Quality Management Essential Planning for

Craft beer sales are flourishing across the U.S. and breweries are opening at a rapid rate. Without a continual emphasis on producing the highest quality beer, the health of the entire craft brewing industry is jeopardized. In other words, proper quality management for small, regional and national breweries is critical. This guidebook decodes how to create and manage a quality system in the context of the brewery environment. Written for staff who manage quality in breweries of all types and sizes—new and established alike—this book affords an understanding of how quality management is intertwined at all levels of the operation. Whether you are a brewmaster wearing many hats, lab staff, production staff or on a quality team, this book will guide you in developing a comprehensive program that will grow with your brewery, help ensure quality processes in the brewery and continue providing great beer for your fans.

Mary Pellettieri's brewing and beverage industry career spans more than two decades. She served as chemist and microbiologist at the Siebel Institute brewing school in Chicago, where she also taught Sensory Management. Later she managed the quality program for Chicago's young, independent Goose Island Beer Company in 2000. Her background and experience made her a desirable judge at prestigious beer competitions and later as quality manager for the historic MillerCoors Milwaukee brewery. Pellettieri speaks nationally on a variety of topics in quality, sensory analysis and brewing science, including at Craft Brewers Conference & BrewExpo America®, AHA National Homebrewers Conference, American Society for Quality, and Master Brewers Association of the Americas. In 2014, Pellettieri started her own beverage consulting service and company. She makes her own beverage concentrates, contract produces elixirs for the spirits industry, and consults with large and small beer, wine and cider companies.

Quality Management: A Comprehensive Guide for Brewers by Mary Pellettieri
Table of Contents
Foreword
Introduction

1. Defining Quality in a Brewery
What is Quality?
Establishment of the Role of the Brewing Chemist

2. Quality Management and Governance

3. Components of a Quality Program
All about the People
Conducting the Right Tests and Conducting Them Well
Determine Quality Check Specification and Frequency
Repeatable Corrective Action

4. Supporting Functions to the Quality Program
Human Resources; Skills and Accountability
Asset Care or Maintenance of Equipment
Sanitation and Good Manufacturing Practices
Record Keeping

5. Strategic Components in the Quality Program
New Product Design and Implementation
Implementing a Structured Problem Solving Program

6. The Best Tests for a Brewery
Microbiological Tests
Microbiological Plating and Media Management
Chemistry Tests in the Brewing Lab
Sensory Analysis
Packaging Tests CO and Dissolved Oxygen checks

7. Government Affairs
Food Safety and Risk Assessment

8. Pulling it All Together - Assessment Time
Types of Audits
Why Conducting a Quality System Audit?
Conducting a Quality System Audit

Appendix A Brewery XXX Quality Manual
Appendix B QC QA Control Plan
Appendix C HACCP Risk Assessment Example
Appendix D FMEA Table Example
Appendix E Process Map with CCPs
Appendix F SOP Examples
Appendix G Brewing Maintenance Table
Appendix H Generic GMP Policy
Appendix I New Product QCP
Appendix J General Audit Report

Glossary
Resources
Index

What is included with this book?

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Quality Management Essential Planning for Breweries

Summary

Author Biography

Table of Contents

Supplemental Materials