Working Together For You
At Briess, our Quality Control and R&D teams work together as one to maintain strict quality control processes while finding creative solutions to your formulating challenges. The Briess Quality Control program is designed to meet self-initiated standards that often exceed industry-accepted standards and includes:
- Food Safety
- Quality Assurance
Major components of our Total Quality Management System include:
- Good Manufacturing Practices
- Registered under FDA
- Security - Bioterrorism Regulations
- Food Safety - HAACP
- Quality Assurance
- ASI Certified
- Extensive rodent and pest control
- State, federal and third-party audits
- Multi-faceted Quality Control Program
The Briess Quality Control Program begins with an aggressive purchasing program that establishes specifications and requires that only high quality raw materials are sourced.
When sourcing malting barley, only AMBA/BMBRI recommended varieties are considered. For every lot of grain we purchase, a pre-shipment sample of barley is tested and frequently pilot malted to determine how it will perform in the manufacturing process. Samples are taken again when the raw material is received. Inhouse laboratory testing is conducted at one of two fully-staffed and equipped labs that conduct critical components of the Quality Control Program.
Throughout the malting process, the green malt is regularly checked physically, organoleptically and chemically by the maltster and quality control specialists. Adjustments are made throughout the process to optimize the finished malt quality. When malting is complete, daily productions are stored in individual holding bins until lab technicians analyze the finished product. In addition to chemical and physical evaluations, sensory evaluations are conducted on both the malt and wort produced from it by trained specialists to assure the flavor and aroma profiles are consistent with the malt type. The malt is then transferred to an aging silo containing malt of similar specifications. When a shipment of malt is prepared, a sample is again tested by lab technicians. The shipment is held until it is released by the lab.
Malt destined for the extraction process, for the production of natural sweeteners, is treated by the Extract Plant Lab in the same manner that malting barley destined for the malting process is treated by the Malthouse Lab. A "pre-shipment" sample is tested, and the testing process continues throughout the extraction, packaging and shipping process. Production and shipping samples are retained for at least six months. From time to time, samples are randomly selected and evaluated to verify prior results. Briess also subscribes to the American Society of Brewing Chemists (ASBC) Malt Check Service which provides quarterly samples for analyses. Briess laboratory results are compared to 61 other laboratories which check the accuracy of testing results and assures that equipment is properly calibrated at all times.
Equally strict Quality Control procedures apply to other manufacturing processes at Briess, including the production of Insta Grain® Reduced Cook Time Ingredients, Briess® Roasted Grain Ingredients, and natural sweeteners and maltodextrins produced in the extraction/drying facility.