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Pizza company launches pizza made from spent grains from beer production

By Beer production

A Yorkshire pizza company has launched a pizza that uses spent grains from beer production to make “healthier” and more nutritious products.

The Homemade Pizza Club claims that using beer dregs doubles the fiber content and increases the protein content of pizza bases by around 14%, while reducing calories by 22% and providing 20% ​​less sodium .

It also argues that it is more sustainable, allowing the company to tap some of the 250 million tonnes of depleted grain that is typically thrown away or used as a feed supplement for livestock due to its high protein content.

He claims the Healthy Pizza is a major innovation for the industry as the first HFSS-free tomato-topped pizza base (no high fat, salt and sugar) that is available to customers online.

Homemade Pizza Club founder James Sturdy said the company was inspired by the need to improve the nutritional content of pizza and move to a more circular economy without compromising on taste.

“Healthier products are often seen as a compromise or less like a treat, [but] with the Healthy, we’ve created a product that we believe delivers everything people love about eating pizza while making it much healthier, ”he said.

“The future of food lies not only in improving nutrition, but also in reducing waste and Le Salubre also ticks this box by reusing the spent grains from the brewing process. This means a highly nutritious food source that goes back into human consumption which is otherwise thrown away or sent for animal feed.

Brewers’ spent grain (BSG) is a by-product of the brewing industry that is created after the grain has been malted (soaked, sprouted and gently cooked) and then crushed to extract protein, sugar, and nutrients. The resulting liquid can be dried to stabilize it and give it more longevity and turned into flour.

Drain accounts for around 85% of brewing waste, although it is a valuable source of phenolic compounds, with antioxidant, anti-free radical, anti-carcinogenic and anti-apoptotic properties, according to the scientific journal Frontiers.

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Unsung Brewing Company – Delivery Driver / Sales Support – BevNET.com Beverage Industry Job Offer

By Brewing company

Our delivery / sales assistants are essential to our business as they are the essential link between our customers and our products. Delivery / Sales Assistants collect and deliver Craft Alcoholic Beverages to accounts, collect payments and build relationships with our retail and beverage customers while providing the highest quality customer service possible. They are also an essential part inside the brewery when it comes to inventory and protocol to maintain accurate information in our systems.

Essential functions of the position:

  • Create an efficient delivery route to ensure that most products can be delivered as quickly and safely as possible every day.
  • Maintain the inventory and order of beer in the cold store.
  • Help with packaging beer in kegs / cans / etc.
  • Maintain an open and direct line of communication with sales and operations teams to provide general knowledge and areas of opportunity.
  • Choose, check and deliver beer kegs and crates, of various weights, to and from our beverage customers in a professional manner.
  • Physically load and unload products weighing up to 170 lbs. during the day.
  • Use software for billing and accuracy of deliveries.
  • Complete and submit all required documents, invoices, press sheets and cash / checks within the appropriate time frame.
  • Represent Unsung Brewing at festivals and promotional events.
  • Maintain good lifting and safe driving practices.
  • Follow all vehicle operations, safety and accident protocol.
  • Maintain vehicle cleanliness and report all vehicle maintenance issues.

Skills and experience:

  • Knowledge of craft beer and a desire to learn
  • Excellent interpersonal and communication skills to build positive relationships with clients
  • Ability to communicate clearly with the team on a daily and urgent basis
  • Ability to work in a physically demanding role
  • Ability to drive a vehicle safely for long periods of time
  • Excellent work ethic with a positive attitude
  • Ability and desire to comply with all company security policies
  • Extremely organized and reliable
  • Attention to detail, time management and the ability to focus in a fast paced work environment
  • Take initiatives
  • Can operate computer programs and have mastery of inventory
  • Ability to contribute to the team with ideas and creative thinking
  • Ability to use and operate a forklift (if not certified, we can provide)

Minimum skills:

  • At least 21 years old
  • Must have a safe driving record
  • Valid California Driver’s License
  • Minimum high school diploma or GED
  • The driver is subject to indoor and outdoor environmental conditions

Preferred Qualifications:

  • Cicerone Level 1 – Certified Beer Server Certification (required within 30 days of hire)
  • TIPS Certification – Training in intervention procedures (mandatory within 30 days of hiring)
  • Customer service, beer and / or other beverage retail, warehouse, delivery driving experience

