Create a “Quality Control” program for a ‘fictitious’ Craft Brewery.


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Create a “Quality Control” program for a ‘fictitious’ Craft Brewery.


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Details of ‘fictitious’ Brewery: * 4,000 hectolitres per year * Fills cans, bottles, and kegs * Has tasting room & growler fills * Staff of 10 * One employee is dedicated to Quality Control Items/Topics to cover: – What QC tests and procedures are applicable to a small craft brewery? – chemical, sensory, visual, microbiology, taste – What tests and procedures can be done and should be done at each stage of the brew cycle? – Raw materials? – Brewhouse? – Mash/Lauter Tun – Brew Kettle – Fermenting – Maturation – Filtration – Packaging – Finished Product – Frequency of tests? – Cleaning and Sanitizing – When to clean tanks? How often? – Floors, values, lines, glassware, etc.