Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
Same Gravity, Different Fermentability: Why Sugar Composition Matters in Modern Lagers and Low-ABV Beer
Two worts can show the same original gravity and still behave differently in fermentation. Gravity describes the overall density of the liquid, but yeast responds to the specific sugars and nutrients inside that total extract. As lighter lagers, low-alcohol beer and more diverse raw materials gain attention, understanding fermentability becomes more valuable than simply hitting the expected Plato value.
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.
What's Left After Fermentation? How Residual Sugars Shape the Beer You Actually Drink
Final gravity alone can't tell you what's really left in the glass. A look at how residual and fermentable sugars shape flavour, stability and drinkability - and how Beer-o-Meter helps brewers measure them directly.
When Beer Is No Longer “Beer”: Canada's 4% Residual Sugar Rule and How to Stay in Control
Since Canada folded its beer standard into the Food and Drug Regulations, the 4% residual-sugar limit is not just a quality question - it decides whether a product can legally be called beer. A practical guide to the risk and how to monitor it.
From Living Fermentation to Actionable Data: Supporting Product Development in Groningen
SG Papertronics and Beer-o-Meter are supporting Parrhesia's living fermented drinks with actionable process data, backing local food innovation in Groningen with SNN's help.
Golden Ale Workshop at Beerze: Cold Beers, Hot Weather and Process Control
At a hot summer workshop at Beerze, Beer-o-Meter and BIER+ explored Golden Ale through tasting and process control - discussing what makes this deceptively simple style so interesting to brew well.
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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