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Experienced Consultant/Brewer/Tutor :)
Formally trained in Brewing Science and Technology as well as in Microbiology, 5+ years of international experience. Currently working and living in Chicago, but willing to relocate temporarily for consulting jobs. Can provide "from the ground up" guidance, information and training. Below are the services I provide, but not limited to.
• Brewery and Brewhouse operations practical training
• Supervision and guidance of brewing operations during production
• Brewery and Brewhouse equipment design, redesign, installation, and layout
• Packaging operations practical training
• Cleaning and sanitization operational procedures & practical training
• SOP’s (Standard Operation Procedures) design and implementation
• Education and training of Company’s staff and involved parties
• Excise tax preparation methods
• Brewery Laboratory equipment and materials purchase, set up, analysis, and practical training
• Creation, management, and maintenance of brewery’s yeast bank
• Custom Brewery and Brewing Management Software implementation (fully functional prototype stage)
• Recipe, brand & concept creation from start (raw materials) to finish (sales and marketing)
• Theoretical training on following subjects:
Raw Materials & Wort Production
- Barley (Structure and morphology, Evaluation for malting, Steeping Technology, Biochemical Changes, Germination)
- Malt (Kilning, Finished Malt, Specifications, Specialty Malts, Introduction to Sensory)
- Hops (Varieties and Aroma Evaluation, Botany and Cultivation, Chemistry and Analysis, Storage and Stability, Character and Advanced Products)
- Water (Composition, Adjustments)
- Mashing (Enzymes, Wort Composition and Other Techniques, Adjuncts and Alternative Fermentables)
- Milling (Malt Handling and Milling)
- Adjuncts (Cereal Cookers)
- Wort (Lautering, Mash Filters, Boiling, Clarification, Cooling and Aeration)
- Brewing Calculations (Cooling and Aeration, All Malt Microbrewery, Large Adjunct Brewery)
- Brewhouse (Brewery Effluent, Cleaning and Sanitation, Lab Analysis)
Beer Production & Quality Control
- Yeast, Theory (Morphology, Characteristics, Nutrition, Metabolism, Cultures and Propagation, Flavor Compounds, Physical Behavior, Fermenting Operations, Quality Measurement, Analytical Chemistry, Genetic Techniques, Yeast Differentiation, Detection of Contaminants)
- Yeast, Lab Practice and Technique (Handwashing, Preparation of Culture Media, Aseptic Technique, Yeast Purification and Propagation Methods, Testing for Bacteria and Wild Yeasts, Use Of Brightfield Microscope, Quantification of Yeast Population, Staining of Bacterial Contaminants)
- Beer (Recipe Formulation, Styles Guidelines Overview, Flavor Stability, Hazes, Foam, Gushing, Color, Maturation and Storage Principles, Filtration, Centrifugal Sedimentation, Sterile Filtration, Spoilage Potential, Spoilage Microorganisms, Carbonation, Quality Management, Taste Panels)
- CIP (Cleaning and Sanitizing)
Packaging and Process Technology
- Packaging (Labeling Process, Inspection Technology, Packaging Line Design, Filling Systems (Bottle, Can), Kegging System, Packaging Materials, Process Trouble Shooting, Maintenance Effectiveness, Hygienic Design, CIP Cleaning)
- Brewery Technology (Principles of Heat Transfer, Mixpoof Valves, Pumps and Fluid Flow, Compressed Air Systems, Refrigeration Principles, Valves in the Brewery, Materials of Construction and Insulation, Gases in the Brewery, Steam and Condensate Systems, Process Control and Automation)
- Draft Systems (Styles, Components, Fitting and Connections, Fluid Flow, Cleaning and Sanitizing, Chiller System, Service and Glassware)
Other
