Analytical tests and testing: Tips and advice.

As we research the literature, perform our own laboratory research and work with the standardized test protocols and methods in the industry we will attempt, on this page, to report tricks and tips to help our clients better understand some of the tests performed on their products and to guide them if performing some of these tests in their own laboratories.

NEW: Troubleshooting Fermentation Series – Part 1. Fermentation Problems Part1

Not a test focus but some references for Gluten Free Beer Production:

With the SpectroStar Nano instrument we were awarded in 2011 we were able to play and learn many new approaches to beer and wine and spirits testing and to scale down several assays. We will, in 2012, use this instrument in the new Bitterness Assay Collaborative from the ASBC. No matter the outcome we feel this new assay could become a standard in our lab – if it prooves valid in our hands. “Look ma, no isooctanes!”

Analytical Tricks and Tips (#1): The First Tip (Brewers: Bitterness Testing) may now be found as A pdf-link here: bitternessfocusanalyticaltext1

Analytical Tricks and Tips (#2) analyttips2indirectmeasurementofalcohol

This second test tip also arises as a result of numerous client requests (including one from Tibet!) for a simple way to test the alcohol levels of their products. Again this is now provided as a pdf link  above for interested readers.

Another key feature often requested is our Extended Table for Alcohol Dilution which appears here. alcoholdilutiontable1