Business Objectives
Business Objectives
- 100% Brew Batch Accuracy
- Meets the requirements
- Of the recipe
- Taste/Quality tests
- Gravity/alcohol by volume metrics
- FDA sanitation standards
- Waste
- Minimizes waste of
- Beer
- Yeast (reuses up to maximum lifespan)
- Grains (donates)
- Water: cleaning responsible disposal of wastewater
- Scheduling
- Meet demand 100% of the time
- Manage bottlenecks in fermentation tanks
- Profit Margin Maximization
- Optimal keg:bottle output ratio
Risks
- Brew Batch Accuracy Risks
- Complexity: Recipe is improperly followed, expansion calculations incorrect
- Incorrect recipe followed, wrong batch brewed
- Employees: improperly trained, unreliable, untrustworthy
- Heating and timing error, affecting proper fermentation reactions
- Improper light and oxygen exposure compromises quality
- Improper/insufficient sanitation (chemical and manual)
- Raw materials improperly obtained/stored:
- Incorrect malting process on grain received
- Improper storage:
- Grain goes rancid
- Hops mold
- Yeast improperly refrigerated/purified after use
- Water not treated (distilled, deionized, filtered)
- Waste Risks
- Environmental damage from irresponsible waste disposal (chemical)
- Poor community relations from excess waste
- Excessive disposal causes
- Yeast not used up to full capacity; prematurely disposed
- Scheduling Risks
- Feasibility: demand during peak seasons (4th of July, etc.)
- Capacity: Operating at full capacity decreases flexibility with quantity output
- Profit Margin Risks
- Proportion of kegs filled too high/Proportion of bottles too low
- storage bottleneck
- Decreased consumer accessibility
- Insufficient supply to meet individual customer demand
- Proportion of bottles filled too high/Proportion of kegs too low
- Bottling variable cost high
- Insufficient supply to meet restaurant/bar demand
Controls
- Brew Batch Accuracy Controls:
- Excel preset calculations per recipe in database.
- Barrels Brewed = #lbs ingredients
- Equations preset, access to manipulation by brew master only
- Database of batch recipes
- Restricted recipe manipulation access to brew master: password protected
- Read-Only access to brewing employees: password protected
- Off-site database backup
- Database of procedural instructions
- Sanitation procedure meticulously documented
- Database of Raw Materials Inventory
- Changes to inventory updated in database
- Automatic alerts for re-orders
- Automatic warnings of stagnant inventory/approaching expiration date
- Password-protected access restricted to brew master/inventory control manager
- Water periodically tested: chemical content, pH; logged
- Refrigeration recorded periodically; logged
- Predetermined monthly schedule of:
- Raw materials ordered/in storage
- Type and Quantity of beer to be brewed per day/week/month
- Brewing Logs kept updated
- Tracks when sanitation procedures performed/by which employees
- Tracks brewing procedure by batch/by which employees
- Employee Accountability
- Time cards to track employees scheduled
- Match brewing log to employee time cards
- Predetermined employee responsibilities/shift
- Backup brew master with limited-time access to recipe database and calculations.
- Waste Controls
- Multiple local contacts to utilize waste grain/yeast
- Contact information recorded in database
- Automatically contact the users of our waste products
- When waste storage has reached capacity or by timing
- Log following how many generations the yeast was used
- Limit number of generations used to a maximum of 7
- Scheduling Controls
- Trend data and predication charts displaying possible demand schedules
- Smooth supply to meet predicted demand
- Ability to increase capacity easily when needed
- Additional process lines/tanks/storage to be used if needed
- Profit Margin Controls
- Adequate communication with customers to resupply when needed
- Ability to store more supply when needed
Sanitation Websites