Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
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.
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.
Back to Den Bosch: Sharing, Testing, and Talking Beer at the Dutch CraftBeer Conference
After an exciting and intense year working side by side with Dutch and international brewers, Beer-o-Meter returns to Den Bosch for the Dutch Craft Beer Conference on 29 January to share what they've built together.
New Lab Service for Breweries!
More and more brewers are sending beer samples to our laboratory to improve the quality of their beer. That's why we're launching the Beer-o-Meter Lab Service: send in your beer for in-depth laboratory analyses.
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.
Microbial Testing in Beer
When you open a beer, you expect it to be clean, fresh, and exactly how the brewer intended. But sometimes, unwanted microbes sneak into the process and even small amounts can ruin flavor, cause haze, or spoil shelf life.
What Are Fermentable Sugars in Beer And Why They Matter
Brewing is an art of sugar management. Not all sugars are the same - some ferment fully into alcohol and CO₂, others linger and add sweetness or body. Understanding and measuring fermentable sugars is key to brewing beers with the right flavor, body, and alcohol level.
What Are VDKs in Beer And Why They Matter
When people describe a beer as "buttery" or "butterscotch-like," it's usually not a compliment - it's a sign that VDKs (Vicinal Diketones) are present. These compounds can sneak in during fermentation and, if not handled properly, stick around.
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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