Page 15 - Beverage Master June-July 2018
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Craft Beverage

               Schaffter is Cinder Block’s owner and brew-          selecting a tank, there are many factors that affect
               er. The brewery produces more than 1,200 bbl         cleaning. Most producers use clean-in-place (CIP)
               annually, including ales, lagers, sours and ciders.   procedures to satisfy the individual requirements of
               Approximately 20 taps rotate six year-round beers    their industry. For example, distilleries sometimes
               and up to eight various seasonal beers. Cinder       use open fermentation, and their product goes
               Block also features a taproom, kitchen and special   through distillation which sanitizes the product
               event room.                                          after fermentation is complete, so these vessels
                                                                    generally don’t require integrated CIP compo-
                 Wehrle is the global sales manager for             nents—they can be easily cleaned between uses
               Butterworth, a supplier of tank cleaning machines.   without much risk of carryover or outside contami-
               The company specializes in using stream impinge-     nation.
               ment technology to speed up the cleaning process
               while using less energy and water and fewer chem-      A brewery that produces beers with traditional
               icals.                                               and wild yeast or bacteria needs to run an extreme-
                                                                    ly invasive cleaning practice between uses in order
                 Beverage Master Magazine (BMM) reached out         to prevent the wild bacteria from infecting subse-
               with a variety of questions about cleaning, main-    quent batches or, worse, the entire brewery.
               tenance and other processes that help turn tanks
               more quickly and dedicate more time to creation.       The equipment needs for both producers will be
                                                                    starkly different. A distillery may have an open
                 (BMM): How can a new or growing producer           vessel that can be hosed and brushed from the
               understand the importance of equipment choices       exterior. A brewery would have a sealed fermenta-
               and production flow in relation to necessary clean-  tion vessel with an integrated high velocity rotating
               ing and required man hours?                          sprayball and CIP arm; shadowless manways to
                                                                    prevent internal contamination, and port sizes that
                 Fields: From our perspective, when it comes to     accommodate brushes easily reached by the brew-

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