For decades now, MEBAK has committed itself to the task of compiling, evaluating, verifying and publishing brewery analysis methods. With this volume, MEBAK has gone a step further in dedicating an entire volume to the topic of microbreweries. This volume not only provides the reader with straightforward, practical analysis methods but also a basic outline for designing a microbrewery, from the initial planning stages through selecting the appropriate procedures for wort and beer production to establishing a systematic quality control routine.
Along with more conventional topics like hygienic design and production, creative process technologies have emerged, which are virtually unique to microbreweries, and are addressed in this volume, such as adding hops on the cold side of production, spontaneous fermentation and maturation in wooden barrels. A framework of functioning economic and market-based principles, including standard business calculations and profit and loss statements, are discussed in detail. Regulations and legal considerations affecting the brewing industry, as well as matters concerning the German Reinheitsgebot and labeling requirements, round out the MEBAK volume Microbreweries.
The idea for this book originated with Dr. Gerd Bender, who wanted to provide assistance to the innovative microbrewing scene particularly with regard to matters of quality control, industry specifications and hygiene. Dr. August Gresser generously offered his time in offering to manage the working group “microbreweries” within the organizational structure of MEBAK and significantly expanded the range of topics again. MEBAK would also like to express its gratitude to all who assumed the responsibility of writing the chapters under Dr. Gresser’s direction, participating in numerous, long conversations either over the telephone, through e-mail or in meetings. MEBAK collectively expresses its appreciation to each and every one of you (refer to page 7 of the Microbreweries volume, Members of the Working Group).
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