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Multiple Site Brewpub Operations

MBAA TQ vol. 37, Number 2, 2000, Pages 215-218 VIEW ARTICLE

By Timothy Morse Director of Brewing Operations, John Harvard's Brew House, Boston, MA. This paper was originally presented at the MBAA 112th Anniversary Convention, Keystone, Colorado, 1999.

Abstract
John Harvard's Brew House, multiple site brewpub management involves 4 major areas: training and hiring, raw materials evaluation, production, and QC. We have a mix of commercially experienced brewers, as well as brewers that have been trained in-house. Head Brewer training takes place at our Framingham, MA location, with store level training for assistant brewers. Our regional and national meetings include off flavor and QC methods seminars; these augment our formal training. Raw materials are evaluated by doing test brews at our Framingham facility. Brewing equipment and raw materials are reviewed annually, with decisions on purchasing handled by the Director of Brewing Operations. Brewers follow the John Harvard's Brew House Operations Manual. Breweries produce anywhere from 6 to 10 brands, depend-ing upon equipment layout and capacity. A Head Brewer and a brew-er staff each brewery. Brewhouses are 7 to 14 BBL capacity. Restaurant size and number of brands dictate the number of fer-menters and serving tanks required. A variety of QC tests are performed in-house and at the Framingham facility. Weekly tests are generally performed at store level, including sterile wort, yeast pH and HLP. Tests performed monthly or quarterly include beer analysis, yeast viability and conta-mination, and blind tastings of standard brands.
Keywords: brewpub, training, production, quality control  

Sintesis
El manejo de casas de elaboración de cerveza en lugares múltiples de la John Harvard's Brew House involucra 4 grandes áreas: entre-namiento y contratación, evaluación de materia prima, producción y control de calidad. Nosotros tenemos una mezcla de cerveceros con experiencia com-ercial, asé como cerveceros que han sido entrenados en la compañía. El entrenamiento de Head Brewer se lleva a cabo en nuestras insta-laciones en Framinghan, MA, con entrenamiento a nivel tienda para asistentes de cerveceros. Juntas regionales y nacionales con semi-narios en métodos de control de calidad aumentan el entrenamiento formal. La materia prima es evaluada mediante pruebas de elaboración de cerveza en nuestras instalaciones en Framingham. El equipo para la elaboración de la cerveza y las materias primas se revisan anual-mente, con las decisiones sobre compras a cargo del Director de Operaciones de Elaboración de Cerveza. Los cerveceros siguen el manual de operaciones de la John Harvard's Brew House. Las cervecerías producen de 6 a 10 marcas, dependiendo del su equipo y capacidad. Un Head Brewer y un per-sonal cervecero se encuentran en cada cervecería. Las cervecerías tienen una capacidad de 7 a 14 Bbl, con fermentadores y tanques para servir de acuerdo al tamaño del restaurante y al número de marcas.

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