Consultancy for Craft Breweries

by Jan Paul


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


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.


About Jan Paul

Jan Paul
Craft Brewery Consultant

47 years old
Brewing Engineer, Weihenstephan Germany
Raised bilingually in the Danish Minority of Germany
Based on Bornholm in Denmark
2005-2023: Brewmaster at Svaneke Bryghus, Denmark
Since 2006: Lecturer at the Scandinavian School of Brewing and the University of Copenhagen
Jan Paul, Brewery Consultant based in Denmark (photographer: Martin Thaulow)
© Photo by Martin Thaulow

Jan Paul at Svaneke Bryghus

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Jan Paul

JP Brewing Consulting International

Kirkebyvej 19
DK-3751 Østermarie
Jan Paul in Plzen, JP Brewing Consulting International

Jan Paul (right), Plzeň

© JP Brewing Consulting International 2024
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