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For enterprises, alcohol damage means losses, and even small losses can accumulate over time and cause huge consumption. Therefore, minimizing losses as much as possible is one of the most important tasks for breweries.

Below, we will introduce several areas of alcohol damage and methods to reduce alcohol damage:

All dripping and spraying points are sources of loss: in breweries, some containers or pipes may drip out wort or beer. If each part drips one drop per second (0.05ml), the loss caused by this drop in a year is: 0.05X60X60X24X365=1576800 (ml)=1576 (L)=15.76 (hL). Therefore, it is important to replace the sealing ring in a timely manner and eliminate all dripping and spraying points.

Hop lees hinder the retention of wort. The hops separator cannot fully recover the leachate, and a small amount of washing residue can reduce losses. So people almost no longer use natural hops, but instead use granular hops and hops extracts. When using natural hops, they are also ground and collected from hops residue before being utilized.

The solidified material contains wort. The recovery of wort from solidified materials through a wort recovery device is not thorough. And by adding the solidified material back into the filter tank, it can be recovered almost without any loss.

The bubble cap contains leachate. If the container is filled too full, high foam wine will overflow, which brings unnecessary losses. The salvaged bubble cap also contains beer, and if not careful during salvage, 10-20L will be lost per 100hL. In this case, the salvaged bubble cap can be placed in a container first to allow the beer it carries to settle, which can reduce the loss.
The yeast left after drinking will hinder the beer. The looser the yeast precipitates, the greater the damage to this wine. If yeast is used for the next saccharification without washing, the loss will be smaller, so unabsorbed beer will not be lost. Therefore, add dry yeast as much as possible.
Filter loss. Using a pre coated diatomaceous earth filter can result in a loss of 4% to 0.8%. The loss of the tank filter is smaller (about 0.3%) because it can use CO2 compressed air for pressure backup.
Filling loss. The loss of using modern equipment in the filling workshop is smaller than that of using older equipment. The alcohol loss of modern equipment is 2%~0.4%
Harbin Shuncheng Technology specializes in the production of craft beer equipment, with years of experience in developing beer equipment. From product design, processing, quality inspection, delivery, installation, debugging, to training, there are professional personnel responsible for the entire process.
As the craft beer equipment itself is a food processing equipment, the material must be 316 stainless steel. The company guarantees that the products provided are brand new. While meeting quality standards, the products will go through layers of development to ensure the stability and durability of the equipment. If there are any problems during the use of the equipment, we will be there within 48 hours in China to solve them for you.

1. Select store location
To open a craft beer house, one must choose a good location, and what is a good location?
2. Purchase beer equipment
Buy a stable set of equipment, which can be simple or complex to operate, but the equipment must be stable, temperature control must be stable, time control must be precise, traditional beer technology should be standardized, and IPA and other specialty beers should be made distinctive. So what should be the basis for selecting beer equipment?

3. Determine the business model
Catering increases sales, drinking alcohol is a low-frequency behavior, but dining is not; Paired meals are an important reason for customers to frequently visit.
4. Decoration strategy
Based on the beer equipment you have chosen, make a reasonable design to meet the water, drainage, electricity, and other needs of the beer equipment. Then, according to your own business model, make targeted and distinctive decoration.
5. Beer has a good taste
Beer must have a good taste. In short, it has a strong taste, rich foam, bright and shiny body, and full aftertaste. After drinking, it can still taste malt fragrance, but not top. Whether brewing by oneself or inviting others to brew, it is important to make customers like it. Please remember that customer liking is the key.