Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
From Measuring Fermentation to Understanding It: What We Are Building Next
Beer-o-Meter is moving beyond individual measurements. We are developing new tests and software for fermentation tracking, batch comparison, recipe development and better control of unfinished fermentation and refermentation risks.
What We Have Learned About Hop Creep So Far
Dry hopping is not always the end of fermentation. Hop enzymes, active yeast, temperature and time all influence what happens after the hops enter the beer. We explain what we have learned about hop creep so far and how fermentable sugar measurements can help control the process.
Craft Beer Is Still Growing, But Not in the Breweries Expected
Growth forecasts for craft beer still look positive, but real beer volumes tell a more complex story. Market value is not the same as volume, and capacity does not create demand. We look at the market signals breweries should follow to understand where real demand and opportunities are.
Sugar Analysis Is Becoming a Bigger Brewing Conversation
We returned from the EBC Congress in Rotterdam with one message confirmed clearly: sugar composition and sugar utilisation are becoming increasingly relevant topics across the brewing value chain, from academic researchers to breweries, yeast suppliers and malt suppliers.
Modern Beer Needs Modern Process Control
Brewing has become more technically diverse, while there is less room for inconsistency than ever. Breweries are being asked to innovate faster while simultaneously becoming more repeatable, which requires a different approach to process control: one built around decisions, not just data.
Residual Fermentable Sugars: What Can Still Happen After Primary Fermentation?
Reaching the expected end of primary fermentation does not always mean the sugar story is finished. Dry hopping can create new fermentable substrate, viable yeast can remain active during packaging, bottle conditioning deliberately restarts fermentation, and low- or non-alcohol beer can leave very different sugar profiles depending on how fermentation was controlled.
What Is Your Yeast Actually Consuming? Using Sugar Profiles to Understand Fermentation
Fermentation is often followed as a single downward trend: gravity falls, alcohol rises and the beer reaches its endpoint. That tells us whether fermentation is progressing, but not the complete story of what the yeast is actually doing. Looking at total and individual fermentable sugars gives brewers another level of information about how the yeast moves through its substrate.
Clean Beer, Stable Beer: Why Microbiological Stability Matters
A beer can leave the fermenter tasting exactly as the brewer intended, but will it still taste the same three months later? Wild yeast and bacteria can quietly change a beer long after it leaves the brewery. We look at where contamination comes from, which organisms to watch, and how regular microbiological testing helps brewers find problems before their customers do.
Videos & walkthroughs
Short videos on the Beer-o-Meter, sample testing, and what happens to your beer inside our lab.
Short introduction to Beer-o-Meter (Dutch).
Brewing tips and product news
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