The Company's Environmental Policies and Practices - Essay Example

? Anheuser-Busch Grade (20th, March. Anheuser-Busch The Anheuser-Busch production facility is designed in a 7-step process technology, where the raw materials are introduced in the first stage of the process and the finished product obtained at the last stage of the process. The production facility is designed into different components, the malt plant and the brew house, where different activities and stages of the production process occur. The production facility has been designed using the appropriate technology, to ensure the synchronization of the whole process into a seamless and smooth transfer of the components from one stage of production to the other (Knoedelseder, 2012). While most of the processes are undertaken under the same production plant, the first stage of the production process is undertaken in a different facility, where the raw materials to be used in the production process, such as barley and rice are germinated under controlled environmental conditions, to develop the grains’ natural enzymes (malt), in readiness for the next process. This activity occurs in the maltster, as the initial component of the production facility design (Knoedelseder, 2012). From here, the production process proceeds to the kiln, which is the second component of the production facility design, where the germinated raw materials are then dried under controlled temperature. It is at the kiln that the color of the grains is determined, by controlling the temperatures based on the desired color of the beer to be produced (Hernon, 1972). Additionally, the kiln also aids in the control of the flavor of the beer to be produced, by drying the grains to different degrees, based on the desired flavors. Then, the process proceeds to the mill, as the third production facility component, where the raw materials to be used in the production of beer are milled, ground and then weighed, to ensure that they have been prepared in their respective required amounts, as per the ingredients and flavor of the beer to be produced. At the milling facility, raw materials such barley malt and rice are milled and ground in their required amounts, in readiness for the next stage of the production process (Lang & Rubovits, 1992). The three components of the production facility design are housed in the malt plant, after which the product produced from the malt plant is now taken to the brew house, where the rest of the production process is to continue. In the brew house, the products from the mash plant, which are now found in the form of already milled and grounded powder, are mixed together with water at the mash tank, which is the fourth component of the production facility design. Mixing the mash plant products is done at the right controlled temperatures, where the enzymes in the malt are now converted from starches into sugars, forming a product referred to as wort sugars, which is a fermentable sugar product (Hernon, 1972). This process is referred to as the wort formation, which determines the flavors of the beer to be produced, depending on the ingredients of the malt mash and the controlled temperatures that are applied. To obtain the wort, the mixture of water and the powdered mash plant products are strained in the lauter tun; the fifth component of the production facility design, to give out the amber liquid, which is called wort. This is an important process in the beer production process, since the components, color and flavor of the wort determines the aroma, the taste and the overall taste of the beer finally produced (Hernon, 1972). From here the process proceeds to the six component of the production facility, which is the brew kettles (Knoedelseder, 2012). This is the container that holds the wort produced in the previous stage, which is then boiled and then mixed with hops. Hops are the major spices of the beer, which are added to produce the brand that is desired, differentiated on the basis of special flavor, aroma and beer character (Lang & Rubovits, 1992). From the brew kettles, the wort then proceeds to the seventh component of the production facility design, known as the whirl pool. Here, the components of the wort liquid are separated from the husks and other unnecessary components, after which the wort is cooled down. From here, the sifted and refined wort is passed on to the last component of the production facility design, commonly known as the fermentor or in other instances the larger tank, depending on the desired profile of the beer (Lang & Rubovits, 1992). The fermentor is used in the primary fermentation, where wort is fermented for between 6 days to 2 weeks. On the other hand, the larger tank is used when the wort is to be fermented for longer, usually for several weeks, to accomplish the reduction of the fermentable extracts, and thus form the crisp profile beer (Plavchan, 1976). After the final stage of the production of the beer, then follows packaging, branding and the transportation of the beer to the designated regions where the customers are to be served. Anheuser-Busch has adopted a technologically aided packaging and branding of its products, with a special emphasis on the tastes and preferences of the customers. The beer is packed either in bottles or cans, which are mostly found in the American favorite colors of red, white and blue (Plavchan, 1976). The whole process strategies impact the logistics and supply chain management, since the beer produced in the production process has already met the aroma, the taste and the overall taste characteristics of the beer desired by customers. The production, packaging and branding of the beer is done through technology-aided processes, ensuring that the processes are efficient and effective to delivery of the beer to the customers. The storage and management of the finished product is done in a most elaborate way, where Anheuser-Busch has expansive refrigeration facilities for keeping the final product under the appropriate controlled temperatures (Knoedelseder, 2012). Anheuser-Busch has also adopted a functional and highly dependable distribution system, with an ample loading dock. The manufacturer has contracted distributors to deliver the finished products to their customers, who are situated in different regions (Plavchan, 1976). The whole chain of production, operations in packaging and branding, as well as distribution logistics, have been aided by the application of appropriate technologies, which in turn serves to ensure that the production process strategies impact favorably on the logistics and supply chain management. References Hernon, P., & Ganey, T. (1992). Under the influence: The unauthorized story of the Anheuser-Busch dynasty. New York: Avon. Knoedelseder, W. (2012). Bitter Brew: The Rise and Fall of Anheuser-Busch and America's Kings of Beer. HarperCollins Publishers Limited. Lang, T., & Rubovits, R. (1992). Anheuser-Busch: A report on the company's environmental policies and practices. New York, NY: Council on Economic Priorities, Corporate Environmental Data Clearinghouse. Plavchan, R. J. (1976). A history of Anheuser-Busch, 1852-1933. 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