Eli Kolodny QA/QC Odell Brewing Company Fort Collins, CO

Eli Kolodny
QA/QC
Odell Brewing Company
Fort Collins, CO
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Local Brewery
 Community Support and
Spirit
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Familiarity
 Integrity of Core Brands
 Positive Attitude

Creativity
 Pilot Brewing
 Single Serves
 Barrel Projects
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Maintain
Atmosphere and
Quality While…
 Increasing
Production
 Investing in New
Technology
 Expanding
Physical Space
 Hiring New Blood

Inviting Others to
Join the
Community

Quality Control Program
 Maintaining High Standards

Tracking System
 Adding Accountability and Traceability

SOPs for New and Old Processes
 Ensure All Co-Workers are on the Same Page

Dedicated Personnel
 Nerd Like Me
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Equipment Investments
 Microsope
 Autoclave (pressure cooker)
 Computer

Micro Sampling
 Establish Regime

Taste Panel
 Production Checkpoints
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Allows for Focus
 No Double Duty

Developing Programs
 Establish QA/QC
Standards

Creating Specific Use
Assays
 Custom Tailoring Testing

Lab Bench
 Preferably Stainless or Lab Grade
 Hood If Possible

Microscope / Hemocytometer
 Should Already Have

Autoclave
 Can Alternatively Use Pressure Cooker

Modern Computer
 Essential For Data Analysis

DO Meter
 Critical for Flavor Stability

Incubators
 Aerobic and Anaerobic

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Simple Set-up
Essentials
Covered
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Nitrile Exam Gloves
Glassware
 Graduated

Pipettman
 Pipettes as Well

Local Supermarket/Hardware Store
 Alcohol
 Distilled Water
 Torches
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Rack Right Outside of
Lab
Gloves of All Sizes
Safety Equipment Too
Labeled
Highly Visible Stock

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Sterile Sampling!
Test Check Points Throughout Production
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Post Heat Exchanger
First 24hrs Fermentation
Post Chill Down
During Filtration
BBT and Packaged (Including Warm Storage)
Variety of Media
Detection Methods

WLN/D
 Cyclohexamide inhibits yeast growth

COP
 Promote Wild Yeast Growth

HLP & MRS
 Lactobacillus/Pediococcus
 Resolution and Incubation Time Differences

Disposable Media
 Large Petri Dishes
 Small Petri Dishes
 Test Tubes
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Media
 Labeled
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Samples
No Food
Right Outside of Lab
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Incubate Aerobic or Anaerobically
 HE, FVs, and COP Chill AERO
 All Others ANA
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Allow 5 Days for Incubation
Record
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Colony Description
Microbiological Morphology
Catalase Assay
Gram Stain if Necessary

Daily Evaluation
 Process Beers, BBL Projects, & Warm Storage
 Notes and Ratings

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Open to Anyone
Real Time
 Adjust Process
 Try New Raw Materials

Use As Palate Training
and Product
Development

Database Tracking System
 Tables, Queries, and Forms, Oh My!

Adding Accountability and Traceability
 Key Production Checkpoints
 Know Entire Life of Finished Product

Present Data in a Meaningful and Useful Way
 No Point in Collecting Data if You Can’t Use it

Database Basics
 Series of Tabular Data
 Linked by Key Data

Ask Questions Between Tables
 AKA “Queries”
 How many IPA BTL Runs Have Been Through FV24
Last Quarter?
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User Friendly Interface
 AKA “Forms”
 All Data Crunching in Background

What Brews
Have y0026
Crop and
What Brews
Were
Harvested
From Them?

Follow Beer Throughout Production
 Creates an Accurate Account

Co-worker Signs Off
 Whenever Data is Recorded
▪ Brewhouse  Warehouse

Unique Logs on Tanks
 FVs and BBTs
 Each Show Relevant History
 Data Entry Staggered
Cellar

Designated
Sections

Check Points

Complete
History
Yeast
Ferm
Tfer

Adding a Blend
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Recording
a Chill
Down
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Blend Out
BBT due to
Taste Panel
Results
100BBLs
From BBT1
with 100BBLs
From FV12
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All Micro
Collected is
Entered
Accountability

Sharing Information in Real Time
 Weekly Reports
 Export to Excel
 Micro % Dirty By Location
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Inventory
Raw Materials
Packaging Materials
Follow Process Changes
 Make Adjustments Accordingly

Create SOPs for Existing Procedures
 Aids in Getting Baseline

Manufacturer Training For New Equipment
 Start Strong

Involve Co-Workers in Development
 They Are The Experts
 Maintain Culture

Preventative Maintenance
 Not Fire Fighting

Step-by-Step Practical Guide
 What Operators Need to Know
 Give them SOPs Before Operating

Pictures
 Different Learning Styles

Easy to Understand
 Engineers Aren’t Reading This
 Troubleshooting Guide

Step-by Step
Guide

Explicit Pictures

Not Set in Stone

Wearing Proper
Safety Protection

Plan for Install AND Training Down Time
 Anticipate

Have Workshop
 Focused Environment
 Ensure All Co-Workers Agree on Processes

Dedicate Employee Expert
 Allows For In House Specialization
 Gives Co-Worker a Stimulating Project

Who Better To Design
SOPs
 Operators are the Experts
 Use Processes Daily 
Make Constructive
Suggestions

Unique Projects
 In-House Specialization
 Out Of Routine

Helps Maintain Culture
 Interdepartmental
Community

Stop Fire-Fighting
 Preventative Maintenance
 Get The Most out of Your Investments

Move Forward
 Create Reaction Plans

Focus On Other Projects
 Allows For “Down Time”
 Less Chaotic Work Environment

Quality Control Program
 Maintaining High Standards

Tracking System
 Adding Accountability and Traceability

SOPs for New and Old Processes
 Ensure All Co-Workers are on the Same Page

Become a Proponent of Change, Not a Victim
of It