Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
Recurring Contamination Is a Map: How Laboratory Results Help Locate the Source
A positive microbiology result confirms that something grew, but it does not automatically explain where the contamination entered the process. When the same problem returns, repeated results can be treated as a map that connects organisms with tanks, hoses, fillers, ingredients and time. The goal of testing is not only to reject one batch, but to narrow the search until the brewery can remove the source.
The Clean-Lager Test Panel: VDK, DMS, Oxygen and Microbiology
A pale lager may look straightforward on a recipe sheet, but its clean profile leaves very little room for process faults. Butter, cooked-corn notes, oxidation or low-level contamination can become obvious because there is limited roast, fruit or intense hopping to cover them. As lighter and rice-based lagers gain attention, a focused laboratory panel can help breweries release these beers with the precision their simplicity demands.
When Beer Sells More Slowly: How to Build a 30-60-90 Day Shelf-Life Test Plan
Beer does not stop changing when it leaves the filler. In a slower market, packaged stock may remain in distribution or retail longer than the brewery originally expected, making the real product age different from the age assumed during recipe development. A structured 30-60-90 day programme helps a brewery define what changes, when it becomes noticeable and which process parameter limits the shelf life.
Microbial Testing in Beer
When you open a beer, you expect it to be clean, fresh, and exactly how the brewer intended. But sometimes, unwanted microbes sneak into the process and even small amounts can ruin flavor, cause haze, or spoil shelf life.
What Are Fermentable Sugars in Beer And Why They Matter
Brewing is an art of sugar management. Not all sugars are the same - some ferment fully into alcohol and CO₂, others linger and add sweetness or body. Understanding and measuring fermentable sugars is key to brewing beers with the right flavor, body, and alcohol level.
What Are VDKs in Beer And Why They Matter
When people describe a beer as "buttery" or "butterscotch-like," it's usually not a compliment - it's a sign that VDKs (Vicinal Diketones) are present. These compounds can sneak in during fermentation and, if not handled properly, stick around.
What Is ABV in Beer And Why It Really Matters
Alcohol by Volume (ABV) is more than just a number on your beer label, it tells consumers how strong your beer is, but it also reflects how well your fermentation went, and whether your brewing process was in control.
What Is Beer Color And Why It's Worth Testing?
Color is one of the first things people notice when they pour a beer. But color isn't just about looks, it reflects your ingredients, mash technique, and even stability. That's why testing beer color is a key part of professional brewing.
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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