- Beer, Food, Pairing and Harmonization (Balance and Contrast, Flavors and Umami, Beer and Cheese, Sours and Cheese, Beer and Meats, Beer and Deserts, Cooking with Beer, Elaboration of Beer Paring Menu)
Resume and references available upon request via email: eymardfreire@gmail.com
Cheers,
Eymard
• Brewery and Brewhouse operations practical training
• Supervision and guidance of brewing operations during production
• Brewery and Brewhouse equipment design, redesign, installation, and layout
• Packaging operations practical training
• Cleaning and sanitization operational procedures & practical training
• SOP’s (Standard Operation Procedures) design and implementation
• Education and training of Company’s staff and involved parties
• Excise tax preparation methods
• Brewery Laboratory equipment and materials purchase, set up, analysis, and practical training
• Creation, management, and maintenance of brewery’s yeast bank
• Custom Brewery and Brewing Management Software implementation (fully functional prototype stage)
• Recipe, brand & concept creation from start (raw materials) to finish (sales and marketing)
• Theoretical training on following subjects:
Raw Materials & Wort Production
- Barley (Structure and morphology, Evaluation for malting, Steeping Technology, Biochemical Changes, Germination)
- Malt (Kilning, Finished Malt, Specifications, Specialty Malts, Introduction to Sensory)
- Hops (Varieties and Aroma Evaluation, Botany and Cultivation, Chemistry and Analysis, Storage and Stability, Character and Advanced Products)
- Water (Composition, Adjustments)
- Mashing (Enzymes, Wort Composition and Other Techniques, Adjuncts and Alternative Fermentables)
- Milling (Malt Handling and Milling)
- Adjuncts (Cereal Cookers)
- Wort (Lautering, Mash Filters, Boiling, Clarification, Cooling and Aeration)
- Brewing Calculations (Cooling and Aeration, All Malt Microbrewery, Large Adjunct Brewery)
- Brewhouse (Brewery Effluent, Cleaning and Sanitation, Lab Analysis)
Beer Production & Quality Control
- Yeast, Theory (Morphology, Characteristics, Nutrition, Metabolism, Cultures and Propagation, Flavor Compounds, Physical Behavior, Fermenting Operations, Quality Measurement, Analytical Chemistry, Genetic Techniques, Yeast Differentiation, Detection of Contaminants)
- Yeast, Lab Practice and Technique (Handwashing, Preparation of Culture Media, Aseptic Technique, Yeast Purification and Propagation Methods, Testing for Bacteria and Wild Yeasts, Use Of Brightfield Microscope, Quantification of Yeast Population, Staining of Bacterial Contaminants)
- Beer (Recipe Formulation, Styles Guidelines Overview, Flavor Stability, Hazes, Foam, Gushing, Color, Maturation and Storage Principles, Filtration, Centrifugal Sedimentation, Sterile Filtration, Spoilage Potential, Spoilage Microorganisms, Carbonation, Quality Management, Taste Panels)
- CIP (Cleaning and Sanitizing)
Packaging and Process Technology
- Packaging (Labeling Process, Inspection Technology, Packaging Line Design, Filling Systems (Bottle, Can), Kegging System, Packaging Materials, Process Trouble Shooting, Maintenance Effectiveness, Hygienic Design, CIP Cleaning)
- Brewery Technology (Principles of Heat Transfer, Mixpoof Valves, Pumps and Fluid Flow, Compressed Air Systems, Refrigeration Principles, Valves in the Brewery, Materials of Construction and Insulation, Gases in the Brewery, Steam and Condensate Systems, Process Control and Automation)
- Draft Systems (Styles, Components, Fitting and Connections, Fluid Flow, Cleaning and Sanitizing, Chiller System, Service and Glassware)
Other
- Beer, Food, Pairing and Harmonization (Balance and Contrast, Flavors and Umami, Beer and Cheese, Sours and Cheese, Beer and Meats, Beer and Deserts, Cooking with Beer, Elaboration of Beer Paring Menu)
Resume and references available upon request via email: eymardfreire@gmail.com
Cheers,
Eymard