Inspection
Microbreweries & Micro-Distilleries
Lisa Harrison, ISDH Training Specialist
What is a Microbrewery
 A microbrewery is a limited-production
brewery, typically producing specialty beers
and often selling its products only locally
 Considered a craft beer industry focusing
on flavor and technique
 They are usually independently owned
 Brewpubs are restaurants that brew their
own beer for customers
What is a Micro Distillery
 Micro distillery is described as a small
“boutique” like distillery.
 Also termed Craft Distillery or Craft Distilling
 They produce beverage grade alcohol in relatively
small quantities
 Includes Gin, Vodka, Whiskey, Rum and Bourbon
 These items may be infused with flavors such as wild
berries, pumpkin and even orange
 May have a restaurant which distills for customers
Food Safety Concerns
 Beer and spirits are relatively safe
beverages and it is uncommon to hear
about beer or spirit contamination, however
there are hazards that may arise during the
production
 Contamination can occur with pathogenic
microorganisms (usually in the grain stage),
chemicals, or physical particulates that are
hazardous to the health of consumers
Food Safety Concerns
 Human pathogens do not
grow in beer or spirits
because they are naturally
acidic and the fermentation
process or distilling process
would not allow the survival
of such pathogens
 A foreign pathogen will not
produce a palatable product
Beer Production Process
Popular Distilled Spirits
 Whiskey – Fermented Grain
 Vodka – Potato (but can also be made with grains)
 Bourbon – Fermented Grain
 Gin – Juniper berries
 Rum – Sugarcane byproducts such as molasses
Spirit Process
Spirit Process
Equipment
 Common equipment used for beer or spirit
production
 Copper
 Intrinsic properties such as anti-microbial
improved taste and aroma
 Mostly used because it is
tradition
 Stainless steel
 More durable
Inspection
 Pre-operational
 Plan review of the facility
 Retail rules apply concerning floors, walls and
ceilings
 Easily cleanable surfaces, proper lighting, hand
washing and 3 bay sink (for items that are not CIP)
 It is also suggested that there is adequate
ventilation if grinding of the grain is done in the
establishment
 This prevents debris from collecting on surfaces
which creates an environment for pests
Inspection
 All inspections of retail food
establishments should
include the 5 Foodborne
Illness Risk Factors
 Are all 5 factors are
associated with producing
beer or spirits being used?
 If not, are the factors
associated with producing
beer or spirits in compliance?
Foodborne Illness Risk Factors
1. Food from Unsafe Sources
2. Inadequate Cooking
3. Improper Holding Temperatures
4. Contaminated Equipment
5. Poor Personal Hygiene
The
indicates that in the production of beer or spirits these risk
factors do not need to be controlled for food safety. Beer or spirits will
not be produced if not made properly.
Inspection
 Food from an approved source
 Cereal grains, barley, hops, yeast and water
 Storage of grains should be in a clean, dry
location off the ground
 Look for pests activity
 Rodents
 Grain insects (flour beetles and moths)
 Pest control program
Inspection
 Contaminated equipment
 Clean and sanitized equipment
 Cleaning is done for most components of the
brewing process through CIP methods
 Sanitization chemicals used are industry
specific
 Including acid and alkaline chemicals
 Vinegar
 Bleach is usually not used for brewing equipment
Inspection
 No uncapped hoses or
pipes laying on the
ground
 Equipment should be
clean to sight and touch
 Food grade hoses and
equipment
Inspection
 Personal hygiene of
employees
 Hand wash station
 No need for glove use
because hands do not
touch the product
Inspection
 Bottling
 Bottles or kegs
 Clean and sanitized
bottles and caps
 Clean and sanitized kegs
 Growlers (refillable
container for beer)
 Procedures for clean,
sanitizing and refilling
Inspection
 Storage
 Beer is usually
temperature controlled in
a microbrewery for
quality and taste however,
it is not a potentially
hazardous food that
requires refrigeration
 Clean dry location
Inspection
 Barrels
 Used for aging spirits
should be white oak can
be charred
 Aging time is
determined by law and
operator
 Stored in a clean dry
location
 Pest control
Things to Remember
 It is ok not to know how to brew beer or distill
 Let the operator explain how they process beer
and spirits in their establishment
 It is ok to ask the questions concerning their
processes, most times they are glad to answer
your questions because it is their passion
 The basics of food safety are the same
regardless of the product you are inspecting as
long as the 5 risk factors are in control
Questions
Lisa Harrison, Training Specialist
Food Protection Program
100 N. Senate Ave., N855
Indianapolis, IN 46204
Phone: 317-234-8569
lharriso@isdh.in.gov