QA measurement of diacetyl by distillation
06 June 2019

Cooperation between Quality Assurance and Master Brewers (Part 1)

A common goal | Those, who have worked in a medium-sized or large brewery may have made the experience that cooperation between chemists, microbiologists or technicians from the quality assurance departments, in short called “QA”, and master brewers, process managers and packaging line managers, in short called “master brewers”, could be more efficient and built on trust. This series of articles aims at fostering an interest in and an understanding of one another because QA and brew masters have a common goal.

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