In the new facility for a year – we cannot believe it is a year ago since we were the focus of an article published in BizLex.
The link is still active at: http://www.bizlex.com/Articles-c-2011-01-19-96777.113117-The-Science-of-Beer.html
and here is yours truly (from the cover picture):
BREWING and DISTILLING ANALYTICAL SERVICES was founded in 2003 (technically incorporated in 2002 making 2012 our 10th year!) by Dr. Gary Spedding (a former Director of Laboratories at the Siebel Institute of Technology). Following a move to Kentucky we added expertise in distilled beverages testing in the heart of Bourbon Country.
The company was founded as a dedicated testing facility for the alcoholic beverage industry and the allied industries. That is all we do; we focus on testing fermented products (wine, beer, distilled spirits and industrial ethanol) and the raw materials, ingredients and processing aids used in their manufacture. In addition to our own test capabilities we can also provide you access to top-of-the-line laboratories involved in microbiological testing of beverages, process plant samples and raw materials.
Gary Spedding has trained many individuals in Sensory Evaluation Skills and we have on-hand many qualified panel members for tasting and evaluating your beverages. In addition to sensory testing we provide, and are becoming well recognized, for a full range of chemical and physical testing of your products. Brewing and Distilling was one of the first (and perhaps the first?) US commercial testing laboratory to acquire a Basic alcohol import Permit. Having this permit helps our clients from outside the USA speed up their sample delivery. This has also made the choice of carrier much easier for many of our existing clients.
We believe that we are the only dedicated laboratory, in the US, that provides such a wide range of appropriate services to all branches of the potable ethanol industry. Details of methods, sources of methods, equipment and instrumentation and validation appear on the Testing facilities page. Please request a full catalog listing (separate listings for Brewers, Distillers and Enologists) to better see what we can do for you.
BUT let our clients and contacts speak on our behalf. Presented here are some LinkedIn accolades posted recently. The originals are at the membership based LinkedIn site.
Jaime Jurado
Top qualities: Great Results, Expert, Good Value.
“Gary is a proven resource for specialist chemical analyses and we have used him on special projects as well as for routine testing and cross-reference lab collaboratives with our brewing labs. He has good contacts to outsource very special testing if required.” Posted July 19, 2009.
Paul Case
Top qualities: Expert, Good Value, High Integrity.
“Gary runs the best lab in the United States for beer and spirits testing. He goes above and beyond the call duty in helping his clients figure out the underlying cause of our technical problems as well as providing very accurate and reliable lab services. I give him my highest recommendation!” Posted July 19, 2009.
Bill Ladish
Top qualities: Personable, Expert, Good Value.
“I worked with Gary when he was with Alltech in Lexington doing sensory analysis work on malt congress wort. Few people outside the industry can be trusted to do this work and third-party analyses of malt and beer, but Gary can.” Posted July 19, 2009.
John Mallett
Top qualities: Great Results, On Time, High Integrity.
“Gary provides great service for our lab needs. He has resources to meet the demands that we do not handle “in house”. He has a wealth of knowledge attained from working with other clients with similar challenges and is able to quickly produce useful information for our brewery.”
Posted July 20, 2009.
Chris Swersey
Top qualities: Expert, High Integrity, Creative
“I have worked with Gary on many occasions. Gary has performed sensory and analytical work both for my breweries and for my clients’ breweries. Gary is considered by me, and by our entire industry, to be an expert in analytical and sensory work. I have also worked with Gary at the judge orientations at the Great American Beer Festival and World Beer Cup. Again, as a respected expert in sensory perception of beer and other beverage types, Gary brings significant credibility to our judge panels. Gary designs and executes large scale sensory exercises with results that are shared with the judge panelists, allowing them to calibrate themselves, and to learn more about their inherently unique sensory strengths. Gary is a pleasure to work with, very conscientious, and demanding of himself. He communicates well, and has made an effort to be constantly involved in the brewing industry in a constructive way that has made us all stronger and better. I cannot possibly provide a higher recommendation.” Posted July 22, 2009.
Travis Hixon (Blackstone Brewing) Midwestern Brewer: Year first hired: 2004 (hired more than once)
Top Qualities: Great Results, Good Value, On Time
“Details of the Recommendation: “We hired Gary to do assays on contracted product. The results were provided very quickly, which was of primary importance to us. Gary was always available to discuss the results. He has also been very generous with his time and expertise, providing helpful seminars to our Master Brewers Association of the Americas District. Gary has also coordinated sensory training and calibration exercises for judge panels on which I participated. These were considered very helpful and educational by all, and in my opinion, increased the objectivity and effectiveness of the panel.”
Service Category: Laboratory/sensory analysis.” Posted August 6, 2009.
TO SUM UP: we service quality control testing in all aspects of winemaking, brewing and distilling. Call us today to discuss how we can best help you (contact). In the meantime we hope that you find much of use and interest in our web pages.
NOTE: WE ALSO PERFORM WATER TESTING AND SODA ANALYSIS!