Skip to content
Skip to main content

About this free course

Download this course

Share this free course

The science of alcohol
The science of alcohol

Start this free course now. Just create an account and sign in. Enrol and complete the course for a free statement of participation or digital badge if available.

2.1 Important considerations for commercial brewing

Brewing can be considered in the same way as any other commercial manufacturing process – essentially you are scaling up a small-scale production (comparable to your own home brew) to an industrial process used by many of the leading breweries today.

Activity 1 Scaling up brewing

Timing: Allow about 10 minutes

Use the drop-down menus to select the missing words in this paragraph.

Active content not displayed. This content requires JavaScript to be enabled.
Interactive feature not available in single page view (see it in standard view).

In the following video James from Hook Norton talks about the challenges involved in scaling up from their microbrewery to the main brewery.

Download this video clip.Video player: soa_1_w4_s2_vid_scalingupproduction.mp4
Copy this transcript to the clipboard
Print this transcript
Show transcript|Hide transcript
Interactive feature not available in single page view (see it in standard view).
  • Based on the video, what specific challenges are involved in brewing on a commercial scale?

    • Trial and error is still needed to progress from brewing on the laboratory scale to commercial manufacturing.
    • Beer is technically considered a ‘food substance’ and hence is subject to food safety guidelines.
    • Flavour, taste, odour and appearance all have to be consistent in commercial brews and so frequent human sampling is required.
    • All ingredients used for commercial brewing must have traceable origins.