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Craft Brewery Process Optimization and Yeast Program Development

Craft Brewery Process Optimization and Yeast Program Development
精酿啤酒厂工艺优化和酵母程序开发
批准号:
543513-2019
负责人:
Sheikhzadeh, Mehdi
金额:
$3.64万
依托单位国家:
加拿大
项目类别:
Applied Research and Development Grants - Level 2
财政年份:
2019
资助国家:
加拿大
项目状态:
已结题
起止时间:
2019-01-01 至 2020-12-31

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中文摘要
翻译
精制傻瓜酿酒公司(RFB)是一家位于萨尼亚的手工酿酒厂,在安大略萨尼亚市有两个零售点。RFB最初是一群萨尼亚当地居民在自家后院酿造啤酒,现已发展成为每月24,000升的啤酒厂。RFB专注于在过去几年所取得的成功的基础上发展和扩大。随着增长,挑战和问题也越来越多。也就是说,当一家啤酒厂摆脱了微型啤酒厂的地位,它现在必须与更大的啤酒厂竞争。这不仅需要酿造技术的重大进步,还需要质量保证/质量控制(QA/QC)程序的重大进步,以确保更大的容量符合分销商所需的高质量标准。因此,RFB正与兰顿学院的生物工业过程研究中心-技术访问中心(BPRC TAC)合作,以改善和优化其运营的两个领域:优化的生产过程和受控的酵母程序。许多精酿啤酒厂不具备以优化的方式从小批量生产转向大批量生产的专业知识。这导致了许多质量和一致性问题,在扩张过程中,主要依赖于成品的感官分析。有能力与兰顿学院合作,以测试和适应我们的产品和工艺在整个发酵过程中,并作为一个成品,将使RFB处于工艺酿造行业的最前沿,确保我们的产品是最高的质量和货架稳定性。该项目的成功将使RFB能够在各种分销渠道中增加其市场份额,因为它知道它的产品是最高质量的,并使RFB能够将业务范围从萨尼亚扩展到安大略的其他地区,以及潜在的出口市场。
英文摘要
Refined Fool Brewing Company (RFB) is a Sarnia based craft brewery with two retail locations in the city of Sarnia Ontario. RFB started as a group of local Sarnia residence brewing beer from their backyard and has evolved into a 24,000 L per month operation. RFB is focused on growing and expanding on the success that it has seen in the past few years. With growth, there are growing challenges and issues. Namely, when a brewery moves out of microbrewery status it now has to compete with larger brewhouses. This requires significant advancements in not only brewing techniques but to the Quality Assurance/Quality Control (QA/QC) procedures to ensure the larger volumes meet the high-quality standards needed from the distributors. Therefore, RFB is collaborating with Lambton College's Bio-industrial Process Research Centre - Technology Access Centre (BPRC TAC) to improve and optimize two areas of their operation: An optimized production process and a controlled yeast program.Many craft breweries do not have the expertise to move from small batch production to large batch in an optimized way. This leads to many quality and consistency issues during expansion and relying mostly on sensory analysis of their finished product. Having the ability to collaborate with Lambton College to test and adapt our product and process throughout its fermentation, and as a finished product, will allow RFB to be at the forefront of the craft brewing industry, ensuring our product is of the highest quality and shelf stability. The success of this project would allow RFB to grow its market share in various distribution channels knowing that its product being sent out is of the highest quality and allow RFB to expand busineses beyond Sarnia to the rest of Ontario and potentially export markets as well.
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