Getting the Gunk Out with Steven Daniels from FILTROX
11/22/23 • 24 min
Everyone has filtration problems, so it’s a blessing that folks like Stephen Daniels and the people of FILTROX innovate filtration technologies for the beverage industry. Stephen currently serves as the Business Development and Sales Manager at FILTROX, where he has been working since 2014. He began his career at FILTROX as a sales manager, then later served as a senior application engineer before accepting his current post. Stephen attended Appalachian State University and holds a Bachelor of Science in Business Administration and Management from the University of North Carolina at Chapel Hill.
In this episode, Stephen and I talk about filtration and how FILTROX’s new filtration media can remove TCA (2,4,6-trichloroanisole) from wine to improve its overall taste. We delve into issues caused by the wild yeast strain Brettanomyces. We discuss the critical aspects of depth media filtration and the importance of flow rates, pressures, and sizing. We also explore different tips and tricks for an effective filtration process and highlight the importance of not neglecting filtration when expanding operations.
This week on Consuming the Craft:
● Removing yucky TCA from wine
● How the overall flavor of wine can be impacted even with a hint of TCA
● A new Brettanomyces filtration media developed by FILTROX
● How women tend to be better at refined sensory analysis and recognition
● What’s next for FILTROX
● Proper monitoring of flow rates and pressures to achieve optimal results
● Scaling tech and the need to size filtration appropriately according to batch sizes
● A word of caution on neglecting filtration when expanding production capacity
● Booze Clues: a howling Sangiovese Piquette from Addison Farms
Connect with Stephen Daniels:
● FILTROX
Consuming the Craft
Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.
Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.
To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.
Everyone has filtration problems, so it’s a blessing that folks like Stephen Daniels and the people of FILTROX innovate filtration technologies for the beverage industry. Stephen currently serves as the Business Development and Sales Manager at FILTROX, where he has been working since 2014. He began his career at FILTROX as a sales manager, then later served as a senior application engineer before accepting his current post. Stephen attended Appalachian State University and holds a Bachelor of Science in Business Administration and Management from the University of North Carolina at Chapel Hill.
In this episode, Stephen and I talk about filtration and how FILTROX’s new filtration media can remove TCA (2,4,6-trichloroanisole) from wine to improve its overall taste. We delve into issues caused by the wild yeast strain Brettanomyces. We discuss the critical aspects of depth media filtration and the importance of flow rates, pressures, and sizing. We also explore different tips and tricks for an effective filtration process and highlight the importance of not neglecting filtration when expanding operations.
This week on Consuming the Craft:
● Removing yucky TCA from wine
● How the overall flavor of wine can be impacted even with a hint of TCA
● A new Brettanomyces filtration media developed by FILTROX
● How women tend to be better at refined sensory analysis and recognition
● What’s next for FILTROX
● Proper monitoring of flow rates and pressures to achieve optimal results
● Scaling tech and the need to size filtration appropriately according to batch sizes
● A word of caution on neglecting filtration when expanding production capacity
● Booze Clues: a howling Sangiovese Piquette from Addison Farms
Connect with Stephen Daniels:
● FILTROX
Consuming the Craft
Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.
Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.
To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.
Previous Episode
Pet Peeves and Clean Glassware: A Conversation with Brodie Levadnuk from ZolaTerra
In today's episode, we have a special guest joining us, Brodie Levadnuk from ZolaTerra. Brodie is the creator of the ZolaTerra product line, which offers plant-based, biodegradable, and safe-to-use cleaning solutions. With a passion for cleanliness and a keen eye for detail, Brodie is here to discuss some common pet peeves when it comes to glassware and how ZolaTerra's innovative product, the Smudge Eraser, can solve these issues. Get ready to learn how to keep your glasses spotless and enjoy a conversation filled with insights and practical solutions.
One of the biggest pet peeves that Puff and Brodie discuss in this episode is the presence of lipstick, Carmex, or other residues on glassware. They delve into the frustration of receiving a glass with visible lip prints and the impact it has on the overall drinking experience. Brodie shares his personal experiences as a bartender and the importance of clean glassware in maintaining presentation and customer satisfaction. Together, they explore how ZolaTerra's Smudge Eraser can revolutionize the cleaning process, saving time, money, and ensuring a pristine glass every time.
"I want to vomit when I see lipstick or Carmex on a glass." - Puff
This Week on Consuming the Craft:
- The importance of clean glassware in the hospitality industry
- The negative impact of lipstick and other residues on the drinking experience
- Introducing ZolaTerra's Smudge Eraser as a solution to glassware cleanliness
- The benefits of using plant-based and biodegradable cleaning products
- How the Smudge Eraser can save time, money, and improve customer satisfaction
Resources mentioned:
Consuming the Craft
Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.
Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.
To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.
Next Episode
he Future of Craft Brewing: How Inbox Beverage Company is Making Brewing Accessible and Efficient
In today's episode, I had the pleasure of sitting down with the CEO of Inbox Beverage Company, Mr. Max Fann. We delved into the exciting world of container breweries, wineries, distilleries, and cideries. Max shared his vision and success stories of transforming shipping containers into functional and stylish beverage establishments. They have already deployed some of these containers, including a 20-foot cold box for a brewery in Charlotte and a dog-friendly bar in South Asheville.
Max surprised me with a taste of their imported tequila, which was smooth, subtly smoky, and had a delightful fruit-forward flavor. We discussed Inbox's expansion into bulk spirits sales and their commitment to providing ongoing support and training to their customers. It was an enlightening conversation that showcased the innovative solutions Inbox offers to the craft beverage industry.
"What makes Inbox pretty unique is we can provide the unit. This turnkey facility, our model is half the time, half the cost, because you're not building a facility."
Today on Consuming the Craft:
- Inbox Beverage Company is a company that specializes in converting shipping containers into breweries, wineries, distilleries, and cideries.
- They have already built and delivered operational bar containers to various locations.
- The next container they are working on is a 20-foot cold box for a brewery in Charlotte to address their cold storage needs.
- They also have plans to build an outdoor bar attached to the cold box in the future.
- Inbox Beverage Company is also involved in creating a dog-friendly bar in South Asheville, which will include a 20-foot cold box and a restroom container.
- They offer a variety of container options for different purposes, such as restrooms, bar space, and cold storage.
- Inbox Beverage Company has expanded its services to include importing spirits from Mexico, specifically tequila and mezcal.
- They have partnerships with six different producers in Mexico and plan to release their own tequila and mezcal brands in the future.
Resources Mentioned:
Contact Max:
This episode is brought to you by...
McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and delicious creations you can make with our homegrown produce.
Consuming the Craft
Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.
Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.
To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.
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