Craft beer sales are flourishing across the U.S. and breweries are opening at a rapid rate. Without a continual emphasis on producing the highest quality beer, the health of the entire craft brewing industry is jeopardised. In other words, proper quality management for small, regional and national breweries is critical. This guidebook decodes how to create and manage a quality system in the context of the brewery environment. Written for staff who manage quality in breweries of all types and sizes -- new and established alike -- this book affords an understanding of how quality management is intertwined at all levels of the operation. Whether you are a brewmaster wearing many hats, laboratory staff, production staff or on a quality team, this book will guide you in developing a comprehensive program that will grow with your brewery, help ensure quality processes in the brewery and continue providing great beer for your fans.
Mary Pellettieris brewing and beverage industry career spans more than two decades. She served as chemist and microbiologist at the Siebel Institute brewing school in Chicago, where she also taught Sensory Management. Later she managed the quality program for Chicagos young, independent Goose Island Beer Company in 2000. Her background and experience made her a desirable judge at prestigious beer competitions and later as quality manager for the historic MillerCoors Milwaukee brewery. Pellettieri speaks nationally on a variety of topics in quality, sensory analysis and brewing science, including at Craft Brewers Conference & BrewExpo America(R), AHA National Homebrewers Conference, American Society for Quality, and Master Brewers Association of the Americas. In 2014, Pellettieri started her own beverage consulting service and company. She makes her own beverage concentrates, contract produces elixirs for the spirits industry, and consults with large and small beer, wine and cider companies.