Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
One QC Plan for Two Channels? Why Draught and Packaged Beer Need Different Release Rules
A keg poured near the brewery and a can travelling through distribution may contain the same beer, but they do not face the same journey. Storage time, oxygen exposure, temperature control, handling and the consequences of residual fermentation differ significantly between channels. Breweries therefore need one quality philosophy but more than one release decision.
Cost per Good Litre: The Brewery KPI That Matters in a Contracting Market
Most breweries know the cost of producing a litre of beer, but that number can hide an uncomfortable reality. Beer that is reworked, held in a tank, discounted, returned or destroyed has consumed raw materials, labour, utilities and capacity without creating its expected value. In a market where beer volumes are under pressure and operating costs remain high, the more revealing question is how much it costs to produce one litre that can be sold with confidence.
Before You Buy AI: Is Your Brewery Data Ready?
Artificial intelligence has entered brewery software, sales analysis and production planning, but AI cannot rescue measurements that are inconsistent, incomplete or disconnected from decisions. A brewery does not become data-driven because it owns more dashboards; it becomes data-driven when the same measurements are taken at the same process points and lead to clear actions. For craft brewers, the opportunity to build a process-control foundation that makes future automation genuinely useful.
The Next Tap Is Not Always Beer: How Craft Breweries Can Build a Broader Drinks Portfolio
Consumers are exploring alcohol-free drinks, fermented sodas and fruit-based beverages alongside beer. Here's how breweries can use their fermentation expertise to diversify - with sugar monitoring and microbiology as the foundation.
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.
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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