Options and Improvements for Brewery & Distillery Tanks

brewing and distillery equipment

By: Alyssa L. Ochs

Various kinds of tanks and tank systems are used in both breweries and distilleries to create the amazing craft beverages we know and love. Brewing and distilling tanks also require specialized systems to work properly, ensure quality control and serve other purposes. Therefore, it’s important to understand the tank and tank system options available to brewers and distillers, including what’s been updated and what can still be improved.

Types of Brewery & Distillery Tanks

  In a brewery setting, there are often many different tanks in use simultaneously. Mash tun tanks mix grain and water for sugar conversion, lauter tun tanks separate grain and wort, and wort kettle/whirlpool tanks boil wort and add hops. Liquor tanks hold cold and hot brewing water, while fermentation tanks ensure proper removal of yeast once fermentation is complete. Brite beer tanks enable carbonation, yeast brink tanks aid in growing yeast, utility hot water tanks assist with equipment sterilization, and CIP tanks help clean the vessels, hoses and pumps.

  Jef Lewis, CEO and Chairman of Grass Valley, California-based BrewBilt, told Beverage Master Magazine that stainless steel cylindroconical fermentation vessels are the most commonly used tanks in commercial brewing.

  “The cylindroconical shape maximizes volume while minimizing footprint, allows for faster fermentation and facilitates the hygienic collection of yeast from the cone,” Lewis said. “The size of these tanks range from three bbls (93 gallons) for nanobreweries up to 1,000 bbls (31,000 gallons) for very large production breweries. Most breweries are using 10 to 30-bbl tanks. BrewBilt Manufacturing builds cylindroconical tanks from 10 to 120 bbls, all of which are crafted from American 304 stainless steel that has stricter quality standards than imported stainless.”

  Brandon Mayes, the brewing and quality manager for Pittsburgh Brewing Company in Pittsburgh, Pennsylvania, told Beverage Master Magazine that they use cylindroconical tanks and bright beer tanks.

  “CCTs are used to ferment wort into beer,” Mayes said. “BBTs are used to store finished beer ready for package. We have 15 500-bbl CCTs and four 250-bbl CCTs. There are six BBT’s.”

  Chase Legler, the chief operating officer of Sonder Brewing in Mason, Ohio, said that all of the tank vessels in his brewery are made from 304 stainless steel and built in Wisconsin by either Quality Tank Solutions or Pristine Process Solutions.

  “In the brewhouse, we have three vessels: Mash tun, lauter tun and wort kettle/whirlpool,” Legler said. “In conjunction with the brewhouse, we utilize a hot liquor tank and a cold liquor tank. Within the cellar, we use fermentation tanks, brite beer tanks, yeast brink, utility hot water tanks and CIP tanks.”

  Palmetto Distillery in Anderson, South Carolina, has been doing things a bit differently from other distilleries since it opened in 2011. It has worked hard to keep the distillery authentic, just as you would find a bootlegger using out in the woods. The big differences are that the Palmetto Distillery makes legal moonshine with government labels regulating what is inside the jar, pays taxes and is located directly behind the county courthouse, so it doesn’t have to out-run the law.

  Treg Boggs, President of Palmetto Distillery, told Beverage Master Magazine that his distillery started with a 30-gallon, 100% copper still made by a fifth-generation bootlegger in an undisclosed area of the mountains.

  “As soon as we were legal, we quickly graduated to our 250-gallon copper still built by the same fifth-generation moonshiner,” Boggs said. “We outgrew the 250-gallon immediately within the first year we were in business by the demand from people wanting ‘bootlegger-made but taxes paid’ moonshine!”

  Boggs said that Palmetto Distillery had to find a metal fabricator capable of handling the current 1,000-gallon copper still since that bootlegger was not capable of manufacturing anything that size.

  “Something that we learned from the old distilleries in Scotland over in the UK is if they duplicate, replace or rebuild a still, it has to have every scratch, dent or any type of character so that they can duplicate the same quality spirit,” Boggs said. “We took our time and made sure we copied this same process by creating the one-of-a-kind, 1,000-gallon still. We will not make a bigger still, only duplicate when needed to keep up with demand. We have a backup 1000-gallon still in the warehouse for our busy time of year, which is usually October to January 1. Keeping the size of the still the same is very important, so we do not lose the quality for the quantity while distilling our handcrafted spirits.”

