104. Combining in-line instrumentation and data monitoring to improve brewhouse and brewery efficiency

Daniel Gore (1); (1) Anton Paar GmbH, Graz, Austria

Technical Session 11: Engineering and Packaging
Monday, August 15  •  9:45–11:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 15

Live monitoring of lauter tun and kettle wort extract, as well as beer extract and alcohol, is a useful method of monitoring overall brewhouse and brewery efficiency. Currently, only expensive statistical process control (SPC) software or programmers with the knowledge to do it themselves have the means to make it possible. By combining in-line extract and/or alcohol measurement with often existing flow meters, the total mass of extract and/or alcohol is measured. Monitoring the total mass of extract and/or alcohol provides the user more information to actively compare batches, investigate process fluctuations, identify and monitor critical control points (CCP) and make any adjustments. This presentation will describe a method of combining existing process sensors in detail to measure the total mass of extract and alcohol and demonstrate how it can be used to identify process shortcomings, reduce production loss and improve brewhouse and brewery efficiency.

Daniel Gore received his B.A. degree from the University of Maryland, including two years of study in Germany. Afterward, Daniel completed a brewer and maltster apprenticeship at the Lammbrauerei Hilsenbeck in Gruibingen, Germany. He worked as a journeyman at Uerige Hausbrauerei in Düsseldorf, Quenzer Bräu in Bad Urach, and again at the Lammbrauerei Hilsenbeck before moving back to the United States as brewmaster at the Long Trail Brewing Co. in Vermont. In 2006, Daniel started with Anton Paar USA in technical sales and in 2010 became the beverage application and product specialist for Process Instruments at Anton Paar’s headquarters in Graz, Austria. In this role he supports new and existing applications and customers around the world.