Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
When the Beer Was "Finished"
A special, heavily dry-hopped beer appeared fully fermented and was packaged - but Beer-o-Meter analysis revealed hop creep that restarted refermentation in the package, threatening quality and packaging safety.
When Bacteria Get Into Beer: What Every Brewer Should Know
Sometimes a beer does not taste the way it should. It might be too sour, buttery, or even smell like vinegar. When this happens, the problem might not be the ingredients or the recipe. It could be bacteria.
Better Beer Starts with Better Control
Behind every great beer is reliable, repeatable control of the brewing process. Testing isn't just for big breweries - it gives every brewer the numbers to control, adjust, and brew with confidence.
Why Measuring Fermentable Sugars is Essential for Brewing Consistency
In over three decades of craft brewing, one truth stands out: consistency is king. At the heart of that consistency lies an often underestimated variable - a well-monitored brewing process driven by fermentable sugars.
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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