Schedule / Pay:

  • Mainly on weekdays with a few weekend days if needed for festivals
  • Over 30 hours / week gradually increasing to 40 hours / week with a limited amount of overtime
  • Working hours may vary, some early mornings (5 am-6am) required
  • Succession planning: opportunities for sales representative, logistics manager

Job Types: Full-time, Part-time

Salary: $ 13.00 – $ 15.00 per hour

COVID-19 Considerations:
All employees should be fully immunized and masked during working hours inside the brewery and when interacting with customers.

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Delahunt Brewing Company – Regional Market Development Manager – Brewbound.com Craft Beer Job Listing

By Brewing company

Delahunt Brewing Company – Regional Market Development Manager – Brewbound.com Craft Beer Job Offer | Brewbound.com


































Delahunt Brewery

Apply for this job

Delahunt Brewing Company is looking for a Regional Manager of Market Development. This position aims to strengthen and expand our presence as a regional brewery. We are an award-winning production brewery in San Clemente, excited to develop and expand our brand and are looking for someone to help us integrate the distribution and exports of our beer as well as relationship management. existing distribution.

The ideal candidate will have experience building brands in our regional market and have a deep understanding of how to create a footprint in the brewing market. The development and implementation of marketing programs will be a component of the position. The existing distribution and sales contacts in place are a definite plus.

Remuneration according to experience.

Please send your curriculum vitae.

Apply for this job


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Gastonia’s Cavendish Brewing Co. increases craft beer production

By Beer production

After more than four years of brewing and canning beers one at a time, Scott Cavendish has added a canning machine that will make the process at Cavendish Brewing Co. 10 times faster.

Workers will go from a canning capacity of just 300 beers per day to more than 3,000 beers per day, Cavendish said.

Cavendish Brewing Co. sent its first set of Cowboy Water American Light Lager through the canning line, then labeling, then into the hands of customers last month.

“This is the first beer to go through the canning machine and we’re all set to can 150 cases of beer on our first draw,” Cavendish said.

Economic news: Brewery buys downtown Mount Holly restaurant

Cavendish had a mountain of 6,000 aluminum cans ready to fill with North Carolina craft beer.

“During COVID, we canned 30,000 cans of beer one can at a time on a crowler machine,” Cavendish said.

Head Brewer Dennis Howell works on Cavendish Brewing Co.'s new canning line on Friday afternoon, August 27, 2021.

A canned version of a growler, a crowler makes beer easy to canning and on the go. But the process can be difficult for workers filling beers to the point where they can barely move their hands, Cavendish said.

“It was either buying a machine or everyone was going to quit,” he joked.

The machine cost Cavendish $ 40,000. He described it as super advanced with sensors everywhere, adding that it can purge the can of carbon dioxide, a process that helps the beer stay fresher in the can for longer. The machine also rinses the outside of the box before and after adding content, Cavendish said.

Cavendish Brewing Co. was left without customers during parts of the pandemic. Without customers in the establishment’s taproom, located at the intersection of US 321 and Long Avenue, the brewery lost 80% of its activity.

“And then the other 20% were selling kegs to bars that were now all closed and none of them were buying beer,” Cavendish said.

Owner, Managing Director and Brewmaster Scott Cavendish puts a label on a can of Cowboy Water American Lager right next to the Cavendish Brewing Co. canning line on Friday afternoon, August 27, 2021.

The new canning machine offers interesting perspectives for the brewery. When staff filled boxes by hand, the process was slow and cost $ 1 in labor for each box filled, Cavendish said.

“If you think of each case with $ 24 of labor to do it, you can’t sell the cases for much more than that,” Cavendish said.

Earlier this year: The latest name of the South Fork Brew project in the Gaston Brewery game

Cavendish beers will now make their way to various other establishments. Cavendish said he has already ordered 40 cases of cans. The beer will be distributed to Gastonia as well as to Charlotte.

Aside from some craft beers, Cavendish beers are made with North Carolina ingredients and by North Carolina locals.

“If you buy our local beer, most of it goes here in Gastonia,” he said.

