By Evan Rusch, Marketing Manager at TechniBlend and ProBrew
Learn more at www.probrew.com!
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Alchemator™ Dealcoholization Unit from ProBrew™ – Product Highlight
From hard seltzer to ready-to-drink cocktails to the now rising non-alcoholic sector, the craft beverage market is constantly innovating itself to capitalize on new trends. This leads to tough questions that you as a brewer need to ask yourself, can anyone walk through your doors and have a beverage that they will enjoy?
In our final video filmed at the recent Craft Brewer’s Conference, our subject matter expert discusses our Alchemator™ dealcoholization unit which is capable of producing both a hard seltzer base as well as a non-alcoholic beer just from one stream of regularly brewed product.
The Case for Brewery Customization – Part 2
What’s next? These two words carry immense impact in the brewing space, an industry that is constantly innovating and experimenting to produce the next great tasting drink for customers to enjoy. And while the flavors and trends may come and go, one thing remains constant, the commitment to creating something extraordinary.
That is why when it comes to equipment and operational procedures, breweries need customization, not something that is essentially “off the rack”.
New markets lead to additional opportunities
New flavors and trends can potentially leave gaps for breweries trying to expand their offerings. A brewery will most likely always have a flagship IPA, lager, stout, etc. but what about the part of your client demographic that does not like these flavors? If an alcohol consuming customer walks through your doors, is there a possibility they look at your menu and not want anything? What about the individuals who love the taste of beer but are not looking to feel the effects of alcohol?
Raised Grain Brewing in Waukesha, WI asked themselves the same questions. They built their brand on great tasting traditional craft beers but saw the opportunity to expand their product line to make sure that everyone who walked through their door could enjoy one of their products. They turned to ProBrew’s Alchemator ™. The Alchemator can pull the alcohol and water from the feed beverage creating a Hard Seltzer base. By adding carbonation and flavoring to the alcohol water base, you can easily create a crystal-clear hard seltzer or N/A beer without compromising your beverage’s unique characteristics.
“If you’d asked me five years ago, as we were writing the business plan, if we were going to be brewing a clear hard seltzer, I would have laughed and told you about some IPA we wanted to do,” Nick Reistad, COO at Raised Grain admits. “We want to be welcoming to everybody that chooses to come in [to our taproom], but not everybody drinks beer, and that’s just the reality,” Reistad explains. “Now, we’re embracing it and using it as an opportunity to reach more people with our brand.”
Capitalizing on New Flavors
Dragon fruit, elderberry, prickly pear. These are all ingredients that no one pictured coming to relevance even five years ago in the brewing industry. With the growing popularity of different fruit-flavored sours, desert craft beers, and RTD-cocktails, it is now time for breweries to expand and experiment.
ProBrew developed its latest line of HTST (High-Temperature, Short-Time) Flash Pasteurizers dubbed “FlashPAS” to meet craft brewer’s needs. These inline systems run 5 – 30 gallons per minute with options for up to 3 different hold times and can be easily paired with a ProCarb™ carbonation system.
During the pasteurization process, the beer passes through a heat exchanger where it is heated to 158°F–162°F (70°C–72°C) for the desired time, then glycol swiftly cools it back down enough for packaging. The beer is never exposed to oxygen, meaning the beer maintains industry-low DO levels throughout the course of pasteurization. This process eliminates unwanted, harmful microorganisms in the beverage to safeguard product quality and shelf life, guaranteeing a great tasting final product.
Case closed: Unique Brewing Calls for Customized Equipment
ProBrew believes that each craft beer reflects the hard work and long hours that each individual brewer puts in. That is why we are equally committed to providing customized equipment and solutions for what a brewery needs at this precise moment. From brewing to fermenting to carbonating and can filling, ProBrew’s customizable equipment empowers breweries to expand operations at their own pace.
If you’d like to further the conversation, fill out our form and a representative will be in touch as soon as possible! Otherwise, feel free to email us at contactus@probrew.com or call 262-278-4945.
About the Author:
Derek Deubel, Founder and Vice President
Derek has dedicated his career to developing some of the most innovative technologies to advance the beverage processing industry. Founding TechniBlend in 2008 and ProBrew a few years later, he has been an industry pioneer and trendsetter. Derek will be sharing his vast range of knowledge through commentary on industry trends on the Beverage Processing Post.
Introducing The Beverage Processing Post
What is the Beverage Processing Post?
Information is key in today’s business world and even more in the Beverage Processing space. Keeping up with the latest data and customer trends is essential in an industry that changes based on whatever the popular flavor at the time is. That is where the Beverage Processing Post comes in.
Readers can expect weekly updates and commentary on the beverage industry directly from our subject matter experts. These experts have decades of experience in the industry between them, ranging from beer and spirts to sports drinks and everything in between.
Meet the experts:
Derek Deubel, Founder and Vice President – Derek has dedicated his career to developing some of the most innovative technologies to advance the beverage processing industry. Founding TechniBlend in 2008 and ProBrew a few years later, he has been an industry pioneer and trendsetter. Derek will be sharing his vast range of knowledge through commentary on industry trends on the Beverage Processing Post.
Tom Lex, Head of Engineering – Tom Lex heads an engineering team that has over 150+ years of combined beverage processing experience. He has overseen some of the most incredible projects that TechniBlend has undertaken and has repeatedly gone above and beyond for our customers. Tom will be discussing TechniBlend’s equipment and the customizable abilities of each piece of machinery.
Peter Schultz, VP of Sales and Business Development – Peter has a storied career in the beverage industry. Starting in the distillery space, he made his way to TechniBlend with a wide breadth of established experience. Heading our sales team, he is able to comment and discuss any trend that may arise in the industry.
Patrick Donovan, Director of Sales – Patrick joined TechniBlend at the start of 2023 and has had a major impact on the organization through his experience and focus on team success. Patrick is a source of knowledge for all things processing and packaging.
Chad Urlaub, Director of Business Development, Wine and Spirits – Chad is an industry subject matter expert with a wide variety of experience. He has been instrumental in numerous projects with an array of solutions and machinery. Chad prides himself as an expert on all things blending, carbonating, filling, and everything in-between.
Evan Rusch, Marketing Manager – Evan is a newcomer to the beverage processing space but brings years of marketing expertise to TechniBlend. Having come from the software and financial technology industry, he brings a new perspective to the team.
We look forward to sharing our experience and expertise with our readers throughout 2023 and beyond! Subscribe to receive weekly updates on content.