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(VIDEO) Look at Our Latest Beer System Installation for Kensington Brewing Company

POSTED ON December 1st  - POSTED IN Blog

When Kensington Brewery decided to relocate to the bustling street of Adams Avenue in San Diego, California, they wanted to do so with a statement. The company wished to open a tasting room that boasted its old-world beers. So, when it came time to install a custom draught beer system, Zach Knipe, Founder, and Co-Owner of Kensington Brewery, turned to Glacier Design Systems for help.

(VIDEO) See the Custom Draught Beer System We Installed for Phil’s BBQ

POSTED ON April 27th  - POSTED IN Blog

When you own a barbeque restaurant, it’s important to have a quality draught beer system in place. After all, what tastes better than a delicious beer and some great barbeque? When Phil Pace, owner of Phil’s BBQ located in San Diego county, was looking to replace the restaurant’s beer system, he knew exactly who to call: Glacier Design Systems.

CO2 Alarms, OSHA and You – How to Keep Your Brewery Safe

POSTED ON March 14th  - POSTED IN Blog

Last year we reported about how 2016 was a great year for UK breweries. It was also a great year across the Atlantic, with there now being reportedly over 4,200 breweries in the US, nearly 2,000 more than in 2012.

Although the amount of large breweries has grown only slightly, the number of microbreweries and brewpubs has skyrocketed, with more than 2,000 cities across the country having at least one brewery to call their own.

WHAT IS CARBON DIOXIDE AND WHY DO I NEED A CO2 ALARM?

Carbon dioxide gas occurs naturally in the atmosphere at a rate of 400 parts per million (ppm). It is odorless, colorless and tasteless.

Carbon dioxide gas is a natural by-product of the fermentation process in breweries – when yeast reacts with sugar in the alcohol. It’s also used in carbonation when beer is put into kegs, bottles and cans.

If levels of carbon dioxide in the atmosphere increase too much, it can be dangerous. An increase of CO2 to 30,000ppm, can result in a person having deeper breathing, reduced hearing, headaches and an increase in blood pressure and pulse rate.

Further increases can lead to signs of intoxication becoming more evident including loss of judgement, unconsciousness and if no prompt action is taken, death.

Care must be taken in confined spaces, whether this is cleaning or servicing walk-in coolers, fermenters, grain silos or mash tuns. Carbon dioxide gas can build up in confined spaces, potentially causing fatalities. In 2013 there was a tragic incident in Mexico when seven workers died in a tank when undertaking maintenance and cleaning tasks.

As carbon dioxide gas has no colour, smell or taste, a carbon dioxide monitoring alarm is essential. Visual and audio alarms need to go off ensuring staff on the brewery floor can evacuate the building and wait for the danger to clear or in more dangerous cases contact the local emergency services.

OSHA EXPOSURE LIMITS

The Occupational Safety and Health Administration (OSHA) has set exposure limits on gases in the workplace. With carbon dioxide, OSHA has set an exposure limit of 5,000ppm over an eight-hour period, and 30,000ppm over a 10-minute period.

It may not be the law where you are to have a carbon dioxide alarm in your brewery, but it is advisable to have one in order to keep your staff and customers safe and prevent any incidents which could require a full shutdown of the facility incurring maintenance costs and potential loss of revenue.

WHICH CO2 ALARM IS RIGHT FOR ME?

Analox Sensor Technology offer a range of carbon dioxide alarms which can be used to keep your brewery safe. As carbon dioxide is heavier than air and can concentrate at ground level, it is essential to put the alarm at head height so you don’t have to bend down to read it.

The Ax60+ – our fully customisable solution

Ax60plus

The Analox Ax60+

The Ax60+ is a wall-mountable carbon dioxide detector which comes with a central display unit (this is mounted in a convenient location such as an office,away from the risk area), a sensor unit (installed at floor level where carbon dioxide gas could potentially gather) and an alarm unit.

The Ax60+ can be connected to a maximum of four sensors and eight alarms, making it fully customisable for small and large businesses.

Later this year you will be able to add extra sensors in order to monitor a variety of gases including oxygen depletion and enrichment, for a fully comprehensive solution

We also offer a smaller version of the product for micro and craft breweries, The Ax60+k

The Aspida range – portable and backup monitoring

Aspida

The Analox Aspida

The Aspida is our personal gas monitor which can be clipped onto a belt and used to protect staff from gas leaks, or used as backup when a primary gas monitoring system fails.

The Aspida can be used to monitor carbon dioxide, oxygen and also comes as a dual monitor which can monitor both.

Sources:

https://www.brewersassociation.org/statistics/number-of-breweries/

https://www.brewersassociation.org/insights/4000-breweries/

https://www.analoxsensortechnology.com

(VIDEO) Check Out This Custom Draught Beer System We Installed for TomKat Lounge.

POSTED ON October 26th  - POSTED IN Blog

An essential part of owning a karaoke bar is making sure you have a well-designed beer system in place. After all, part of what makes karaoke so much fun is the cold beer waiting for you after you’re done singing. So when Alan Paulson, owner of the sports-themed karaoke bar, TomKat Lounge, was setting up his restaurant’s bar, he understood the importance of choosing a high-quality beer installation company. That’s why he decided to go with Glacier Design Systems.

Is Your CO2 Monitor Waterproof? IP Ratings Explained

POSTED ON October 26th  - POSTED IN Blog

As You Probably Know, Technology Is Advancing At A Fast Rate. If you watch adverts for the latest smartphones, they are more than likely going to be boasting about new special features that you wouldn’t have dreamed of 10 or 15 years ago.

