Rainewater

Brewery

Amran 2171001013
Arief 2171001028
Septian 2171001020
Zaki 2171001025
Bob Raines and Megan Waters own and operate the Rainewater
Brewery, a micro –brewery that grew out of their shared hobby
of making home brew

According to this process they both make around batch of 1000

bottles. During the process of beer making if the slightly colour
and taste was a little off then whole batch rejected. But they
both do not afford the cost of the rejected batch.
 The process charts of the brewery preparation

Ingredient ready Stainless Temperature monitered Carbonate & the

according to pressurized beer ages for a
formula container week

Mixture ready & follow

the recipe

Mixture is Filling in the

Brew
coocked in bottle
Fermented
vat

Placed in Gravity 1006 – 1008

decrease 1002
Temperature 50-60 F

Mixture is fermented for

several week PH, Specific grafity,
Stainless container Temperature Distribution
monitored on daily
So the several quality control method that Rainwater Brewery might use to ensure the good quality beer

Quality control method:

The good quality of beer means the beer that consistently meets the specification. The consistency is the
important word to maintain the quality system in the process of making beer

1. How do to establish the specification and how do to measures the specification have been
meet?
2. How the brewers setup the process for to achieve the consistency?
Specification:
Specification of beer done at all the time based on the colour, taste, raw material, properties, place,
process etc

1. Sensory method: human sense.

This method is very cheap and more useful. This method is not easy to apply and it mainly focus on beer color,
taste, clarity and the foam.

2. Instrumental analysis: instrument.

instrumental analysis is also important but for that the simple apparatus such as measuring cylinder
and a hydrometer and PH meter etc
 Sensory method:

Taste analysis:
the brewery make one taste panel department and this department which do always test analysis
panel first collect the sample of flavor from different supplier and taste according to experience and select the best
flavor taste which will used in the beer making procedure.

Colour analysis:
Make the standard sample and use this standard sample to examine the new batch sample of beer by
comparing each other. for this human eyes work better than this instrument.
Haze analysis:
In this method the qualify person can find the foam which is detected

Storage analysis:
Brewery has to storage packed beer in to the area of packing. So person should observe the
cleanliness and temperature of the area
 Instrumental analysis

PH analysis:
To make sure that use standard solution for calibration of pH meter and it should done before to check the pH of the
mixture and final product.

Measuring cylinder:
Brewery should use the government approved measuring cylinder to check the filling volume
in the bottle.

Filter press:
Brewery should use better filter press for filtration. In this process the qualify person should
check the filter pad is washed and filter press is cleaned properly and fitted properly
 Consistency:

The brewer behaves like consistency way such as brewer check the material is according to weight is
used. Check the time and temperature at which they are brewed

This requires appropriate laboratory skills and a decent laboratory to go with it.
 Conclusion

Operate the brewery should work as a quality assurance means before starting the production of beer

1. check the material it weight according to procedure,

2. check the cleanliness of the instrument that they use for the making beer,
3. calibration of instrument on daily basis,
4. change the standard sample within fix days and make one more sample and discard the previous,
must maintain the temperature during the process and focus more on filtration of beer.
5. proper machines for mixing the ingredient properly so the consistency of beer maintained in
future.