How do you build brand consistency at your brewery? Well, it’s clear that starting with controlling the quality of the liquid you’re building your business is on is a great way to start.

At Northern Monk, Tanya Kondratyuk was Quality Manager at the Leeds-based business. She started her career in the industry working in quality control, sensory analysis, and the bourbon barrel aging program at Goose Island Brewery, based in Chicago, IL.

Her experience is rooted in microbiological & analytical fermentation analysis, yeast propagation, bourbon & sour barrel sensory and blending work.

Before moving on to her new role at Harrogate Spring Water, she spent two years with Northern Monk designing and supervising the build-out of their new QC laboratory, launching analytical and microbiological sampling programs, yeast propagation planning, sensory panels, barrel aging programs, and also taking part in production planning and recipe development.

In this podcast, part of our digital takeover on quality control and analysis, she shares her expertise on the building blocks you need to create brand consistency at your brewery.

She argues that continuous improvements are key, which includes setting achievable goals, embracing your mistakes, keeping quality dynamic and if you aim for consistency, you’ll find room for creativity.

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