231. Flavored brand flexibility in new and operating facilities, meeting the challenge of increasing brand flavor and style diversity

Joe Kolodzinski (1), Robert Garcia (1); (1) Symbiont Science, Engineering and Construction, Inc., Milwaukee, WI, U.S.A.

Brewhouse Operations
Supplier Poster

The diversity of flavors, ABV, and brewing styles is increasing the complexity of brewhouse operations and expanding the demand for specialty malt handling and for flavor additions in the brew kettle, fermenters, aging and finishing tanks. Facilities that previously handled a limited number of wort streams, product lines and flavors are now faced with facility modifications requiring specialized flavor addition, micro-accurate measuring and metering equipment to deliver spices, teas, purees, coffee, nuts, dried herbs and plants, and other exotic ingredients to every part of the brewing process prior to packaging. This presentation will cover the concept development, master planning, and engineering and controls for installation of specialty ingredient delivery systems in an existing facility. Specific modifications of the brewhouse, fermenting, filtration, aging, and finishing processes will be discussed. Implementation of the modifications will also be discussed due to the many challenges that need to be overcome to deliver maximum flexibility to the brewing process in an existing facility. Facility flexibility is key to the future of brewing at all volume levels. The diversity of ingredients and flavor additions will continue to grow, and if not planned for and implemented properly, brewhouse operations and throughput can be severely reduced, and beer quality will suffer.

Joe Kolodzinski is a senior project manager and mechanical engineer at Symbiont. During his eight years with Symbiont, Joe has been involved in a variety of mechanical design and construction projects at manufacturing, food processing, and wastewater facilities. Joe received his B.S. degree in architectural engineering (specializing in building environmental systems) from the Milwaukee School of Engineering (1996). He has over 20 years of experience in the design and project management of HVAC, mechanical, and process systems. Joe is an active member of a number of professional organizations, including the Master Brewers Association of the Americas (MBAA), Association of Facility Engineers (AFE), and American Society of Heating, Refrigeration and Air-Conditioning Engineers (ASHRAE). In 2003 Joe was awarded the ASHRAE Illinois Chapter Excellence in Engineering Award for his work as the project engineer for a new 5,000-ton chiller plant serving a regional medical center in Phoenix, AZ. When he’s not working Joe is a dynamic vocalist who enjoys singing in multiple choirs and around the office.