Cleaning Up Open Fermentation The Client: A craft brewery in British Columbia, Canada. The brewery was started in 2008 and has grown steadily since its inception. They are now distributing their beer through British Columbia and the northwest corner of the USA. The Problem: Typically, Breweries use compressed air or medical grade oxygen to aerate the wort and start the fermentation process. This process is typically done in a closed or pressurized environment to avoid any issues with contamination from the air in the brewing facility. The client decided they were going to aerate the wort and ferment their beer through a process called “Open Fermentation” . In this process, the tank would have an opening at the top to allow for access for air into and out of the tank. This process was typic

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