Paul Mueller Company Academy

Are you trying to decide the best way to serve beverages in your tasting room? Common issues that many tasting room or restaurant owners face are lack of space, labor costs and loss of product – all things that directly affect profit margin. 

You have the difficult task of identifying processes in your facility where you can “go green”. There are hidden opportunities throughout your plant to be more sustainable and efficient, but you need someone who’s an expert on the subject to pinpoint them and provide solutions. If your company is implementing or has implemented a comprehensive sustainability policy, heat recovery may be a way to reach your goals. Here is one example to get you thinking about your specific opportunities.

Your customers are demanding more natural flavors in their beverages and infusing through real ingredients has become the gold standard. To avoid ingredient prices sucking up your profits, you need equipment that can extract the most out of your hops, coffee, spices, fruit, coconut and more. The maxxLūp, pressure-rated system works with a variety of adjuncts and has a circulation tank solves the inconvenient process of dry hopping while being more versatile than any other adjunct-dosing system on the market. 

Special Design for Sensory Goals

This equipment was designed to harness the essential oils and resins in adjuncts to add the same sensory profile you expect while using fewer ingredients. Run your recipe on the maxxLūp ROI calculator to see how your costs will decrease while giving you more control in the crafting of your unique beverage. As a bonus, the configuration of the maxxLūp allows the vessel to be purged, reducing the introduction of unwanted oxygen into the product.