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I'm looking for information about "coolers" or "malternatives." I would like to use my extra capacity and packaging resources to include these in my sales. Recipe formulations, production techniques, yeasts, flavors, sweeteners, or anything else that will help me understand how to make a quality, salable product would be appreciated. Thanks for any help!
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Phillip Kelm--Palau Brewing Company Manager-- -
Beer and Coolers
A general good start would be the book "Beers and Coolers" by Manfred Moll published in about 1991 (ISBN-18982982). Also look at CRC Press (Boca Raton, Florida) for books on Soft Drinks production. Other than that keep sanitation issues as you do in the brewery - use separate lines and hoses for strong favored fruit flavors or they will carry over from product to product/beer.
Also check your University library for the latest AOAC Methods Manual for some general advice on what is tested in such drinks to give you an idea as to how to start. I am not sure of any recipe formulations but the above should be a good grounding.
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