What are the possible hazards that can occur in a brewery, and how can you mitigate them

Most of the people have got involved in the craft brewery with the revolution and change. This is because this is one of the profit building industries around the world. Many join this industry in order to earn huge amounts and maximize their wealth as much as they can. This is yet one of the energy saving industries as well. There is no hazardous waste which is extremely harmful of the wildlife. The temperatures are kept according to the brewer s that there is no over boiling and no chemical reaction of the liquids.

Therefore, there are a number of hazards that can possibly occur in the brewery. There are many workers in the brewery factory who face these hazards and make sure that they stay safe and secure. There might be chances of any mishap or accident which can harm the employees working. Since the brewer is burning at high temperatures, it is extremely crucial to make sure that all the safety hazards are being followed inside the factory. One single mistake and carelessness can cause a serious problem inside the factory.

Hazards which occur in a brewery and how to mitigate them

There are a number of hazards that occur in a brewery. Some of these hazards are as follows:

  1. Working in confined spaces:

Most of the brewer factories have really confined places or entries to work. These places often have extremely hot and gaseous environment which lead to the deficiency of oxygen. There are also mechanical agitators which are extremely hot to even stand near them. That is why there are more chances of suffocation or burning in those places.

Owners should brief out their employees about the confined places in the factory that how to keep them protected and safe. The employers should make sure that:

  • Special isolation procedures should be introduced to stay safe.
  • Design rules to permit employees to go to these confined places without wearing proper safety thermals.
  • Ensure that there is an efficient rescue team for reducing the risk of any loss of life.
  1. Emitting of the hazardous energy:

There are a lot of other metallic, plastics and other machines related to canning, pumping, hydraulics and packaging equipment which emit hazardous energy ad rays. These rays can cause different skin diseases or might cause cancer due to its electronic rays.

To prevent from these rays the management should include training programs to train the workers on how to use stay secure and what should be the first aid if any accident occurs.

  1. Lifting of raw materials using the trucks:

The raw materials and equipment used for machinery is extremely hazardous as it also emits negative energy when brought closer to the body. There are certain metals which do have extremely dangerous and cancerous particles. If due to any mishap with the lifting or loading trucks the packaging is affected, there might be chances that the contact of these particles with the hands or any body part might lead to infectious diseases.

To prevent from these accidents the employees should make sure to check that the lifting and loading trucks a fully functioning and there are no mechanical faults in it.

  1. Hazardous chemicals used for sanitization:

There are also a lot of strong chemicals used for sanitization of the brewer. These chemicals if touched without wearing gloves can be hazardous. There are chances of skin cancer due to these chemicals or solutions.

That is why there should be awareness on how to use gloves and other or wearing anything else for protection.

  1. Walking on the wet floors:

This is the most common hazard in the entire world. This is to not to walk or move around on the wet floors. If any employee slips by any chance, he can fall on some hot burning equipment.

The employers should make sure to keep the sign boards and make the workers particular about following them strictly.

  1. Managing the thermal hazards:

The hot gases and air from the burning brewer can cause the body to burn due to extremely high temperatures.

Therefore it is required to wear proper isolation thermals in order to stay safe from burning.

 

Conclusion:

These safety hazards are always introduced in the factory so that employees stay safe and there not even a single chance of loss of any life. The companies should be strict about these safety hazards.

 

 

 

Which Beer Is Good For Health

The consumption of alcohol, whether as beer, whisky or anything else, is a staple of the modern world.

Something of a standard in modern day food habits, they hold an important place in the daily lives of many.

 

There are several different varieties of beer available when you hit the local bar or pub.

Since there is a general awareness that alcohol is bad for health, people have started to become more health-conscious and keeping a track of their alcohol consumption.

This leaves them with one question, which is with regard to whether drinking beer can be healthy in some way.

There are certainly some healthy advantages to drinking beer, the details of which have been explained in the sections below.

The Alcohol Content

To begin with, the beers which contain the lowest amount of alcohol content would be a good start.

One of the best ways to measure this is using what is called ABV or Alcohol by Volume. It is a standard estimate to know the amount of alcohol in a given drink. With regard to beer, there are beers that have alcohol content as low as 0.5%, and as high as 40-60%.

The beers on the lower end of the percentage spectrum are usually healthier than those on the high end. The ABV of the beer is usually mentioned on the beer can or bottle, along with the ingredients, manufacturer details, etc.

