“The most dangerous phrase in the language is, ‘We've always done it this way.’” —Grace Hopper, pioneer of computer science and rear admiral of the U.S. Navy
One advantage of an established business is the institutional knowledge gained through years of experience, countless trials and errors, and unwavering attention to the smallest details. Yet there’s also a danger: Adherence to the tried-and-true can lead to stagnation.
Brewers—even with a focus on innovation and process adaptability—aren’t immune to that threat of complacency.
As brewing techniques and ingredients evolve alongside customer preferences and market forces, and the pursuit of greater efficiencies and a more sustainable business becomes ever more crucial, there is a comfort in relying on the ways in which certain things have “always” been done.
For instance, if a facility’s clean-in-place (CIP) procedures are well established and working well enough, there can be institutional inertia against changing the standard operating procedures for tank CIP or keg washing. After all, how much difference will incremental improvements to those SOPs make on the bottom line?
Maybe you could save some pennies by figuring out how to use less chemicals for each CIP cycle, but it won’t feel like you’re moving the needle in a meaningful way. However—as Ryan Bruchey, director of brewery operations at TailGate in Nashville, Tennessee, puts it— “we’re in the pennies business.”
Consistently making a product that showcases the highest quality achievable is how you build a successful brewery, and effective and efficient cleaning practices are the foundation to quality. So, when was the last time you took a hard look at your CIP SOPs?
As with every other aspect of making beer and running a business, there are a million different ways to audit your existing processes and find ways to make the incremental improvements that reduce drag and increase confidence. From cleaning-obsessed brewers, here’s a collection of tips and suggestions about how to ensure your SOPs are cutting the mustard.