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In 2018, Garrison Brothers contacted Coperion K-Tron’s local representative and resident grain handling expert, Shamrock Systems Inc., to help upgrade its current grain handling system. The system experts at Coperion K-Tron to help design a completely automated system that would enable Garrison Brothers to quadruple its production.
When the owners of Badger State Brewing Company decided to continue their expansion and growth, they added a Miura LX-100SG steam boiler to build out processing capabilities while reducing fuel consumption and lowering emissions—helping to achieve their goal of being an even greener brewery.
The Boston Beer Company and Dogfish Head Brewery have signed a definitive merger agreement, bringing together two independent craft breweries and their founders and brewers, Jim Koch and Sam Calagione. The new entity will possess more than half a century or craft brewing experience, a balanced portfolio of leading and “beyond beer” brands at high-end price points, and industry leadership in innovation and quality.
Heineken Vietnam is a major beer producer in the Vietnamese domestic market, but it needed to increase its production significantly at its Tien Giang site in the south of Vietnam. The challenge: The brewer needed a quick, turnkey installation of a new canning line without upsetting existing operations.
The KHS computer-aided Innofill DRS filler for the brewing industry has a hygienic design and quick-release locking system that allows bottle guide parts be changed without tools.
UK-based Thomas Fawcett & Sons Ltd was searching for a more efficient system to pack pale ale malt into 772-lb. to 2,205-lb. bulk bags before shipping them.
Dancing Goat distillery, a Wisconsin-based maker of craft spirits, needed high-quality, reliable steam on demand. The company turned to Miura boilers to meet its steam needs.
Team from National University of Singapore file patent for unique, zero-waste approach of converting byproduct of tofu making into an alcoholic drink rich in isoflavones.
A research team from the National University of Singapore has successfully turned tofu whey — a liquid that is generated from the production of tofu and is often discarded — into what they describe as a tasty alcoholic beverage called Sachi.