As a general rule, the lower the alcohol percentage, the safe the alcohol percentage would be. This advantage however would probably be negated if the alcohol were to be consumed in large quantities, the details of which are explained in detail further down below.

Also to note is that there are ‘beers’ which have 0% alcohol content. These are of course imitation beers and not actual beers, where the drink is made to taste like beer without any alcohol in it.

 

 

Select Beer Varieties

Another thing to note is specific beers that may prove to have useful and specific health benefits.

A few of them are mentioned below.

 

1) Heart-Friendly Beer

It has been known for a long time that beer has a positive effect on heart health. It was found, for example, that moderate consumption of beer was associated with a lowered risk of heart health, according to a study in 2012. The reason for this was attributed to the many natural antioxidants, which are found in abundance in beer.

A good example of such a beer is the Abita Purple Haze.

 

2) Gluten-Free Beer

This is a great beer for those who may have gluten allergies. Given that beer is made entirely from grains, it would be impossible to escape from the potential allergic reactions that may come from drinking everyday beer.

About the only problem with gluten-free beer is that it is a bit difficult to source. This however, is not something to worry about given how the internet makes it possible to purchase it. In addition to this, there is a growing market for gluten-free beer, which should prove to be very helpful.

 

3) Brain Beer

Also called brain-health beer by some, it has been shown that this beer would actually help to better brain function.

It has been observed that moderate drinkers tended to have fewer strokes in their body compared to those who don’t drink.

The ideal beer for the benefit would be any beer that is rich in iron, niacin, riboflavin, etc. In general, it would mean that any beer would do, given that they all contain the vital nutrients that were just mentioned. This however, should also take into consideration the amount of alcohol that is present, with a lesser percentage of it being the better pick to go with.

 

On Consumption in Moderation

In addition to this, another important thing to consider is the issue of quantity.

It doesn’t matter what you are consuming, for everything is poison in large quantities. It is for this reason that there is a quote that goes,

“Anything in excess is poison …”

And indeed, this is certainly true. Anything that you overindulge in, in any manner, will have detrimental effect on your health. It doesn’t necessarily have to do with your health per se.

On the contrary, it can be other things like your time, peace of mind, sense of wellbeing, financial stability, etc. The point here being that whatever you do in life in excess, will always have a negative effect in one way or another; which brings us to the subject of moderation, where one engages in the object of our interest in moderate quantities.

Simply put, drinking in moderation is a good way to stay healthy, as opposed to excess consumption.

 

 

As a whole, the above mentioned varieties of beer can be considered as safe for consumption, at least within reasonable bounds.

In addition to this, one should also add that beer is essentially alcohol at the end of the day, meaning that one will have to curtail on excess consumption.

At the end of the day, what matters more than anything else, is moderation as opposed to anything in specific. It is the only way to truly ensure that one stays healthy in the long run.

How does a micro-brewery work as a business

If you are wondering what micro-brewery exactly is then let us define it for you. A micro-brewery is a small scale craft beer business which includes making beer in small quantity and the business is independently owned. The bench-mark of a micro-brewery business is the quality, taste and unique brewing techniques used to set brewers apart.

In the USA, about 15000 barrels of craft beer is sold annually and the statistics seem to be rising consistently. How to start off and actually make micro-brewery work as a business is some crafty business in-itself.

Pick a business model

Micro-brewery business differs from state to state. Each state in the US has its pre-defined alcohol laws and you must abide by the rules. First and foremost it is important to decide the segment of the brewing market you want to pave your way to. The Brewers Association for Small and Independent Craft Brewers has separated the craft beer industry into 4 segments. These are:

Micro-brewery: selling less than 15,000 barrels yearly with 75% of it being sold offsite. Taprooms are used for offsite beer sales.

Brewpubs: 25% of craft beer is sold offsite at these restaurant breweries. Wine and spirit can also be bought and sold from other manufacturers.

Contract Brewing Company: Brewers making high-quality craft beer are hired to make quality and locally brewed beer for their company. The company is in charge of advertisement, sales and distribution of the beer but not manufacturing.

Regional Craft Brewing: this includes traditional or innovative beer brewing, however, it still has vague outlines which need clarity.

Any entrepreneur who has prepared several beer brewing batches at home and knows some unique techniques can start a brewing business easily.

Know what’s legal

A 3-tier system is enforced by each state to be followed by brewers. The three-tier system is separated as; the production of beer, distributors and sellers or retailers in the state. Usually, breweries depend on distributors to sell beer so a good relationship is essential to be established between brewers and distributors.

