JAN-FEB 2018

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42 INTECH JANUARY/FEBRUARY 2018 WWW.ISA.ORG Craft brewing was born of a do-it-yourself (DIY) countercultural mentality that pushed the boundaries of style, brand, and quality beyond accepted norms. Many of the people making craft beer are not process engineers, but instead come from a variety of careers and are looking for a different path. Most have a keen entrepreneur- ial spirit, an independent streak, and a love of the art of brewing. They come to craft brewing with different motivations, and think differently than many of their counterparts in other industries. At Badger Hill (figure 1), we enjoy craft brew- ing because we manufacture fun, making a product that is not a commodity. Our custom- ers want us to be craftspeople—innovative and different—which is exactly what we want to be as a company. Our people understand this, and we are always looking for new ways to improve. But, craft brewers are also manufacturers. We know we need to deliver product reliably enough to be financially sustainable, which means deal- ing with many of the same problems as more traditional manufacturers. The expression of the craft and the capital to innovate is made possible through good manufacturing processes. Cus- tomers expect consistency, and operations must comply with appropriate regulations. We need to learn from other companies, so we can focus on new problems rather than ones already solved. This desire for continuous improvement has been a core tenet at Badger Hill since the begin- T he growth of craft brewing has changed the whole American beer paradigm by separating the market from the tradi - tional "big three." From 2004 to 2015, annual craft beer and ale production industry-wide grew fivefold to 25 million barrels, while sales of traditional brews declined. By Michael Koppelman Wireless pressure tracking propels brewer's success Figure 1. Badger Hill's people come from a variety of backgrounds, but are all committed to creating innovative products for beer lovers to enjoy.

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