RE BREW Consulting
Technical consulting for breweries that need to brew better, lose less and grow with confidence
RE BREW works across process, quality, production capacity, equipment and team development, with solutions built from real operating data.
Every project starts by identifying the bottlenecks, losses and improvement opportunities that truly affect quality, efficiency and profitability.
Areas of expertise
Where RE BREW can help
The consulting work connects product, process, equipment, team and economic results.
Efficiency and Loss Reduction
Diagnosis of yield, extract, water, energy, chemicals, process time and beer losses.
See how we work →Quality and Stability
Sensory assessment, fermentation, stability, standardization, microbiology and beer shelf life.
See how we work →Equipment and Production Capacity
Bottleneck identification, sizing, high-gravity brewing, use of installed capacity and support for investment decisions.
See how we work →Training and Standardization
Technical team development, operating procedures, good practices, CIP, off-flavors and process control.
See how we work →Method
Consulting built on data and practical application
Recommendations are adapted to the brewery’s reality, considering equipment, team, production volume, available resources and business goals.
Learn about the working method- 1Assessment of the beer and operation.
- 2Identification of bottlenecks and losses.
- 3Definition of priority actions.
- 4Implementation, training and measurement of results.
About Jean and RE BREW
Experience built inside breweries
Jean Leuchs is a food engineer, beer sommelier and brewery consultant.
His path began in 2014, while still at university, with homebrewing. Since 2016, he has worked professionally in the beer industry, with experience as a brewery chemist, production coordinator, brewmaster and technical consultant.
Throughout his career, he has taken part in projects, training programs and technical support for more than 150 breweries.
Results and impact
Results need to be measured
Process improvements can increase yield, reduce losses, free up capacity and improve consistency between batches.
- Higher yield.
- Lower extract loss.
- Lower water and energy consumption.
- Better use of capacity.
- Greater consistency.
- Team development.
Brewing Library
Technical content for people who brew beer
Articles, guides and practical materials developed from real brewery operation challenges.
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How Can You Tell Whether Consumers Really Perceive a Difference in Beer?
Ler artigo: How Can You Tell Whether Consumers Really Perceive a Difference in Beer?Learn how triangle and duo-trio tests help breweries evaluate sensory differences, validate recipe changes and avoid costs that do not create measurable value.
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What Does a 5-Point Improvement in Brewhouse Efficiency Mean for Your Brewery?
Ler artigo: What Does a 5-Point Improvement in Brewhouse Efficiency Mean for Your Brewery?See how improving brewhouse efficiency from 85% to 90% can affect malt use, brewery output, batch count and potential gross sales.
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Colloidal Stability in Beer
Ler artigo: Colloidal Stability in BeerA technical look at colloidal stability, haze formation, filtration, stabilizing aids and packaging decisions that affect beer shelf life.
Projects and experience
Projects, visits and field experience
RE BREW works inside breweries, following processes, equipment, teams and real production challenges.
Let’s identify where your brewery can improve
Every operation has different equipment, processes, teams and challenges. The first step is to identify the problem correctly before defining the solution.