Temperature Stabilization
One of the biggest surprises from the Fat Tire Report was the out-sized impact that supply chain refrigeration had on total Greenhouse Gas emissions for their beer.
In their final report, retail refrigeration alone represented the largest source of GHGe, far outstripping production and even distribution. These numbers assumed that a 6-pack of their beer would only sit in the fridge for a week at the store and two weeks at home. The longer it sits in the fridge, the worse the emissions get.
Without performing a full Scope 2 or Scope 3 analysis (a very expensive proposition), we can't know precisely what the impact of our temperature stabilization is, but we know that it's substantial based on extrapolation from the above report.
In their final report, retail refrigeration alone represented the largest source of GHGe, far outstripping production and even distribution. These numbers assumed that a 6-pack of their beer would only sit in the fridge for a week at the store and two weeks at home. The longer it sits in the fridge, the worse the emissions get.
Without performing a full Scope 2 or Scope 3 analysis (a very expensive proposition), we can't know precisely what the impact of our temperature stabilization is, but we know that it's substantial based on extrapolation from the above report.
What is temperature stabilization?
Quite simply, temperature stabilization is bringing your product to room temperature in such a fashion that it can remain at that temperature indefinitely without additional refrigeration.
Since all carbonated beverages must be packed at near-freezing temperature, the two options are either to stabilize the product or to keep it under refrigeration. Many breweries are justifiably proud of their refrigerated supply chain since their products have such a short shelf life otherwise.
Due to the lack of temperature-sensitive compounds and some unique properties of honey, our craft mead has a shelf life many times longer than the average IPA. Some people even age their mead for a while like a wine.
Since all carbonated beverages must be packed at near-freezing temperature, the two options are either to stabilize the product or to keep it under refrigeration. Many breweries are justifiably proud of their refrigerated supply chain since their products have such a short shelf life otherwise.
Due to the lack of temperature-sensitive compounds and some unique properties of honey, our craft mead has a shelf life many times longer than the average IPA. Some people even age their mead for a while like a wine.
How do you do it?
It's actually embarrassingly simple.
After we package our product in cans or kegs, we move the product next to the compressor for our heat recovery system. As the compressor runs, it draws air at high speed past the packaged product, simultaneously warming the mead and drying the condensation off the packaging itself.
As an added bonus, the air entering the compressor is cooled from flowing past the chilled product, which further increases the efficiency of the unit.
After we package our product in cans or kegs, we move the product next to the compressor for our heat recovery system. As the compressor runs, it draws air at high speed past the packaged product, simultaneously warming the mead and drying the condensation off the packaging itself.
As an added bonus, the air entering the compressor is cooled from flowing past the chilled product, which further increases the efficiency of the unit.
