Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
Fermentable Sugar Monitoring When Yeast Needs to Be Repitched
Yeast management is one of the most important parts of brewing. When fermentation does not progress as expected and yeast must be repitched, measuring fermentable sugars helps the brewer understand whether repitching is needed, whether it worked, and whether the beer is safe to move forward.
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.
Why Fermentable Sugar Monitoring Gives Brewers an Edge When Time Is Limited
In brewing, time is often the enemy. Many breweries rely mainly on density measurements to decide whether fermentation is finished, but density only tells part of the story and does not directly show how much fermentable sugar is still present.
Beer-o-Meter at CBC26: Building Relationships, Validating the Market, and Shaping the Future of Brewing QC
CBC26 and BrewExpo America in Philadelphia were an incredibly important milestone for Beer-o-Meter, confirming that breweries are actively searching for practical and scalable approaches to process control and quality assurance.
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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