While he may be biased, Cavendish said the best beer in town comes from Cavendish Brewing Co. The brewery has won nine gold medals for its beers in the past.

Beer lovers can expect to see a tropical IPA, October party, and pumpkin ale on the market soon.

You can reach Kevin Ellis at 704-869-1823 or email him at [email protected]

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Brewing company WI creates obstructionism-themed beer, with part of the proceeds going to remove Senator Johnson from office

By Brewing company

MINOCQUA, Wisconsin (WFRV) – A northern Wisconsin brewery with a neighboring population of just under 4,500 is using part of its profits to try to get State Senator Ron Johnson to resign.

The Minocqua Brewing Company, which describes itself as a “Progressivebeer” brewer, has created a beer called “Filibuster Ale – Must be Quaffed before 2022”. The is a nutty dark beer with a colorful, politically inspired label.

In the brewery’s Facebook post describing the label, the right side of the label features “filberts” (which represent a hazelnut) wearing red ties and allegedly screaming and yelling about the “big lie” (referring to to Donald Trump’s declaration regarding the 2020 election) while a “Democratic donkey” destroys the Republican playbook. In this case, the playbook represents the systematic obstruction. It is also mentioned that the label is ambitious.

Anyone who buys the beer or the merchandise will indirectly contribute to the brewery’s super CAP. 5% of all profits from their brewery would go to impeach Senator Johnson and try to replace him with a progressive candidate who gets rid of the filibuster.

Minocqua Brewing Company told Local 5 that it has raised over $ 200,000 from the super PAC and the owner has already spent over 100,000 on billboards and radio advertisements calling on them. Republicans of Wisconsin.

Filibuster Ale should be on the shelves in the state of Wisconsin, from Superior to Kenosha. A full list of locations can be found on the Minocqua Brewing Company website.

The brewery owner also mentioned that all of their beers are in high demand and they are doing their best to keep up with production.

Senator Johnson has yet to say whether he will run for a third term for the vacant seat in 2022. Several Democratic candidates have announced their campaign which includes a Milwaukee Bucks executive, a millennial leader and the lieutenant governor of Wisconsin.

Minocqua Brewing Company also brews other politically inspired beers, including:

  • Biden beer
  • ‘la – A Vice Presidential Stout
  • IPA Cards Show
  • Bernie brew
  • Tammy shandy
  • Evers Ale

Minocqua is located just over 160 miles north of Green Bay.

A full list of beers brewed by Minocqua Brewing Company can be found on their website.

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This sour beer culture of Chr. Hansen streamlines the brewing process

By Brewing process

Imagine a process where shower-sour beer could be brewed predictably and consistently in just 16 hours, preserving the crisp, refreshing flavors of modern sour beers. Chr. Hansen brings 145 years of fermentation experience to the sour beer space with its introduction of Harvest LB-1, the company’s addition to the SmartBev line. Harvest LB-1 is a freeze-dried, direct inoculation culture of Lactobacillus plantarum from Spanish grape must, designed to optimize production while providing producers with excellent results with every brew.

Sour beer can trace its origins back to brewing traditional lambic, kriek and berliner weiss style beers in Belgium and Germany. Modern sisters, however, offer a new take on this long-standing drink, offering a lighter taste, fruity notes thanks to the addition of ingredients like raspberry, yuzu, elderflower or combination infusions. These characteristics make tart beers attractive options for more casual occasions, for consumers who may not appreciate the taste of conventional beers (preferring the crunchy and fruity taste of wine or cocktails), and for those who wish. moderate their alcohol consumption by looking for a drink that is low in alcohol.

In recent years, the sour beer category has seen significant growth, with sales up 40% in 2019 and 43% the year before. Producers interested in increasing their production of these beers – or even expanding their consumer base by tapping into this market for the first time – are increasingly looking to improve consistency and quality of results while preserving the unique and characteristic flavors. that distinguish sour beer. .

