Description
When designing a brewery, it is very important to consider that one sizes does not fit all. There are a number of different parameters and considerations that need to be taken into account and what might work for one brewery, may not be ideal for another. This lecture discusses the considerations that you’ll need to think about when designing a brewery and what some of the best-practice design aspects are to ensure the brewery operates efficiently.
Learning Objectives
- Explain the difference between Design and Operating Capacities
- Define the parameters that influence equipment sizing decisions
- Describe how the capacity of each process area is defined
- Describe the elements to consider when designing the layout of a brewery
- Describe the general building/site requirements for a brewery
Matt Harris
Matt is a highly solutions focused and action oriented manufacturing leader with an Engineering (Chemical) background and over 5 years´ experience in a number of production and project leadership roles. He led the design and delivery of AU$39M of capital works, led a team of operators to sustained high performance including over AU$700K in functional and waste savings, as well as helping grow the business of a new craft brewery. Matt excels in: developing improvement strategies and implementation plans, production scheduling and process change management, leading and facilitating structured problem solving, building capability through coaching and developing team members and leading multi-disciplinary capital project teams (including contract negotiation & budget control).
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