Tank Systems for Beverage Production

  Concerning tank systems, Mayes said, “Each tank is equipped with level sensors, pressure sensors, temperature probes with automation to control the glycol jackets for cooling, spray balls for cleaning, sample ports for collecting analytical and microbiological samples, and safety valves to ensure we operate under the correct tank pressures.”

  Legler from Sonder Brewing said that it is common to have a pressure relief valve along with a vacuum breaker on the tank to protect it from over-pressurizing or creating negative pressure.

  “I would also recommend adding an additional PRV on the vent line when bunging (spunding) the tank for the same reason,” Legler said. “Having complete control over the product temperature is crucial for proper fermentation with regard to flavor consistency and quality. This is achieved by glycol jacketed tanks controlled by software integration, allowing you to have ramping capability whether decreasing temperature with glycol or increasing temperature with heat produced naturally in fermentation. The better the tank is insulated, the more efficient your system becomes.”

  Boggs from Palmetto Distillery said that his distillery uses every bootlegger tip that it has learned from some of the best and infamous outlaws on the planet.

  “For example, some fancy distilleries use clamps to make sure there is not any steam leaking out of the stills, but we used flour and wheat mixed together to make a thick, putty-like paste to put around all of the seals,” Boggs said. “If you see steam, you are losing liquor!”

Maintenance of Tanks & Systems

  However, having high-quality tanks in a brewery or distillery requires more than just buying the right products upfront. Tanks need regular cleaning and upkeep to ensure proper maintenance and avoid premature replacement.

  Mayes from Pittsburgh Brewing Company said brewers should “have a robust quality assurance program that tests and verifies complete and thorough CIP and tank sanitation.”

  “Cleaning the tanks is absolutely paramount and requires appropriate spray balls, pump curve calculations and process piping,” said Legler from Sonder Brewing. “Attention to detail is crucial for pressure and flow rate provided to the spray ball for proper wetting and cleaning. Inspection of the tank after the cleaning cycle, along with ATP swabbing, should be performed. Annually, the spray balls should be inspected for blockage and to ensure proper rotation. All connections on the tanks, such as zwickel, carb stone and racking arm, should be removed and cleaned. Ports should be hand-scrubbed and removed during the CIP process. Manway gaskets should also be removed and cleaned by hand, or better yet, in a clean-out-of-place pot.”

  “We use Brasso to clean the outside of the copper steel to make sure it stays nice and shiny,” said Boggs from Palmetto Distillery. “We use powder brew wash on the inside of the copper steel and our mash tanks.”

  BrewBilt constructs tanks with 304 stainless steel and food-grade welds done as smooth as possible and unable to harbor microbial contaminants.

  “The tanks also feature CIP spray balls for efficient recirculation of cleaning chemicals,” Lewis said. “BrewBilt tanks are ‘shadowless,’ which means that there are no areas of the tank that cannot be effectively cleaned by the spray ball, including the manway.

  All Craftmaster Stainless tanks come pickled and passivated, and this Rancho Cordova, California company provides cleaning instructions for its equipment as simple guidelines. These procedures provide instructions for first-time cleaning, removing brown spots and dark staining, removing krausen deposits, removing manufacturing residues and removing white powdery and calcium-looking deposits.

Tank Improvements & Recommendations

  In recent years, improvements have been made to tanks and tank systems that brewers and distillers may be interested to learn. For example, Lewis from BrewBilt said that real-time, comprehensive fermentation monitoring and analytics are a new development in the commercial brewing world.

  “These systems use a special tank probe that automatically measures dissolved oxygen, pH, gravity, pressure, temperature and conductivity and allow the brewer to remotely monitor all of these important parameters,” Lewis said. “Traditionally, the brewer would pull a sample from every fermentation tank each day to take the desired measurements. These new systems allow the brewer to be more proactive for fermentation control, as well as saving time and labor.”

  However, there are still improvements that need to be made. Lewis said that with the surging demand for craft lagers, many brewers struggle to produce crisp, clear lagers in a reasonable amount of time using the same cylindroconical tanks as ale fermentations.