Harvest LB-1 Brings a New Consistency to Sour Beer Making

Traditional sourcing is a production method that can be difficult to control, leading to inconsistent results, increased risk of wasted batches, and difficulty in scalability. With the direct co-inoculation and co-inoculation of Harvest LB-1, brewing sour shower beer becomes simpler and more predictable, allowing producers to avoid the unpleasant flavors that can occur during uncontrolled fermentations and more. slow. In just 16 hours, growers can reliably produce clean, refreshing flavors from a culture that ensures transparency of the strain’s origin, histamine-free infusion, and a two-year shelf life in between. purchase and use for better planning and flexibility.

When kettle sourcing with Harvest LB-1, the fermentation process starts almost immediately due to the high cell count and the purity of the culture. Chr. Hansen developed Harvest LB-1 to produce clean, crunchy flavors and aromas. Carefully selected Lactobacilli strain provides rapid and safe acidification.

Some feedback

Already, the results of Harvest LB-1 speak for themselves. Customers report that the incorporation of Chr. Hansen’s premium sour beer culture in their recipes makes production easier and ensures consistency between the beers they need to increase production.

“Our favorite attribute is that [Harvest LB-1 works very quickly] and gives us a consistent and clean flavor profile, ”says Ryan Jackle, Head Brewer at US-based Brewing the Wise Man in North Carolina, while being “very easy to use.”

Will Brown, head brewer of Colonial Brewery Company in Melbourne, Australia, also reports that after facing production speed challenges and consistency issues for kettle sours, the implementation of Harvest LB-1 [and BACTIV-AID™] gave him “complete confidence in these products for [help us] meet our specifications in a short time while remaining cost effective.

“While we have built our reputation on perfecting fermentation processes primarily in the dairy industry, we are delighted to enter categories that could also benefit from our expertise,” says Nathalia Edwards, Chr. Hansen Business Development Director in Fermented Beverages.

“The sour beer space is growing and this is a great opportunity for breweries to reach new consumers who don’t see themselves as beer drinkers. Consumers are more interested in drinks that offer refreshing, tangy and complex flavors, ”continues Edwards. “Ideal for warmer weather and lighter occasions, these drinks are influenced by classic European beers but offer a cool experience, along with the low sugar and alcohol content that our increasingly caring consumer base seeks. health.”

To learn more about Harvest LB-1, visit www.GusmerBeer.com. Gusmer Enterprises is the exclusive North American distributor of Chr. Hansen.

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This sour beer culture of Chr. Hansen streamlines the brewing process

By Brewing process
Chr.  Hansen gusmer

Imagine a process where kettle sour ale could be brewed predictably and consistently in just 16 hours, preserving the crisp and refreshing flavors of modern sour beers. Chr. Hansen brings 145 years of fermentation experience to the sour beer space with its introduction of Harvest LB-1, the company’s addition to the SmartBev line. Harvest LB-1 is a freeze-dried, direct inoculation culture of Lactobacillus plantarum from Spanish grape must, designed to optimize production while providing producers with excellent results with every brew.

Sour beer can trace its origins back to brewing traditional lambic, kriek and berliner weiss style beers in Belgium and Germany. Modern sisters, however, offer a new take on this long-standing drink, offering a lighter taste, fruity notes thanks to the addition of ingredients like raspberry, yuzu, elderflower or combination infusions. These characteristics make tart beers attractive options for more casual occasions, for consumers who may not appreciate the taste of conventional beers (preferring the crunchy and fruity taste of wine or cocktails), and for those who wish. moderate their alcohol consumption by looking for a drink that is low in alcohol.

In recent years, the sour beers category has seen significant growth, with sales up 40% in 2019 and 43% the year before. Producers interested in increasing their production of these beers – or even expanding their consumer base by tapping into this market for the first time – are increasingly looking to improve consistency and quality of results while preserving the unique and characteristic flavors. that distinguish sour beer. .

Harvest LB-1 Brings a New Consistency to Sour Beer Making

Traditional sourcing is a production method that can be difficult to control, leading to inconsistent results, increased risk of wasted batches, and difficulty in scalability. With the direct inoculation and co-inoculation of Harvest LB-1, brewing sour shower beer becomes simpler and more predictable, allowing producers to avoid the bad tastes that can occur during slower fermentations and uncontrolled. In just 16 hours, growers can reliably produce clean, refreshing flavors from a culture that ensures transparency of the strain’s origin, histamine-free infusion, and a two-year shelf life in between. purchase and use for better planning and optimized flexibility.

