Keywords
CIP, Corrosion, Hardness, Wetting, Contamination, Detergents, Sanitizers, Emulsification
Description
Cleaning and sanitizing are often considered an afterthought. However, understanding sound cleaning principles will provide the proper environment to produce the beers you intended to offer of the highest quality. Cleaning is not the last step in beer production, it is the ultimate and most important step. You must first clean!
Learning Objectives
- Compare and contrast cleaning, sanitizing and sterilizing
- Explain the why, when, where, and how to perform each steps of cleaning and sanitizing
- Define the term Detergent
- Describe the factors influencing the performance of detergents
- Define the term Sanitizer
- Describe when and how to use Sanitizers
Lecture developed by
Andrew Fratianni
Andrew Fratianni began brewing beer at home at the tender age of 14. His newfound popularity in high school led him to become a brewer. After graduating from New York University, he headed to Portland, Oregon, where he started working in the craft brewing industry and later went on to pass the Institute of Brewing AME exams while at the University of California, Davis.
He has worked for the Stroh Brewing Company and has been Brewmaster for Pabst Brewing in China and DG Yuengling and Son. Other jobs include product manager at brewery equipment manufacturer A. Steinecker Maschinenfabrik, Senior Technical Sales Representative at BASF Corp. for PVPP applications in the beer, wine, and the beverage industry, and Technical Sales Rep in the beer, wine, and distilling industry for Gusmer Enterprises.
Andrew is currently the Senior Product Application Specialist for DuPont, where he provides technical support to the brewing and distilling industries. He is a member of the Master Brewers Association of the Americas, the Association of Brewing Chemists, and the Institute of Brewing and Distilling.
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