  “Since lager yeast requires different conditions for a healthy fermentation, including colder temperature and more surface area on the bottom of the tank, the right equipment really does pay off,” said Lewis. “BrewBilt offers professional-grade horizontal lagering tanks that stack to maximize floor space and eliminate weeks of aging time to achieve the desired clarity and flavor profile.”

  Dave Silva, owner and operator of Craftmaster Stainless, Inc., said there have been a lot of changes in fermentation tanks and brite tanks throughout the years. These include advanced technologies involving the quality of material, thicker insulation–specifically zoned glycol jackets–and simple clean-in-place attributes to allow better sanitation during cleaning procedures. 

  “Over the years, Craftmaster Stainless has closely worked with brewers to design the ultimate brite tanks and uni-tanks, along with many more products for our customers. A few unique features of our tanks are industry-leading, three-inch-thick insulated glycol jackets, oversized racking arm handles, huge two-inch yeast outlets for drainage, and dedicated blow-off tubes to prevent clogging your CIP ball during fermentation blow-off. Also, all of our tanks come complete with a 10-year warranty, and all hardware with gaskets and tri-clamps are included.”

  Silva said the biggest complaint he hears from his customers is that they wish more industry suppliers had better customer service like Craftmaster Stainless.

  “Just a simple call-back or even answering the phone to help with customers’ questions goes a long way,” Silva said. “We love our customers and offer a lifetime customer service guarantee. We make it a point to answer our phone calls or call back any missed calls the same day. We pride ourselves on being the industry leader in customer service and believe having this service will lead into the best overall experience for our customers and steer the path to operating the best business in the industry.”

  “There are systems that range from simple to highly complex,” said Mayes from Pittsburg Brewing Company. “No system will function consistently without a robust quality program to assure proper flow rates, chemical dosing and chemical coverage through CIP. Start with well-written procedures, perform procedural audits and frequently verify tank cleaning through your quality program.”

Legler from Sonder Brewing said improvements in sanitary practices have come a long way in the brewing industry.

  “We brewers are fortunate that no known pathogen can grow in a properly produced beer, so innovative improvements driven from the pharmaceutical and food sectors allow us to piggyback on the newest tech,” Legler said. “As far as improvements to be made, it drives me nuts when I see threaded fittings on tanks. These should always be avoided, as they are inherently bug traps. If you do have these, then you should take these apart on every CIP and hand-clean. This practice seems to still be okay with brewery tanks, but hopefully not in the near future.”

  Boggs from Palmetto Distillery said that his team takes the “If it ain’t broke, don’t fix it” approach to tanks and tank systems. Last year, the distillery celebrated its 10th-anniversary and launched more than eight new flavors while still keeping the original favorites. Palmetto Distillery sells its products on its website and welcomes everyone to stop by the distillery in downtown Anderson for a free tour and tasting.

Brewery Filtration Benefits With Knowledge & Testing

filtration machine for brewing process

By: Gerald Dlubala

Filtration systems touch every aspect of the brewing process, and in an industry that continuously must evolve with market shifts and trends, the filtration system has to respond in kind. While the various methods and types of filtration leave room for a brewmaster’s personal choice and individual opinion, one constant across the brewing industry is the need to work with a filtration professional to properly assess the brewery’s filtration needs. Additionally, shifts in the market, like increased seltzer production, may require filtration process changes to accommodate increased flavor enhancements and changing shelf-life expectations.

  Typical filtration processes fall into categories based on their function and impact on the final product. Primary, or coarse filtration, removes solids like hop particles, yeast conglomerates and protein compounds. Trap filtration removes filter aids like Diatomaceous Earth and other process additives considered valid as filter aids. Fine filtration removes proteins, yeasts, polyphenols and glucans that potentially foul final membrane filters. And final, or sterile filtration, helps eliminate microorganisms like bacteria and yeast that can potentially contaminate and spoil your final product before packaging. Filters are available in different configurations, including plate and frame, modular units, centrifuges, and cartridges using filtering media, including filter sheets and various types of membranes, each offering its regeneration possibilities.

Start at the Beginning with a Proper Filtration Plan

  Donaldson Filtration Solutions helps breweries by starting at the beginning, recommending proper filtration for primary utilities like air, water, steam and gas. Correctly filtering incoming raw materials and utilities naturally addresses critical issues: hygienic design in an allergen-free environment, integrity testing, and BSE/TCE statements certifying that products used are safe and free from potentially harmful materials.

