Beer Analyser for Monitoring the Brewing Process
The CDR BeerLab measures essential parameters in beer to maintain quality and consistency
Fast and accurate test method for Bitterness (IBU)
Measure alcohol (ABV), Diacetyl (VDK’s) and colour
Reduce ingredient costs and reduce energy waste
Test multiple parameters in water, wort and beer
How Does BeerLab Analyse Beer
The BeerLab is a photometric analyser, a fast and reliable tool for measuring a range of parameters including alcohol percentage (ABV), bitterness (IBU), Diacetyl (VDK’s), colour (EBC) and pH, showing excellent correlation with reference method results.. Specifically designed to monitor the brewing process covering aspects such as mashing, fermentation and dry hopping, the BeerLab ensures product consistency, avoids the use of excess ingredients and optimises the yield from every brew.
What can the BeerLab do for Brewers
The BeerLab allows brewers to perform tests in a few minutes rather than relying on an external laboratory. This facilitates real time process adjustments to improve quality control and save energy. It is also suitable for monitoring production of low and no alcohol beers and for testing water used for brewing.
The CDR BeerLab features high sensitivity, a wide measuring range and excellent repeatability of the results thanks to the innovative photometric technology using LED light sources and fixed wavelengths ranging from the ultraviolet to the visible spectrum.
What can the BeerLab Measure
Beer Parameters – Bitterness, Colour, Diacetyl, Alcohol, pH, Fermentable Sugars, Free Amino Nitrogen, Sulfur Dioxide, Lactic Acid, Acetic Acid, Starch, Polyphenols, Yeast Vitality
Water Parameters – Alkalinity, Calcium, Magnesium, Bicarbonate, Chloride, Potassium, Sulfate, Zinc
Try Before You Buy
The BeerLab is available for a demonstration or a short term trial.
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BeerLab
“For our size of brewery, the CDR BeerLab® is an ideal tool for QA and process control. It is very easy to use, without needing a lab background and the reagents are non-toxic so it’s easy to implement”
Stewart Poulter, Quality Assurance Brewer, Oakham Ales
BeerLab at Brewfist
“The BeerLab beer analyser allows us to measure our VDK levels accurately and quickly, reducing our tank occupancy and ensuring we are completely confident in the beers we are releasing”
Robyn Bell, Tank Manager, Cloudwater
BeerLab at Prost Brewing
“I am a firm believer in the importance of quality control when brewing beer. I use the BeerLab from QCL primarily for Diacetyl and water tests. The BeerLab is fast and easy to use and allows me to release beer with consistent high quality.”
Jeremy Cook, Owner, Missing Link Brewing
Beer Tests
Bitterness (IBU)
IBU is determined by measuring the quantity of iso-ɑ-acids present in the wort or in the finished beer. Verifying this parameter during the boiling phase or during fermentation allows brewers to know the real responsiveness to the theoretical calculations.
Alcohol
Ethanol, in an alkaline environment, is oxidized through an enzymatic reaction and converted in acetic aldehyde in presence of NAD + , which in turn produces NADH. The increase of the absorbance, measured at 366 nm (endpoint), is proportional to the concentration of ethanol in the sample.
Vicinal Diketones (VDKs)
VDKs are metabolic products of yeasts which form in constant proportions during fermentation, including diacetyl which forms in the highest concentration. It is important to monitor vicinal diketone levels during fermentation, as excessive VDKs production may be a sign of incorrect fermentation or bacterial or wild yeast infection. VDK concentration also plays an important role in the formation of flavour during the maturation time.
Starch
In the mashing phase starch is converted into fermentable sugars by specific enzymes (amylase) present in the malt. Control of the conversion can be achieved by measuring the residual starch in the wort.
Fermentable Sugars
During fermentation yeasts only use fermentable sugars, glucose, fructose, maltose and in some cases maltotriose, to produce ethanol. Other complex sugars that are not fermentable (like maltodextrins) contribute to the body of the beer. This test can be used in conjunction with the fermentable sugars test, to calculate both fermentable and non fermentable sugars.
Free Amino Nitrogen (FAN)
Free amino nitrogen is a test that allows correct management of fermentation. A lack of nitrogen can cause a slow or even stuck fermentation, seriously compromising the quality and organoleptic characteristics of the beer. Analysis with the BeerLab allows the appropriate corrections to be made before and during fermentation. Using one curve for wort analysis and one curve for beer analysis improves the method sensitivity.
Total Sulphur Dioxide (SO2)
SO2 is naturally produced during fermentation, the legal limit is 10 mg/L. The BeerLab measurement avoids the time-consuming distillation of the EBC reference method or the dangerous and cancerogenic compounds used by the AOCS reference method.
Polyphenols
The presence of polyphenols in beer can cause off flavours and unwanted turbidity. This phenomenon can be reduced by treatment with Polyvinylpolypyrrolidone (PVPP) during boiling or maturation, before filtration.
Acetic Acid
Acetic acid can be produced by several yeasts and bacteria present in some types of beer. It may form during fermentation, or during storage due to the deterioration of the beer.
Lactic Acid
Lactic Acid is the product of fermentation made primarily by microbial activity. Its concentration is correlated to the total bacterial count. Determining the concentration of lactic acid is a useful indicator of the storage potential of the beer.
pH
pH value in the wort in the mashing phase is a very important parameter to assure the perfect conversion of starch into simple sugars. Accurate measurement allows adjustments to be made immediately and can reduce the length of the mashing phase.
Colour
The chromatic characteristics of a beer are defined by its colour which is measured at 420 nm. Even if other ingredients contribute, the malt is the ingredient that primarily influences the colour.
