Mary Pellettieri, the author of “Quality Management: Essential Planning for Breweries” joins me this week to discuss how to ensure quality in beer including planning, measurement, consistency and quality control.
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Topics in This Week’s Episode (49:50)
- Today my guest is Mary Pellettieri, the Co Founder and President of La Pavia Beverages in Milwaukee. Mary has over two decades in the beverage industry including experience as a chemist and microbiologist at the prestigious Seibel institute and Goose Island Beer Company.
- Mary starts with a short discussion of new new book Quality Management: Essential Planning for Breweries (Amazon Affiliate Link)
- We talk about why quality management matters in beer brewing and also what the intended audience is for this book
- Mary explains how she defines quality when it comes to beer brewing
- She discusses how to establish and manage a good quality program, even in a small brewery
- We talk about what the key components of a quality management program are
- Mary tells us how we can monitor the brewing process – starting with simple measures of quality up to much more complex labs for monitoring
- She explains some specific tests that can be used to ensure beer quality
- We talk about microbiological and chemical tests that can be done to measure and monitor beer production
- Mary also talks about the critical role that sensory analysis (tasting) plays in monitoring beer quality, even in a small brewing operation
- She shares her thoughts on how all of the pieces come together to form a complete quality management program
- Mary shares her closing thoughts
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Thanks to Mary Pellettieri for appearing on the show and also to you for listening!
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