Merritt Waldron

Quality Labs for Small Brewers

Building a Foundation for Great Beer

• Broschiertes Buch

Produktbeschreibung

Essential reading for every brewer who knows quality comes first. Empower your staff to directly influence the consistent production of safe, wholesome beer by building a culture of quality within your brewery. Discover how to establish control points and protocols, take corrective action, and analyze data to always be continuously improving.

Produktdetails

• Verlag: Brewers Publications
• Seitenzahl: 277
• Erscheinungstermin: 3. August 2020
• Englisch
• Abmessung: 272mm x 211mm x 18mm
• Gewicht: 680g
• ISBN-13: 9781938469633
• ISBN-10: 1938469631
• Artikelnr.: 57757990

Autorenporträt

Combining his passion for science and craft beer, Merritt Waldron grew the quality program at Rising Tide Brewing Company in Portland, Maine from 900 to over 5,000 barrels. An avid homebrewer for 15 years, Merritt holds a degree in physics from the University of Southern Maine. He is highly active in the brewing community and speaks about quality at the Craft Brewers Conference, MBAA district meetings, and the New England Craft Brew Summit. Merritt is currently Quality Director at Baxter Brewing Co. and resides with his wife in Portland, Maine.

Inhaltsangabe

Table of Contents Introduction About the book What I assume about the reader What's this Quality Control Thing About Anyway? Quality Control Quality Assurance Quality System The Structure Part I
Building a Solid Foundation Chapter 1
Food Safety Modernization Act Introduction Food Safety Terms What FSMA Means for Craft Brewers What if My Facility is a Brewpub? How Do I comply? Chapter 2 - Good Manufacturing Practices What are Good Manufacturing Practices? GMPs vs. SSOPs Familiarize Ourselves with GMP Requirements Personnel Plants and Grounds Sanitary Operations Sanitary Facilities and Controls Equipment and Utensils Warehousing and Distribution Holding and Distribution of Human Food By-Products Defect Action Limits Culture of Food Safety and Quality First Writing a GMP Manual Next Steps, Auditing Chapter 3
Food Safety Program Common Food Safety Hazards Around the Brewery Physical Hazards Chemical Hazards Biological Hazards Control Points and General Control Methods Assemble Your GMP/Food Safety Team Put it in Writing Monitoring Principles Critical Control Limits Recall Planning General notes About Your Recall Recall Plan in Seven Steps Things to Add to Your Food Safety Program Chapter 4
Standard Operating Procedures (SOPs) Writing an SOP Supporting Components Using a Template Implementation, Training, and Upkeep Chapter 5 - Cleaning and Sanitation Cleaning Sanitation Application Variables Part II
Starting Your Quality Program Chapter 6
Starting Your Quality Program Planning Your Program Safety Identifying Quality Control Points Sampling Plan Pulling it all Together Chapter 7 - Writing a Quality Manual Quality Policy Quality Governance and Management Standard Procedures Specifications of Finished Products Consumer and In-house Complaints Corrective Action Plan Master Sanitation Schedule Good Laboratory Practices Calibration Plan Conclusion Part III - Measurement Chapter 8 - Weight, Volume, Concentration, and Dilution Equations Basic Volume Calculations Area Volume Volume and Temperature Relationship Volume, Density, and Weight Problem Solving by Dimensional Analysis and Unit Conversions Making a Standard Solution Serial Dilution Mixing Equation Scaling Chapter 9
Density Specific Gravity and Plato Where to measure Sampling Plan Troubleshooting Chapter 10
Temperature Temperature Scales How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 11
pH pH: A Closer Look Hydrogen Ion Sources Buffers How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 12
Yeast Yeast Management How to Measure Microscope Basics Getting to Know Your Hemocytometer Viability & Methylene Blue Limitations and Counting Rules Serial Dilution ASBC Yeast-3 Craft Brewers Quick Method Pitch Rate Where to Measure Sampling Plan Troubleshooting Chapter 13
Sensory What is Sensory Analysis Sensory Program What We Measure Practice Developing Brand Recognition
True to Brand Getting Formal Data Collection Forms Data Collection Flavor Standards/Off-Flavors Goal Setting Conclusion Chapter 14
Microbiology Concerns of Brewers Ingredients Environment Sterilization Aseptic Technique Traditional Plating Culture Choosing the Right Media Building Confidence in Your Results Plating Methods I Have Growth on My Plates! What's Next? Yeast Identification Bacteria Identification Document Results Next Steps Advanced Methods Bringing PCR Into Your Brewery Chapter 15 - Packaging Quality Receiving Packaging Materials Fill Height Closures Can Seam Measurements How to Measure Can Seams Sampling Plan Bottle Seals Secondary Tests Date Coding Container Lot Tracking Labeling Chapter 16 - Carbon Dioxide Henery's Law Units Where it is Measured How is it Measured Where to Measure Troubleshooting Chapter 17 - Dissolved Oxygen Where to Measure Sampling Plan Troubleshooting Chapter 18 - Alcohol How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 19
Titrations Preparing for a Titration Titration of a Strong Acid with a Strong Base How to Measure Where to Measure Troubleshooting What is it used for? Chapter 20
Spectrophotometry Principles of Measurement How to Measure Where to Measure Chapter 21
Turbidity Units How to Measure Where to Measure Part IV
Getting To Work What Every Brewery Should Measure and Document Chapter 22
Setting Up Your Brewery Lab One Goal, Different Approaches The Retro Fit Approach The Collector Approach The Build Out Approach Budgeting Lab Safety Chapter 23
Introduction to Analysis Variables Plan-Do-Study-Act Cycle Conclusion Chapter 24
Data Collection Accuracy and Precision Sources of Error Mean, Normal Distribution, and Standard Deviation Normal Distribution of Data Chapter 25
Data Organization and Analysis Developing Brew Logs Analyze Your Data Getting Data on the Spreadsheet Charting Best Practices Moving Range Chart Chapter 26
Plan-Do-Study-Act Cycle PDSA Example Case Study Setting Product Specifications Chapter 27 - Continuous Improvement Where do I Start? Continuous Improvement in Your Future Chapter 28
Conclusion Final Words of Advice Appendix A
Basic Good Manufacturing Process Example Appendix B
GMP Audit Checklists Appendix C
Food Safety Plan Templates Appendix D
Recall Planning and Procedure Appendix E
How to Write an SOP Appendix F
SOP Example
Equalibriated Package Dissolved Oxygen Samples Appendix G
How to Use a Hydrometer Appendix H
ASBC pH Fishbone XXb Appendix I
SOP Forward Pipetting Technique Appendix J - SOP_Forward_Pipetting_Technique