The Brewers Association is a good resource is you want to look into a state’s law:

  • The Barrel Cap laws
  • Self Distributions Laws by State
  • Brewery Sampling and sales law

 

Choose a good location

Micro-brewery business can’t thrive in areas which are remote and distant. Before choosing a location for a startup, make sure you have taken a market survey. A few factors to consider before you choose a location are:

  • Asses the number of local brewery plants already persisting in the area you are planning to start your setup at.
  • Feasibility of reaching to the distributers, where they are located in that area and their availability to deliver your craft beer to the retailers.
  • You should have studied the state laws thoroughly of the state where you plan on setting up your plant.
  • The security, parking, and the traffic that the area received every day.
  • Make sure your micro-brewery business is located in a residential area to attract buyers.

You brand Image

Your brand says a lot about the quality of the beer you are offering. Make sure your logo is catchy and intriguing enough to make your beer trial worthy. Use both print as well as electronic media to advertise your brand. Its human nature to try out new beverages out of curiosity so make sure you are emphasizing on the advertising bit. Target your customers and what experience they can have from your beer that others don’t offer.

How to make potential customers

You must make it a habit to take customer feedback so that you know where to improve. Don’t ever compromise on the taste of the beer, ensure the taste is the same from the first fresh glass of beer to the last one. Give your customers a variety of craft-brewed beers to pick from so they can explore their taste niche.

Make the availability of your beer viable in certain areas you can cover and cater to. Let customers order your locally brewed beer delivered to their locations.

Packaging matters

The way you present your product speaks volumes about your quality and experience. Something that looks good is meant to taste good too so don’t compromise on the quality or packaging. Two options are greatly picked from when selling beer that is in cans or bottles.

A packaging can benefit your microbrewery business as you can customize it providing details and ingredients used in brewing highly quality beer. For the startup, you can go for DIY techniques which will cost you less and you can control the quality of your packaging system as well.

Conclusion

To conclude, local beer brewing business is growing rapidly but before you plan on starting one, you must know these basics of getting the most out of a Micro-brewery business!

How to Automate a Microbrewery

As we all know, brewing is a very interesting thing, but it is also a tedious labor process. Because of the limited manpower and a large number of parameters and ranges that need to be controlled, large breweries have chosen an automated design model.

Need to introduce automation technology for microbrewery? The answer is yes. Because of the reasonable introduction of automation, while ensuring the brewing pleasure of the brewer, it will liberate the brewers a lot of time and energy to learn and promote, is it better to study new tastes?

According to statistics, the equipment capacity of micro-brewery that has not been fully introduced into automation is generally 3HL-15HL, accounting for 83% of the total. Many owners think that automation will be a big investment.
In fact, the automation of micro-brewery is very different from that of large-scale breweries. It does not require a lot of investment, because only the necessary automated processes are designed automatically, not all. For example, the pump is automatically controlled to transfer the wort so that the brewer acts as a process control leader rather than a process executor. For the automation of brewhouse, it depends on PLC (Programmable Logic Controller) and HMI (Human Machine Interface).

Focusing on the design and optimization of micro-brewery for 15 years, YoLong has communicated with thousands of brewers around the world, learning from each other, summarizing and designing control modes and methods suitable for micro-brewers, as follows. The models we generally choose are-

Model One

SIEMENS—PLC (SIMATIC S7-1200 or ET200SP ) + touch screen model (select Simatic Basic Panel or Simatic Comfort Panel based on customer requirements)

SIMATIC S7-1200

ET200SP

Model Two

ALLEN-BRADLEY —–PLC (ControlLogix Series) + touch screen, configure series and matching HMI based on control points and customer post-expansion requirements.

There are eight parts in the automation control.

1. Automatic control of water mixing station

The automatic control of the water mixing station is used to control the cold water and hot water mixing before mashing.

Timing, quantitative, and constant temperature control can be realized.

For example, we want to inject 550L of 65℃water into the mashing tun at 9:35 am on June 20, it can be realized by this control system.

The principle is to install the Burkert PID regulating valve on the hot water pipe, install the temperature sensor and E+H flow meter on the water mixing chamber outlet pipe. its actuator is a pneumatic butterfly valve.

The process flow chart of the automatic control of the water mixing station is shown on the right and the working principle shown in the picture below.

2. Automatic temperature control

Temperature automatic control is relatively easy to implement, the temperature is detected by the IFM temperature sensor, and the temperature signal is converted to 4~20mA analog signal sent to the PLC. When the PLC analyzes and reaches the set temperature, the switching signal of I/O is given to the relay of the actuator to control the switching of the actuator (valve or heating tube).

