I know a brewpub that had an infected beer that tasted of butterscotch. It was so popular they marketed it as a butter beer and continue to make a similar tasting beer to this day. |
Originally posted by 3fourths I was half expecting this from either you or Ernest. |
Originally posted by lithy Can you add more about why the beer was dumped and not just used to create a new beer? Back up in the processing of other beers? Label approval? Nasty beer so no one wanted to sell the product? |
We are currently brewing about 15 batches/week. In the past 5 years we have dumped a total of 4 batches. 2x 15 bbl, 1x 30 bbl, 1x 60 bbl. We have had to dump wort 3 times. Shit happens and the the good brewers dump it. Solenoids stick open, phosphoric acid dosing pumps get left unprimed, and yeah... infections do happen. |
Not nearly enough. |
I toured an AB plant in Georgia, they said their total loss front to back was only 4.2%, which is amazing and something to aspire to. |
Interesting topic. Often wondered this myself. Does QC make this decision? Are loses covered by insurance? Do you do a double batch to make up for the loss? Does FDA have to be notified? |
Usually QA/QC is indeed making the decision. A certain amount is indeed covered by insurance; the stuff you straight up dump and any out of date returned beer within reason is usually covered, but the other loss just comes with cost or business. Not sure on the FDA, but perhaps waste water management. |
Originally posted by 3fourths |
My brother is a brewer at a well known CA brewery....he has often times told me that whenever a beer doesnt turn out like you expect, just rename it. |
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