Commissioning is one of the most intense, stressful and rewarding aspects of brewery management. And it is a poorly covered subject, which this episode is going to end. In this blockbuster episode, Chris Lewington (host) and the amazing Edina Bálint (Commissioning brewer at SSV) discuss everything you need to know about commissioning. Including but not limited to:Project steps of a typical craft brewery turn-key projectWhere to get your tanks manufactured Steps of CommissioningWho from the business should be involved in commissioning brews? Safety and TrainingIs there any optimisation during commissioning?By the end of the episode, you will be ready for your first commissioning. Good luck, and if you enjoy the episode, please share it with your brewing pals, colleagues and associates.🔗 Edina's LinkedIn🔗 Chris' LinkedIn🔁 Brewing Trade 🎵 Horacio Colombo

Refrigeration is a part we all rely on, but how well do you know your refrigeration plant?Do you know what refrigerant it uses? Some refrigerators contain chemicals that have a global warming potential 2500 times higher than the same weight of CO2. And are you aware of upcoming legislation changes that will impact the craft brewing industry? In this episode we will cover:- Why this topic is important - Types of refrigerant used in breweries - Upcoming legislative changes -  Low GWP refrigerants and refrigeration - Demand for thermal energy in breweries🔗 Chris' LinkedIn🫧 Recover your breweries CO2 - https://dalumequipment.com/📧 Jan Paul - jan@jp-brewing-consulting.com🆒 Max Buchner - Maximilian.Buchner@trane-roggenkamp.de

In part 2 we deep dive into 6 essential flavours and taints commonly found in beer. After this episode, you will be able to: - Know what they are- How to describe them- Where they originate from- How to remove them (if desired) Key flavours and taints covered:🧀 Isovaleric  🗑️ Mercaptan  🧈 Diacetyl🖌️ Acetaldehyde  🩹 Phenolic 4EP  (Honourable mention of 4VG)👶 Butyric Acid  💰 Brewing Trade📧 jethro@brewersselect.co.uk🔗 Chris' LinkedIn

Everything you need to know on how perform sensory analysis on your beer, how to set up a sensory program and who should be involved. Key topics covered-        A high-level view of what sensory is, what it aims to do and why is it so effective-        What are the key aspects and/or rules of sensory-        Who should be involved in sensory?-        How do you train people in sensory?-       Types of Test🌡️ Frigid.Cloud - The Ultimate Fermentation Control 📧 jethro@brewersselect.co.uk 🔗 Chris' LinkedIn🎵 Horacio Colombo🧈 VDK Testing🧪 ASBC Method

We deep dive into key ways to progress your career both in brewing and if you want to move industry. Adam Mills is the host of 'Adam Makes Beer' a hugely successful youtube channel promoting professional brewing, he is also the Director of Brewing Operations at Sonder Brewing in Ohio, US. In this episode we discuss:Educational growth habitsPersonal/professional traits for successDevelopmental steps to growing as a leader🌱 Simpsons Sustainability Report🎥 Adam Makes Beer YouTube Channel 📷 Adam's Instagram📨 chris@brewresourceful.com💼 My LinkedIn📷 My Instagram

In a new one-off format, I go solo on the show and share with you all the details of a real world brewing problem to see if you can solve it. You will get the breweries problem as it was described to me. A full understanding of their CIP routine, their yeast and fermentation practise and the actions they took to help diagnose it. What do you think caused the issue? And how would you solve it? 🌱 Simpsons Sustainability Report🎥 Sustainability Without CAPEX Talk 📨 chris@brewresourceful.com💼 My LinkedIn📷 My Instagram

We need to STOP purchasing CO2 for our breweries. The technology exists and for the first time ever is affordable to the craft brewer.In this episode, we go over one of the most exciting technologies available to a craft brewer— CO2 Recapture.Me, Kim & Frederik Dalum (Dalum Beverage Equipment) and Jan Paul (Brewery Consultant) discuss:- What is CO2 Recapture, how does it work and what are the options to do it?- Why is CO2 Recapture now affordable for the craft brewer?- How they created the Dalum unit- How much CO2 does your brewery produce?- Case Study of Dalum in action- How do you assess the quality of the CO2 - What is required other than the unit itself?- CIP- System size, costs, options to buy and ROI- Environmental SavingsA big thanks to friends of the podcast Simpsons Malt and you must check out their exceptional sustainability report, linked below.👉 Simpson Malt's Sustainability Report 👈🫧 Contact Dalum to Assess Your CO2 Recapture Potential🗣️ Connect with Jan Paul🎓 Further Reading On CO2 Recapture (Articles by the IBD, agreed to be shared with listeners)

Learn about the hop surplus, hop contracting and how to navigate the hop market as any sized brewer. My guest this week is Douglas MacKinnon, he's a leading writer (MacKinnon Report) on the hop market, one of the most important markets a brewer should understand. Chapters2 mins - History of hop market28 mins - Farmer, merchant, brewer model32 mins - Hop surplus40 mins - Hop contracting48 mins - New age hop contracting53 mins - Do we have an open spot market?62 mins - Is the latest harvest important?67 mins - How to navigate the current hop market73 mins - Doug's solution to the problemMacKinnon Report - https://mackinnonreport.substack.com/

