Partner brewing

is a process that allows craft brewers to brew their beer to exact specifications under the supervision of their own brew master. This concept allows craft brewers to expand their distribution without the overhead costs of building a new brewery. Partner brewers have full-control of the brewing and packaging process for their own brands to ensure that all specifications are met. In addition to brewing and packaging services, Brew Hub offers craft brewers assistance in sales, marketing and logistics initiatives, as well as legal and government affairs.

Brewhouse

• New purpose-built brewing and packaging facility for the custom production of craft beers
• Designed, built and operated by a veteran of the Craft Brewing industry

Brewing Options

• Partner brewer staff can brew their own beer at our facility
• If partner staff cannot be on site, partner brewers can remotely monitor brewing parameters as their beer is made

Packaging Options

• Beer can be packaged in kegs, bottles or cans.

Refrigerated Storage

• All products will be stored and shipped refrigerated.

Central Distribution

• Our own central warehouse distribution system ensures a short supply line and minimizes the time from packaging to end-user.

Ingredients

• A selection of maltsters to choose from
• Hops in whole leaf or pelleted form
• Yeast can be propagated in our laboratory facility

Batch Sizes

• Scale-up of recipes to 100 barrel batches

Mashing Strategies

• Choices include simple infusion and multiple temperature step programs.

Aging

• Extended aging in stainless steel tanks or wood barrels available.

Custom Hopping Schemes

• Optional additions to kettle, whirlpool, hop-back, fermenter dry-hopping and via recirculating “torpedo”.

Finishing

• “Natural” finished bright beers can be produced by fining rather than filtration if required.

 

Brew Hub has a sophisticated laboratory and an extensive quality assurance program. We will provide, for each batch:

Physical Analysis

• Color
• pH
• Haze
• Carbonation level

Microbiological Analysis

• Aerobic/anaerobic total plate count
• Counts of spoilage organisms and wild yeasts

Chemical Analysis

• Original and residual gravities
• Real degree of fermentation
• Calorie content
• Alcohol level
• Hop bitterness level
• Total VDK levels
• Dissolved oxygen, headspace oxygen and total package oxygen levels

Sensory Analysis

• Semi-quantitative taste panel analysis can be run on all new batches and trends established