Kersia UK’s Brewing Team - Cleaning In Place

Peter Thorman, Master Brewer and Kersia UK Sales Manager, Brewery and Beverage, talks about the importance of Cleaning in Place in breweries:

“Cleaning in Place, or CIP, has been a commonplace activity in most breweries and distilleries since the 1960s, allowing the cleaning of complete items within a plant or pipeline without the need for dismantling equipment. Ensuring the correct hygiene standards are delivered within an automated plant is also critical and the process of CIP plays a vital role in achieving this.  An example of the significance of CIP within the brewing industry includes the importance of removing deposits of protein or tannin through CIP.  If they are not effectively removed, these can alter the flavour of a beer, causing the end product to go cloudy and also impair the all-important taste.

“There are numerous factors that can affect how thorough the overall clean is within the CIP process.  These include the choice of chemicals combined with the temperature used during cleaning plus the length of time taken to complete the process.

“Ensuring that the optimal hygiene standards are met requires clearly defined objectives, which must be followed throughout the delivery of a hygiene plan.  To ensure these hygiene standards are met, we have identified several key areas of criteria: ensuring best practice; delivering optimal clean; hygienic design; training and validation, monitoring and verification of the CIP process. We work successfully with our customers in breweries across the country to implement all of these stages.”