Monitoring Water Filtration at a Brewery

Although consumers focus on the flavour and alcohol content in beers, brewers know that the vast majority of their product is water. Water is what makes many of the well-known beers of the world so unique. For example, the Pilsen region of the Czech Republic is known for producing the pilsner, a pale golden lager…

Monitoring pH and Acidity in Kombucha

Although many people still shudder at the thought of consuming something containing a colony of bacteria and yeast, kombucha is becoming an increasingly popular drink in Australia. Kombucha refers to a variety of fermented tea beverages. Due to the fermentation, its taste is both acidic and sweet, with a bit of effervescence from carbon dioxide…

Measuring Haze in Beer Clarity Analysis

Beer clarity is a parameter constantly controlled in the brewery. Clarity can be affected by haze, or insoluble or semi-soluble particulate matter which is small enough to form a colloidal suspension in beer, typically less than 2 mm. These particles scatter transmitted light and are observed as a degradation in the brilliance of the beer.…

The Importance of Temperature in Beer Making

Throughout the entire brewing process, temperature plays a critical role in developing a good quality beer that is consistent in taste. Small fluctuations in temperature can lead to a much different product than what was originally intended. The overall process of brewing involves a mash soak, lautering, boiling and cooling of the wort, pitching the…