Check your beer – Détails, épisodes et analyse

In this episode we learn how Danny and Emily went from Caution brewing to running their own full service beer lab in Denver Colorado. We talk about covid pivots, ingredients inconsistencies, avoiding the blame game, collaboration brews, and their favorite resources.

As always find out what they wish other brewers knew about quality and tips for getting started.

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In this week's episode I interview Dana Garves of Oregon Brewlab.

We talk about her journey from water chemistry to working in a brewery lab, to running her own lab. Curious how that differs? Listen on to learn more.  We also discuss control charting, traditional micro vs. qPCR, homebrew projects, sending yeast into space and much more. Dana shares her advice for brewers looking to start their own lab and what she wishes other brewers knew about quality control.

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In this episode we cover how to write an SOP, what sections to include, and why you need SOPs in your brewery!

Find out how we set up our taste panels, the pros and cons or pass/fail vs. number scales, descriptions and causes of six common off flavors and how to avoid them in your brewery

https://www.weberscientific.com/aroxa-uno-kit-beer-flavor-standards-cara-technologies

https://portal-siebel.lallemand.com/sensory-training-kits

https://www.flavoractiv.com/beverage/beer/

https://www.bjcp.org/docs/Beer_faults.pdf

Sensory evaluation is one of the most important parts of a quality program. Learn how we set up our panels, what you need to get started, on and off flavor training, and how to evaluate beer.

Cell counting is a great way to improve the consistency and quality of your fermentation. We cover the basics to get you started and leave you with some resources to keep going.

Learn how to start a quality program in your brewery with no money. Today we cover document control, data analysis, gravity tracking, beer library, consumer complaint logs and more. Don't let expensive equipment stand in the way of starting your quality program, start today! 

What is quality?
In this episode we cover the basic categories of a quality control program in your brewery - sensory, micro, chemistry and packaging. We discuss what you need to think about when starting a quality control program - who, what, when, where, and why.  We cover some hurdles you're likely to face and how to overcome them. 

Let's talk about quality  control in the brewery. Starting a lab in your brewery, or expanding on your current quality program, doesn't have to be hard. Amy and Julie talk about why you need a quality program in your brewery and how they got started in the beer world.

On this week's episode I chat with O'Neil Taylor of Steam Whistle Brewing. Find out how he made it into the lab, his favorite part of working in the lab, and his monthly habit that keeps expanding his beer knowledge. O'Neil shares his experience bringing in an ale yeast into a lager only brewery and how it was handled from a lab perspective. Hear about O'Neil's daily tasks and what he wishes other brewers knew about starting a quality program.

Steam Whistle Brewing