[vc_row][vc_column][vc_video link=”https:\/\/vimeo.com\/405031346″ title=”Comac and the Rebirth of Dixie Beer – Long Version”][vc_column_text]<\/p>\n
\u201cOur experience with Comac in 3 words? A world-class manufacturing equipment\u201d.<\/em> Dixie Beer<\/strong>\u00a0is a historic\u00a0New Orleans\u00a0<\/strong>beer brand in the United States. Last Rebirth and the Collaboration with Comac<\/strong> In chaos always lies opportunity. And years later Dixie was able to come back to New Orleans and launch its new headquarters featuring:\u00a0Nearly 85,000 square feet\u00a0<\/strong>(8\u00a0square kilometers<\/strong>), where\u00a0two brewhouses<\/strong>\u00a0are located together with a\u00a0brand-new, fast-speed complete line, for kegging, bottling and canning<\/strong>. These machines, all manufactured by CFT – Comac, are seen by thousands of people during guided visits to the brewery.<\/p>\n A Project Developed Over Time<\/strong><\/p>\n \u201cFrom the very start to finish, it\u2019s been fantastic\u201d.<\/em> As explained by General Manager\u00a0Jim Birch<\/strong>, Dixie was looking for a line that could combine the\u00a0high speed\u00a0<\/strong>of operations with the\u00a0ease of use<\/strong>, so that it could be controlled by\u00a0few operators<\/strong>. First Results, with an Eye onto the Future<\/strong>
\n(Jim Birch, Dixie Beer General Manager)<\/em><\/p>\n
\nFounded in 1907, the history of Dixie Beer has spanned more than a century; remaining strongly bonded to the Louisiana town. From its origins of the Prohibition, with both success and failure, Dixie has always managed to prevail. Despite every difficult moment, they continue to do what they known best: Crafting Quality Beer.<\/p>\n
\nAugust, 29th<\/sup>\u00a02005<\/strong>\u00a0is a date that will forever remain in the memory of New Orleans and its coast. That day, hurricane\u00a0Katrina<\/strong>\u00a0crippled New Orleans and destroyed the entire production site of Dixie Beer. For the following fifteen years, produced its beer through the equipment of other companies (contract brewing).<\/p>\n
\n(Jim Birch, Dixie Beer General Manager)<\/em><\/p>\n
\nComac professionals, teamed up by project manager Matteo Melzi, exceeded the\u00a0Dixie\u2019s needs through commitment and expertise<\/strong>. They followed the project throughout its phases, chose the type of machinery, calculated the necessary space for the line and finally commissioned and trained staff. Every step has been managed and coordinated by Comac in cooperation with Dixie Beer team. This allowed all participating parties to be aligned and committed in a process that has taken years of dedication.<\/p>\n
\nThe results have been more than satisfactory results, as confirmed by\u00a0Stephen Borutta<\/strong>, Director of Brewing Operations at Dixie Beer.
\nAs an example, the can line that can fill 10,000 cans per hour showcases:<\/p>\n