Keywords
Quality, Standards, Specification, Improvement, Sampling
Description
Microbrewery, Pub, Regional and Major breweries all have various meanings for the term quality; however the expectation of having an exceptional tasting beer, free of defects, and consistently meeting the customers' need will always or should always be part of how quality is defined. This lecture focuses on the importance of properly planning and implementing quality assurance and quality control programs to meet those two essential quality pillars.
Learning Objectives
- Describe what a quality program does for the brewery
- Define standards vs specifications
- Explain why risk based approach to choosing quality tests is a wise rationale
- Explain why Quality “At the Source testing” during the process and controlling inputs results in better quality beer
- List the steps of any improvement process
Lecture developed by
Mary Pellettieri
Mary Pellettieri, a 25 year craft beer and beverage veteran, is the founder and President of La Pavia Beverage LLC, makers of Top Note Tonics. La Pavia is a Milwaukee-based premium beverage mixer company, founded in 2015. Mary holds a BS in Botany from NC State University, and MS in Public Health from University of Illinois, Chicago. She honed her skills in craft beverage development while working for innovators like Goose Island Beer in the early 2000s, and Virtue Cider in 2014, as well as spending some time with MillerCoors. Mary has worked as a Quality Control Director and R&D/Development Director in her various positions throughout her career. She enhanced her beverage development skills as a judge for national beer competitions such as the World Beer Cup. Mary still consults for small breweries just getting a start in all aspects of business, but her primary focus is growing Top Note Tonics into a national mixer brand.
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