​Five Critical Quality Checks for Small Breweries

​Broadcast Date: ​November 1, 2017 | 10:00 AM - 11:00 AM CST

View the Webinar

​Webinar Summary

With increasing demand putting pressure to get product out the door, it may be easy to overlook potential flaws in beer leaving the brewery. This webinar focuses on five routine procedures that minimize the chances of a poor consumer experience or product recall. In order of the brewing process, these five critical quality checks are:

  • Yeast Counts & Viability
  • HLP/NBB Microbiological Plating
  • Forced Diacetyl
  • Brite Tank Dissolved Oxygen
  • A Formalized Sensory Release Program

This webinar will review procedures, necessary equipment (and their costs), and reasoning behind these critical quality checks. In addition to providing resources to streamline the acquisition of lab equipment and consumables, the overarching goal is to provide a plan for creating the initial components of microbiological, analytical, and sensory divisions for a quality program. The brewery may then decide, depending on their own requirements, which of these they would like to further develop.

What attendees will take away:

  • Starting and developing a quality program is an ongoing process.
  • If you can successfully brew beer, you can successfully undertake these quality checks.
  • A quality program can be done on a budget.

About the Presenter

Trent Leslie

Trent Leslie
MadTree Brewing Company

After getting a bachelor’s degree in aerospace engineering from Saint Louis University, Trent Leslie worked in southeast Kansas for three years. He then changed course and completed a master’s degree in biology at the University of Cincinnati. He has since then been brewing and developing the quality program at MadTree Br​ewing Company in Cincinnati, Ohio since 2014.​​​​​​