttps://www.flavoractiv.com/beverage/beer/https://www.bjcp.org/docs/Beer_faults.pdf
Sensory evaluation is one of the most important parts of a quality program. Learn how we set up our panels, what you need to get started, on and off flavor training, and how to evaluate beer.
Cell counting is a great way to improve the consistency and quality of your fermentation. We cover the basics to get you started and leave you with some resources to keep going.
Learn how to start a quality program in your brewery with no money. Today we cover document control, data analysis, gravity tracking, beer library, consumer complaint logs and more. Don't let expensive equipment stand in the way of starting your quality program, start today!
What is quality?In this episode we cover the basic categories of a quality control program in your brewery - sensory, micro, chemistry and packaging. We discuss what you need to think about when starting a quality control program - who, what, when, where, and why. We cover some hurdles you're likely to face and how to overcome them.
Let's talk about quality control in the brewery. Starting a lab in your brewery, or expanding on your current quality program, doesn't have to be hard. Amy and Julie talk about why you need a quality program in your brewery and how they got started in the beer world.
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