Why Focus on Teaching About Beer?
As a logistics company, we handle beer every day. It’s one thing to be good at knowing how to properly store and move a product. It’s another to create an environment that encourages developing a passion and respect for our products. By offering beer education, our employees are able to create skills to sell products, help to educate customers and get excited about what we do.
Fields of expertise
Monthly Craft Meetings
Mobile Brew School
WHIRLPOOL: The whirlpool is used to clarify the solution by separating out protein and hop particles.
COOLING: The wort is rapidly cooled in order to reach proper fermentation temperatures. If the yeast is added when the wort is too hot, it can reduce the yeast’s effectiveness.
FERMENTATION: Now that the wort is cooled, the yeast can be added. The yeast is used to convert the sugars that were derived from the initial starches to Carbon Dioxide and alcohol. Ales should be fermented at temperatures around 55-75 degrees Fahrenheit for roughly two weeks and Lagers chilled at cooler temperatures around 45-55 degrees for about 4 weeks.
PACKAGING: After the beer has fully matured, you then get to choose how you would like to package it. Popular choices are kegs, bottles & cans.
Handle With Care
-Store beer at proper temperatures
-Make sure sunlight can not reach your exposed packaged beer to prevent skunking
-Clean your lines every 2 weeks or between each keg
-Use proper glassware that matches the style being served
-Check for beer-clean glassware
-Pour higher ABV beers in smaller glassware
-Ask if the customer would like the residual yeast from a wheat beer included in their glass
-Use frosted glassware (this prevents a proper sized head from developing and minimizes the amount of aroma’s that the head should disperse)
-Dip the faucet into the beer being poured (creates an excellent environment for bacteria)
-Allow excess beer to flow out of the glass while pouring from a faucet in order to minimize head to fill the glass all the way to the top (1-2 inches of head is crucial)
-Over serve your customers