Who is behind RE BREW
Jean Leuchs is a food engineer, beer sommelier and brewery consultant, with more than ten years in beer and professional experience in the industry since 2016.
His experience combines technical education, shop-floor work, team leadership and support for operations of different sizes.
Throughout his career, Jean has worked as a brewery chemist, production coordinator, brewmaster and technical consultant.
More than 10 years in beer
Experience that began in 2014 with homebrewing and developed professionally inside breweries from 2016 onward.
More than 150 breweries
Technical support, consulting or training in operations with different structures and challenges.
In-person training
Training delivered in dozens of operations, with production, quality and management teams.
Different scales
Experience from small brewpubs to breweries producing more than one million liters per month.
Experience built inside breweries
Jean’s brewing path began in 2014, while he was still studying Food Engineering.
During that period, he started brewing beer at home and studying in practice how raw materials, equipment and small process variations affected aroma, flavor, yield and stability.
What began as an interest in homebrewing quickly became a deeper search to understand the science behind beer.
In 2016, this experience became part of his professional career, with direct work inside breweries.
Over the years, Jean worked as a brewery chemist, production coordinator, brewmaster and technical consultant.
This path allowed him to follow the process from different perspectives: quality analysis, production execution, team leadership, decision-making and assessment of complete operations.
Shop-floor experience also showed that many problems were not only in the recipes. Yield losses, equipment limitations, control failures, unclear procedures and teams without access to technical knowledge directly affected quality and profitability.
Consulting expanded this view across different business models, production capacities, equipment, teams and financial realities.
From homebrewing to technical consulting
- 2014 – First contact with brewing: started as a homebrewer while studying Food Engineering.
- 2016 – Professional entry into the industry: began working directly inside breweries.
- Production and quality: experience as a brewery chemist and production coordinator.
- Responsibility for the operation: worked as brewmaster, following process, quality and production routine.
- Technical consulting: expanded his work to support, training and projects in breweries of different sizes.
- 2025 – Foundation of RE BREW: creation of a consulting company focused on turning technical knowledge into applicable improvements and measurable results.
From small brewpubs to large operations
With more than ten years in beer and professional work in the industry since 2016, Jean has followed breweries with different profiles and capacities, from small brewpubs to operations producing more than one million liters per month.
He has provided technical support, consulting or training for more than 150 breweries.
He has also delivered in-person training in approximately 50 to 60 operations, working directly with production, quality and management teams.
This diversity of experience makes it possible to adapt each project to the brewery’s reality, without applying ready-made solutions disconnected from the available structure.
Different scales
Experience with small brewpubs, craft breweries, regional operations and larger plants.
Different challenges
Work in yield, losses, quality, capacity, equipment, fermentation, CIP, microbiology and training.
Adapted solutions
Each project considers the equipment, team, production volume, available resources and operational goals.
Technical education and a continuous search for better solutions
Jean is a food engineer graduated from the State University of Maringá and trained as a beer sommelier.
His path includes courses, training, conferences, trade fairs and technical visits in Brazil and abroad.
He has attended international events such as the Craft Brewers Conference and BrauBeviale, and visited breweries in countries such as Germany, Italy, the United States and Canada.
These experiences aim to follow new technologies, learn different production methods and seek solutions that can generate better results for the breweries served.
Jean also has experience in distillation-related projects and has worked technically with distilleries.
Why RE BREW was created
RE BREW was created in 2025 as the result of a path that began in homebrewing and was built over years of work inside breweries.
Many problems repeated across different operations, but technical knowledge did not always reach teams in a clear, practical and applicable way.
Jean began producing articles, videos and technical materials to help clients and professionals better understand their processes.
The initiative evolved into a structured consulting company focused not only on identifying problems, but also on helping implement improvements and measure results.
The meaning of RE BREW
RE BREW representa a ideia de revisar, ajustar e fazer novamente.
A consistent beer does not happen by chance. It is built through measurement, repetition, learning and continuous improvement.
Technical knowledge applied to operations
RE BREW connects product, process, equipment, team and economic results.
Brewing, yield and extract
- Brewing science.
- Milling.
- Mashing.
- pH control.
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- Use of enzymes.
- Extract yield.
- Loss reduction.
- Measurement and mass balance.
High gravity and production capacity
- Production of concentrated wort.
- Dilution.
- Vessel capacity.
- Lauter tun loading.
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- Identification of limiting equipment.
- Impacts on fermentation.
- Economic assessment.
- Expansion without unnecessary investment.
Quality and stability
- Sensory assessment.
- Off-flavor and defect identification.
- Fermentation.
- Maturation.
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- Colloidal stability.
- Oxidation.
- Batch-to-batch standardization.
- Beer shelf life.
CIP e microbiologia
- Cleaning and sanitation.
- Assessment of CIP procedures.
- Concentration, time and temperature.
- Implementation of microbiological control.
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- Risk identification.
- Good manufacturing practices.
Equipment and production structure
- Capacity assessment.
- Bottleneck identification.
- Equipment sizing.
- Flow organization.
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- Cooling system.
- Fermenters and maturation tanks.
- Support for investment decisions.
Team training
- Brewing process.
- Off-flavors.
- Good practices.
- Operational standardization.
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- Loss reduction.
- Process control.
- Technical development of operators.
Consulting built on data and respect for the operation
RE BREW’s work starts with beer assessment and observation of the real process.
Before recommending any change, it is necessary to understand how the operation works, what limitations exist and how the team executes each step.
Start with the product
Sensory assessment helps identify whether process problems are already affecting aroma, flavor, appearance or stability.
Observe the real operation
Recommendations are built from what happens in production, not only from sheets, reports or ideal conditions.
Measure before concluding
Extract, yield, losses, time, consumption and capacity must be quantified so decisions have a technical basis.
Respect the people who execute
Operators know the routine and help reveal failures, limitations and opportunities that do not appear in documents.
Follow implementation
Whenever the scope allows, RE BREW follows the adjustments, trains the team and verifies results after changes.
Process changes are not imposed aggressively. They are technically explained, discussed with the team and adapted to the reality of the plant.
Most problems may be process-related, but equipment limitations also need to be recognized. The correct solution must consider both factors.
RE BREW does not work with generic recommendations, decorative reports or solutions disconnected from the reality of the brewery.
Results need to be measured
Projects conducted throughout Jean’s career have identified cost reduction opportunities in the range of 15% to 18%, depending on each brewery’s structure, process and implementation capacity.
Os resultados podem surgir por meio de:
- Yield increase.
- Reduction of extract loss.
- Lower consumption of water, energy and chemicals.
- Reduction of beer loss.
- Melhor uso da capacidade instalada.
- Greater batch-to-batch consistency.
- Melhoria da estabilidade.
- Team development.
The impact of small differences per liter
In a brewery producing 500,000 liters per month, an improvement of R$ 0.12 per liter represents R$ 60,000 per month.
Results vary according to each operation. The values presented are examples based on previous experiences and do not constitute a guarantee of results.
Brewery consulting with a long-term view
RE BREW seeks to build a solid technical presence in Brazil and expand its presence in markets such as Paraguay, Argentina, Uruguay and other countries.
In addition to consulting, the company intends to keep developing articles, training, books, technical materials and tools that help breweries make better decisions.
The goal is to make brewing knowledge more accessible, applicable and connected to real operating results.
Applied technical knowledge
Content and consulting connected to the real brewery routine.
Continuous improvement
Adjustments measured, repeated and improved over time.
National and international presence
Building a technical presence in Brazil and other South American markets.
Shall we 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.