  Donaldson Filtration told Beverage Master Magazine that in its simplest form, brewery filtration systems are meant to keep undesired brewing remnants out of the beer. It’s essential in producing any beer, but even more so in the production of bright or light beers. The basic utilities used in the production process are the preferred starting point for a quality filtration assessment. Quality, particulate-free water is critical for use as an ingredient, in process water, and in necessary steam applications. But feedwater can contain contaminants, including pipe scale, sludge, organic matter, sediment or some other suspended solid particulates. Sterile air, meaning air free from oils and moisture, is used throughout the beer-making process, from wort aeration through the purging and packaging process, and is critical for effective and consistent yeast propagation in the fermentation process. It’s common to use sterile or culinary steam as an efficient way to heat boilers and tanks, clean and sanitize brewery equipment between batches, or sterilize new or used packaging vessels like kegs before final filling. Suppose a brewer uses CO2 to clean and sterilize processing lines, aerate pipe systems, push out product, or purge containers and bottles before filling. In that case, filtered CO2 ensures that the finished product is safely delivered and packaged in clean, safe and sanitary containers.

A Pure Beverage that Retains its Distinctive Taste Characteristics

  “A pure beverage that retains its distinctive taste characteristics.” That phrase sounds a little lengthy to be ordering at a brewpub, but that’s just what you’ll get if a brewery has the correct filtration practices in place, according to Wayne Garafola, account manager at Sartorius Food and Beverage.

  “Some type of filtration occurs throughout every aspect of the brewing cycle, with each filtration point contributing to a product’s overall properties,” said Garafola. “Having the proper filtration at critical process points ensures the brewmaster’s recipe and intended flavor profile are maintained throughout the brewing cycle and into the final product for consumers to enjoy. For Sartorius, I focus on the processing products. The raw materials in brewing are barley, hops, yeast and water: each important. A brewery’s incoming water supply is involved in many specific steps, including mash, lautering, wort, fermentation, bright beer tank and filling. With water regulations and quality already being different across the country, your incoming water is also subject to the effects of seasonal events or area-specific municipal water issues. Therefore, breweries should always filter their incoming water to retain consistency for equally consistent brewing batches. It’s what a brewer starts with, so it must remain a constant for product integrity. Additionally, air filtration into your tanks is important to eliminate contamination from the environment into the wort, fermentation and brite tanks.”

      Sartorius offers a single-layer Aerosart PTFE filter for maintaining air quality without allowing spoilage organisms that cause contamination of the product while also providing high flow rates both into and out of tanks. In addition, Sartorius recommends their Jumbo Star System for applications that use trap filtration, which is especially suited for small to medium-sized craft breweries. The Jumbo Star filters are easily regenerated, decrease process time based on size and flow rates, minimize oxygenation by maintaining a high CO2 level during filtration and come in various pore sizes. The most popular dimensions used are 8um and 5um, with a 3um available for brews experiencing hop creep, the refermentation of beer after the dry-hopping phase. 

  “Trap filtration removes certain components that are added to the process and not naturally occurring,” said Garafola. “In many cases, our Jumbo Star filter replaces the use of DE/Lenticular filtration. We have better pressure drops, higher flow rates and less beer loss when compared to lenticulars. We offer easy setup and cleanup, with minimal oxygenation using the Jumbo Star filter systems. Additionally, Jumbo Star systems can be cleaned, regenerated and readied for reuse using the common chemicals that breweries typically already have on hand, offering up to 50% savings over lenticular options.”

  For final filtering or sterile bottling, Sartorius recommends the Sartocool PS 0.45um. The Sartocool PS 0.45um allows the brew to be final-filtered through a polyethersulfone membrane, keeping yeast and other spoilage organisms like Lactobacillus Lindneri from reaching and spoiling the final product.

Increased Testing Along with Proper Filtration Results in a Better Final Product

  Tricia Vail is the North America Applied Research Segment Manager for Sartorius, and she believes that testing is a valuable tool in finding appropriate filtration systems.

  “Testing is absolutely an overlooked tool,” said Vail. “Whether the brewery Quality Control lab is doing analytical or microbiological testing, filtering the materials is critical for raw material testing through the finished product. Accurate, interference-free chemical tests can then be conducted to detect unwanted microbiology, including spoilage microorganisms and wild yeast.”

