Wellington Brewery Case Study

Wellington Brewery



Brewery Product Water




YEAR INSTALLED Ontario, Canada



Dependable, consistent product water is an understated factor of impor tance for great - tast ing, super ior brews, whether f rom a local ar t isan or large-scale beer product ion faci l i ty. Many brewer ies are located in areas of the wor ld where municipal water sources have inconsistent or poor water qual i ty, which can cause addi t ional work for the brewer. From increased cleaning and maintenance to the inabi l i ty to make cer tain styles of beer, these issues can adversely af fect thei r brand, thei r prof iciency at brewing consistent wor ld-class beers and thei r abi l i ty to grow thei r business.


Wel l ington Brewery, located in Ontar io, Canada - an area known for hard-water chal lenges - desi red product water wi th lower hardness and overal l TDS to cont inue to progress in thei r craf t . Despi te thei r municipal water being fantast ic for heavier beers, i t was causing signi f icant maintenance issues, as wel l as impact ing qual i ty and consistency. Wel l ington was f rust rated wi th the high maintenance and labor demands f rom scale bui ld-up in thei r brewery system - predominant ly the hot l iquor tank (HLT) and cent r i fuge - as wel l as the ef fect this may have on the l i fet ime of thei r valuable equipment . Heavy use of dangerous cleaning chemicals was requi red for the too- f requent cleanings caused by the scale bui ld-up, as was excessive amounts of acid to manage the pH and water chemist ry in thei r beers. Al l these factors were increasing thei r OpEx considerably. Natural var iat ions in municipal water qual i ty also posed an obstacle in keeping the qual i ty and f lavor prof i les of thei r ful l l ine of brews steady af ter every batch. Addi t ional ly, the level and dist r ibut ion of mineral content , predominant ly the hardness, sodium, sul fate and chlor ides, were making product ion of thei r l ighter styles of beer di f f icul t . I t is wel l known in the brewery indust ry that the balance of these ions can impact the f lavor character ist ics and prof i le of beer, such as hop bi t terness, mouthfeel and body. Wel l ington was in need of a water pur i f icat ion solut ion.

Voltea's CapDI Solution ©

The brewery considered both reverse osmosis (RO) and CapDI to address thei r water qual i ty headaches. At Wel l ington, they have taken very ser iously the desi re to keep al l things local ; f rom thei r hops and yeast to thei r supply chain and product water. Marvin Dyck , Master Brewer voiced, “What is local about ful ly sof tened, RO water? Taking al l minerals and sal ts out of the local water source and having to blend any ions back in to achieve a speci f ic water qual i ty removes the ‘ local ’ at t r ibutes of our ci ty ’s water.”

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