1. Inspection Microbreweries & Micro-Distilleries Lisa Harrison, ISDH Training Specialist

2.  A microbrewery is a limited-production brewery, typically producing specialty beers and often selling its products only locally  Considered a craft beer industry focusing on flavor and technique  They are usually independently owned  Brewpubs are restaurants that brew their own beer for customers What is a Microbrewery

3.  Micro distillery is described as a small “boutique” like distillery.  Also termed Craft Distillery or Craft Distilling  They produce beverage grade alcohol in relatively small quantities  Includes Gin, Vodka, Whiskey, Rum and Bourbon  These items may be infused with flavors such as wild berries, pumpkin and even orange  May have a restaurant which distills for customers What is a Micro Distillery

4.  Beer and spirits are relatively safe beverages and it is uncommon to hear about beer or spirit contamination, however there are hazards that may arise during the production  Contamination can occur with pathogenic microorganisms (usually in the grain stage), chemicals, or physical particulates that are hazardous to the health of consumers Food Safety Concerns

5.  Human pathogens do not grow in beer or spirits because they are naturally acidic and the fermentation process or distilling process would not allow the survival of such pathogens  A foreign pathogen will not produce a palatable product

6. Beer Production Process

7.  Whiskey – Fermented Grain  Vodka – Potato (but can also be made with grains)  Bourbon – Fermented Grain  Gin – Juniper berries  Rum – Sugarcane byproducts such as molasses Popular Distilled Spirits

8. Spirit Process

10.  Common equipment used for beer or spirit production  Copper  Intrinsic properties such as anti-microbial improved taste and aroma  Mostly used because it is tradition  Stainless steel  More durable Equipment

11.  Pre-operational  Plan review of the facility  Retail rules apply concerning floors, walls and ceilings  Easily cleanable surfaces, proper lighting, hand washing and 3 bay sink (for items that are not CIP)  It is also suggested that there is adequate ventilation if grinding of the grain is done in the establishment  This prevents debris from collecting on surfaces which creates an environment for pests Inspection

12.  All inspections of retail food establishments should include the 5 Foodborne Illness Risk Factors  Are all 5 factors are associated with producing beer or spirits being used?  If not, are the factors associated with producing beer or spirits in complian ce?

13. Foodborne Illness Risk Factors 1. Food from Unsafe Sources2. Inadequate Cooking3. Improper Holding Temperatures4. Contaminated Equipment5. Poor Personal Hygiene The indicates that in the production of beer or spirits these risk factors do not need to be controlled for food safety. Beer or spirits will not be produced if not made properly.

14.  Food from an approved source  Cereal grains, barley, hops, yeast and water  Storage of grains should be in a clean, dry location off the ground  Look for pests activity  Rodents  Grain insects (flour beetles and moths)  Pest control program Inspection

15.  Contaminated equipment  Clean and sanitized equipment  Cleaning is done for most components of the brewing process through CIP methods  Sanitization chemicals used are industry specific  Including acid and alkaline chemicals  Vinegar  Bleach is usually not used for brewing equipment Inspection

16.  No uncapped hoses or pipes laying on the ground  Equipment should be clean to sight and touch  Food grade hoses and equipment

17. Inspection  Personal hygiene of employees  Hand wash station  No need for glove use because hands do not touch the product

18. Inspection  Bottling  Bottles or kegs  Clean and sanitized bottles and caps  Clean and sanitized kegs  Growlers (refillable container for beer)  Procedures for clean, sanitizing and refilling

19. Inspection  S torage  Beer is usually temperature controlled in a microbrewery for quality and taste however, it is not a potentially hazardous food that requires refrigeration  Clean dry location

20. Inspection  Barrels  Used for aging spirits should be white oak can be charred  Aging time is determined by law and operator  Stored in a clean dry location  Pest control

21. Things to Remember  It is ok not to know how to brew beer or distill  Let the operator explain how they process beer and spirits in their establishment  It is ok to ask the questions concerning their processes, most times they are glad to answer your questions because it is their passion  The basics of food safety are the same regardless of the product you are inspecting as long as the 5 risk factors are in control

22. Questions Lisa Harrison, Training Specialist Food Protection Program 100 N. Senate Ave., N855 Indianapolis, IN 46204 Phone: 317-234-8569 lharriso@isdh.in.gov