NEW HOP VARIETIES RELEASED

POSTED ON July 30th  - POSTED IN Blog

Four new public hop varieties—Cashmere, Tahoma, Triple Pearl and Yakima Gold—were presented by the Hop Growers of America, the nonprofit association that represents U.S. hop growers.

iStock_000007640359XSmall

Tahoma, also released by WSU, is a daughter of the Glacier variety and is described as “Cascade-like,” with notes of citrus, cedar, pine, floral, pepper and green melon. Triple Pearl, released in 2013 by USDA-ARS, is a triploid daughter of the Perle variety, and has notes of melon, orange citrus, resin, spice and pepper. Finally, Yakima Gold is a cross between Early Cluster and a native Slovenian male and is described as a “general purpose variety with smooth bitterness and a pleasant aroma.”

The Roots of American Craft Brewing

POSTED ON May 20th  - POSTED IN Blog

Beer. It’s deeply rooted in this country’s framework. This beverage contributes 1.6 percent to our gross domestic product, and iStock_000011720511XSmallhistorically has been enjoyed by both presidents and pilgrims alike.

From the end of Prohibition through the 1970s, the U.S. was mostly known for mass produced American Lager. Though light and refreshing, some saw these beers as nearly identical commodities, simply made by different producers.

THE ROOTS OF AMERICAN CRAFT BREWING

POSTED ON May 20th  - POSTED IN Blog

Beer. It’s deeply rooted in this country’s framework. This beverage contributes 1.6 percent to our gross domestic product, and iStock_000011720511XSmallhistorically has been enjoyed by both presidents and pilgrims alike.

From the end of Prohibition through the 1970s, the U.S. was mostly known for mass produced American Lager. Though light and refreshing, some saw these beers as nearly identical commodities, simply made by different producers.

Fast forward to today: now this country is the number one beer destination on the planet, with more than 2,800 small and independent brewers showing off ingenious and innovative beer tricks. We now have more than one hundred U.S. beer styles, from American India Pale Ales to barrel aged sours, and the majority of Americans live within 10 miles of a brewery. It’s a beautiful time to be a beer lover.

So how did we get here?

The Pioneers of Craft Beer
Homebrewing EmergesMeanwhile, in the east, heritage brewers like F.X. Matt/Saranac in New York, Boston Beer (producers of Sam Adams) in Massachusetts, August Schell in Minnesota, Spoetzl Brewery in Texas, and so many others were also making waves of beer foam. Soon the movement spread, first like a slow moving brush fire and then more like a blazing burn.

Homebrewers, microbreweries and brewpubs are truly at the heart of the rise, once again, of local beer in the U.S. Thanks to decades of homogenization in the American beer market, a grassroots beer culture emerged. The homebrewing hobby began to thrive because the only way a person could experience the beer traditions and styles of other countries was to make the beer themselves. These homebrewing roots gave birth to what we now call “craft brewing.”

Microbrewing Era
Momentum began to pick up for the microbrewing phenomenon in the early 1990s, with annual volume growth increasing each year from 35 percent in 1991 to a high of 58 percent in 1995. Soon the U.S. landscape was dotted with taprooms where beer lovers could sample a wide selection of local, flavorful beer while fraternizing directly with the brewers.

Craft brewing growth slowed to between 1 and 5 percent annually between 1997 and 2003, but the past ten years saw 10.9 percent growth on average. The numbers reflect a bigger and bigger base as beer drinkers increasingly connect with small and independent breweries.

Craft Beer Today & Flavor Revolution
Today craft brewers have succeeded in establishing high levels of quality, consistency and innovation, expanding the minds and palates of beer lovers, and creating the most diverse brewing culture in the world. With more than 1,800 new U.S. breweries in development, it’s clear that craft brewers and craft beer lovers are participants in a beer revolution.

As the brewing landscape continues to evolve, so do Americans’ tastes in beer. Nielsen research confirms that beer drinkers are shifting to more robust styles, and we know from market research firm SymphonyIRI that India Pale Ale is the top-selling craft beer category, followed by seasonal brews.

Credit Where it’s Brewed
Now, as a fan of all beer, I often remind folks that the large multinational brewing companies deserve credit for establishing beer as the most popular fermented beverage in the U.S.—no small feat. Large global brewers have high standards in terms of quality and consistency.

Because of their efforts, we are a beer-loving nation. Beer far surpasses both wine and spirits in sales. However, today’s small and independent brewers put the U.S. craft beer market on the map and continue to fuel it.

As a result, we beer lovers could lose our treasured beer diversity along with fair and legitimate access to brands from local, regional and national brewers. These little businesses are thriving against all odds, innovating and expanding old world beer styles with new world twists.

Help us raise a glass to them!

With all that, American Craft Beer Week® (May 12-18) celebrates the little guys and gals of America’s small and independent craft breweries, and honors their place in this full-flavored movement that has reinvigorated the beverage of beer as we know it.

Original Article By: Julia Herz

Glacier Design Systems, Inc. Creates Unique Beer Towers for Tom’s Urban 24

POSTED ON March 18th  - POSTED IN Blog

The Challengetoms

When Glacier Design Systems, Inc. received a phone call from a multi restaurant concept at LA Live in downtown Los Angeles – the project was in the middle of construction and the Tom’s Urban 24 location had arrived at a crucial decision;

 How are we going to make our beer tower both functional and attractive?

The original plan was to utilize “cobra ice towers”, which are beer towers/taps that require excessive amounts of ice, throughout the restaurant. However, requiring excessive amounts of ice in Southern California can be a tricky endeavor. Upon further discussion with General Manager Aaron Garisek, the team decided on something more in line with their overall design look.