Packaging, Pasteurization, Cold Spot, PU, Tunnel, Cabinet, Bath
For the longest, pasteurization has been an important step of beer production solely for the large commercial breweries.
However, with the popularity of such products as Seltzer, and the advent of more styles including late fermentable additions, pasteurization needs to be on the Craft brewers' minds. So, what is pasteurization? What does it achieve? What are the limitations?
Although the lecture primarily focuses on the design and operation of tunnel pasteurizers, alternative options are considered in order to achieve microbiological stability.
Lecture developed by
Tom started his career in plant operations at Labatt Breweries, where he trained for several years in brewing, packaging, maintenance and quality. He moved to Labatt’s Engineering department as a project manager, and then specialized in product development as a Packaging Development Engineer.
Tom has worked for many years with material suppliers and packaging equipment manufacturers to develop new packages and improve the quality of the existing ones. He holds several patents on packaging and packaging equipment, and even has one in brewing.
Tom was one of the original 4 industry committee members that established the bottle design and technical agreement for the Canadian beer industry standard mold bottle. Tom chaired the technical committee that governed this agreement for many years, and he still helps audit new suppliers of the bottle.
With InterBrew Tom became the Global Technical Services Coordinator for packaging, and then became the North American Manager of Packaging, Cooling & Dispense Equipment Development for InBev. Tom is now retired but consults part time within the exciting world of beer packaging.Read more