What we do
We like to think that when it comes to beer science, we can offer our customers and collaborators something more than just numbers in a report file. As scientists (and beer nerds) we try to go beyond the standard measurements to gain the best insight possible on the beers and processes we are monitoring. This includes the use of our sugars and side-products screening methods to link changes in biochemistry to how you perceive your beer!
Take a look below at some of our example reports from recent sample submissions, to get an idea of what these look like.
If we see something that doesn't fit the beers expected profile, we'll tell you! And with a bit of discussion maybe help give an indication of why this may be and what can be done about it.
We want to be more than just your average analytical service, we want to hear from our customers on what they're doing and what they're interested in, be you a homebrewer or 100 bbl brewery.
Bring the Science
We have great in-house expertise and facilities to help deal with the most challenging of beer-related problems.
We will make use of our tried-and-tested rapid screening approach to give you more info for you buck on things like sugar contents and side-products (both the good and the bad kind...).
Is your sour beer coming out very astringent? Let us profile the organic acids to see what might be causing it!
Has the mouth-feel left you NEIPA? Let's see if those malto-dextrins are still there?
We can also apply these techniques to wines, spirits and non-alchoholic fermented beverages like kombucha.
Take a look at some of our reports for an idea of what we mean :