An essential analysis for regulatory compliance but also to provide a definitive value of the alcohol level in your product. Conducted by dedicated instrumentation this analysis may be conducted on the day or receipt and results available that day be email. Regular analysis should form part of a due diligence programme to indicate consistency of product character. Deviations from expected levels indicate fermentation problems or inefficiencies in mashing.
A routine indication of the level of bitterness and of hop extraction in the boil. As part of a due diligence programme bitterness is an important indication of production consistency. Conducted by solvent extraction bitterness results would be available within one working day of sample receipt. Deviations from expected levels indicate change in hop ingredients, change in efficiency of extraction in boil or, more rarely the impact of fermentation or yeast strain changes.
A routine indication of the malt ingredients used in the brew and also of the severity of boil impact on wort. As part of a due diligence programme colour is an important indication of production consistency. Conducted by spectroscopy colour results would be available within one working day of sample receipt. Deviations from expected levels indicate inconsistencies in malt components or in ingredient preparation. More rarely they may result from yeast strain changes or boiling variations.
A routine indication of liquor salt management and mash performance. As part f a due diligence programme pH is an important indication of production consistency and of product shelf life. Conducted using accurate pH meters pH results would be available within one working day of sample receipt. Deviations from expected levels indicate inconsistencies in alkalinity and salt management in liquor preparation and mashing. They may also indicate contamination with acid producing bacteria and are an important index of batch rejection.
Includes ABV bitterness, colour and pH as a full indication of brewing performance and consistency. Incorporated into trend analysis these can show the major indices of quality assessment and provide the basis for a comprehensive due diligence programme.
Spread plate culturing of a sample on fourdiagnostic media to show aerobic and anaerobic microbial content. Incorporated into trend analyses this indicates the degree of hygiene of your product and is an alert for potential problems and shelf life. Applied to yeast samples also provides a cell count to indicate conformity to cask and bottle racking targets or pitching rates.
Indicates levels of carbon dioxide in grams per litre and provides information on levels of carbonation in bottled, keg or cask beer. Measured by dedicated apparatus after stabilization of the sample with sodium hydroxide. Incorporated into a trend analysis indicates variation in processing and can indicate if dangerous over carbonation is present so averting explosion hazards.
A predictive measure of the stability of a product. Conducted by incubation at high temperatures to accelerate aging and to encourage microbial growth the sample is assessed regularly to indicate the time at which it reaches a failure point particularly haze or acidity. Can be used to provide a shelf life prediction.
Organoleptic analysis using trained tasters to provide identification of faults or flavour profile. Used in trend analysis to show variation in overall product character. Used as an incidental analysis to provide the basis for product description.
Assessed by colorimetric analysis provided a measure of the level of small, nitrogen containing molecules which may be assimilated by microorganisms. Assessed to determine if worts and musts have adequate growth factors for fermentation and to determine if final products have excess levels to compromise shelf life.
Assessed by colorimetric analysis provided a measure of the level of soluble proteins in worts, musts and final products. Provides an indication of potential haze and also of head retention. May be extended to electrophoretic analysis of the range and sizes of proteins present.
Assessed by HPLC chromatography to show the presence and levels of fermentable and non fermentable sugars including glucose, fructose, sucrose, glucose, maltose, maltotriose and dextrins. Used to indicate the profile of sugar extraction from mashing or juice extraction and the presence of residual fermentable material after fermentation.
Assessed by gas chromatography. Shows the range and levels of major flavour compounds allowing product character to be assessed and related to operational factors and yeast metabolism.
Assessed by PCR analysis of isolated DNA. Profile obtained may be used to identify the species of microbe and to compare with other isolates. May also be used to determine genetic drift of a pitching population or of microbial stocks and provide assurance of consistency.
Accuracy of analyses is assured by our operation of Good Laboratory Practice, conformation to professional codes of practice and participation in Inter Laboratory Analysis services. More rapid analysis available by negotiation.