Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
How Do Breweries Measure Alcohol Content in Beer?
Alcohol content is one of the defining characteristics of beer. It influences flavour balance, body, and drinking experience, and is also an important legal parameter that must be labelled accurately on packaging.
The Hidden Costs of Poor Quality in Brewing
When brewers talk about quality, they usually talk about flavour. But quality has another dimension just as important for breweries: cost. Every brewery spends money either preventing problems or fixing them later.
The Most Important Beer Quality Tests Every Brewery Should Know
Brewing combines creativity with precision. While recipe design lets brewers explore new flavours and styles, producing consistent beer requires careful control of the process - and quality testing provides the tools to achieve that control.
When Is Fermentation Really Finished?
One of the most common questions brewers ask is surprisingly simple: when is fermentation actually finished? Packaging beer too early causes over-carbonation, unexpected alcohol levels and unstable beer on the shelf.
Why Every Major Brewery Has a Quality Lab
If you walk through a large brewery anywhere in the world, you will almost certainly find a laboratory. This laboratory may not be visible to consumers, but it plays a crucial role in maintaining beer quality and consistency.
Why Is My Beer Over-Carbonated?
Over-carbonated beer is one of the most common quality problems in brewing. The most frequent cause is packaging beer before fermentation is truly finished, leaving active yeast to keep fermenting inside the sealed bottle or can.
Why Shelf Life Is the Biggest Challenge for Craft Beer
Beer is not a static product. It changes slowly over time as chemical and biological processes continue inside the bottle or can. These processes determine the shelf life of the beer.
Why the Best Breweries Invest in Quality
Many breweries start the same way: a brewer perfects a recipe, friends love the beer, and the idea of a business appears. But the real challenge in brewing is not making one great beer, it is making the same great beer every time.
Low-ABV Beer with High Batch-to-Batch Reproducibility
A brewery brewed two batches of the same low-alcohol beer from one recipe; Beer-o-Meter sugar profiling revealed small maltose/maltotriose differences that drove measurable ABV variation, showing how fermentable sugar profiling supports reproducible low-ABV 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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