Page 27 - Beverage Master December January 2020

Craft Beverage

materials common in hot water tanks.”
Thompson’s advice to breweries and distilleries is
a reminder that starting with Flextank for fermen-
tation of grains and sugars can significantly lower
start-up or expansion costs.

“These tanks come in variable permeation rates
so they can serve a double-duty and can age spir-
its, beer and cider without the cost of barrels,”
Thompson said. “If an oak profile is desired, inex-
pensive oak staves are available in a variety of
toasts and species that can complement the end
product.”

When shopping for tank supplies for your brewery
or distillery, Clauer of ATAGO U.S.A. says that the
most important things to look for in a tank meter
are the specification of the measurement range,
temperature compensation capabilities and after-
care services.

“ATAGO offers in-house service in the U.S., and
we offer loaner units while we have customers’
instruments,” Clauer said. “With NIST certifica-
tion, it offers information security standards and
guidelines to ensure that the instrument is working
accordingly.”

Clauer also told Beverage Master Magazine that
when searching for pieces of craft beverage equip-
ment, such as tank meters, it is important to have
a comprehensive overview of what’s needed and
what options are available.

“Purchasing an instrument is one part, but also
knowing the spare parts and how accessible it is to
these parts are important, as well as any technical
service turnarounds,” Clauer said. “Having a manu-
facturer that can offer customer service that walks
with you every step of the journey of craft bever-
age manufacturing is important. ATAGO is dedi-
cated to meet our customers’ need with a motto
of ‘You ask, we create.’ We offer a portable CO2
meter, refractometer, pH meter, and conductivity
meter, as well as the inline refractometer.”

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