Consultancy for Craft Breweries

by Jan Paul

Services

Yeast Management

Lager yeast: Yeast propagation, continuous repitching (500 + generations), flocculation and sedimentation, Ester formation, Diacetyl reduction, choice of strain
Non-alcoholic yeast: Choosing suitable yeast strain (or bacteria), yeast metabolism, mandatory hygiene measures, beer processing
Wild yeast: Isolation of wild yeast from nature, yeast metabolism, use of wild yeast for special beer types, wine or cider
Ale yeast: Choosing the right strain, Ester and Phenol profile, flocculation and sedimentation, yeast harvesting methods

Microscopy & Microbiology

Staff training: Hands-on microscopy, comprehensive compendium on microscopy and microbiology, microscope with camera supplied for teaching purposes, 20 years of experience
On-site problem solving: Microbiological stage-by-stage control, sample analysis, hygiene measures, technical measures
Choice of suitable equipment: German precision microscopes, lab accessories, culture media
Independence from external Laboratories: Doable with a small-scale lab set-up and proper training

Green Technologies

CO₂-Recovery: For breweries ranging from 1.000 hl/a – 100.000 hl/a, 99,997 % purity, low energy consumption
Refrigeration: Chillers with natural refrigerants or refrigerants with low global warming potential (gwp)
Energy Management: Re-use of waste heat, flattening peak demands, hydraulic cooling
Low Carbon Footprint
» Reference Svaneke Bryghus

Coordination of Brewery Projects

Network of consultants and engineering partners for all types (and sizes) of projects
Equipment providers around the globe for any budget
Languages: English, German, Scandinavian and French

Contact

References

Since 2006 I have been lecturing at the Scandinavian School of Brewing and the University of Copenhagen. In 2014 I started doing consultancy for breweries as a side business, but since September 2023 I am fully committed – so far in Indonesia, Armenia, Moldova, Georgia, Germany, France and Denmark.