Description
Are you a brewer? Sorry to disappoint you, but you are in reality a “glorified janitor”. Yes indeed, get used to it! Keeping your brewhouse vessels, lines, environment cleaned and sanitized is critical for the quality of your final product, but also for the longevity of your equipment. This lecture covers the general cleaning and sanitation practices in the brewhouse, from silo to wort production vessels, further downstream to cooling including lines to fermenting, and the general brewhouse area.
Learning Objectives
- Explain the reasons for cleaning
- Identify common soils
- Discuss methods and chemicals
- Describe cleaning regiments
- Suggest good practices
Nick Barron
Nick Barron has been in the craft brewing industry for over 14 years, and holds a Diploma in Brewing from the Institute of Brewing and Distilling. Nick has been the Headbrewer and Pub Brewmaster at two of Chicago’s esteemed breweries, Flossmoor Station Brewing Company and Goose Island Brewing Company, where he developed hundreds of different recipes and experimentations of wood and barrel aging, as well as mixed fermentation beers. Nick has lately been consulting with start-up and existing breweries, as they move through the phases of getting their operations off the ground and running, as well as through various expansion phases, training and forming sound best brewing practices. Nick is always excited to talk about theoretical and technical brewing practices, as well as esoteric philosophies of developing beer styles!
Enroll options
Better experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
Other Lectures
This short lecture digs a little bit further into one of the Advanced Hop Products mentioned in the previous lecture. Re...
Without a doubt, the most important “ingredient” to bring you success is your yeast. It needs to be handled properly and...
Malted barley is the most significant ingredient in beer and has often been referred to as the soul of beer. This cerea...