  Vail told Beverage Master Magazine that it’s common for filtration needs to vary for each brewer. However, because of the potential existence of contaminants that can alter a beer recipe, brewers should test the incoming water used at least monthly. How a brewery decides to implement its filtration process depends on the overall nature of the beer and process. Most filtrations can be relatively simple, while others like Hazy IPAs or sour beers will need a double filtration. Vail also recommends sampling the beer at the brite tank, at the time of filling kegs and after bottling and canning. The more sampling done, the better and more informed a brewmaster’s knowledge of that beer becomes.

  “Most craft brewers don’t have a Quality Control lab, and if they do, it is usually small, with maybe chemical testing and yeast titers conducted,” said Vail. “Don’t be afraid to do more quality control testing. It’s all data, and the more data you get, the more consistent you can be when making beer. This type of data is helpful no matter what type or style of beer you want to produce. Ensuring that all microorganisms are out of the equipment setup before beginning a new brewing cycle provides the consistently best batch of beer possible. Testing leads to education, and with increased education, the importance of raw material and process testing becomes more forefront in the brewing process, with the overall impact being consistent, high-quality beer.”

  For chemical and microbiological testing, there are several resources that brewers can use, such as the American Society of Brewing Chemists and The Brewers Association.

More automation, Better Materials and More Education

  “More automation will become evident in breweries as time progresses,” said Garafola. “The same holds for filtration systems and devices. We’re always looking to improve based on brewers’ needs and market shifts, like the boom in seltzer production. As a brewer, you should look towards flexibility in the available products, considering pore size, ease of regeneration and operation, and how the product will react to and work with any possible future automation and expansion plans.”

  Sartorius has been building automated filtration skids for over 20 years. Garafola said they offer manual, semi-automated and fully automated filtration systems with a parallel design. The parallel design systems automatically switch to a second line while simultaneously starting the regeneration process of the primary line, increasing the life of the filters and naturally minimizing the need to purchase replacements continually.

  “Brewers should always be open to learning about filtration upgrades and solutions to any issues they’re having,” said Vail. “By partnering with your filtration professional, problems can get solved with a thorough understanding of why they occurred so that they can be avoided in future production. We can assist with testing brewer’s products, and Sartorius always recommends performing a small and intermediate scale to ensure their full scale will work. We have small-scale filter capsules to test beer throughput and estimate scale-up filter sizes based on a brewer’s batch. We get easy-to-use data to scale up in the future knowing the capacity based on your previous small-scale runs.”

  “It’s important to note,” said Garafola, “that in many cases, quality, right-sized filtration not only helps extend the shelf-life of the final product by removing any potential spoilage organisms. It can actually allow a brewer to increase the number of batches that they can complete by shortening certain timelines, all while retaining their product’s organoleptic properties.”

The Most Popular Spirit You’ve Never Heard of: “Vodka”

3 vodka red bottles

By: Tod Stewart

That’s likely the answer you’ll get if you ask any spirits aficionado—and even a few distillers—what is the world’s most popular spirit. Though whiskey would have been a better guess, neither of these categories combined can hold a candle to one that you may never have heard of, namely, baijiu, China’s “white alcohol.”

  You probably don’t see it advertised in North American magazines, on roadside billboards or as a sponsor of entertainment or sporting events. But baijiu’s lack of visibility in no way diminishes its incredible sales perfor-mance. A glance at the 2021 Brand Finance report on global spirits shows that baijiu brands captured the five top slots in terms of brand value. And though “popular” may mean different things to different people, most who make a living distilling would likely prefer high revenues over high visibility. The top baijiu brand—Kweichow Moutai—generated an eye-popping USD 45 million in sales in 2021. The next one down, Wuliang-ye, pulled in a modest $26 million or so. It’s not until you work your way to the sixth spot that you hit some-thing recognizable—Jack Daniel’s. Sales generated? Close to four million dollars in 2021. Nothing to sneeze at, to be sure, but pretty much chump change compared to Moutai or Wuliangye.

One reason China’s national spirit flies under the radar of most Western hooch lovers is simple: About 99% of the volume distilled never leaves its homeland. Another is likely that, to the uninitiated, baijiu’s aromatic and flavor profile is decidedly alien, but we’ll get to that. Also, the stuff isn’t cheap, with the most coveted bottles selling for hundreds of dollars. A few go for well over 1,000 Canadian dollars.

