CS.2016.03.08 with traditional methods. Unfortunately, years of years Unfortunately, methods. brewing traditional with duplicated be can’t that flavor distinct a add to wood the ’s the on counting distilling, then making wine to akin more is beer wood-aged making to of made is third approach ’s The Paraguay. from wood Santo Palo a while Oak White American are of Two made tall. feet 20 by wide feet 15 approximately are tanks The prohibition. the since America in built vessels brewing wooden largest the to home is Dogfish aging, for tanks wooden used that brewing traditional on Leaning an has played “wood important role in our company history site, since its inception.” web Dogfish’s to According THE PROBLEM growing breweriesinthecountry. fastest the of one also is Dogfish , wood-aged and ales foot facility located in Milton, . Known for its off-centered square 103,000 state-of-the-art a with region Mid-Atlantic the in brewery craft biggest the is Dogfish Today day. per times three to two batches gallon 10 producing America in brewery commercial the smallest as opened Head Dogfish 1995, In THE SITUATION THAT WECOULDRESTORETHEQUALITYOFOURWOODAGEDBEER.” NOT IMPACTTHEFLAVOROFBEER.WENEEDEDTOREMOVEALLBUILD-UPINSIDEOAKVESSELSSO “...WE HADNEVERPERFORMEDATHOROUGHCLEANINGBECAUSEWECOULDNOTFINDPROCESSTHATWOULD Aero 75-DX COLD JETSYSTEM vessels Cleaning woodenbrewing APPLICATION Dogfish Head Craft Brewery COMPANY WITHOUT AFFECTINGTHEFLAVOROFBEER WOODEN BREWINGVESSELSWERETHOROUGHLYCLEANED FOOD PROCESSINGCASESTUDY Dogfish HeadBrewery Americas +1800 3379423EMEA+32(0)1353 9547Germany+49(0)65519606-0 Asia-Pacific+8136869 2665 them morepresentableforbrewerytours. making well, as cleaned were tanks the of exterior The damaging theflovorofbeer. without interiors vessel from removed was build-up Distillery water. ofusingozonated more effectivelythantheirpastmethod tanks the of inside the clean to able was Head Dogfish BENEFITS

direct contact with contact direct www.coldjet.com www.icetechworld.com o hl cenn te nie a ciia t restoring of thevessels wasequallyimportant.” to critical outside the cleaning beer, was aged wood our of inside production the cleaning while so a present to want We tear. and wear of signs show to started had tanks the use, continuous of years After business. our very for are popular tours plant the as clean tanks our to of three needed all of also outside We beer. aged wood our of inside the oak vessels so that we could restore the quality build-up the all remove to needed “We Dogfish. at quality control manger Bennett, said Lenore beer,” impact the the not of flavor would that a process find not could we but we had never performed a thorough cleaning because “In the past, we used ozonated water to flush out the tanks, vessels andtheflavorofbeer. methods, the impact cleaning would cleaning how with concerned were but different several tried brewery The to affectthequalityandflavorofbeer. wood the inside the tanks coated with build-up, which left started vessels large the in beer the aging and distilling clean environment for all our guests, our all for environment clean the forceofnature “WITH THE WOOD NOW VERY CLEAN AND REJUVENATED, IMPLEMENTING A MORE FORMAL WOOD TANK MANAGEMENT PLAN, AND INCREASING THE PRODUCTION OF OUR WOOD AGED BEER, WE’LL HAVE BETTER QUALITY, MORE DELICIOUS BEER.”

THE SOLUTION After a suggestion from a connection in the wine industry, “This was not a traditional cleaning job, and Dogfish was not Dogfish contacted React365, a specialist in dry ice blasting going to give this project to just anyone,” added Leatherman. utilizing state-of-the-art Cold Jet systems. Cold Jet’s dry ice “The size and the depth of the barrels presented a unique

blasting systems use recycled CO2 in the form of non-abrasive situation, but given our crew’s military and firemen training, dry ice pellets or blocks for a variety of cleaning applications. and our Cold Jet systems, we were well prepared to safely and The dry ice media, blasted using pressurized air at user-controlled effectively provide the results Dogfish wanted.” The project speeds, sublimates upon impact with the surface being took React365’s four crew members three days to complete. cleaned, lifting away dirt and contaminants without leaving The dry ice blasting process was effective in cleaning all behind any secondary waste. of the interior build-up, which after removed, was quickly flushed out of the bottom of the tanks with water. Crew Cleaning wine barrels with dry ice eliminates the need for members were able to refresh the wood on the inside and chemical solvents, which can influence the essence of the clean the outside, providing the like-new appearance Dogfish wood, and at 109 degrees below zero, dry ice has proven wanted for its brewery tours. “The results were better than I effective in removing mold spores, bacteria, fungus, and expected,” concluded Bennett. “The tanks look much better many other winery associated problems. Dry ice blasting also on the outside, and because of how effective the dry ice removes a tiny layer of the wood’s surface, helping to remove blasting process was on the inside, we plan on repeating the any mold spores while exposing fresh wood, a process Dogfish blasting process with React365 at least once a year. With the was hoping to accomplish. wood now very clean and rejuvenated, implementing a more formal wood tank management plan, and increasing the “Like wine barrel blasting, a key benefit of dry ice blasting production of our wood aged beer, we’ll have better quality, for this project was the ability to help rejuvenate the wood,” said Jim Leatherman, national sales manager for React365. more delicious beer.” “Refreshing the wood would help restore that quality, wood- aged flavor for which Dogfish was known.” By using dry ice blast cleaning systems through React365, Dogfish Head Brewery was able to clean its brewing vessels inside and out. Dogfish selected React365 because of its crew’s experience working on projects with confined space entry As a result, Dogfish Head can continue to proudly give tours and and training using rigging and repelling. Because of the brew its wood-aged beers without worrying about affecting the wood tanks’ depths, React365’s crew would have to be lowered into the vessels and at times hang in the air while quality or taste. blasting with Cold Jet’s system. CS.2016.03.08 Americas + 1800 337 9423 EMEA +32 (0) 13 53 95 47 Germany +49 (0) 6551 9606-0 Asia-Pacific +81 3 6869 2665 Americas + 1800 337 9423 EMEA +32 (0) 13 53 95 47 Germany +49 (0) 6551 9606-0 Asia-Pacific +81 3 6869 2665 www.coldjet.com www.icetechworld.com www.coldjet.com www.icetechworld.com