Wellington Brewery Case Study

Wellington Brewery

CASE STUDY

APPLICATION

Brewery Product Water

WATER SOURCE

Municipal

LOCATION

YEAR INSTALLED Ontario, Canada

2019

Introduction

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.

Challenge

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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