How often do breweries need to dump wort or fermented beer? It can be due to mistakes, infections, space issues, or some other miscellaneous reasons. |
damn typo! |
I thought it was an excuse to come up with expensive sour aged IRS. One-off wonders using the best of local flora or one size fits all solution, do a barrel aged version. |
Can’t imagine. Was up at Victory,s new brewery a little while back and they were lettin a goodly amount go down the drain. Kinda brought a tear to my eyes. Lotsa beer lost there! |
Wonder how many brewers just rename an every day beer when it isn’t quite up to par. |
Questions like these are why it’s fun to buy a couple beers for pro brewers--get them tipsy enough to tell ya goofy shit about life in the brewhouse. |
Worked at the brewery I am at for 5 years. We have dumped 3 batches since I have been here. So maybe the average for us will be something like 1 batch every 2 years? For reference we do about 200 brews per year. So 1/400 is one-fourth of one percent. Still never good to dump product, but as for total liquid losses, we are losing about 7% of finished beer on our small scale bottling line, so there are definitely other bigger concerns as long as we aren’t dumping product due to infection/quality issues. |
Originally posted by sloth Oh and if we’re just talking about normal product losses from regular operations. Still lots. You lose wort between the kettle and fermenter, you lose beer between the fermenter and brite tank, you lose beer between the brite tank and the package, and you lose beer between the package and the customer. And it all scales, so if we make 1,000bbls of tax paid beer each year, we might have produced 1200+bbls of wort in our brewhouse. And if some other brewery produced 100,000bbls per year, they might dump more beer than we make in a year. And on it goes, up to the millions of barrels that places like AB make. You can bet their guys know the exact loss targets though a lot better than the small places do. |
not as often as they should! |
In my short experience in the pro brewing world, I never saw a batch dump, and it had only happened once in any employee’s memory as far as i could gather. Something about a bird getting loose in the brewhouse and then suddenly disappearing... |
Any ’not as expected beer (especially infected gone wild)’ should be renamed and sold as brew. That is, as long as it is not detrimental to the digestive process. |
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