It always flows downhill: water quality in process

Water quality is a decisive factor in the brewing process, transforming for better or worse from tap to wort. Ideal water profiles are tailored to each stage and beer type, enhancing roundness or bitterness while supporting amylase activity. However, variations can occur due to the source, chlorination, biofilm formation, and storage conditions. To ensure a successful brew, maintaining an effective water treatment system, conducting regular analyses, and monitoring usage patterns are crucial steps in maintaining stable bacterial levels and producing consistently excellent beer.

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Evolution of microbiology Techniques

In the middle of a global pandemic caused by a novel virus, it can be hard to picture a world in which microorganisms are completely unknown. And yet, humankind lived in ignorance of our microscopic companions until 1683, when Antonie van Leeuwenhoek first spotted “animalcules” cavorting in drops of water.

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Water Quality Monitoring

Water is a critical component of a wide variety of industrial processes. It can be used as an ingredient in a final product, as a cleaning agent to prepare equipment or materials for use or reuse, and as a reagent for analytical purposes.

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Principles of pasteurization

Pasteurization is the treatment of a food or beverage product to make it safe for consumption and to improve its shelf life.

Unlike sterilization, which uses high-temperature treatment to eliminate all microorganisms, resulting in a product that can be stored indefinitely at room temperature, pasteurization is carried out at lower temperatures and aims to reduce the overall microbial population to acceptable levels that can be maintained at refrigerated temperatures.

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Recovering from operations shut down is a unique experience. Can we limit the pain and find some gain ?

Operations may be slow now, but will ramp-up again sooner or later.

Very unusual circumstances caused the shut-down, and the recovery will probably be atypical.

Our experience closest to what we will be experiencing soon, is a process transfer from one location to another. Based on that experience, we believe that this recovery will require a good dose of planning and is an opportunity to learn and progress.

We hope the experiences, information and advices collected from various sources (mainly from the food industry) and shared hereafter will provide you with at least one actionable idea that will help you recover faster and better.

In the case of a process transfer, most of the start-up (i.e. the recovery) at the receiving end depends on the shut-down and transfer of knowledge.

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4 checks before using a microbial autonomous field kit to your satisfaction

A few simple checks are recommended before using a microbial autonomous field kit. The convenience of these kits may be the primary reason for choosing them, in particular for crisis situations.

The "Cost-Of-Change" or burden of implementation can be more limited than one would expect.

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6 uses of microbial autonomous field kits that can make your life simpler

According to ISO 17381, autonomous field kits are often miniaturized versions of laboratory methods. We can expect such kits to present some technical limitations easier to deal with in a lab than in the field.

However, "Autonomous" and "Field Kit" also mean that in some situations, the use of kits is preferable to sample transport and lab testing. 

We review some of the examples presented by this ISO standard 

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Microbrewery: 8 stages where microbiology can impact your beer's quality.

Starting a microbrewery is an exciting journey. You start everything from the beginning, join a community of passionate brewers, test, learn, and improve the quality of your beer. When your beer gains in popularity and is « exported » at some distance from the brewery, you're starting to face new challenges.

As you need to ensure a constant beer's quality, you need to manage different parameters. One parameter is critical if you to take a step further: Controlling microbiology to ensure beer's quality.

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