We need to STOP purchasing CO2 for our breweries. The technology exists and for the first time ever is affordable to the craft brewer. In this episode, we go over one of the most exciting technologies available to a craft brewer—nitrogen generation.Me, Alex Redpath (Full Circle Brewery) and Craig Smith (Pneumatech) discussed:- What is nitrogen generation, how does it work and what are the options to do it?- How much CO2 can you switch to nitrogen?- How to switch your CO2 usage to N2- In-depth discussion of Full Circle's nitrogen generator set-up, experience and savings- Limitations of nitrogen- Affordability for the small brewer- Finance options- What purity is necessary for breweriesEnjoy the show!Notes:Murphy's Eventbrite link  Download Pneumatech's Nitrogen Calculator Craig Smith LinkedIn

This episode has guest Adam Johnson talking us through key topics in brewing and how you can help your brewery save time, money and the environment. The topics we  cover:- Definition of brewing aids and treatments - Dosage rates and optimisation - Water BA & T- Kettle finings - Beer finings - Haze stability- Foam stability- SustainabilityEnjoy the episode! Adams Contact -> https://www.linkedin.com/in/adamjohnsondiplbrew/

Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 3 of a 3-part mini-series on understanding one of the most important ingredients in beer, malt. In the final episode, we tie up all the information learnt in parts 1 and 2 into how to read your Certificate of Analysis (CoA) for brewing. You will learn what parameters are essential to learn about extract, fermentation and flavour. If you already have a good understanding of your CoA I guarantee you will learn a better way of viewing them, also you will learn more about how the analysis is conducted and how that affects the results you're getting.A big thank you to everyone at Simpsons Malt.

Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 2 of a 3 part mini series on understanding one of the most important ingredients in beer, malt. In this episode we start to deep dive into germination, kilning and roasting. After part 1 and part 2 you know everything you need to know as a brewer in barley and malting. By the end of the mini-series you will understand in full your malt certificate of analysis, which analysis you need to monitor and how the malting process creates them. A big thank you to everyone at Simpsons Malt.

Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 1 of a 3 part mini series on understanding one of the most important ingredients in beer, malt. In this episode we start to discuss barley varieties, growing conditions, current and future trends in barley. Then we start to discuss the malting process starting with steeping. By the end of the mini-series you will understand in full you malt certificate of analysis, which analysis you need to monitor and how the malting process creates them. A big thank you to Simpsons Malt.

This episode has guest Josh Summers a water treatment expert talk us through these subjects: - What aspects of water do we need to treat in breweries? - What can we use to treat them?- Is reverse osmosis the best option? - How to run your reverse osmosis more efficiently. Josh's Contact - https://www.linkedin.com/in/joshua-summers-00624559/Presentation - https://www.brewresourceful.com/brewerstoolbox/a2659093-3295-4678-b0db-966a9480e688

We are joined by Andrew Patteson of Lallemand  to discuss how getting to know your suppliers will make you a better brewer, run a better brewery and help you manage your time easier. We are blessed in our industry to have technically excellent suppliers, it's time to unlock their potential.

This weeks guest Tanya Kondratyuk who is the quality manager for Northern Monk Brew Co, Tanya is going to guide us through everything you need to know to build a lab from nothing. We will discuss What pieces of equipment do all breweries need? What do you need to start building a lab from nothing? Where can you buy affordable lab equipment from? What are the most common mistakes made in quality? Link to ASBC 'The Brewing Science Laboratory' mentioned in the show: https://my.asbcnet.org/ASBCStore/Product-Detail.aspx?WebsiteKey=c6851855-80ea-47cf-9f71-647744bd0529&iProductCode=96360

Why do breweries contract brew? What should you look for in a contract brewery partner? What is a service level agreement and should you have one?Is it harder to be a contract brewer or have your beers made for you? This episode's guest is Francesco Lo Bue an experienced brewer who has been on both sides of the contract brewer experience. Episode sponsor is Zevero, they help breweries like DEYA, Gipsy Hill & Tiny Rebel measure, report and reduce their breweries carbon emissions. Check them out at www.zevero.earth

Me and this week's guest Horacio Colombo aim to find the elusive answer to an age-old question. Should I leave my job? We discuss what are good/bad motivators, how to leave your job and what are good ways to nail your interview.  This episode was live recorded and offers a different format to our standard style podcast. Episode Sponsor is Jack Coomber a Digital Marketing and Ecom Consultant. Please contact him here: https://uk.linkedin.com/in/jack-coomber

We learn from expert data analyst Tristan Mobbs why, how and when we should collect data to better our brewery's processes. We also learn:-  How to stop wasting time- How to learn to manage your data quicker.- A failed former business adventure of oursTristan Mobbs can be contacted here: https://www.linkedin.com/in/tristanmobbs/

It's the hottest topic in the brewing industry right now. But how many of us can recite all the fundamentals right now?  In this episode we have with us Chris Terry a brewing sustainability expert who delivers carbon literacy training all around the world with his company 86-Carbon. By the end of this episode you will understand every brewery based sustainability fundamental.