Page 11 - Beverage Master_OctNov 2021

Craft Brewery

with all of these things, they might be interested
in new equipment options and types of technology
to potentially save time, money or labor. Certain
machinery may preserve hops better, improve
quality control or keep processes more consistent
for a better result. Meanwhile, new technology
might facilitate multi-purpose machines in a small
space or accommodate a shift to using more cans
as the business grows. As the industry continues to
trend toward aluminum cans, canning equipment
is in demand and being considered by brewers who
have traditionally stuck to glass bottles.

Equipment and Technology
Worth Learning About

These days, there are fully automated, multi-ves-
sel systems to serve breweries’ needs and special-
ized wort aeration and oxygenation equipment to
improve brewing processes. Developments have
been made to pneumatic conveyors that remove
spent grains and tank systems that save water and
conserve energy by using compressed air instead
of CO2 and have recyclable inner bags. Meanwhile,
sustainable design and build practices have been
gaining traction for environmental stewardship,
future economic vitality and customers’ social
enrichment.

We’ve been following specific advancements,
including BrewSavor’s kink-resistant hoses,
Thielmann’s multi-purpose aseptic containers, and
Twin Monkeys’ low-key and affordable automatic
canning line. IntelligentX software compares supply
chain and production constraints with beer drink-
ers’ preferences, and FliteBrite created a “smart
flight” serving system to assist menu development
at establishments serving craft beer.

Other machinery and technology-related updates
include fully automated, stainless steel crossflow
filters for better beer filtration and automated
brewing systems with touch screens and mobile
technology graphics. These brewing systems are
equipped with artificial intelligence features that
give feedback on beer produced while integrating
customer feedback with manufacturing data. Some
professional brewers are not particularly interested
in all these “bells and whistles” and believe they
are not worth the money and extra staff training
to do what they already do best. However, new
breweries and current establishments undergoing
transition may be curious to adopt a few practical,

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