V. M. MCDONALD (1); (1) John I Haas Inc., Yakima, WA, U.S.A.
Saturday, June 7 - 8:00 a.m.-9:45 a.m.
Level 3, Crystal Room
The design and construction of a brewery is a substantial undertaking under any circumstance. However, building an automated research brewhouse, versatile tank cellar, and packaging facility within the walls of a technical center and office complex makes an already challenging endeavor even more complex. In 2013, John I Haas, Inc. completed the construction and commissioning of its state-of-the-art research brewery at its LEED Gold Haas Innovations Center in Yakima, WA. The brewhouse is a 5 vessel, 2.5 hL system designed for maximum brewing and hop-dosing flexibility, while still ensuring that brewing parameters can be accurately repeated. Incorporated into the brewhouse are automated controls for optimal and efficient operations, as well as numerous sensors that collect information at critical stages in the brewing process. Complementing the brewery is a 28 vessel cellar with 1.25, 2.5, and 5 hL tank sizes. Filtration can be accomplished via DE and/or mixed media. A Krones single-valve filler allows for a variety of bottle configurations during packaging. Capping off the brewery is a sensory evaluation lab developed to support the brewery and provide feedback to customers. This presentation will provide an overview of the brewery and some of the features included in its design. Discussed will be the challenges faced in the design, construction, and installation of the brewery.
Virgil McDonald has been a member of MBAA since 1999. He has worked as a brewer and maltster at various locations throughout his career. He started his brewing career as a pub brewer in Utah and then moved to Colorado, where he worked for Anheuser-Busch. After serving on the corporate brewing staff in St. Louis, he moved to Idaho Falls and worked at the Anheuser-Busch malting facility in various capacities. Virgil joined John I. Haas, Inc. in 2011 and is the research brewer at the Haas Innovations Center in Yakima, WA.