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Testing Services

Below is an overview of the current tests offered and how they can be used to improve the quality and consistency of your beers.

Let's work together to make the best version of your beer a reality.

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Gravity

  • Measure of fermentable sugars

  • An important metric for hot side (OG and fermentation tracking (FG)

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pH

  • Measure of acidity or alkalinity

  • An important metric for hot side (mash pH), fermentation (yeast health, infection indicator), the final product (infection indicator, consistency)

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Cell Count & Viability

  • Staining with methylene blue and counting of yeast cells under a microscope

  • Determines cell count and viability of a yeast slurry or pitch rate

  • Can be important in preventing stalled fermentations

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Forced Diacetyl

  • Qualitative detection of diacetyl

  • A quick way to test via sensory if diacetyl is still present in a fermentation and if more rest time is needed before crashing

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Alcohol by Volume

  • Used for label approval and recipe confirmation

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Total Acidity Titration

  • Quantitative determination of acidity

  • Can be used in correlation with pH to determine how sour a beer is

  • Will give more sensory insight than just pH alone

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Vicinal Diketones

  • Quantitative detection of diacetyl

  • Gives a concentration of vicinal diketones in parts per million

  • Can be tested during fermentation to determine if further diacetyl rest period is necessary

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SRM

  • Standard Reference Method

  • Color of the beer sample

  • Use to make recipe adjustments or to detect changes in malt quality

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IBU

  • International Bitterness Units

  • Bitterness of the beer sample

  • Can be used to make recipe adjustments or to detect changes in alpha acid content between hop lots

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LCSM

  • Detection of Wild Yeast

  • Tests for non-saccharomyces wild yeast which can impart phenolic off-flavors and over carbonation of beer via over attenuation

  • PCR testing needed for genus identification

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LMDA+

  • Detection of wort and beer spoiling bacteria

  • Tests for various bacteria that can produce off flavors in wort and beer

  • A gram stain/catalase test will be necessary for identification in the event of a positive result

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HLP

  • Detection of lactic acid bacteria

  • Anaerobic tubes test for Lactobacillus and Pediococcus which can sour beer

  • Identification is possible through visual inspection

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Full Micro

  • Combination of LMDA+, LCSM, and HLP on fermentation, brite tank, or can samples

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MacConkey

  • Detection of Enteric bacteria

  • Commonly found in water sources

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Gram Stain & Catalase Test

  • Identification of wort and beer spoiling bacteria upon the presence of growth on LMDA+ or MacConkey plates

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PCR

  • Testing for Superattenuator Strains

  • Brettanomyces and Saccharomyces cerevisiae var. diastaticus are super-attenuating yeasts which are regarded as spoilers in conventional beers

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Sensory Panel Training

  • Trainings offered include off-flavor training, beer styles, tasting technique, blind tastings, and triangle tastings

  • Off flavor sessions available for up to 10 participants

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Consultation

  • Call, virtual, or in-person session to discuss any issues that need to be addressed

  • Can include discussion of fermentation issues/yeast health, positive microbiological sources, off-flavors, and raw materials

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