|
Brewing System |
Consultancy Page |
|
Click on Links for Photographs or more information (details are for general guidance only, not a specification) |
|
|
Graham Moss Experience |
He started his career working in pharmaceutical research as a
biochemist in anti obesity projects. A later switch into the brewing industry,
having gained the Birmingham MSc in Malting and Brewing. Joined Scottish and
Newcastle Breweries on the Fast Track management training program in 1986.
Over 6 years undertook a number of roles with in the industry to gain a wide
understanding and experience. Including Brewhouse, Fermentation, Maturation,
Filtration, Bulk Packaging, Bottling, Canning, Engineering, Quality Systems,
Culture Change, Industrial Relations, Automation. Working in house hold name breweries ranging in size from 3000bpw to 10,000bpw. Moved into microbrewing sector following the restructure in the UK industry in the 1990's. Initially as owner operator of a brewery for 2 years, then set up Mossbrew business in 1994. Has completed over 100 projects including complete brewery design, build and installations, plus training, troubleshooting, confidential consultancy work. Became Master Brewer in 1991 and gained his MBA senior business degree in 1997. |
|
Examples of Consultancy Services |
|
| How Do I get them? | To take advantage of these services a client has to make a purchase, for example by purchasing a support package. We have a standard scale of charges for onsite services ranging from 1 day with report to blocks of 5 days or more. The charges are on a sliding scale, the longer the secondment the lower the daily rate. Please ask for terms of business to see the scale of charges |
| Feasibility | Will a microbrewery work in your circumstances |
| Design | A range of standard systems available which can fit into different workspace configurations. Computer Aided Design (CAD) can show how a brewery will fit in your premises. We just need a sketch with basic dimensions to begin with. |
| Commission | We can commission all types of brewing and packaging equipment, from all suppliers. This means to make the equipment work for the first time. |
| Install | We can install brewing and packaging equipment, including Vessels, pipe work, electrical and control systems |
| Training | See separate link on home page for detailed information on training packages |
| Operations | For mature businesses we can review the methods of operation and make constructive suggestions on how to improve processes, which could improve quality, reduce costs and improve staff morale and retention. |
| Quality | We can undertake quality audits, for example assess raw material suppliers, assess in house processes and product quality and arrange for samples to be dispatched to laboratories. |
| Trouble shooting | A confidential service, we can investigate causes of quality problems and suggest remedies |
| Holiday and Illness cover | We can provide temporary staff cover at short notice, and also undertake selection of personnel for long term cover |
| HACCP | Hazard Analysis Critical Control Points. This is a quality system that has much in common with a right first time approach. We can train and implement HACCP in organisations. We use this approach in all MossBrew Brewing Systems, using simple quality tests, instruments and calculations. |
| Key Indicators | Use of key indicators is a system to assess the overall health of a business, and a means of reducing product defects, by a structured analysis of the process, useful in troubleshooting. |
| Due Diligence Audit | This is a legal defence mechanism in case of litigation. A due diligence audit can show that all reasonable steps and checks have been taken to reduce the risk of harm or injury. Recommend once per year. |
| Excise negotiations | When a new brewery is started a recording system has to be set up to comply with excise requirements. The requirement is given in a statutory notice, it is not on the whim of an overworked officer |
| Regulatory Negotiation | Similarly to the above. New EU harmonised regulations are enforced by Local Environmental health officers from the town hall. There is variation across the EU of how the new rules are interpreted, and at times accepted practise has to be re-proven to be safe in order to gain an operation certicate. |
| Technical Documents | We can write method statements to comply with EHO requirements for safe systems of work |
| Quality Systems | We can devise and implement quality systems based along the lines of HACCP and ISO9000 |
| Marketing | We can advise on the extensive subject of marketing, for example "the 4p's" and make suggestions on how to make the most of the investment needed |
| Retailing | As the owner/operator of a retail establishment (see Ministry of Ale) we can give some perspective on how publican's needs are changing, as well as offer training/experience in bar managemet |
| Portfolio Analysis | A range of high level business tools such as SWOT, PEST, BCG, Value Chain, Strategic choices, 5 forces etc can be audited to produce an indepth report on the state of the business and so generate ideas for the future. |
| Acid Washing | How to acid wash Yeast to selectively kill off bacterial contamination |
| Ale and Lager | The international beer types and how the terms specific to the UK have developed from Marketing departments |
| Bar Design Considerations | Ideas to consider when designing a bar |
| Basic Fermentation Biochemistry | The amount of CO2 gas produced during Fermentations and how it relates as a hazard to personnel |
| Brewery Co Products | The other products from the brewing process, including effluent. Gives estimates of volumes and composition for environmental impact audits, water supply companies etc |
| Case Study/Commissioning | We can supply an idealised case study showing the development of a brewery business from inception to routine production. This shows clients what to expect and when. This reduces the stress in this new situation and allows for a smooth transition into business ownership |
| Degreasing | How to treat new equipment so that it is suitable to enter production for food and drink use |
| Gases in Beer | How common gases such as Carbon Dioxide and Nitrogen are introduced into beer and the effects that they have on the product |
| Dispense and Carbonation | How beer dispense systems such as handpumps, keg systems, meter systems operate and how to install them |
| Fermentation Temperature | The different temperature ranges used across the world to produce specific beer styles |
| Haze | What causes Haze in beer and how to counter act it |
| Installation Tips | How to install a brewery easily with minimum outside help |
| Raw Material Types | The different types of cereals and malt on the market, plus hops and processing aides |
| Smallpack | How beer is packaged into small containers such as bottles, cans and boxes |
| Common Brewery Chemicals | A table showing common chemicals found in the brewery and what they are used for and their hazards. |
