By Karl Ockert

Karl Ockert began his brewing journey in 1983 after earning a BSc degree in fermentation science from the University of California, Davis. He has spent his career designing, building, and operating craft breweries—from brewpubs to major regionals. Karl has written The Craft Brewer’s Guide to Best Practices to pass along hard-learned lessons and up-to-date methods to the next generation of craft brewers worldwide.

The Craft Brewer’s Guide to Best Practices—written by Karl Ockert, lead editor of Master Brewers’ bestselling series Practical Handbook for the Specialty Brewer—provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer. Presented in an accessible question-and-answer format, these books cover subjects and current practices relevant to craft brewers everywhere. Based on his wide-ranging experience, Ockert provides information and insights that are not found in other brewing guides and textbooks.

Volume 1: Management, Regulation, and Brewery Design provides practical, real-life answers to technical questions on an array of topics crucial for successful craft brewing:

• The human, operational, and business sides of the brewery operation
• The regulatory and applied concepts of personal safety
• How to assemble and run a quality management program that fits your brewery
• Food safety fundamentals to comply with requirements of the Food Safety Modernization Act
• Key aspects of selecting a building site and constructing a hygienic operation
• What to look for in selecting or designing brewing tanks and equipment

Who will benefit from reading this book?

• Anyone looking to start or maintain a career in craft brewing
• Personnel in manually operated craft brewpubs and breweries (although many of the concepts can be applied universally to a brewery of any size)
• Brewing and malting science educators and students
• Technical staff and other professionals in industries related to brewing and fermentation

The Craft Brewer’s Guide to Best Practices
Volume 1: Management, Regulation, and Brewery Design

Chapter 1
Craft Brewery Management

Chapter 2
Safety First!

Chapter 3
Quality Management

Chapter 4
Food Safety Management

Chapter 5
Brewery Site Selection and Build-Out

Chapter 6
Brewery Equipment Selection and Design

Appendix 1
Sample Quality Management Sampling Plan

Appendix 2
Brewhouse and Cellar Equipment Design Guidelines

Appendix 3
Useful Equations

Index