‘The (Bare) Beer Necessities’ – Contemporary Case Studies in Brewery Hygiene
Tracks
Plenary 2
| Wednesday, March 5, 2025 |
| 3:50 PM - 4:10 PM |
Speaker
Dr Hugh Dircks
Senior Manager - Quality
Asahi Beverages
'The (Bare) Beer Necessities’ – Contemporary Case Studies in Brewery Hygiene
Abstract
TITLE
‘The Bare Beer Necessities’ – Contemporary Case Studies in Brewery Hygiene
KEYWORDS
Microbiology; Food Safety; Quality; Hygiene; CIP; Cleaning; Pasteurisation; Raw Materials; Product design.
ABSTRACT BODY
Effective hygiene is essential to great beer. While beer has many intrinsic barriers to spoilage, and even with strong controls like pasteurisation, failures in brewery hygiene can cause major quality defects. The results can include disappointed consumers and significant unplanned costs. Most of these issues have common and easily prevented causes. The solutions are also fundamental: cleaning and hygiene programs, effective microbiological monitoring and reaction plans, and basic change management processes.
This paper explores these factors through five case studies. These case studies are based on examples from literature and contemporary industry experience. Key factors discussed will include raw material hygiene, CIP programs, filling operations and pasteurisation. Common pitfalls will be illustrated and preventative actions recommended. A timely refresher for all brewers.
‘The Bare Beer Necessities’ – Contemporary Case Studies in Brewery Hygiene
KEYWORDS
Microbiology; Food Safety; Quality; Hygiene; CIP; Cleaning; Pasteurisation; Raw Materials; Product design.
ABSTRACT BODY
Effective hygiene is essential to great beer. While beer has many intrinsic barriers to spoilage, and even with strong controls like pasteurisation, failures in brewery hygiene can cause major quality defects. The results can include disappointed consumers and significant unplanned costs. Most of these issues have common and easily prevented causes. The solutions are also fundamental: cleaning and hygiene programs, effective microbiological monitoring and reaction plans, and basic change management processes.
This paper explores these factors through five case studies. These case studies are based on examples from literature and contemporary industry experience. Key factors discussed will include raw material hygiene, CIP programs, filling operations and pasteurisation. Common pitfalls will be illustrated and preventative actions recommended. A timely refresher for all brewers.
Biography
Dr Hugh Dircks currently holds the role of Group Manager - Microbiology at Asahi Beverages Group. In this role Hugh leads the microbiological monitoring, hygiene and risk management programs across Asahi's alcohol and non-alcohol divisions. Hugh has also worked as Brewing Manager for Fermentation and Yeast, and as Senior Microbiologist at Carlton & United Breweries. Before beverages, Hugh worked at Mars Inc as Cocoa Senior Scientist. Hugh holds a BSc in Food Science and Technology (UNSW) and PhD in Microbiology (UNSW). Hugh is passionate about fermentation and food safety and believes that fermented foods and beverages have the power to enhance our lives, every day.