Yeast Vitality
Monitoring live versus dead yeast does not provide any information on metabolic condition, whether cells are healthy and producing. The yeast vitality measurement can improve the quality control of yeasts for optimal fermentation.
Acetaldehyde
Acetaldehyde is a by-product of yeast metabolism formed during alcoholic fermentation. Its formation depends on fermentation conditions, such as an excessively low fermentation rate. At low concentrations (<10–15 mg/L), acetaldehyde may contribute to a slight fruity-green note, but at higher concentrations it leads to unpleasant flavours reminiscent of green apple, freshly cut grass or raw pumpkin. This defect is highly noticeable and compromises the sensory quality of the beer.
Glycerol
Glycerol is a natural by-product of alcoholic fermentation. Its production increases under yeast stress conditions such as high wort osmolarity, nutrient deficiency and ethanol stress. Variations in glycerol concentration contribute to mouthfeel and the perception of smoothness of a beer. At low glycerol concentrations (1–2 g/L) the sensory contribution is minimal and almost imperceptible, the beer may appear drier or lighter. At medium to high concentrations (3–10 g/L) glycerol begins to have a noticeable effect, imparting a rounder, fuller and more velvety sensation on the palate. At excessive glycerol concentrations, above 10 g/L, uncommon in traditional beer, but possible under stressed fermentations or in the presence of contamination (e.g. wild yeasts or lactic acid bacteria), the beer may be unbalanced or give a sticky mouthfeel.
Water Tests
Alkalinity
Alkalinity is probably the most important parameter for brewers as it has a direct effect on the mash. The value of alkalinity is closely linked to the sensory qualities of the style of beer to be produced. Total alkalinity is defined as the concentration of strong acid, measured in milliequivalents per litre, needed to convert bicarbonate or carbonate in the sample in carbon dioxide at a pH of 4.3.
Calcium
Calcium reacts with the malt phosphates causing the decrease in pH, promotes enzymatic activity, contributes to the coagulation of proteins, the flocculation of yeast and the precipitation of oxalates.
Zinc
Zinc is an indispensable element for the correct activity of yeasts. Measuring its concentration can avoid fermentation issues.
Magnesium
Magnesium is an important yeast nutrient, but it can contribute to negative flavours.
Sulfate
Sulfate enhances hop bitterness, provides a drier finish and increases sharpness in beer, especially for styles like IPAs and pale ales.
Bicarbonates
Bicarbonate in brewing water is a key component of alkalinity, affecting mash pH. High bicarbonate levels are undesirable for pale beers, as they can raise the mash pH too high, hindering enzyme action.
Chloride
Chloride enhances malt sweetness, body and fullness. High levels are used for styles like New England IPAs and stouts to create a rounder, softer profile. Excessive chloride can cause undesirable salty or chemical flavours.
Potassium
Water usually contains a negligible amount of potassium unless softened with potassium chloride. Potassium chloride can increase chloride levels for flavour, but can add a salty taste if concentrations are too high.
How It Works
Features
Innovative Technology
The use of innovative photometric technology means the reading cell guarantees high sensitivity, a very wide measuring range and excellent repeatability of the analysis results thanks to innovative LED light sources with fixed wavelengths (ultraviolet – visible spectrum, power up to 6 O.D.).
Online Help
The system is easy and intuitive, everyone can use it. Analyses are carried out in just a few steps. In addition, it has a help function that guides you step by step through the test procedures.
Multitasking Mode
The multitasking mode reduces analysis time by making it possible to perform several analyses of the same sample simultaneously, or different determinations of the same parameter on a batch of different samples. During an analysis session you can start another one and put the first one in the background. You can return to background analysis with one click.
Internal Memory
The analyser is equipped with an internal memory capable of storing thousands of analysis results that can be viewed on the display or exported via the USB or Ethernet port.
Barcode/QR Code Reader
The analyser connects with barcode or QR code readers. The sample code is automatically displayed on the analyser. It is possible to associate all the analyses performed on that sample.
PC/Intranet Connection
You can share analysis results by connecting the analyser to your intranet via the Ethernet port or export them by connecting the analyser via the USB port to a host computer.
Maintenance/Service Free
No calibration is necessary because the instrument is supplied pre-calibrated. The analysers use LED light sources and therefore no periodic maintenance is required.
Multitiple Sample Analysis
Multitiple Parameter Analysis
Download Literature
Oakham Ales
Controlling Bitterness and Aroma Through Analysis
Northern Monk
Dry-Hopping, Fermentable Sugars and ABV
Long Man Brewery
Mashing Efficiency
Hackney Brewery
Late/Dry-Hopping, IBU Value
Specification
BeerLab
Samples Analysed Simultaneously: 16
Storage of Results: Suffcient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 6 wavelengths in 4 reading cells
Incubation Module: 37 ° C thermostated block with 16 positions
Barcode/QR Code Scanner Connection: Bluetooth
Connectivity
1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
1 USB port type A for technical service and computer connection
1 Ethernet port (LAN) for connection to intranet
Bluetooth 4.0
Printer: 80 mm wide printer with integrated graphics
Dimensions: 32 x 29.5 x 13 cm (W x D x H)
Weight: 2.80 kg
Power supply: 24 V
BeerLab Junior
Samples Analysed Simultaneously: 3
Storage of Results: Suffcient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 6 wavelengths in 4 reading cells
Incubation Module: 37°C thermostated reading block with 3 positions with incubation function
Connectivity: 1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
Printer: Wireless connection for external printer
Dimensions: 15 x 22 x 8,3 cm (W x D x H)
Weight: 0.80 Kg
Power Supply: 24 V or optional lithium-ion battery