  In its homeland, baijiu flows like a river through birthdays, weddings, national celebrations and even diplomat-ic encounters. It was baijiu, after all, that helped thaw the ice during the somewhat tense Sino-American ne-gotiations of the 1970s. President Richard Nixon raised a glass, possibly two, in an historic toast with Chinese Primier Zhou Enlai in 1972. Margaret Thatcher was treated to a round of it upon conceding Hong Kong back to China. At one point, baijiu consumption by Chinese government officials got so out of hand that in 2012 President Xi Jinping ushered in austerity measures to prevent copious amounts of public funds from turning into copious expenditures on baijiu. In China today, baijiu enjoys a fanbase that runs into the hundreds of mil-lions who actively consume most of the billions of liters distilled every year, so why even bother with an ex-port market?

  Okay, so it’s historic and popular, and expensive. But what the heck is it, exactly?

  Pronounced “bye-jeeoh,” baijiu is a clear spirit distilled primarily from sorghum, a hearty, drought-resistant grain of African origin. What makes it particularly useful in spirit production is its easy gelatinization—a fancy term for the breakdown of starch into a paste when steamed. (It can also be particularly useful in generating triple-word scores in Scrabble). Rice, glutinous rice, wheat, millet, peas and corn can also find their way into the mix. These are not the ingredients most international distillers would even contemplate using, with the ex-ception of corn. But if the ingredients seem a bit unconventional, it’s the distillation and aging of the spirit that raise the most eyebrows.

  The process that most of us are familiar with typically starts as a two-phase endeavor. For example, in whis-key making, grains are first subject to saccharification (another potentially winning Scrabble entry)—the con-version of starch to sugar. Yeast is then introduced to convert the sugar to alcohol before being distilled.

  In baijiu production, this becomes a one-step operation thanks to the use of jiuqu or just qu (pronounced “chew”). Qu is an interesting little beast. For those who know the ins and outs of sake brewing, qu in baijiu making can be likened to koji in sake brewing—both are fermentation starters, and they both result in what is referred to as “solid-state” fermentation. There is plenty of scholarly material floating around the internet for those curious about the process (or are having trouble sleeping). Suffice to say that it incorporates a solid ra-ther than a liquid fermentation catalyst (solid-state fermentation vs. submerged fermentation). The “solid,” in this case, is qu.

  Writer’s note: I should pause a moment here to say that what I’m describing next refers to grain-based “big qu.” There’s also a rice-based “little qu.” The ingredients differ, but the use of each and the end results are similar.

  Qu typically starts its life as a paste made from clumps of moistened grain. When raised in the proper envi-ronment, these clumps attract wild yeasts, bacteria, and assorted microorganisms from the air. Fashioned into bricks, the qu—having generated considerable heat (up to 145 degrees Fahrenheit) during the microbe infestation period—are cooled for several weeks before sitting in storage for a few months to maximize flavor. In the baijiu fermentation process, ground grains are soaked, and crumbled qu added. The enzymes in the qu convert the grain’s starches to sugar. The yeast in the qu then converts the sugar into alcohol. The fermented grains are then distilled—a process that involves forcing steam through the grains and collecting the concen-trated alcohol. This process is repeated, with each batch stored separately. Aging typically takes place in clay pots, sometimes buried underground (fermentation often takes place in underground clay vessels as well). In the final process, various batches of aged baijiu are married together. In some cases, up to 200 different batches make the end product.

  Okay, so what’s the result of all this toil? Upon their first nosing and sip, Baijiu newbies may wonder why so much time and effort went into creating something so, well, “unusual” (I’m refraining from using more descrip-tive language here). Baijiu is a complex spirit, no question there. The real question is whether or not you have any hope of warming to the sort of complexity baijiu offers.

  First, it’s helpful to know that baijiu “styles” are defined aromatically and fall into four broad categories: light aroma, rice aroma, sauce aroma and strong aroma. These are pretty self-explanatory, but you probably won’t be able to figure out which is which by looking at the label, even if you can read Mandarin. Of these, the most popular—and probably the most challenging to the new-to-baijiu crowd—is the strong aroma variety. I’ve tried a few of these, including Wuliangye and Yanghe, and, personally, find them a bit tough to describe. Funky, fruity, fishy, earthy: To some, fascinating, maybe not so much to others.

