Insights on Producing and Copacking Special Products in a Brewery Environment
MBAA TQ vol. 44, no. 3, 2007, pp.
183-189 |
VIEW ARTICLE R. J. Klimovitz. Technical Director, Master Brewers
Association of the Americas, 9094 165th St., Chippewa Falls, WI 54729.
Abstract
Brewers developed procedures for the production of high-alcohol
�clear malt base� in the early 1980s, and since that time, there have been
several periods of consumer interest in malt-based alcoholic beverages
(e.g., White Mountain Cooler followed by Zima followed by Smirnoff Ice).
Added to this was the interest that many small regional breweries took in
producing soft drinks in their breweries, which contributed to the success
of craft-brewed sodas (e.g., Henry Weinhard�s root beer and Sprecher root
beer). Next came the proliferation of energy drinks, along with several
natural fruit-juice sparklers (e.g., Rockstar and IZZE). Most of these are
produced in regional breweries, primarily due to the fact that breweries
have tunnel pasteurizers. Brewers naturally have many questions and
concerns when asked by management to produce or copack special products in
their breweries. This article addresses some of these questions and
concerns.
Keywords: clear malt base, energy drinks, fruit-juice sparklers,
special products
S�ntesis
Los cerveceros desarrollaron a comienzos de los a�os 1980
procedimientos para la producci�n de una �base de malta clara� de alto
contenido de alcohol, y desde aquel tiempo ha habido varios per�odos en
que los consumidores se han interesado en bebidas alcoh�licas a base de
malta (e.g., White Mountain Cooler seguido por Zima seguido por Smirnoff
Ice). Adicionalmente hubo cervecer�as regionales quienes se interesaron en
producir bebidas gaseosas en sus plantas, contribuyendo al �xito de sodas
artesanales (e.g., el �root beer� de Henry Weinhard y el de Sprecher).
Luego vinieron las bebidas energ�ticas juntas con varios jugos de fruta
naturales efervescentes (e.g., Rockstar e IZZE). La mayor�a de estos
productos son elaborados en cervecer�as regionales, siendo la raz�n
principal que estas tienen pasteurizadores tipo t�nel. Los cerveceros por
lo general tienen muchas preguntas cuando se les pide que produzcan (o
envasan) productos especiales en su planta. Este art�culo trata de ayudar
responder a estas preguntas y preocupaciones.
Palabras claves:
base de malta clara, bebidas energ�ticas, jugos de fruta efervescentes,
productos especiales