When kettle sourcing with Harvest LB-1, the fermentation process starts almost immediately due to the high cell count and the purity of the culture. Chr. Hansen developed Harvest LB-1 to produce clean, crunchy flavors and aromas. Carefully selected Lactobacilli strain provides rapid and safe acidification.

Some feedback

Already, the results of Harvest LB-1 speak for themselves. Customers report that the incorporation of Chr. Hansen’s premium sour beer culture in their recipes makes production easier and ensures consistency between the beers they need to increase production.

“Our favorite attribute is that [Harvest LB-1 works very quickly] and gives us a consistent and clean flavor profile, ”says Ryan Jackle, Head Brewer at US-based Brewing the Wise Man in North Carolina, while being “very easy to use.”

Will Brown, head brewer of Colonial Brewery Company in Melbourne, Australia, also reports that after facing production speed challenges and consistency issues for kettle sours, the implementation of Harvest LB-1 [and BACTIV-AID™] gave him “complete confidence in these products for [help us] meet our specifications in a short time while remaining cost effective.

“While we have built our reputation on perfecting fermentation processes primarily in the dairy industry, we are delighted to enter categories that could also benefit from our expertise,” says Nathalia Edwards, Chr. Hansen Business Development Director in Fermented Beverages.

“The sour beer space is growing and this is a great opportunity for breweries to reach new consumers who don’t see themselves as beer drinkers. Consumers are more interested in drinks that offer refreshing, tangy and complex flavors, ”continues Edwards. “Ideal for warmer weather and lighter occasions, these drinks are influenced by classic European beers but offer a cool experience, along with the low sugar and alcohol content that our increasingly caring consumer base seeks. health.”

To learn more about Harvest LB-1, visit www.GusmerBeer.com. Gusmer Enterprises is the exclusive North American distributor of Chr. Hansen.

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SAB halts beer production amid extended alcohol ban

By Beer production

South African breweries have stopped producing beer.

The country’s largest beer maker, South African Breweries (SAB), has halted all production following the extension of the government-imposed alcohol ban under lockdown regulations.

The government instituted the ban in late June as South Africa was hit by a deadly third wave of Covid-19 to keep hospital beds available for Covid-19 patients and free from trauma cases alcohol-related. The ban was extended on July 10.

“As SAB enters [a sales] ban, it implements an orderly liquidation process by which the brews [that] are underway are completed and no new brewing is being started, ”the company told Fin24.

The brewer added that he could not confirm whether this would lead to shortages once the ban was lifted, but said it exacerbated the pressure on the industry.

SAB also confirmed that its depot in Pietermaritzburg had been looted and “left bare”, while its depot in Denver in Johannesburg suffered minor damage.

Brewer Carling Black Label added that one of its dispensers was also looted, resulting in vehicle damage and loss of stock. The company is assisted by the police, private security companies and the South African National Defense Force to ensure the security of its assets.

SAB is not the only alcohol producer to have been affected by the looting, on Wednesday evening the distribution center of savannah maker Distell in New Germany, Durban, was attacked for the second time.

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New Ontario Brewing resumes production of Highlander Brewing products from South River

By Brewing products

South River Brewery planned to move production to Ottawa or southern Ontario, but after consultation with New Ontario Brewing, decided to keep all Highlander Brewing production in northern Ontario.

New Ontario Brewing, a local business growing by leaps and bounds, is expanding again by taking over the production of all products from the Highlander Brewing Company, formerly brewed in South River.

New Ontario has a new, state-of-the-art facility on Seymour Street in the former Northern Honda building.

The company has a production agreement with the Toronto company United craftsmanship, the owners of Highlander Brewing Company.

“United Craft intended to move production to Ottawa or southern Ontario,” says Mike Harrison, President and Brewmaster of New Ontario Brewery Society. “AAfter consultation with New Ontario Brewing, they decided to keep all Highlander Brewing production in northern Ontario.

“With the termination of our agreement with the South River Brewery, we have started a discussion about where to move production,” said Ian Macdonald, President of United Craft. “We decided the best thing for the brand was to keep it in Northern Ontario and with the original master brewer. The water is excellent and Mike Harrison and his team are truly the professionals we wanted to make this beer ”.

