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Session # 5 – Do you
really need a lab?
RICHARD PREISS – MICROBIOLOGIST
Who are we?
• Yeast lab in Guelph, ON
• Production of liquid yeast, blends,
bacteria
• Microbial quality control (QC) serv...
Do you really need a lab?
• YES!
• Well, it depends…
• Certain activities increase the need for
microbiological quality co...
Basic equipment/tests
• Sensory analysis
• Most common form of brewery QA/QC
• Your nose, tongue and eyes are the
QA/QC fr...
Basic equipment/tests
• Simple lab equipment can save a lot of
money and improve product quality &
consistency
• eg. Micro...
Basic equipment/tests
• eg. Agar plating
• Minimal investment
• Bacterial and yeast QC
• Identify contamination before it
...
“we don’t have the resources”
• Counterpoint: Burdock Brewery
• ~1300hL yearly output
• Small but efficient lab space
• Fu...
Take home message
• Regardless of size, you should be investing in quality.
• A key to the continued growth and sustainabi...
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2016 Canadian Brewing Awards & Conference - "Do you Really Need A Lab?"

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Richard Preiss and Nate Ferguson from Escarpment Laboratories were part of a panel at the 2016 Canadian Brewing Awards & Conference that dealt with the lab needs of breweries of various sizes.

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2016 Canadian Brewing Awards & Conference - "Do you Really Need A Lab?"

  1. 1. Session # 5 – Do you really need a lab? RICHARD PREISS – MICROBIOLOGIST
  2. 2. Who are we? • Yeast lab in Guelph, ON • Production of liquid yeast, blends, bacteria • Microbial quality control (QC) services • Internal and external!
  3. 3. Do you really need a lab? • YES! • Well, it depends… • Certain activities increase the need for microbiological quality control: • Multiple yeast strains in house • Exporting • Province/nationwide distribution • Packaging unfiltered beer ?
  4. 4. Basic equipment/tests • Sensory analysis • Most common form of brewery QA/QC • Your nose, tongue and eyes are the QA/QC front line! • Built-in tools – very low cost • Limitations – human error
  5. 5. Basic equipment/tests • Simple lab equipment can save a lot of money and improve product quality & consistency • eg. Microscope & Haemocytometer (cell counting chamber) • <$1000 investment • Ensures accurate + consistent pitching • Identify contaminants early on
  6. 6. Basic equipment/tests • eg. Agar plating • Minimal investment • Bacterial and yeast QC • Identify contamination before it becomes a problem
  7. 7. “we don’t have the resources” • Counterpoint: Burdock Brewery • ~1300hL yearly output • Small but efficient lab space • Full range of simple QC tests: • Forced ferment, cell viability/counting, plating • Only 3 full time production staff!
  8. 8. Take home message • Regardless of size, you should be investing in quality. • A key to the continued growth and sustainability of the craft beer industry is improving the quality and consistency of our products. • We can begin to do this by implementing basic lab tests in breweries of all sizes.

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