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Hazards & Prevention

All brewers should conduct periodic hazard analysis in order to establish safety practices that address the particular challenges found in their brewery. Establishing a sound safety program is an ongoing process that includes recognizing hazards and learning how to mitigate them. Use the resources in this category to help your brewery prepare and prevent accidents before they happen.

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Keeping It Cool This Summer craft brewer brewing beer, cool as a cucumber

Keeping It Cool This Summer

Hot weather can be a challenge for your staff, your equipment, and your product. Here are some tips to help everyone keep cool this summer.Read More

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Technical Brewing Projects Director

Chuck joined the Brewers Association staff in 2013 after a long career as a craft brewer. He opened Tennessee’s first brewpub, Boscos, in 1992. As an owner and director of brewery operations for Boscos Brewing Company, he opened additional brewpubs in Memphis, Nashville, and Little Rock, Arkansas. In 2007, Chuck opened and operated Ghost River Brewing in Memphis. He has served as chair of the Association of Brewers Board of Advisors, chair of the Association of Brewers Board of Directors, and was a member of the first Board of Directors for the Brewers Association. In his capacity as technical brewing projects manager, Chuck works with the Technical Committee and the safety, sustainability, quality, draught beer quality, engineering, and supply chain subcommittees to encourage and facilitate best practices in all phases of Brewers Association members' brewery operations.

See Chuck Skypeck's Articles

Mitigating Beer Line Cleaning Risks line cleaning

Mitigating Beer Line Cleaning Risks

The chemicals used in the line cleaning process must be handled with caution. Follow all necessary safety steps to mitigate the risk of exposure. Read More

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Brewers Association

The Draught Beer Quality Subcommittee's mission is to improve the quality of draught beer dispensed to customers. They seek to preserve the great flavor and aroma of beer created by the brewer, and to deliver it to the consumer at retail. Great beer must be handled conscientiously to arrive in the glass in perfect condition.

See Draught Beer Quality Subcommittee's Articles

Anti-Slip Boots Still Slippery

I wear anti-slip boots but still slip all the time at my brewery. Do I need to get better boots? The Safety Exchange Says: Breweries are inherently slippery places with their smooth floors, wet surfaces, and changing elevations. Anti-slip boots (remember …Read More

5S Safety System

A buddy of mine said his factory is using 5S to control safety. What is 5S? The Safety Exchange Says: The 5S system is a lean manufacturing concept that applies mostly to housekeeping, and therefore it can influence workplace safety. …Read More

Protection from Hot Liquids

I know of people who have been seriously burned in the brewery. How can we protect our brewers from hot liquids? The Safety Exchange Says: Most importantly, safety with begins with hazard recognition. Knowing how boiling wort can jump out of …Read More

Ladder Hazards

Is climbing a ladder leaned against a fermenter okay? Some of my cellaring tasks such as CIP, sanitizing, and dry-hopping require me to carry either reactive chemicals or bulk weight quantities of raw material up a ladder so that I …Read More

CO2 Hazards

My coworkers and I aren’t sure if the burning nostrils we experience when we blow down a fermenter is CO2 or the volatiles from the beer. Can you enlighten us? How hazardous is CO2 anyways? The Safety Exchange Says: We are …Read More

Displaying results 1-10 of 42