Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
ABV by Design: Building a Sugar Budget for 3.4%, 4.0% and 5.0% Beer
Alcohol content is often treated as a result that is checked after fermentation, but it can also be managed as a design target from the beginning. A sugar budget links the target ABV to the fermentable material entering the process, the fraction consumed by yeast and the losses that occur between wort and packaged beer. This is especially useful as breweries create broader portfolios with sessionable, low-alcohol and conventional-strength products.
The Fermentability Fingerprint: How to Compare Malt Lots, Adjuncts and Recipes
Brewers often notice that a familiar beer behaves differently before they can explain why. The recipe is unchanged, the original gravity is on target and the yeast appears healthy, yet the fermentation curve or final alcohol moves. A fermentability fingerprint turns sugar measurements into a practical baseline for comparing raw materials, mash performance and recipe changes.
Same Gravity, Different Fermentability: Why Sugar Composition Matters in Modern Lagers and Low-ABV Beer
Two worts can show the same original gravity and still behave differently in fermentation. Gravity describes the overall density of the liquid, but yeast responds to the specific sugars and nutrients inside that total extract. As lighter lagers, low-alcohol beer and more diverse raw materials gain attention, understanding fermentability becomes more valuable than simply hitting the expected Plato value.
What's Left After Fermentation? How Residual Sugars Shape the Beer You Actually Drink
Final gravity alone can't tell you what's really left in the glass. A look at how residual and fermentable sugars shape flavour, stability and drinkability - and how Beer-o-Meter helps brewers measure them directly.
Fermentable Sugar Monitoring in Non-Alcoholic and Low-Alcohol Beer Production
Non-alcoholic and low-alcohol beers are becoming more popular, but they are also technically difficult to produce. Measuring fermentable sugars gives brewers a clearer view of how much sugar is still available and how much alcohol could form.
Fermentable Sugar Monitoring When Yeast Needs to Be Repitched
Yeast management is one of the most important parts of brewing. When fermentation does not progress as expected and yeast must be repitched, measuring fermentable sugars helps the brewer understand whether repitching is needed, whether it worked, and whether the beer is safe to move forward.
Why Fermentable Sugar Monitoring Gives Brewers an Edge When Time Is Limited
In brewing, time is often the enemy. Many breweries rely mainly on density measurements to decide whether fermentation is finished, but density only tells part of the story and does not directly show how much fermentable sugar is still present.
How to Optimize Sugar Conversion for Maximum Efficiency in Brewing?
Sugar conversion efficiency directly impacts your wort quality and fermentation success. During mashing, starches in malt are converted into sugars by enzymes, and brewers can optimize this by managing mash temperature, pH, and time.
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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