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  • Writer's pictureFernando Sequeda

Mastering Mise en Place at the Brewhouse: A Recipe for Success

Updated: Nov 10, 2023

Step into any professional kitchen and you’ll likely notice an organized chaos of ingredients prepped and ready for cooking. This methodical approach to organization is known as "mise en place" - a French term meaning "everything in its place." While commonly associated with culinary settings, the principles of mise en place can also be applied to other areas of the food and beverage industry, including the brewhouse. In this blog, we will explore the concept of mise en place in the brewing world, highlighting its benefits and providing tips for implementing it effectively.

1. What is Mise en Place?

At its core, mise en place is the art of preparing and organizing all necessary ingredients, tools, and equipment before beginning the brewing process. This fundamental practice is crucial for efficiency, consistency, and quality in any brewhouse. By setting up a disciplined routine of mise en place, brewers can streamline their operations, reduce errors, and minimize waste.

2. Benefits of Mise en Place in the Brewhouse:

2.1. Improved Efficiency: With everything in its place, brewers can focus solely on the brewing process rather than scrambling to locate ingredients or tools. This ensures a smooth workflow, saving time and ultimately increasing productivity.

2.2. Consistency in Recipe Execution: Mise en place promotes consistency in beer production, which is crucial for maintaining excellent quality and meeting customer expectations. When all ingredients are accurately measured and readily available, brewers can replicate their recipes precisely, batch after batch.

2.3. Quality Control: Proper mise en place techniques allow brewers to carefully inspect ingredients and equipment before use, ensuring that everything is clean, fresh, and in optimal condition. This attention to detail significantly reduces the chances of introducing contaminants that could negatively affect the final product.

3. Implementing Mise en Place in the Brewhouse:

3.1. Organizing Ingredients: First and foremost, brewers should identify and arrange all the necessary ingredients based on their brewing schedule. This includes malts, hops, yeast, and any other additives. Storing them in clearly labeled containers with proper identification not only saves time but also minimizes the risk of confusion or cross-contamination.

3.2. Prepping Equipment: It is essential to have all brewing equipment, such as fermenters, hoses, and filters, clean and sanitized before starting the process. By including equipment prep in your mise en place routine, you eliminate any last-minute scramble to clean and sanitize during production.

3.3. Scheduling and Timing: A well-thought-out brewing schedule is an integral part of mise en place. Plan your brewing activities by taking into account the time each stage requires, allowing for smooth transitions from one step to another. This prevents rush or downtime, ensuring a consistent brewing flow.

3.4. Meticulous Cleaning: Maintaining a clean and organized workspace is paramount. Regularly cleaning brewing vessels, utensils, and work areas during and after each brewing session not only ensures a safe environment but also supports ongoing mise en place practices.

Integrating mise en place techniques in your brewhouse operations can have a significant impact on productivity, consistency, and overall quality of your brewed beer. By dedicating time and effort to organize your ingredients, tools, and brewing processes, you can optimize efficiency and create a more streamlined brewing experience. Remember, when it comes to the brewhouse, mise en place is the secret ingredient to success!

Passion for Mise en Place at Burlington Brewery: Mastering the Art of Brewing High-Quality Beer

In the world of brewing, attention to detail and precision are key to producing exceptional beers. At BB we have taken craftiness to the next level by applying the traditional mise en place technique learned during our master brewer times at a prestigious European chef school. With a 200sqf. brew house and the ambition to produce 1000L of beer per week, we have leveraged his culinary knowledge to achieve outstanding results.

For us, mise en place is not just a technique for culinary preparation; it is a philosophy that can be applied to any process where organization and precision are required. Drawing inspiration from the meticulousness of professional chefs, we have successfully integrated this approach into his brewing process, making it the backbone of our operation.

Every aspect of BB's brewing process reflects dedication to mise en place. We begin by carefully weighing and measuring all the ingredients before even setting foot in the brew house. Malt, hops, yeast, and water – each element is meticulously portioned and prepared, ensuring consistent and exceptional flavors in every batch.

As we enters the brew house, Our tempo is deliberate and controlled. We follow a well-defined sequence of steps, each complementing the other. From mashing to boiling, fermenting to conditioning, no detail is overlooked. Our brewers' mise en place philosophy ensures that every stage of the brewing process is executed flawlessly, resulting in beers that are rich in flavour and character.

The layout of Burlington Brewery 200sqf. brew house is also a testament to our commitment to mise en place. Every tool, instrument, and ingredient has its designated place, making the brewing process an efficient and fluid experience. Waste is minimized, and productivity is optimized, allowing us to produce our sought-after beers with consistency and accuracy.

From my point of view

Although mastering mise en place takes time and discipline, I acknowledge the invaluable benefits it has brought to my brewing operation. My focus on organization, meticulousness, and preparation has not only enhanced the quality of my beers but also elevated my overall efficiency and workflow.

Moreover, the mise en place technique has instilled a sense of pride and confidence in my brewing. By following a meticulously planned approach, I can now experiment and create new recipes with ease, knowing that the foundation of each brew is rooted in the time-honored principles of mise en place.

My dedication to the mise en place technique has proven that brewing high-quality beer is an art that extends beyond the Brew house. Our 200 sqf. brew house has become a sanctuary of precision and creativity, as We, at Burlington Brewery, continue to push the boundaries of flavour and craft.

As Burlington Brewery looks towards the future, I remain steadfast in my commitment to the mise en place principles. With my unwavering dedication, We will undoubtedly continue to create exceptional beers that captivate the palates of beer enthusiasts around the world.

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