There are two kinds of temperature sensors commonly used at present,

  • One is with the transmitter, the role of the transmitter is to regulate the resistance change into current or voltage signal output to PLC, commonly used The signal is 0-10V, 0-20mA, 4-20mA)
  • The other is without transmitter, and the resistance value of the sensor with temperature Change and change, PLC collects resistance value, after conversion, correspondingly displays different temperature values

2.1 Temperature control in the brewhouse

Most brewers want to achieve segmented leaching brewing, but for small equipment, mashing and lauter are mostly integrated, and electric heating tubes cannot be installed due to the presence of rake knife. Therefore, if segmental brewing is achieved, steam heating is the most common method.

Our usual selection is temperature sensor combined with steam solenoid valve to achieve the purposes of control.
After the temperature sensor feeds back the signal to the PLC, then the PLC controls the opening and closing of the steam solenoid valve, directly realizes the control of the heating, thereby indirectly automatically controlling the temperature parameter.

The temperature sensor and steam solenoid valve are usually selected as follows

Temperature sensor

  • IFM_ TD2841 (with transmitter, output 4-20mA signal)
  • IFM_TM4361 (without transmitter)

Steam solenoid valve

  • Burkert_0355

For more information about Burkert, please click the link below

https://www.burkert.com.cn/cn/products/dian-ci-fa

The temperature control of boiling is relatively simple, and the boiling time can be set. Here we have configured anti-overflow protection for unsupervised (detailed in the sixth-security location).

The picture below shows the parameter display status of the brewing process control panel.

2.2Temperature control in the fermentation

Segmented fermentation can accommodate more types of beer. The brewer can set the length of each fermentation period and the corresponding temperature according to his own ideas.

The automatic control system can realize the precise control of the temperature of each stage. The principle of control is similar to brewing stage, and the temperature sensor is used to feedback the signal to the PLC, then the PLC will control the opening and closing of the ice water solenoid valve, so it can achieve the control of the temperature inside the fermenters.

After sealed fermenters, there is no need for the brewer to monitor the site because the temperature control is all done by the control system. At the same time, brewers have more time to study brewing processes and formulations.

The temperature sensor and ice water solenoid valve are usually selected as follows

Temperature sensor:

  • IFM-8004

Ice water solenoid valve:

  • Burkert-5281

For more information about Burkert, please click the link below

https://www.burkert.com.cn/cn/products/dian-ci-fa

The picture below shows the parameter display status of the segmented fermentation process control panel.

3. Material transfer

For microbrewery, the transfer of fluids allows one-button transfer without the need to manually open the valve, which also avoids the loss of beer caused by manually open operation errors.
This part is mainly controlled by the PLC that is compiled with the program to directly control the actuator to achieve the control action(starting butterfly valve)

For pneumatic butterfly valves, we generally choose the model:

  • LYSF–IDQX-7
  • Alfa-Laval-LKB ISO CL

The picture of the touch screen display panel is shown below-


The start butterfly valve can also be an emergency manual switch, and the touch screen has a second prompt to open the valve and a manual indication after manually opening the valve. The operation prompt is as shown below.

4. Level Control

The liquid level sensor is installed on the corresponding tank body to communicate with the PLC to realize liquid level self-control. The general device is on a hot water tank. (The amount of water in the mashing tun can be automatically controlled by the flow meter of the water mixing station.)

The functions that can be achieved are:

  • The liquid level is displayed (displayed on the HMI panel or mobile phone)
  • Liquid level automatic control: automatic water supply to the required volume of liquids to set the upper and lower water levels.
  • Anti-overflow (When the liquid level reaches the specified position, the actuator will be automatically controlled to close the inlet to prevent overflow.)
  • Anti-low level (prevent the pump from idling to protect the pump)

Liquid level sensor, radar type and pressure type. It is not recommended to use radar type liquid level sensor. It has great requirements on liquid state. After testing, generally, IFM pressure sensor is selected.

For the liquid level sensor, we generally choose the model:

The liquid level is displayed(in the tank)

  • 2270-P-1N-4 (+GF+)

Anti-overflow

  • LMT 105

Anti-low level

  • LMT 121

5. Time control

Another advantage of PLC is the precise control of time, which can be easily achieved by performing an operation at a certain time. For example, before brewing, store the water in the hot water tank at a set temperature and control the process of the staged fermentation.

