O-35. Operating a secondary location for barrel-aged wild and sour beer production

Presenter: Chad Yakobson, Crooked Stave Artisan Beer, Denver, CO

The ability to segregate processes that could pose potential hazards for contamination has always been crucial in the brewery setting. In large breweries that could mean physical separation via different levels of production or storage spaces that are adequately confined. To many medium-large to smaller brewers, introducing wild yeast and bacteria poses a threat that is not always visible, and the segregation of equipment can be tedious. Building and operating a secondary off-site location is commonplace when it comes to cold storage of the finished product. The off-site model poses a solution for the conscious brewery looking to separate wild and sour beers from production beers. The dramatic increase in wild and sour beer production is evident in every size brewery, and the secondary location model poses a solution for breweries looking to branch out and maintain consistency, while still having the ability to not tie-up production space with barrels and wild yeast. This presentation covers the considerations for running an off-site barrel warehouse from initial start-up and equipment considerations to daily operations and considerations for transport and scheduling.

Chad Yakobson is the owner and director of operations of Crooked Stave Artisan Beer Project in Denver, CO. After initially studying winemaking in New Zealand, Chad switched his focus to the brewing industry, concentrating on various microorganisms present during barrel aging of sour beer. In 2010 Chad completed his master’s thesis, “Primary Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry,” and was awarded an M.S. degree in brewing and distilling from Heriot-Watt University and the International Centre for Brewing and Distilling in Edinburgh, Scotland.

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