Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
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.
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.
Fermentable Sugar Monitoring in Non-Alcoholic and Low-Alcohol Beer Production
Non-alcoholic and low-alcohol beers are becoming more popular, but they are also technically difficult to produce. Measuring fermentable sugars gives brewers a clearer view of how much sugar is still available and how much alcohol could form.
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.
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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