Welcome to the Baiuvari Solutions Blog

Hi, I’m Florian Kuplent. Brewing and beverage production has been my life for more than thirty years, and I’ve had the privilege of working in just about every corner of the industry -large-scale production breweries, small craft operations, contract brewing, and consulting across different beverage categories. Along the way, I’ve learned that success doesn’t come from chasing trends or making shortcuts. It comes from mastering the fundamentals and applying solid science good practices every single day.

That’s why I started this blog. Brewing and beverage production is full of opinions and hacks, but if your basics aren’t right, none of that matters. This space is for beverage professionals who care about doing things properly—because that’s what makes a great product.

Over the next few months, we’ll dig into the topics that matter in day-to-day production: raw materials, brewhouse efficiency, fermentation control, yeast management, packaging performance, and the operational details that keep a beverage plant running smoothly.

Our first technical post will tackle Bavarian Helles. It looks simple but trust me—it will expose every weakness in your brewhouse and cellar. Making a clean, refreshing Helles takes discipline across the entire process, which makes it the perfect starting point. From there, we’ll branch out into other styles and process topics.

Thanks for reading. Let’s get to work on making better beer through better brewing.