Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!

Distilleries, craft brewers see benefits of HVLS fan installation

High-volume, low-speed ceiling fans can regulate temperature, humidity

By Jamison Stoike
Big Ass Fans
Craft breweries typically face challenges when they occupy non-traditional spaces with outdated doors and windows, and little insulation. HVLS fans can aid these challenges. (Image courtesy of Big Ass Solutions)
May 15, 2017

Temperature and humidity conditions have profound effects on beverages such as beer, bourbon and wine; yet, maintaining ideal conditions in large production facilities, distribution centers and cellars can be costly. Craft breweries face particularly unique challenges, as they often occupy non-traditional spaces with outdated doors and windows, and little insulation.

The following are some ways in which large, overhead fans can improve processes throughout the beverage industry, often at a fraction of the cost of HVAC introduction and facility sealing and insulation.

The primary use for fans in distilleries is to create a consistent temperature profile from floor to celing to ensure the controlled aging of spirits, as distillery  rack houses heat quickly.

In the largest rack houses, air at the ceiling can be 20 degrees Fahrenheit warmer than the air at floor level. This can cause barrels at the top of the rack house to age more rapidly, potentially leading to over-aging.

A high-volume, low-speed (HVLS) ceiling fan recirculates this hot air, creating a consistent floor-to-ceiling temperature and ensuring that every barrel ages at the same pace. Fans also can help regulate humidity.

Flying Leap Vineyards is a winery and distillery located in the high desert of southeastern Arizona, where the dry climate proved detrimental to its spirits. The low humidity caused an abnormally high amount of vapor to escape the barrel during the aging process, leading to a drastic reduction in the amount of spirit at the end of the aging process.

Flying Leap addressed this product loss by implementing a humidification system in concert with an HVLS fan from Kentucky-based Big Ass Fans. This combination maximizes the amount of product it has at the end of the aging process.

Anything that a brewery’s beer touches has to be sanitized and washed down. During each wash, water commonly pools on the floor and chillers become covered in condensation.

Particularly in craft breweries, where the uneven floors of old, refurbished buildings can lead to excess pooling, the buildup of water can result in mold, fungus and bacterial growth.

Fans speed the evaporation of puddles and can be used to prevent condensation by altering the surface temperatures of floors and walls. Not only does this help brewers maintain a sanitary facility, but it also can slow or stop rust damage and reduce the potential for slip-and-fall accidents.

Alcohol vapors also can pose a risk to the employees and equipment in distilleries. Needless to say, a largely wooden building filled with flammable vapor, wooden barrels and liquid alcohol is undesirable.

Traditionally accomplished using natural ventilation or an HVAC system, the removal of alcohol vapors can be aided with the use of HVLS or floor- or wall-mounted directional fans.

In production areas where alcohol is evaporating from a localized source, directional fans can sweep evaporating alcohol toward a window or an HVAC intake for removal.

In rack houses, the densely packed layout of barrels prevents focused airflow, and the alcohol is evaporating from many sources. In such a space, an overhead HVLS fan can create rack house-wide airflow that helps circulate fresh air in the space.

A popular reason to use HVLS fans in breweries and distilleries simply is to save energy and money year-round.

In the summer, HVLS fans produce a cooling effect of as much as 10 degrees Fahrenheit, allowing a brewer or distiller to set the thermostat higher without compromising on employee or customer comfort. In the winter, HVLS fans destratify the heat trapped at the ceiling, allowing an HVAC unit to run less frequently while still having its effects felt.

Oregon-based Deschutes Brewery uses fans in its warehouse facility both to save money and protect its product. In its old warehouse, the floor-to-ceiling temperature differential was often as high as 15 degrees Fahrenheit.

After installing six HVLS fans from Big Ass Fans, the temperature differential dropped to only 1 to 2 degrees Fahrenheit. As a result, Deschutes’ winter energy costs have plummeted and maintaining the quality of its beer is easier to achieve.

For brewers and distillers considering fans, remember that every facility is unique.

Ideally, consult with a fan company that provides a hands-on, thorough evaluation of the facility before recommending a fan layout, and consult with engineers to ensure that you’re making the smartest possible investment in your facility.

This article was originally posted on www.bevindustry.com.

This article was originally posted on www.bevindustry.com.
KEYWORDS: craft brewery distillery food safety

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Jamison Stoike, writer for Big Ass Solutions, the parent company of Big Ass Fans, Big Ass Light and Haiku Home.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Food Type
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    International
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Subscribe For Free!
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Top view of several sandwiches

FDA Provides Update on Listeria Outbreak Related to Products of Fresh & Ready Foods LLC

Image of container spilling red powder

FDA Approves Three Food Colors from Natural Sources

FSM podcast

Ep. 193. Christian Ararat: A Global Perspective on Auditing, Certifications, AI, and Beyond

Events

June 12, 2025

Additive Bans Ahead: Your Guide to Avoiding Risk and Maintaining Agility

Live: June 12, 2025 at 12:00 pm EDT: From this webinar, attendees will learn how ingredient bans will impact product development, labeling, and sourcing.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • Food grade lubricant cabinet

    Benefits of all food-grade lubricant cabinet

    See More
  • food and beverage processing

    The benefits of food safety management systems

    See More
  • PSSI Timm Miller

    Benefits of contract sanitation

    See More
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing