Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
Clean Beer, Stable Beer: Why Microbiological Stability Matters
A beer can leave the fermenter tasting exactly as the brewer intended, but will it still taste the same three months later? Wild yeast and bacteria can quietly change a beer long after it leaves the brewery. We look at where contamination comes from, which organisms to watch, and how regular microbiological testing helps brewers find problems before their customers do.
An Exciting September and October Ahead of Beer-o-Meter!
Summer is coming to an end and Beer-o-Meter is heading out to meet brewers again. From Hopfendankfest in Cologne to the EBC Congress in Rotterdam and the Craft Beer Professionals Virtual Conference, we have three stops lined up to talk fermentation, dry hopping and practical process control.
Team Update: Saying Goodbye to Ruby and Welcoming Jelmer Coenradij
Our team is changing this summer. Ruby, an important part of the SG Papertronics and Beer-o-Meter journey, is following her dream of becoming an academic teacher. Meet Jelmer Coenradij, our new R&D Scientist, who brings both a strong analytical background and hands-on experience as a homebrewer and winemaker.
Recurring Contamination Is a Map: How Laboratory Results Help Locate the Source
A positive microbiology result confirms that something grew, but it does not automatically explain where the contamination entered the process. When the same problem returns, repeated results can be treated as a map that connects organisms with tanks, hoses, fillers, ingredients and time. The goal of testing is not only to reject one batch, but to narrow the search until the brewery can remove the source.
The Clean-Lager Test Panel: VDK, DMS, Oxygen and Microbiology
A pale lager may look straightforward on a recipe sheet, but its clean profile leaves very little room for process faults. Butter, cooked-corn notes, oxidation or low-level contamination can become obvious because there is limited roast, fruit or intense hopping to cover them. As lighter and rice-based lagers gain attention, a focused laboratory panel can help breweries release these beers with the precision their simplicity demands.
When Beer Sells More Slowly: How to Build a 30-60-90 Day Shelf-Life Test Plan
Beer does not stop changing when it leaves the filler. In a slower market, packaged stock may remain in distribution or retail longer than the brewery originally expected, making the real product age different from the age assumed during recipe development. A structured 30-60-90 day programme helps a brewery define what changes, when it becomes noticeable and which process parameter limits the shelf life.
ABV by Design: Building a Sugar Budget for 3.4%, 4.0% and 5.0% Beer
Alcohol content is often treated as a result that is checked after fermentation, but it can also be managed as a design target from the beginning. A sugar budget links the target ABV to the fermentable material entering the process, the fraction consumed by yeast and the losses that occur between wort and packaged beer. This is especially useful as breweries create broader portfolios with sessionable, low-alcohol and conventional-strength products.
The Fermentability Fingerprint: How to Compare Malt Lots, Adjuncts and Recipes
Brewers often notice that a familiar beer behaves differently before they can explain why. The recipe is unchanged, the original gravity is on target and the yeast appears healthy, yet the fermentation curve or final alcohol moves. A fermentability fingerprint turns sugar measurements into a practical baseline for comparing raw materials, mash performance and recipe changes.
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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