  I’ve also tried a few in the sauce aroma category, including the famed Kweichow Moutai. While I wouldn’t necessarily be inclined to get up early to secure a bottle, I’ll admit I found Moutai to be rather pleasant—in an “I have never tasted a spirit that even came close to something like this,” pleasant. With its penetrating soy sauce, herbs and fermented bean aromas and flavors, it’s a savory, slightly salty, and certainly distinctive tip-ple. For those into the umami-rich profile of nato, soy sauce, kimchi, miso and other fermented delicacies, sauce aroma baijiu might be your next thing.

  A note of caution: Baijiu is potent stuff, typically bottled well over 40% ABV. The traditional Chinese way of toasting with it involves a rather complex ritual, culminating in the knocking back—or more accurately, re-peatedly knocking back—of thimble-sized glasses of the clear liquor amidst cries of “ganbei!” which trans-lates, somewhat loosely, as “bottoms up!”

  On that note, I wish you ganbei and good luck in your exploration of a new adventure in the spirits world!

Taking it Easy With Light Spirits

By: Hanifa Sekandi

You want to be the life of the party, but you do not want the party to take the life out of you. So you are on the hunt for a middle ground where you can entertain and imbibe with friends yet feel refreshed in the morning. So far, you have tried mocktails and light cocktails with just a splash or two of tequila. Globally, you are not alone. Just like you, people are looking for lighter spirits that maintain a robust flavor profile. Luckily, the industry is catching on. Spirits, ready-to-drink beverages and beer brands create must-have light spirits and drinks to keep the party going with-out tipping the scales.

  This change is a major innovation in an industry where consumers desire more than just the same thing packaged differently. Light spirits attract discerning beverage enthusiasts who seek a healthier lifestyle or simply to consume less alcohol. However, craftsmanship and ingredient still matter, and consumers are not ready to compromise quality. Brands who plan to enter this bur-geoning, niche market must understand consumer demand and how and what to bring to the shelves.

What is a Light Spirit?

  When discussing light spirits, it sounds like we are talking about the paranormal. Alas, we are not. However, it does seem like magic when thinking about a once hard liquor becoming less po-tent.

  So, what is a light spirit? A light spirit, also known as a spirit drink, is an alcoholic beverage that contains a low alcohol percentage between 0.05% and 1.2%. This percentage scale is not con-sistent across the board and is dependent on the alcohol type. Some lighter alcohols are referred to as “reduced alcoholic” beverages since they contain higher alcohol content than light spirits. Anything above a 5% ABV is considered a reduced or moderate alcoholic beverage. Moderate alcohol drinks contain approximately 9.5% ABV. This percentage scales up to 20% ABV for spirits, far below the higher alcohol range for spirits with a legal minimum of 40% ABV.

  As the market gains momentum, lighter spirits will provide consumers an outlet to create and imbibe quality cocktails and drinks that still taste as good as their full alcohol counterparts. One could consider lighter Scotches, whiskeys and gins as the rebellious offspring of the spirit world, having one foot in tradition and the other in modernity. An example is Scotlands’s Whyte & Mackay Light with a 20% ABV. This smooth, earthy spirit is aged in bourbon and Sherry casks. The fact that it can be enjoyed neat or over ice is a true test for a moderate spirit.

  This trend has seen gains in North America and across the globe. A study conducted on alcohol consumption in the U.K. found that Brittons are either reducing their alcohol intake or opting for no or low alcohol alternatives. According to the study, by 2030, there will be a decrease in alco-hol consumption per adult by 11 liters. The change is predominantly led by individuals 18-24 in the U.K. and 25-34 in the U.S.

  The results provide perhaps an unexpected pivot from previous generations who viewed these years as a time when drinks were endless and throwing caution to the wind was the norm. The “viva forever” celebration no longer fits the ideals of many younger imbibers. Light spirits seem like an appropriate transition for these consumers, who have less desire for wild nights of binge drinking.

  Globally, the light spirit trend is set to grow 34%, a significant marker since product selection in this category can be limited. This growth possibility opens the door for some brands to change focus and become light spirits producers.

