Coors program of excellence - part III production malting, brewing and quality control.
Jangaard, N.O., Maurer, C.L. and Weissler, H.E.
This paper describes the processing involved and the control of malting, brewing, fermentation, aging, filtration blending finishing. The general theory of the company is that corporate control of critical commodities is essential. Both production and control staff need to be extensively trained and motivated, professional activities such as continuing eduction, seminars, training programmes and membership of professional organisations are encouraged and supported financially by the company.
Keywords: brewery brewhouse brewing equipment malting production raw material