Lesson 10 - Maturation and Finishing End of Unit SAQ
You have now completed the Maturation and Finishing Unit. This lesson enables you to test yourself on the material covered and to determine the level to which you have met the learning outcomes. It will provide you the opportunity to test your knowledge with a last set of self-assessment questions.
Self-Assessment Questions
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** The filtration department in a brewery is consistently finding high dissolved oxygen levels at the inlet to the filter. You, as the technical brewer, have been tasked to root cause the issue. List the potential sources and how they may have occurred.
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*** The sales of your flagship brand have climbed significantly over the last six months and there is a demand to shorten the cellar residence time. What measures can you make to reduce the maturation process time without compromising quality?
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** You have recently installed a beer recovery system, however, the micro-levels in the blended beer have spiked. You are under pressure to reduce your beer losses so cannot simply stop beer recovery. What should you do to rectify the micro-infection issue?
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** Answer BOTH parts of this question:
You work in brewery that is in a very remote location in the tropics. There is a drive to become self-sustainable and significantly reduce co-products and waste on site.
a) What process measures would you consider in the maturation department?
b) What ingredient changes would you consider for your beers whilst not altering the beers’ flavour or aroma profile?
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*** You have been asked to head up a workstream to scope future-proofing the brewery from brewhouse through to packaging. As sales figures are buoyant, the company is planning to invest heavily in the site and wants to make sustainable improvements that will deliver volume, efficiency and productivity improvements. You currently have horizontal maturation vessels and a horizontal leaf filter. What processes would you look to replace and what benefits would you expect to see?