6. Security protection

When we designing equipment and procedures, consideration should be given to the safety of the brewer, the safety of the equipment and the quality control of the beer.

What we often do is:

  1. The idling protection of the pump, realized by installing IFM flow monitor SI6800 through the pump inlet pipe.
  2. Boiled tun anti-overflow, realized by electronic liquid level sensor LMT121.
  3. Emergency stop, in the event of an emergency, or when the brewer thinks that it must stop as quickly as possible, a quick one-click stop is achieved through a very eye-catching button.

7. Monitoring

With the site manager installed on your phone, we can achieve no need for on-site monitoring during the fermentation process, but we can use the mobile phone to remotely monitor and understand the progress of fermentation in real-time.
In this case, the brewer’s time is greatly liberated. When you are out, you can open your mobile phone and check the real-time situation of your fermenters.

8. Historical data query

we can query past history for data saving and analysis.


Brewers can analyze previously brewed data, which is very helpful in improving brewing levels and beer flavor development.

History of Beer

Beer is something that has become a staple in many parts of the world.

A widely consumed beverage, it makes up an important sector of the world’s economy, along with other alcoholic beverages.

 

As much as the world loves beer, not many know about its history.

Many people are almost clueless about the history of this interesting drink, even if they happen to be big fans of it and chug it down every day.

When it comes to the actual history of beer, it certainly has an interesting history. And this is a story that goes back hundreds and possibly thousands of years old.

The Earliest Records

Coming to the actual story of beer, one could say that a rough understanding of alcohol is a good start.

Nobody knows the true origins of alcohol, but it is clear that someone a long time ago figured out that alcohol had ‘pleasurable’ characteristics. The earliest records go back to places like Mesopotamia and Ancient Egypt. This would take the date back as far away as 5000 BC.

Then again, the dating may go back much further than that. One of the earliest evidences of beer goes back to the residues of beer found in the Raqefet Cave in the Carmel Mountains in Haifa, Israel. It was here that archeologists found residues of beer that go back as far as 13,000 years.

Likewise, once can also find references to alcohol in the Bible, where it is praised for its ‘mirth’ giving properties.

It wasn’t long before people started to tinker with the basic ingredients and ended up with the many varieties of beer that can found today.

 

The Foundation of Modern Beer

Ancient history aside, the beer that we know of today, are largely derived from the recipes that were perfected in medieval Europe. A drink common in the middle ages, it was consumed widely by people throughout northern and eastern Europe.

While the recipe of beer widely varied, its foundation was largely the same in terms of its cereal base. Given that grapes were rather rare across Europe, using cereals like barley, oats or wheat was more of a necessity rather than choice.

It was soon discovered that the use of hops was a great way to preserve beer and enhance the flavor. One clear mention of this can be found in the writings of Carolingian Abbot Adalard of Corbie, in 822, who wrote about the use of hops in beer.

As the foundation of the beer recipe was standardized, people started to tinker with the flavorings, whether it is adding fruits, vegetables, herbs, spices, flowers and so on. Some of the recipes died out, while others became immensely popular.

 

The ‘Globalization’ of Beer

The rise of the industrial revolution led to widespread changes in the way beer was manufactured. Before this transformative era, beer and other alcoholic drinks were largely prepared at home or small businesses. The application of industrial principles made its production possible at a scale never before seen in history.

And with the industrial age began the era of colonization, where large parts of the world came under the direct or indirect influence of European countries. And with the colonial influence, came the colonist’s way of life, such as dressing, language, modern governance, food habits, social customs and even beer. Colonialism is what made beer a global drink, given how it allowed for this drink to spread far and wide.

It should however be added that beer and other alcoholic drinks were widely prepared throughout the world, and is not something ‘exclusive’ to Europeans; for example, Indians love a local brand of alcoholic drink called the ‘Tadi’. The same goes for other cultures as well. If anything, one could say that the recipe of local alcoholic drinks eventually ended up being adopted into the recipes of local beer varieties, making them something of a specialty unto itself.

In addition to this, the modern media has certainly played a major role in the growth of beer consumption. Whether in movies or lifestyle magazines, the taste of beer and other such drinks have been greatly hailed as something of a hallmark of fine living, prompting greater adoption of beer and other beverages.

 

 

Last but not the least, it should be added that there is a lot more to the history of beer, than what is mentioned above.

It would certainly take up an entire book, if one were to really look into the story of beer, and how it became what it is today.

But do look into this subject, for you will be surprised at what you come across in your quest for knowledge.