Why raw material optimization is exactly what your beer brand needs

To overcome these challenges, some breweries add sugar or syrup to their extract bills. In doing this, you might address the beer quality and capacity issues. But you are working at higher temperatures and consuming more energy, which increases your cost base. This also does not address your raw material volatility, and can result in both a high cost to operate and an increased environmental footprint.

In addition, you add more cost due to needing more sugar in your process; this could expose you to taxes on sugar or syrup, which are becoming more common.

Other players are adapting by adding malt. By using malt, you may improve beer quality, and you don’t change your process. In addition, you keep using same amount of energy, while potentially addressing capacity. But you are adding to your cost and exposing yourself to import taxes. Not to mention, your environmental footprint will increase.

At the core of these difficult scenarios is the real issue: You’ve been looking at this as an incremental improvement problem instead of a changing brewing philosophy.

So, what if you could reach your beer quality requirements all the time — and in a short period of time — by extracting more fermentable sugars from your raw materials? At the same time, what if you could change your process to reduce the temperature and energy consumption?

With more fermentable sugars, you could remove many of the challenges associated with adjuncts. And, with a lower-temperature process and no need to cook, you could address your capacity situation and the risks posed by the variability from raw materials. All while improving your cost base and your environmental footprint.