Automation settles microbrewery nerves
6 Feb 2012
Stroud Brewery, an organic craft microbrewery based in Gloucestershire, has moved from making beer almost completely by hand, to making the same beer using a more automated process.
The automation has preserved all the best aspects of the traditional brewing process, just with better control, a higher output and less stress, according to fluid control company Burkert, which helped deliver the project.
Retaining the original process was very important, explains Greg Pilley, founder of the brewery, which produces a range of three regular beers: Budding, Tom Long and Stroud Organic Ale.
“Running the original brew house at full capacity was a decidedly nerve-wracking experience,” said Pilley. “The new brewery equipment, however, allows us to brew four times as much beer in a single day as we did before.”
According to Pilley, the project did not go overboard, but has, instead, provided a basic level of automation that still allows hands-on control as and when required.
“By the use of food-grade level-sensors, flow-meters, and an intelligent control panel, we now don’t have to stand over the process continuously,” he explained.
That has enabled us to grow the capacity of our brewery without compromising on quality.”
