Brewing analytics, notes & guides
Practical reads on beer quality control, lab testing, and getting the most out of the Beer-o-Meter.
Craft Beer Is Still Growing, But Not in the Breweries Expected
Growth forecasts for craft beer still look positive, but real beer volumes tell a more complex story. Market value is not the same as volume, and capacity does not create demand. We look at the market signals breweries should follow to understand where real demand and opportunities are.
Sugar Analysis Is Becoming a Bigger Brewing Conversation
We returned from the EBC Congress in Rotterdam with one message confirmed clearly: sugar composition and sugar utilisation are becoming increasingly relevant topics across the brewing value chain, from academic researchers to breweries, yeast suppliers and malt suppliers.
Modern Beer Needs Modern Process Control
Brewing has become more technically diverse, while there is less room for inconsistency than ever. Breweries are being asked to innovate faster while simultaneously becoming more repeatable, which requires a different approach to process control: one built around decisions, not just data.
Residual Fermentable Sugars: What Can Still Happen After Primary Fermentation?
Reaching the expected end of primary fermentation does not always mean the sugar story is finished. Dry hopping can create new fermentable substrate, viable yeast can remain active during packaging, bottle conditioning deliberately restarts fermentation, and low- or non-alcohol beer can leave very different sugar profiles depending on how fermentation was controlled.
What Is Your Yeast Actually Consuming? Using Sugar Profiles to Understand Fermentation
Fermentation is often followed as a single downward trend: gravity falls, alcohol rises and the beer reaches its endpoint. That tells us whether fermentation is progressing, but not the complete story of what the yeast is actually doing. Looking at total and individual fermentable sugars gives brewers another level of information about how the yeast moves through its substrate.
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.
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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