Handling and Storing Briess Ingredients

Dry Ingredients

Storage Area

• Separate from working areas (kitchen, production, packaging) to avoid excessive humidity, heat, odors, traffic, etc.
• Ensure a storage area temperature between 50°F – 85°F and low humidity. Warm temperatures and humidity promote moisture uptake and potential infestation. This is especially important with preground malts.
• Select an area with smooth floors and walls which are easily cleaned by sweeping or vacuuming.
• Ensure tight fitting doors and windows with screens to keep out rodents, flying insects and birds.
• The outside perimeter of storage area should be well sealed and all vegetation removed within three feet of the building. Correct defects in floors and walls.

Product Storage (inspect at least weekly)

• Store ingredients off the floor, on pallets or racking.
• Double stacking of pallets is not recommended and can cause damage to bags.
• Pallets can be placed side-by-side in rows, but an 18-inch aisle should be left between rows and walls so it is convenient to inspect and clean.
• Monitor product age by referencing supplier shelf life and date received to ensure proper stock rotation.

Product Usage

• Rotate product stock on a First In, First Out basis.
• Inspect product prior to planned use.

Inspection

• Inspect storage area weekly at scheduled intervals. This is particularly important when the room temperature is above 65º F and in fall when field rodents seek winter quarters.
• Look for:
  • Torn bags (damaged by handling or chewed by rodents).
  • Rodent droppings.
  • Rodent or insect trails in dust.
  • Tiny holes in a bag, which indicates infestation.
  • Humid atmosphere, damp walls, wet floors, and bags.
  • Feel bags for dampness and heat.

Train Staff

Train personnel to be aware of product condition each time grain is used. This will quickly become automatic.

• Aroma and feel — malt should smell fresh and feel dry.
• Very fine flour indicates insect activity.

Contract Pest Control Service

A pest control service can typically be contracted for a
reasonable fee. They inspect, supply and service bait
stations, provide chemical treatment if necessary, and offer
preventive advice.

Liquid Ingredients

Receiving Product

• Designate responsibility to one person.
• Inspect condition of both delivering trailer and load.
• Query driver on what other products were bi-loaded.
• Inspect each pail, drum, tote, etc., as it is unloaded for dents, scratches, leaks, etc. If contamination is suspected, stop unloading. If loss of product is involved, customer should sign the Bill of Lading attesting to the exceptions, then notify your Customer Service Representative immediately.
• All shipments from Briess are palletized and stretch wrapped. Full truckload shipments have a cable lock seal on the trailer. If shipment is not palletized and/or shrink wrapped upon arrival, please note on the Bill of Lading and advise your Customer Service Representative immediately. In this case, palletize before storage.

Storage Area

• Store in accordance with Good Manufacturing Procedures.
• Best stored in temperatures of 70-80 ºF or lower.
• Avoid storing at temperatures 90 ºF or above which can cause color development and possible sensory changes.

Product Storage

• Stack pallets of pails and drums two high at maximum.
• Liquid totes can be stacked up to three pallets high. This allows for convenient inspection on top of stack.
• Pallets can be placed side by side in rows.
• An 18-inch aisle should be left between rows and walls for convenient inspections and cleaning.

Product Usage

• Employ first-in, first-out usage procedures.
• If a container is opened for quality purposes, use the product as soon as possible.

Storing Opened Product

• Liquid malt extracts and syrups act as a culture for airborne mold and yeast.
• We do not recommend storing opened product.
• If you must store opened product, store at cool temperatures to help deter the growth of mold.