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.  


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. 


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  TitleCategory  Resource #
BrochureBeerCraft Software - Your Brand, Your Quality, Your Beer Molecular Spectroscopy - UV-VisBR53086
Smart NoteBeerCraft Software - How to Analyze BitternessMolecular Spectroscopy - UV-VisSN53084
Smart NoteBeerCraft Software - How to Analyze Beer ColorMolecular Spectroscopy - UV-VisSN53076
Smart NoteBeerCraft Software - How to Analyze Vicinal Diketones (VDKs)Molecular Spectroscopy - UV-VisSN53085
Application NoteMeasuring Haze in Beer using TurbidityWater Analysis InstrumentsAN012
Poster NoteAutomated Wort and Beer Quality Control AnalysisWater Analysis InstrumentsPN71147
BrochureComplete Solution for Isohumulones in BeerChromatographyBR70746
Application NoteGradient HPLC Method for Analysis of Beer Polyphenols, Proanthocyanidins, and Bitter Acids Using a Novel Spectro-Electro Array PlatformChromatographyAN1065
Application NoteFT-NIR Analysis of Czech Republic BeerDiscrete AnalyzerAN51702
PosterDetermination 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 ChromatographyPW004
Application NotebookBeer analysis applications notebook: Solutions for the complete brewing process ChromatographyAI71324
Case StudyStreamlining the Test Process in a German Beer Production FacilityDiscrete AnalyzerCS71519
Application NoteCorrelation of an Automated Discrete Analysis Sulfur Dioxide Method to Standardized Para-rosaniline Methods in the Analysis of BeerDiscrete AnalyzerAN71456
Application NoteCorrelation of the Free Amino Nitrogen and Nitrogen by O-Phthaldialdehyde Methods in the Assay of BeerDiscrete AnalyzerAN71798
Case StudyQuality, Consistency, Efficiency – Helping Microbreweries Streamline Their Process Discrete AnalyzerCS71723
Application NoteApplications Notebook: Alcoholic Beverages ChromatographyLPN3086
WebinarNovel LC Approaches to Analysis of Alcoholic Beverages - From Fast and Easy Quality Control to Exploring the SensometabolomesChromatography 
FlipbookBeer Should ONLY be Beer. Application Summary CompendiumChromatographyAB71410
Application NoteIon Chromatography: A Versatile Technique for the Analysis of BeerDiscrete AnalysisAN71410
Smart NoteWhat is Better for Automating Wet Chemical Analysis? Integrated Discrete Analyzer or Flow Analyzers?Wet Chemical AnalysisSN73521
InfographicGallery Discrete Analyzer - Increase Productivity and Profitability in Contract Testing LabsWet Chemical AnalysisIN73408
eBookAnalytical Guide for Routine Beverage AnalysisWet Chemical AnalysisEB73110
FlyerAutomate your wet chemical analysisDiscrete AnalyzerFL71241

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