Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
Low-Alcohol Beer Is Growing And It Needs a Dedicated Approach to Quality Control
Low- and no-alcohol beer continues to grow and creates interesting opportunities for craft breweries, but producing it consistently introduces different technical challenges. When alcohol is low and nutrients remain available, understanding fermentable sugars, fermentation and microbiological stability becomes especially important. We look at how laboratory measurements can support product development and help turn an interesting pilot beer into a stable and repeatable product.
Christmas Shutdown: How to Leave Your Brewery Ready for January
Most breweries carefully plan how much beer needs to be ready before Christmas, but the condition of the brewery when everybody returns in January deserves just as much attention. Beer can continue changing in tanks, yeast needs to be managed correctly and small hygiene problems can become unpleasant surprises after a longer shutdown. We look at practical steps for cleaning, microbiological control, fermentation checks and a predictable first brew of January.
A New Ingredient Is Not a Recipe: What We Took Home from the SBI Seminar
We joined the SBI Seminar in Veghel to learn more about the research behind modern brewing ingredients. The amount of research going into new yeast strains, hop products and brewing solutions is impressive, but transferring this knowledge into your own brewery requires another step. We look at how measurements can turn trial and error into controlled experimentation.
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.
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
You can unsubscribe anytime. For more details, review our Privacy Policy.