  Two things that cannot be compromised when crafting lighter spirits are that they must be pre-mium quality, and they must blend in. It is not about standing out. It is about being a welcome addition to a bar cart or restaurant menu selection. The pleasant surprise for a low ABV spirit should be that there is no compromise on taste, so much so you cannot tell the difference be-tween it and its higher alcohol counterpart.

Taking it Light & Easy

Around the Globe: South Korea

  Change in every industry is inevitable. The transition to lower alcohol spirits has been slowly happening over the last ten years. Notably, in 2015, Diageo debuted a 35% ABV “spirit drink” – W Ice by Windsor – in South Korea. The spirit was the first low ABV whisky.

  What spurred this change in South Korea? Simply, whisky is no longer the desired spirit. There was a time in South Korea when Scotch was the drink of choice and often used to make a popu-lar drink called poktanju, a combination of beer and Scotch. Another reason for this change, sim-ilar to other countries around the world, is affordability. Younger consumers in South Korea want inexpensive spirits. In addition, spirits synonymous with youth appeal to this generation. Although there has been a shift and the younger generation is finding interest in what was once considered an “old man’s” drink, the creation of spirits that appeal to younger consumers has taken hold as brands observe the popularity of vodka.

  As a result, the goal of whisky brands in South Korea is to entice people to see it as a viable drink choice by lowering the alcohol content and promoting it under the guise of light and con-scious imbibing.

The Sensible Imbiber

  Taking something old and giving it a new image needs to encompass more than beautiful pack-aging. A complete product delineation needs to be undertaken to make spirits appear new and fresh. The central premise must sit within the ideal of living a more healthy lifestyle. Drinking just one glass of spirit neat or over ice and not feeling the effects also signifies the end of an era of binge drinking, ushering in a new time of sensible imbibing. For the light spirits consumer, drinking is about living life while not feeling pressured to be anything other than yourself. It is not about standing out or being the life of the party. Instead, it is about connection and requires one to slow down and experience moments that build memories worth remembering.

Best Practices for Writing Your Wholesaler Job Descriptions

By: Kary Shumway, Craft Brewery Financial Training

Recruiting, hiring and retaining good employees is a challenging task. However, with a clearly written job description the task gets easier.

The purpose of a job description is to clearly define what needs to be done, and clearly define the type of person you need to do it.

A well-written job description will include a short overview of the position, bullet points of tasks to be done, and a listing of important qualifications. In essence, the job description should describe the job.

In this post, we’ll review Best Practices for writing your beer wholesaler job descriptions, present the One Thing that should be in your job description (but probably isn’t), and provide a road map for putting the job description into practice.

Best Practice #1: Get it in writing

At its most basic, the job description should be in writing and given to the employee (or job candidate).

Sounds obvious, but I’ve seen many employees hired and many employees who worked for years without a formal job description.

Sometimes we are in a hurry to hire someone and neglect to write up a job description. Other times, we just take it for granted that the employee knows what to do in the position and everything will work out fine.

Regardless, one simple basic best practice is to get the job description down on paper and get it in the hands of the employee.

Best Practice #2: Follow a Job Description Structure

The website BetterTeam.com defines job descriptions this way:

A job description is an internal document that clearly states the essential job requirements, job duties, job responsibilities, and skills required to perform a specific role.

The document itself can be one page, or several pages, depending on what’s needed to outline the necessary requirements and skills.

A typical job description will use the following structure:

  1. Short narrative overview
    • Give the candidate a feel for the position. What can they expect? What do you expect from them?
  2. Bullet point list of tasks, responsibilities
    • List only what is important and meaningful. Use the ‘other duties as assigned’ to cover the rest
  3. Qualifications you want from the candidate
    • List specialized skills, knowledge, or education
  4. Specific job requirements
    • If there will be travel away from home, working nights or weekends, spell it out so there’s no hard feelings later

These are the standard sections of a job description. In total, they provide a good overview of what the job is about and what is expected of the employee.

Next post we’ll look at the One Thing that must be in your job description (but probably isn’t).

P.S. Get 50+ template beer wholesaler job descriptions, job postings and compensation planning models in the 2022 Beer Wholesaler Job Descriptions Course. This resource is included with your Subscription to Beer Business Finance.