Safe Brewing: The Role of Disinfectants in Breweries

No more compromises with Watter

In the hectic world of professional beer brewing, maintaining a clean and hygienically impeccable environment is crucial. Disinfectants play an important role in ensuring the quality and safety of the brewing process, as their use prevents contamination and protects consumers.

Traditional disinfectants such as quaternary ammonium compounds and chlorine dioxide have been the standard in brewery hygiene for a long time. However, hypochlorous acid (HOCl) is now gaining recognition as a compelling alternative, offering effectiveness, safety, and environmental friendliness.

HOCl is a highly effective agent that kills bacteria, viruses, fungi, and yeasts without leaving harmful residues. Unlike conventional disinfectants, HOCl is non-toxic and biodegradable, making it safe for both brewery staff and the environment.

Furthermore, HOCl can be produced on site using just water, salt, and electricity, providing breweries with a convenient and cost-effective solution. Its ability to disinfect without affecting the taste or aroma of the beer makes it particularly attractive.

In essence, disinfectants are much needed tools for brewery hygiene. While traditional options have served their purpose, using HOCl provides breweries with the opportunity to choose a safer, more efficient, and more environmentally friendlier approach to disinfection.

Whether you're a smaller organization needing a small amount of HOCl, or a large brewery, Watter has the solution!

Bottles and canisters are available here: https://watter.shop/shop/

While more information about the Watter system can be found here: https://www.watter.nl/de/das-watter-system/