Leave a comment / / By Xavier Toubeau We carried out various maintenance work and improvements during the confinement period. The barrel cellar was installed in a brand new hall (20, 25, 30 and 50 L drums) as well as the Scotch drum aging area. All the floors in the production areas have been redone, as well as the pipes. The materials have been maintained and revised. The lab has been changed. For the microbiological analyzes, making it possible to control the quality of the yeasts and the stability of the beers, a laminar flow oven was installed next to the scales and microscopes. For the physico-chemical analyzes, various materials were already operational. A spectrophotometer for measuring bitterness, color and degree of alcohol. A densitometer to know precisely the concentration of sugars present in the must. A pH meter to measure the development of beer and find out if it is acidic or basic. The analyzes are carried out by Laure Burgevin, brewer. His academic career is impressive. She obtained a bachelor’s degree in cell biology and physiology and then a master’s degree in quality health biology at the University of Reims Champagne Ardenne. She obtained other masters in food microbiology, fermentation processes, winemaking processes and quality assurance at the University of Burgundy, at the Technological Educational Institute of Kalamata and at the Institut universitaire de la Vigne et du Vin Jules Guyot in Dijon. Laure loves her job, and we are very proud to count her among the members of our team who work daily to give a high level of quality to our craft beers.
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