Search our site

What can we help you with?

chemical testing microbiological testing sensory testing yeast testing	Call us today on +44 1372 822218 or fill out our enquiry form
	Chemical analysis of beer We can take care of your beer chemical analysis requirements, whether it's for the purpose of benchmarking your products, getting some independent data with which to assess the performance of your own laboratory, developing greater insight into your products and processes, or helping to track down the root cause of a process problem. For many analytes we use methodologies approved by the American Society of Brewing Chemists (ASBC), European Brewery Convention (EBC), and Institute of Brewing and Distilling (IBD). Some specialist analyses make use of proprietary testing methods. Tests are carried out in accordance with our BS EN ISO 9001:2008-certified quality management system. Standard analyses include PE, OE, AE, alcohol, colour, pH and bitterness. However, we can provide you with much more. Here's a selection of what we can do. + Vicinal diketones Critical to the flavour of lager beers, ales and stouts. Ratio of these two substances can serve as a useful diagnostic metric for contamination of the brewing process and beer with lactic acid bacteria. Diacetyl 2,-3-Pentanedione + Aldehydes Important to beer flavour in their own right, high aldehyde levels can also indicate poor yeast activity, beer oxidation, or microbiolgical contamination problems. Acetaldehyde + Esters and higher alcohols Esters are produced by brewer's yeast during fermentation. While the concentration of individual esters is crucial in determining the flavour character of the beer, the ratio of one ester to another, and the ratio of esters to higher alcohols can provide valubale insight into yeast strain health, wort quality, and fermentation consistency. Isoamyl acetate Ethyl acetate Ethyl hexanoate Ethyl octanoate Ethyl decanoate Ethyl dodecanoate Phenyl ethyl acetate Isobutyl acetate Isoamyl alcohol n-Propanol Isobutanol 2-Phenyl ethanol + Volatile sulphur compounds Analysis of volatile sulphur compounds can provide insight into beer flavour, yeast performance, and risks related to yeast autolysis. Hydrogen sulphide Methanethiol Ethanethiol Methyl thioacetate Ethyl thioacetate Dimethyl sulphide Dimethyl disulpide Dimethyl trisulphide n-Propanethiol + Anions and cations Analysis of anions and cations can give insight into beer drinkability, yeast metabolism and flocculation and help predict risks related to gushing. We can also perform a number of specialist chemical analyses of beer to help with troubleshooting, including analysis of beer haze composition, beer foam-related parameters, and factors of importance to beer flavour stability.
	Call us today on +44 1372 822218 or fill out our enquiry form

microbiological testing

sensory testing

yeast testing

Microbiological testing of packaged beer, in-process samples, and brewery yeast.

Whether you are troubleshooting a hygiene problem, dealing with a trade recall or just trying to make sure your attention to hygiene is as good as you think it is, we can help.

Our experienced microbiology team is at your disposal for testing of packaged beer, in-process samples, and yeast. We pay particular attention to method validation and performance so you can rely on the results we produce for you. We use methods approved by the American Society of Brewing Chemists (ASBC), European Brewery Convention (EBC), and Institute of Brewing & Distilling (IBD). All tests are carried out within our UK laboratories according to our BS EN ISO 9001:2008-certified quality management system.

Expert beer tasting to track beer consistency and help fix beer flavour problems.

How your beer tastes can tell you a lot. Sensory tests - otherwise known as beer tasting - can help predict the degree of commercial success you can expect, tell you how consistent your beer flavour is, provide you with metrics related to your beer flavour stability, and help you track and resolve raw materials and process problems.

Information generated by our expert tasters can be used alongside chemical analysis and results generated by your own tasters to give greater insight into the flavour of your products and the efficiency of you processes. Use the results to assess product quality and understand your flavour profile. Our professional beer tasters can identify more than 100 different beer flavours, including a variety of beer off-flavours and beer taints.

An independent laboratory evaluation of your production brewing yeast.

The performance of your yeast is one of the main drivers of the performance of your brewery. A poor-performing yeast will give rise to poor fermentations which, in turn, will result in poor beer and lost sales revenue.

It's a fact of life that yeast has a tendency to change over time - mutation, senescence, and microbiological contamination all play their part.

We can offer you a variety of phenotypic and genotypic tests to assess strain purity, and check the integrity and performance of your yeast. We can evaluate fermentation performance, flocculation, and flavour production and more. Let's find out your yeast is up to challenges you've set for it.

Contact us now

More about microbiological testing