We carried out various maintenance and development works during the confinement period. The cask was installed in a brand new hall (20, 25, 30 and 50 L barrels) as well as the Scotch barrel aging space. 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 undergone improvements. For microbiological analyzes, allowing to control the quality of yeasts and the stability of beers, a laminar flow oven was installed next to scales and microscopes. For the physico-chemical analyzes, various materials were already operational. A spectrophotometer to measure bitterness, color and alcohol content. A densitometer to know precisely the concentration of sugars present in the must. A pH meter to measure the development of beer and know if it is acidic or basic. The analyzes are carried out by Laure Burgevin, brewer. His academic background 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 has obtained other masters in microbiology food, fermentation processes, winemaking processes and quality assurance at the University of Burgundy, at the Technological Educational Institute of Kalamata and at the Jules Guyot University Institute of Vine and Wine 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 high quality to our craft beers.
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