Only the good will survive

The craft brewing market while collaborative is still competitive. Some breweries rely on creativity in either beer styles or packaging to stand out from the crowd. However, with over 5,000 breweries, this is quickly becoming not enough. Today’s craft beer consumers are better educated with more sophisticated palates. Breweries now need to also stand out based on the quality of their product. This is tricky though, because unless the brewery takes great care to be sure all steps of the brewing/packaging process are tightly controlled, quality of the end-product can suffer. We believe that good quality practices and monitoring processes can ensure you receive a high quality beer—the product we intended to serve. Which is why we’re implementing them both right off the bat.

Picture of healthy yeast

Picture of healthy yeast

Quality and community are the cornerstones to a microbreweries success, which is why we’re dedicated almost ⅓ of our space to a lab/office. When we open our doors our lab will consist of basic microbiological and sensory testing systems. We’ll be looking for things that affect fermentation, like how healthy are our yeast and are there any microorganisms in there we didn’t expect. We’ll be screening for things that affect shelf-life like contamination, oxygen levels, and flavor defects. Finally, we’ll be using our lab to determine how much yeast we need to add to each batch and if we’ve extracted/fermented all our sugars. These are all simple straightforward tests that can be accomplished with minimal equipment.

Simplified sensory wheel used to determine both taste and aroma characteristics

Simplified sensory wheel used to determine both taste and aroma characteristics

Once we have a solid program in place we plan on adding chemistry testing as we grow. We will be able to formally measure things like IBU and color, and complement our sensory testing with identification of specific flavor spoiling compounds. We’ll also increase the rigor of our raw ingredient testing, ensuring that from grain to glass, we’ve got the best quality product possible.

We believe that there is a consolidation wave on the horizon, and only those breweries with sufficient quality will survive. We definitely want to be one of them, which is why we're taking steps now to ensure our beer is the best is can be. 

Evann Rodgers