Brewer, Consultant, Brewing Course Teacher, Brewing Chemist and Brewery Installer
CBC was established in 2008 out of a vision by its principle that microbrewers needed to cement their place in the brewing world. To this end it was seen that many brewers had no ‘measuring stick’ on which to base their production procedures and ultimately their quality of their beers with consistent regularity. In December 2007, a short presentation was delivered to the Victorian Association of Microbreweries Inc. (VAMI) offering a new service to provide professional analytical services at the lowest possible cost. This would be the start of many services now established and detailed in this website.
Vincent Costanzo B.Sc., M.Sc.
Vince with a Paulaner Beer in Kuala Lumpur, Malaysia, 2011
Graduated in 1979 in chemistry at Monash University and went on to successfully complete a Master of Science degree at Monash in organic chemistry.
30 years experience in the food and beverage industry, the majority in the beverage industry.
In 1986 joined Foster’s Brewing Group as a brewer and worked supervising the production of beer at the historic Bouverie St. brewery at Carlton. In 1987 transferred to the largest brewery in the Southern Hemisphere, Abbotsford Brewery. Appointed Shift Manager before moving to the process and profitability area within the laboratories in 1990.
For 10 years worked on process improvements in order to improve profitability of the Fosters Group. The work included increasing shelf life of beer and optimizing diatomaceous earth filtration. As an acknowledged world leader in beer particle formation control, was invited to make a presentation at the Victoria Falls Institute of Brewing (IOB) International Conference in 1995.
Recognised as having been responsible for increasing shelf life of beer at CUB which assisted materially in opening up new markets domestically and around the globe for CUB. It meant that Fosters could be exported to Japan and Asia. In addition, shelf life of Fosters was improved in the Middle East, Great Britain and the Americas. The concept of Carlton Cold beer in clear bottles was brought into reality as a consequence of the stabilization development work done by Vincent Costanzo.
In 2001 joined craft brewery Stockade, and played a significant part in this brewery being built from the ground up to become the largest microbrewery on the east coast.
Set up the Stockade laboratory, brewed the well received and International awarded Stockade Pilsner and was instrumental in setting up and running the filtration and stabilization unit. Appointed Head Brewer in 2004. Brewed some famous brands of beer under license, such as St. Arnou, Brewtopia, Pikes and Matilda Bay brands and in addition designed and brewed Chopper Heavy Lager for “Chopper” Reed.
Appointed Production Manager in a beverage company, LZ Beverages, then moved to Cellar Plus Group, advising on brewery and wine installations. Recently, involved in setting up the Flying Horse Brewery in Warnambool.
In 2007 was invited to teach a brewing course at NMIT TAFE College in Epping, Victoria, which extended to a more advanced course in 2008. Recently, has taught Introductory and advanced brewing courses at RMIT, Keg King, and Holmesglen Tafe. In 2009, set up and ran the famous 5 day advanced brewing course in Sydney.
In 2008 Vince set himself up as brewery consultant to advise and install equipment at Australian and Asian microbreweries and how to improve the processing and consistency of their beers, their quality and their bottom line.
