From cutting-edge equipment to grounded approaches, breweries are always looking for cost-effective innovation while balancing the core focus of delivering quality products and fostering genuine connections. An owner or brewery manager should always be thinking about embracing a mix of advanced technologies to enhance production, improve product quality, and address evolving consumer demands.
Of course, beer has evolved significantly in technological advances over the decades, and “keeping up” may not always be the first focus, but it does help push innovation forward.
Peter Skrbek, CEO of Deschutes Brewery, shared with Brewer that the Bend, Oregon company has recently invested in BrewVo dealcoholization equipment, which he sees as a game-changer moving forward as consumers’ interests in high-gravity beer wanes.
After years of research, Deschutes became the first brewery to scale this innovative technology, which uses reverse osmosis to remove alcohol at a molecular level. Combined with nested fermentation, it enables the production of full-flavored, non-alcoholic beers.
“The time of needing to make compromises when choosing a non-alcoholic beer is over,” Skrbek said. Additionally, Deschutes installed a high-speed tunnel pasteurizer, enhancing their ability to safely produce high-quality, beyond-beer products.
Advancements in equipment and software can revolutionize—or, at best, streamline—an aspect of everyday work. They can offer new ways to improve efficiency, quality, and customer engagement. Automated brew houses on smaller levels have become more accessible, which can enable breweries to scale production while maintaining consistency. Such systems can use sensors and IoT (Internet of Things) technology to monitor fermentation, temperature, and pressure in real-time, reducing manual labor and the risk of errors.
Integrated brewery management platforms are transforming how breweries operate. These platforms streamline inventory management, track production data, and even assist with regulatory compliance. Many also include customer relationship management (CRM) tools, allowing breweries to better engage with their clientele through targeted marketing and loyalty programs.
It can be key for front-of-house service as well.
Founder Cory Smith explained that Twin Oast Brewing switched systems after opening due to some pitfalls in the first system they used.
“First and foremost, we wanted to have a POS that was able to work with a Hybrid Service system using QR codes to place orders as we feel this is the best style of service for our business,” he said about the Port Clinton, Ohio brewery. “Scalability and adaptability were two of the biggest factors for us.
“We knew we wanted a system that we could tweak and edit on the fly from anywhere, so cloud-based was a must.“
Being able to use a Hybrid Service style was “a complete game changer,” Smith noted.
“We are now able to have fewer staff in the taproom working to make table touches while allowing customers to be the ones who input orders,” he explained. “Even if someone wasn’t to use the QR code ordering system, just having a table-side device to place orders decreases minutes from the ordering process and helps turn tables faster.”
The kitchen moving from a paper ticket system to an electronic Kitchen Display system was also a huge leap.
“It has lowered ticket times, especially during our peak times, as order management goes from fumbling through tickets to clicking a screen,” Smith added. “Our staff is on the same page more often as they can see where each step of each order is in real-time.”
North Coast Brewing in Fort Bragg, California, addressed production challenges by installing a mash filter press to replace an undersized lauter tun years ago.
“The mash filter’s ability to recover extract is remarkable,” Brewmaster Chuck Martins said. “From an efficiency standpoint, all aspects of wort production have improved. The mash filter’s ability to recover extract is remarkable.”
The new system has improved efficiency, reduced water and fuel use, and boosted employee satisfaction.
“In addition to the savings, employee satisfaction and retention have been a large benefit,” Martins said. “Moving from a very manual system to a fully automated one makes for happy brewers. It has also given a huge boost to North Coast Brewing’s sustainability efforts as a certified B Corporation brewery.”
On the other hand, Wesley Keegan, founder of TailGate Brewery, shared a candid perspective on industry-specific software and AI tools. While acknowledging the challenges of managing numerous platforms across departments, Keegan expressed skepticism about the current role of additional technology — or even AI — in brewing.
“We’re in the people business,” he said. “Honestly we have platforms for our platforms. We’re a pretty diverse organization with many, many different departments. Each having its own platform is probably the right thing, but it’s become really difficult to change software platforms, outgrow them, and look at other options.
“They’ll all tell you ‘you only get out what you get in,’ and I guess that’s true, but we spend a lot of time, and a ton of money, just trying to manage that we are actually using these platforms.”
TailGate, he said, prioritizes in-person interactions and hands-on effort, valuing direct engagement over technological shortcuts.
“I’m all for progress, so I’m excited to see when something useful is out there,” he said.
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