Since packaging operations are the last set of a brewery’s process steps to touch beer before it’s consumed, it’s essential that breweries pay strict attention to food safety.
Monitoring and controlling packaging operations is one of the biggest challenges to beer quality, and it often distinguishes good brewers from great brewers.
The Hot Steep method, a rapid wort preparation method approved by the ASBC, will allow breweries of all sizes and budgets to easily evaluate extractable malt flavor.
Objectively measuring quality is a three-legged stool with microbiology, chemistry, and sensory forming the platform. Of the three, sensory can be the most approachable.
Brewpubs must have a diverse list of high quality beers on tap to satisfy fans, but those same fans are less tolerant than ever of beer that isn’t at its peak freshness or has flaws.
Not all brewers are conscientious and competent stewards of our collective brand of craft beer, but brewpubs can be incubators for the quality-conscious phenomenon.
At Stone Brewing Co., we use the UV-spectrophotometer to monitor multiple aspects of the brewing process to ensure we’re producing consistent beer across our many styles.