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.”


“What is local about ful ly softened, RO water? Taking al l minerals and salts out of the local water source and having to blend any ions back in to achieve a specific water qual ity removes the ‘ local ’ attributes of our city’s water.” - Marvin Dyck, Master Brewer

Af ter evaluat ing al l benef i ts and concerns wi th using RO, Wel l ington chose CapDI as thei r water pur i f icat ion solut ion. Some very impor tant features of CapDI that inf luenced thei r decision were tunabi l i ty, high water recovery and low maintenance requi rements. Rather than removing al l ions and minerals f rom thei r water, they were able to reduce the TDS down to create a base- l ine water qual i ty. They then used this tunably pur i f ied water, wi th the addi t ion of cer tain minerals and ions, to bui ld wi th as requi red for other unique brews in thei r arsenal . Table 1 below references water qual i ty data both pre- and post - CapDI pur i f icat ion.

Performance Results

Vol tea's Indust r ial Ser ies 24 CapDI System ( IS-24) that was instal led in Apr i l of 2019 has provided the high-qual i ty water that Wel l ington Brewery needs for thei r brand and business, plus enables them to cont inue to improve and develop the f lavor and consistency of thei r brews. Figure 1 below displays both municipal feed water TDS and CapDI pur i f ied water TDS over one year. Feed water TDS hovers between 600-700 ppm pre-CapDI , wi th a target TDS of 125 ppm af ter CapDI pur i f icat ion. Due to minimized scal ing af ter the IS-24 CapDI instal lat ion, maintenance and labor issues on thei r brewery system have been reduced, notably the heat exchanges on the HLT. Cleanings were moved f rom three- t imes per week down to only once every other week , f reeing up thei r staf f to focus on what they are best at ; making beer !

We l l i ng t on's f i r s t two b r ews w i t h CapD I pu r i f i ed wa t e r !

Tabl e 1

Tab l e 1 – Wa t e r qua l i t y da t a bo t h p r e - and pos t - CapD I wa t e r pu r i f i ca t i on

Vo l t ea 's I S - 24 CapD I wa t e r pu r i f i ca t i on comp l e t e w i t h p r essu r e and s t o r age t anks a t We l l i ng t on B r ewe r y

F igure 1

Cleanings were moved from three-times per week down to only once every other week, freeing up their staff to focus on what they are best at; making beer!

F i gu r e 1 – We l l i ng t on B r ewe r y f eed wa t e r TDS hove r s be tween 600 - 700 ppm p r e -CapD I , w i t h a t a r ge t TDS o f 125 ppm w i t h CapD I pu r i f i ca t i on .


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