United Craft has therefore entered into an exclusive relationship to produce all Highlander Brewing products and retain all production jobs in Northern Ontario. Production is slated to begin next month and Harrison even plans to hire two more production workers.

“It’s strange that beer production is moving north, but United Craft was happy to see that we were innovators and happy to see that we are still community first and we moved into this facility with state-of-the-art packaging and brewing equipment, ”said Harrison. CKAT. “It gave them the confidence to make the production switch here.”

Harrison expects the deal to result in a 25-30% increase in volume at its brewing plant for popular Scottish Ale and Smoked Porter.

Moving production from one facility to another is nothing new in brewing, but the fact that production is moving further north is an aberration. New Ontario Brewing’s recent announcement of the hiring of Brian Wilson, founder and master brewer of Highlander Brewing, was instrumental in the move.

“Brian Wilson has been the man behind these beers since 2009. We couldn’t imagine a better person to keep this brand alive and healthy,” said Pat Macdonald, CEO of United Craft. “Couple that with the fact that we are able to maintain production in the north, well, we see it as a win-win. “

Pat and Ian Macdonald are a mother-son team who run United Craft Brewing, a company that represents many cider houses and breweries in Ontario.

With the COVID-19 outbreak, New Ontario Brewing recently received funding from the Ontario Together Fund which has helped them switch to more product lines such as disinfectant manufacturing and distillation.

See: New Ontario Brewery recognized by the province for its innovation

“When 2020 started, we were like everyone else, wondering what we were going to do, with our traditional markets in chaos,” Harrison said. “We weren’t expecting to make disinfectants, spirits or go into other brands and products. We are excited to make this decision and grow into 2021.”

This will continue even after COVID Harrison told BayToday.

“It’s one of those things that we thought was dying, we didn’t know it, but it’s actually going pretty well even now, so it’s definitely a market that we’ll continue for the foreseeable future.

New Ontario Brewing continues to produce hand sanitizer under the Pure North Medical brand and recently began installing sanitizer stations at local businesses, educational institutions and hospitals. This project produced tens of thousands of liters of disinfectant that were used throughout the pandemic across the province, with a focus on northern Ontario. This increase in production has allowed New Ontario to hire staff and maintain full-time positions that would otherwise have been impossible during COVID.

This innovative initiative made them the recipients of the North Bay Chamber of Commerce Innovation Award. In 2016, it was named New Company of the Year.

See: New Ontario Brewing Company named “New Business of the Year”

The company also recently received a grant of $ 842,000 from FedNor to expand into foreign markets.

See: New Ontario Brewing Expands to Target Foreign Markets

Their new facility officially opened 7 days a week this summer at the corner of Highway 11 and Seymour.

Ontario’s move with United Craft follows announced name change from South River Brewing Company in the South River. Last month it announced it was changing its business name and branding, and will now be called South River Brewery. In a social media posting, the brewery said the change was underway to “better reflect our location and our heritage within the region and the community.”

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Precisely control CO2 in the brewing process with high efficiency automation solutions, from valves to regulators

By Brewing process
This electronic control system gave the Quebec brewery an easy way to access information about the system that it did not previously have. Also available in French.

While our taste for beer has not changed since humans discovered it over 5,000 years ago, a microbrewery has invested in modern automation technology to change its brewing process. Carbon dioxide (CO2) plays an important role throughout the beer making process. Initially, it is produced during fermentation while it is usually discharged as a by-product. Later in the process, brewers use the gas to purge the bottles and force the beer to carbonate during bottling to preserve its flavor.

Too much pressure chars the beer too much, making it difficult to serve properly and create a bad experience for consumers. Too little carbonation can reduce the number of air bubbles that trap the aroma, an important part of the craft beer experience. Low carbonation can also make the beer flat, ruining the whole batch.

One of the largest microbreweries in Quebec had relied on a fully manual process to manage the 25 CO2 cylinders used in its brewing process. We will keep this unnamed brewery, as this article is for analytical purposes only. The manual process used by this Quebec brewery created inefficiencies that cost time and money as well as impacting safety. For example, the brewery team could not accurately determine when a bottle was empty, so they had to estimate when to switch to new vats. Changing them too soon resulted in wasted CO2. Changing them too late could damage the batch with under-carbonation.

