Case Problem 3.1 (from the etext) See additional comments below to clarify what

Question

Case Problem 3.1 (from the etext)

See additional comments below to clarify what I am looking for, highlighted in yellow.

Quality Control at Rainwater Brewery

Bob Raines and Megan Waters own and operate the Rainwater Brewery, a microbrewery that grew out of their shared hobby of making home-brew. The brewery is located in Whitesville, the home of State University where Bob and Megan went to college.

Whitesville has a number of bars and restaurants that are patronized by students at State and the local resident population. In fact, Whitesville has the highest per capita beer consumption in the state. In setting up their small brewery, Bob and Megan decided that they would target their sales toward individuals who would pick up their orders directly from the brewery and toward restaurants and bars, where they would deliver orders on a daily or weekly basis.

The brewery process essentially occurs in three stages. First, the mixture is cooked in a vat according to a recipe; then it is placed in a stainless-steel container, where it is fermented for several weeks. During the fermentation process the specific gravity, temperature, and pH must be monitored on a daily basis. The specific gravity starts out at about 1.006 to 1.008 and decreases to around 1.002, and the temperature must be between 500 and 600F. After the brew ferments, it is filtered into another stainless-steel pressurized container, where it is carbonated and the beer ages for about a week (with the temperature monitored), after which it is bottled and is ready for distribution. Megan and Bob brew a batch of beer each day, which will result in about 1000 bottles for distribution after the approximately three-week fermentation and aging process.

In the process of setting up their brewery, Megan and Bob agreed they had already developed a proven product with a taste that was appealing, so the most important factor in the success of their new venture would be maintaining high quality. Thus, they spent a lot of time discussing what kind of quality-control techniques they should employ. They agreed that the chance of brewing a "bad", or "spoiled", batch of beer was extremely remote, plus they could not financially afford to reject a whole batch of 1000 bottles of beer if the taste or color was a little "off" the norm. So they felt as if they needed to focus more on process control methods to identify quality problems that would enable them to adjust their equipment, recipe, or process parameters rather than rejecting the entire batch.

Describe the different quality-control methods that Rainwater Brewery might use to ensure good-quality beer and how these methods might fit into an overall quality management program.

NOTE: When I say quality tools I am referring to the tools listed in Chapter 2, sections titled Quality Tools, the segment on employee involvement and the section titled Six Sigma. Along with Chapter 2 tools there are also control charts discussed in Chapter 3. At the end of Chapter 2 is a list of Key Terms. You might this helpful. Be creative, don't try to use every tool, but aim for around five. Think about different points you might have inspection to ensure a quality product. If you were creating a special meal what would you do to ensure that it's a great meal, none of the inputs are spoiled, food is cooked at the proper temperature, etc.

Your response should be at least two complete paragraphs and discuss at least two different quality tools. Be specific as to how you would apply these tools. Discuss what you would measure, which process(es) you would target, and justify why you chose these means of process control.

please show me the work on excel file

Explanation / Answer

The good quality of beer means the beer that consistently meets the specification. The consistency is the important word to maintain the quality system in the process of making beer. So to define the consistency two main things needed to understand such as.

Specification:

Specification of beer done at all the time based on the colour, taste, raw material, properties, place, process etc. As we know the specification is done by two method such as.

Sensory method:

This method is very cheap and more useful. I know this method is not easy to apply and it mainly focus on beer color, taste, clarity and the foam.

Taste analysis:

For to apply this method the brewery make one taste panel department and this department which do always test analysis. In this analysis the taste panel first collect the sample of flavor from different supplier and taste according to experience and select the best flavor taste which will used in the beer making procedure. In this department the training is very important so chose the trained person who can fine little deviation in taste and when he found the taste deviation in the beer he should labeled on the sample for example he should write about deviation and by doing that company take decision what to do to reduce it and by doing this I think Brewery will maintained the quality according to customer requirement.

Colour analysis:

To examine the color of the beer, I think Brewery make the standard sample and use this standard sample to examine the new batch sample of beer by comparing each other. For to comparison the brewery just make one comparator where light is available and two background such as white and black. As we know for this human eyes work better than this instrument. So do check by using background of these two colors with light and the standard sample, so I am sure brewery gets always right quality color of beer.

Haze analysis:

In this method the qualify person can find the foam which is detected just using the shining of the beam and find the stability of the beer foam stability and the other properties like cling by pouring test into the scrupulously clean vessel.

Storage analysis:

Sometime Brewery has to storage packed beer in to the area of packing. So I think qualify person should observe the cleanliness and temperature of the area, so by doing this company can make great success to maintain the quality of beer.

Instrumental analysis:

For to find the beer quality, sometimes instrumental analysis is also important but for that the simple apparatus such as measuring cylinder and a hydrometer and PH meter etc. are plays important role.

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H analysis:

Brewery should make the standard procedure of adding ingredient to make beer. Note down the pH OF mixture by using pH meter step by step. When brewery make the new beer batch just compare batch PH with the standard PH limit. So by doing these brewery can find errors in addition and mixing. I think by doing this company can make quality better and greater. To make sure that use standard solution for calibration of pH meter and it should done before to check the pH of the mixture and final product.

Measuring cylinder:

Brewery should use the government approved measuring cylinder to check the filling volume in the bottle. By doing that adjust machines of filling by checking all nozzles volume start the filling.

Filter press:

Brewery should use better filter press for filtration. In this process the qualify person should check the filter pad is washed and filter press is cleaned properly and fitted properly. After starting the filtration process the qualify person checks every 1o min of filtered sample by using white and black background with light shade. So sometime we can identify filtered beer is according to standard quality. I suggest one thing Brewery should use the o.1 micron filter which increases the quality of the beer.

Consistency:

I think the brewer behaves like consistency way such as brewer check the material is according to weight is used. Check the time and temperature at which they are brewed.

The rate and extend of yeast grow intimately affects beer flavor, and yeast growth arise from pitching rate. That can be identified directly by haemocyto meter count under microscope. This requires appropriate laboratory skills and a decent laboratory to go with it.

Finally I want to say that this process takes more time for making the beer and it is home based business. So, the more care should be taken by both to maintain the quality. I suggest that both just follow the both method carefully and examine each step properly. One more thing I want to suggest that both person who operate the brewery should work as a quality assurance means before starting the production of beer first check the material it weight according to procedure, secondly check the cleanliness of the instrument that they use for the making beer, thirdly do calibration of instrument on daily basis, fourthly change the standard sample within fix days and make one more sample and discard the previous, must maintain the temperature during the process and focus more on filtration of beer. They also do proper machines for mixing the ingredient properly so the consistency of beer maintained in future. So these are the quality control method that Rainwater Brewery might use to ensure good quality beer.

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