M-62: New aspects of brewhouse configurations for mid-size brewers: Have the optimal system right from the start!

G. NORRIS (1); (1) GEA brewery Systems, Columbia, MD, U.S.A.


The market for mid-size and specialty breweries is growing steadily and with it their technical and technological demands on production equipment. For new start-ups and established brewers the budgets for venture capital are usually limited and assume some risk for the final success. Established brewers with smaller outputs are sometimes in need of expansion or partial replacement of equipment on an affordable lower cost basis. With a newly designed concept these brewers can benefit from a low-cost and risk-free investment. The second target of the new design has been to make high technology and efficiency available at affordable costs to reach KPIs similar to large breweries.

Gregg Norris started his brewing career in 1986 as a research brewer at Anheuser-Busch’s St. Louis brewery. Seven years and two AB breweries later, he left the corporate brewing world for the burgeoning craft beer scene. Gregg became the in-house brewing expert at the Pub Brewing Company, a manufacturer that designed and built hundreds of small breweries during his tenure from 1993 to 1999. As the century closed, a new challenge was discovered at GEA Tuchenhagen. Serving as a brewery technical manager, Gregg was working with the largest brewers in America, helping them hard-pipe and automate their cellars. In 2002, fate brought Gregg back to craft beer. Responding to a unique opportunity, he opened his own brewery, Clay Pipe Brewing Company, near Baltimore, MD. Responsibility for all aspects of a brewery enterprise brought new perspective to Gregg’s appreciation of all things beer! After eight years of full emersion, Gregg sold the brewery and went back to work. Now responsible for GEA Brewery Systems sales in the United States and Canada, Gregg is in his perfect place, talking brewhouse and cold-block design at the highest level, while traveling and sampling the beers of his peers. Gregg received a bachelor’s degree in food technology from the University of Massachusetts, which has been followed by vast experience and independent study in the brewing industry.

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