In addition, the gas cylinders were stored on site, taking up valuable floor space and creating the potential safety risks associated with the storage of more than two dozen gas cylinders. Employees had to physically move tanks, each weighing about 100 lbs, to change them three to four times a week.

The search for the right components

Emerson’s ASCO 291 solenoid valve, specially designed for compressed natural gas applications that require the ability to handle pressure above 5,000 psi.

The microbrewery contacted Beauce Technology, a Quebec-based company that specializes in the design and installation of gas manifold systems. Jimmy Roy, vice-president of Beauce, said he worked with the brewery to design a gas distribution system manifold that offers more efficiency and control than the manual system. As Beauce began to develop a solution, the team encountered challenges, including pressure regulators that were not functioning properly and solenoid valves unable to handle the high flow capacity. Components had to be found that would not only solve individual problems, but also work together to create an effective system.

La Beauce was looking for the right solution when it met a team of Emerson Automation Solutions during a conference organized by the Association des microbrasseries du Québec. After learning more about the challenges of Beauce, the Emerson team recommended TESCOM SG3 Series Single Stage Regulator, which is suitable for high purity applications.

“This regulator solved many flow and pressure control problems. We tested it and it worked perfectly, ”said Roy. The regulator also offered regulating precision and repeatability for the high level of precision control required by the brewery.

As an integrated solution provider, Emerson was also able to recommend a solenoid valve solution from its broad automation portfolio: the ASCO 291 Compressed Natural Gas Valve. The value is specifically designed for compressed natural gas applications that require the ability to handle pressure greater than 5,000 psi. Its wide pressure range makes it well suited for a brewery application.

The valve would allow the new system to withstand a high flow capacity as well as an expected pressure range of 200 to 5,000 psi.

Emerson’s 291 valve features a low-maintenance PEEK piston and durable operation in a compact design. Its stainless steel construction also makes it ideal for applications in the food industry.

Go from manual to automation

With the critical components in place, the Beauce could integrate the regulator and valve into the designed electronic control system. Control system maximizes CO2
while eliminating the downtime associated with manual failovers. When the cylinder pressure drops to a predetermined level, the automated system closes the valve on the vacuum side and opens the valve on the other side. The opening speed of the valve can be controlled to avoid system shutdowns, which Roy says can be a challenge in a distribution system regulating high flow applications.

“But when we use Emerson’s ASCO 291 solenoid valve on the TESCOM SG3 regulator, together they can handle the high flow,” he said.

In addition to automating gas delivery, the electronic control system gave the brewery an easy way to access information about the system that it did not previously have. The secure control system, based on a Linux operating system, provides real-time and historical line pressure data. Beauce’s design also incorporates a personalized touchscreen interface and a mobile-friendly dashboard.

Deliver fast results and encourage automation

Emerson’s TESCOM SG3 regulator, delivering control accuracy and repeatability for the high level of precision control required by breweries.

Investment in brewery automation quickly reduced production inefficiencies caused by the use of manual processes and lack of actionable information. The increase in efficiency reduced the number of cylinders needed from 25 to 10. The reduction by more than half of the use of cylinders has reduced manual labor and the risk of occupational accidents that cause it. accompanied. It also reduced the costs of labor, transportation and storage.

Quebec brewery can now monitor CO2 which saves him time and money and makes more informed production decisions. Additionally, the system offers scalability, making it suitable for breweries of virtually any size.

Roy said: “The app is perfect for a small brewery as it can handle as many bottles as needed, giving them flexibility as they grow. ”

Since the implementation, the company considers that its CO more efficient2
using and increasing production saves nearly $ 17,000 per year on gas usage costs, a reduction of 42% compared to the non-automated system. In addition, the transition to automated gas distribution saves the brewery close to $ 4,000 per year in productivity costs.

They’ve gone from doing everything manually with little control or insight to an automated solution that maximizes resources, saves money, reduces manpower, increases security, and delivers real-time data. It really simplifies the microbrewing process.

Naresh Kumar is the Director of Product Marketing for Emerson Automation Solutions.

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