Breakside’s Guide to Institutional Beer Quality

Описание: Ben Edmunds, cofounder and brewmaster of Breakside Brewing in Portland, Oregon, shares his insights on how to build and maintain a methodical quality program that can take your brewery’s beers from consistently good to consistently excellent.

Among other topics, he discusses:
going beyond the shelf stability baseline to maximize great, consistent flavor
establishing an institutional approach to quality that lasts, even when great brewers come and go
knowing your brewery’s limitations to establish a framework for success
understanding your brewery’s strengths and leaning into those
carefully adding beer styles or fermentation profiles with intention
key metrics to ensure excellence in quality
closely monitoring raw materials and working with suppliers to ensure consistency
quickly testing different permutations of new-crop hops to stay true to brand
standardizing a manageable number of water profiles for better troubleshooting
a systematic, purposeful approach to new recipe development
methodical risk mitigation with new recipes
planning a fermentation “recipe” for each beer
focusing only on data points that have a purpose
minimizing the “brewhouse flavor” contributed by specific equipment
prioritizing yeast health and tracking fermentation data
monitoring VDK to better time dry hops and defeat hop creep
tips on how smaller breweries can de-aerate water to minimize oxidation
packaging tips for better shelf stability
knowing your own brewery’s ideal DO levels
heat-testing beers to better understand their degradation flavors
getting team buy-in to a data-driven approach to improving flavor
And more.

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Originally filmed in early 2024.