Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
The Hidden Cost of Guessing: Why Direct Sugar Measurement Pays Back in the Brewery
In a small or mid-sized brewery, decisions about whether a beer is finished, safe to package, or ready to release a tank affect cost, capacity, and quality. Direct sugar measurement shows what the yeast can still ferment.
Why Stable Gravity Does Not Always Mean Fermentation Is Finished
A beer can show stable gravity and still contain fermentable sugar. SG and Plato describe density and extract; direct Total Fermentable Sugar (TFS) measurement reveals how much sugar the yeast can still ferment.
From Firefighting to Process Control: How Small Breweries Can Build a Simple QC Routine
Many craft breweries start with passion, creativity, and experience. But as the brewery grows, feeling alone is no longer enough. This is where process control becomes important.
How to Prepare Your Brewery for Growth Without Becoming Too Corporate
Many craft breweries want to grow, but they do not want to lose their identity. They want more customers, better distribution, and more stable production, but they still want to remain creative and independent.
Process Control in Craft Breweries: What to Measure In-House and What to Check in the Lab
Good process control does not mean every craft brewery needs a large lab. It means having a clear plan: what to measure, when, how to record the data, and how to use the results to keep making great beer, batch after batch.
Quality Control for Busy Brewers: Small Checks That Prevent Big Problems
Brewers are busy people, and quality control can feel like another task on a full list. But small checks at the right moments can prevent big problems later, without slowing down the brewery.
What to Measure In-House and What to Send to the Lab
Not every craft brewery needs a full laboratory, but every brewery needs quality control. The real question is what to test yourself and what to send to a specialised lab - a smart testing plan gives good information without too much overhead.
Why ABV, Microbial Stability, and Fermentable Sugars Belong Together
Quality control in beer is often split into separate tests for alcohol, microbiology, and fermentation. But in real brewing these topics are closely connected, and looking at only one can give an incomplete picture.
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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