Beer Testing Information

Beer should ONLY be beer

Beer is the most widely consumed alcoholic beverage in the world.  Beer is typically brewed from three basic ingredients: water, a starch source brewer’s yeast, and a flavoring agent such as hops. Many varieties of beer result from differences in these ingredients, the additives used, and the brewing process. Thermo Scientific instruments help in testing the quality, consistency and purity of the final product.  

Fast and efficient quality monitoring for breweries

Save significant time in sample pre-treatment and analysis by automating labor-intensive and time-consuming beer, wort, malt and bitterness testing.

On-demand webinar: Automated Malt Analysis using Discrete Analyzers

Learn about new automated methods in malt analysis, with Aaron McLeod of Hartwick College, Center for Craft Food and Beverage, USA. Discrete analyzer technology offers faster, reproducible results with less sample and reagent use. We will explain experiences compared to the standard methods and will show repeatability and method comparison results.

Solutions for the Complete Brewing Process

Isohumulones form approximately 80% of the typical bitterness of beer. Their antimicrobial effect leads to a sterile beverage, their tensioactive character stabilizes the foam, and they have a major influence on the general flavor, smell, and smoothness of beer.

Measuring Haze in Beer

The haze observed in beer is something the chemistry world refers to as “turbidity”. Depending on the type of beer, it can be a desired or undesired effect. Haze can result from proteins, polyphenols, and even carbohydrates in colloidal form.

Streamlining the Test Process in a German Beer Production Facility

Radeberger Group uses only the highest quality ingredients, such as, hops and malt, allowing them to maintain their standards and produce the best beers. In fact, they have received numerous awards that provide evidence of the excellence and consistency of their brands.

Quality, Consistency, Efficiency – Helping Microbreweries Streamline Their Process

In 1887 Murphy and Son Limited was established by Albert John Murphy as a supplier of brewing components. While developing his products, Murphy realized the importance of formulating water treatment techniques that could be used to complement the specific characteristics of a beer. 

Ion Chromatography: A Versatile Technique for the Analysis of Beer

Ion chromatography is an efficient technique for the analysis and quantification of ions in solution. Although there are several techniques that have been used for the analysis of beer, ion chromatography is rapidly becoming the method of choice.

The specific aroma of beer is predominantly controlled by ingredients derived from hop, in particular the exact pattern of isohumulones. The BeerNHop solution is based on HPLC and provides an easy tool to accurately determine the isohumulone profile in the final product and in raw material for a systematic approach of innovative flavors and qualities that can make the difference. 

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Type   Title Category   Resource #
Application Note Measuring Haze in Beer using Turbidity Water Analysis Instruments AN012
Application Note Ion Chromatography: A Versatile Technique for the Analysis of Beer Chromatography AN46
Poster Note Automated Wort and Beer Quality Control Analysis Water Analysis Instruments PN71147
Brochure Complete Solution for Isohumulones in Beer Chromatography BR70746
Application Note Gradient HPLC Method for Analysis of Beer Polyphenols, Proanthocyanidins, and Bitter Acids Using a Novel Spectro-Electro Array Platform Chromatography AN1065
Application Note FT-NIR Analysis of Czech Republic Beer Discrete Analyzer AN51702
Poster Determination of Isoxanthohumol, Xanthohumol, Alpha and Beta Bitter Acids, and trans and cis-Iso-Alpha Acids by HPLC with UV and Electrochemical Detection: Application to Hop and Beer Analysis Chromatography PW004
Application Note UV-Visible Analysis of Bitterness and Total Carbohydrates in Beer Molecular Spectroscopy AN52467
Application Notebook Beer analysis applications notebook: Solutions for the complete brewing process Chromatography AI71324
Case Study Streamlining the Test Process in a German Beer Production Facility Discrete Analyzer CS71519
Application Note Correlation of an Automated Discrete Analysis Sulfur Dioxide Method to Standardized Para-rosaniline Methods in the Analysis of Beer Discrete Analyzer AN71456
Application Note Correlation of the Free Amino Nitrogen and Nitrogen by O-Phthaldialdehyde Methods in the Assay of Beer Discrete Analyzer AN71798
Case Study Quality, Consistency, Efficiency – Helping Microbreweries Streamline Their Process Discrete Analyzer CS71723
Application Note Applications Notebook: Alcoholic Beverages Chromatography LPN3086
Webinar Novel LC Approaches to Analysis of Alcoholic Beverages - From Fast and Easy Quality Control to Exploring the Sensometabolomes Chromatography  
Flipbook Beer should ONLY be beer. Application Summary Compendium Chromatography AB71410

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