Day 10

I didn’t have to go to Intro to Brewing as they were going over SmartServe certification, which I already have. Instead, I put some insoles in my rubber boots (my feet went aaahh) and went to the brewery to see if there was anything I could do there.

Bottling. Bottling was what I could do there. From keg to bottles to box in several easy steps

  1. Grab a box of new bottles off the skid. Find out immediately that they are upside down and the tops are not sealed. First one was dodgy, but I didn’t drop any.
  2. Take ’em out of the box and stick them in the label machine one at a time.
  3. Disinfect them by spraying ozonated water in each on, then put on the rack to drip dry
  4. Put bottles in the filler, 4 at a time. Close the guards, pressurize the bottles, fill, pressurize again. Remove from the filler.
  5. Put a sanitized cap on.
  6. Wipe off bottle.
  7. Put in box. Label box with style and date.
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Label, fill, cap, finished

There was more to it than just that and it’s got me thinking already of ways that it could be set up more efficiently. I will have to be shown again how to attach the keg and shown a few times how to flush and clean the filler. But honestly, I loved it, being able to hold a finished product in my hands.

We also had our first sensory evaluation class, where Ray introduced us to the 5 basic tastes (sweet, sour, salt, bitter, unami), and had us do tastings of doctored water and beer. What does it say about my taste buds that I liked the sour? Even the citric acid doctored beer tasted more appealing than the one with sugar added. Of course, the control glass was the best of all *grin.

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They look so innocent.

One Comment:

  1. Uhhh… because sour beer rocks?
    I love sweet beers for a few sips after I’ve put the rest in to make food of some sort, but my first love is a tart gueuze.

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