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The News

of Brasserie de Silly

Work on the production hall and in the laboratory

We have carried out several maintenance and installation jobs during the lockdown. The barrel line (barrels of 20, 25, 30 and 50 l) was set up in a brand new hall which is also used to mature a number of scotch barrels. We re-laid all the floors and pipes in the production room too. Our machinery was serviced, and our lab was expanded with more equipment.
Next to the weighing scales and microscopes, a safety chest with laminar flow was installed to check the quality of the yeasts and the stability of the beers in the microbiological analysis. We were already in possession of the necessary equipment for physiochemical analysis. Examples of this include a spectrophotometer used for measuring bitterness, colour and alcohol content; a density meter to verify the exact sugar content of the malt; a pH meter to check the progression of the beer and determine its acidity. These analyses are carried out by brewer Laure Burgevin. She can boast an impressive academic career. Laure has a licentiate degree in cell biology and cell physiology and has achieved a Masters in biology, health and quality at the University of Reims Champagne-Ardenne. Further strings to her bow include qualifications in food microbiology, fermentation processes, wine fermentation and qualify control from Bourgogne University, the Technological Educational Institute of Kalamata and the Institut Universitaire de la Vigne et du Vin Jules Guyot in Dijon. Laure loves her profession and we are exceptionally proud to count her amongst our team that works day-in, day-out to ensure that our craft beers remain top quality.