Hach designs, manufactures, and distributes world-class instrumentation, test kits, and reagents for testing water and product quality in a variety of beverage industry applications. Our products can be used within influent, in-line and at-line, as well as Clean-In-Place (CIP), and effluent water treatment.
From beer to soft drinks to bottled water and wine, Hach can help you meet the quality control demands at your beverage facility to ensure:
• Product quality, flavour stability and consistency across your products
• Your production runs efficiently without unplanned interruptions
• Streamlined and improved processes to minimise product waste and ensure efficient production
• Reliable analysis from incoming water, production control to lab quality through to wastewater
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As a brewer, quality, flavour stability and shelf life are critical to brand and business. For continuous and reliable measurement of quality parameters directly in the production process, at line or in the lab, from incoming water through to final package.
Hach works with soft drink manufacturers to measure quality parameters for optimal results. We strive to ensure you produce the best product quality product time and time again. Our systems provide continuous and reliable measurement of quality parameters directly in the production process, at line or in the lab.
From carbonated to still water, Hach’s wide range of monitoring instrumentation provides quality analysis ensuring your product has the same great quality and taste that meet your standards. For continuous and reliable measurement of quality parameters directly in the production process, at line or in the lab.
Hach allows vintners to ensure product quality, whilst protecting flavour stability and shelf life. From SO2 and dissolved oxygen measurements to Total Package Oxygen and micro oxygenation. For continuous and reliable measurement of quality parameters directly in the production process, at line or in the lab.
Hach's webcast on dissolved oxygen best practices is aimed at brewers wanting to ensure a consistent product quality when monitoring DO across the brewing process.
Learn how the loaded ASBC methods makes the UV-VIS Spectrophotometer one of the most important single pieces of analytical kit in the brewery lab.
Learn how Avery Brewery improved their brewing quality by using a UV-VIS Spectrophotometer.
Find out how the Hach Orbisphere Total Package Analyzer is an ideal solution for final beverage package analysis. Designed for At-line operation so you don't lose time taking samples. The unique gas phase technology eliminates all direct contact of the sensing elements with any liquids.
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This application note describes a solution to increase the lifetime of luminescent dissolved oxygen (LDO) spots in-line when cleaning-inplace (CIP) is used with strong oxidants, bleaching agents, or harsh conditions.
The formation of haze in beer can be problematic, as it affects the quality of the end product. Beer consists of various ingredients such as proteins, carbohydrates, polyphenols, fatty acids, nucleic acids, amino acids, etc. These ingredients can precipitate and a haze or turbidity is formed.
In recent years, TOC has steadily gained in importance in both wastewater and drinking water analysis. In relationship to COD TOC provides specific information about the type and origin of organic loads in wastewater.
The launch of the world’s first ready-to-use reagent packages for photometric analysis in the 1960s had a substantial effect on water analysis.
Analysis and quality assurance measures are inseparably interlinked. There is much more to ensuring high quality measurement results than simply the type of analytical method (standard/norm vs. operational analysis) that is used.
Color measurement is becoming more and more important in the brewing industry as awareness Of quality increases.
Compliance and consistent high quality are two of the key goals within the beverage industry. Hach® provides support for these goals through comprehensive analyses of water and beer.
Levels of phosphorus, a chemical element that promotes organic growth, must be controlled in wastewater coming from beverage, food and dairy processing plants.
As annual beer production goes up, a major brewer found it increasingly difficult to find appropriate time slots for maintenance interventions, especially in the recalibration of EC dissolved oxygen sensors in the wort lines.
A major soft drink manufacturer has a limit of 2 mg/L of total phosphorus in its final effluent. With production spills and scheduled discharges of nonconformance product, a local plant was at risk of not meeting its phosphorus limits.
To control flavor and quality, brewers rely on a number of tests to prove and maintain consistency.
The measurement of dissolved ozone in the bottled water industry has two main concerns that need consideration when using process instrumentation to monitor O3 concentrations. First, the use of O3 as a disinfectant must not create any additional bi-products that affect the water quality, such as the formation of bromate from water containing bromide. In addition, ozone production uses electricity, and in many facilities oxygen, so it is critical to minimize the ozone concentration and deliver the optimal level of ozone in the process.
Colour measurement in liquids plus other quality control analyses were conducted in two labs using a number of different instruments. This resulted in laboratory staff wasting time and energy running from one location to another.
For high volume labs or applications where performance is critical, INTELLICAL Red Rod pH electrodes incorporate proven technology to deliver superior accuracy and response times, even when measuring challenging samples over a wide temperature range.
Color measurement is becoming more and more important in the brewing industry as awareness of quality increases.
Photometry is an important part of modern laboratory activity within a beverage company. The determination of bitterness units, colour and photometric iodine samples are just some examples of the routine analysis that takes place in a brewery laboratory. These methods involve various enzymatic detections, such as the determination of alcohol or sugars (sucrose, fructose and glucose).
Few things are as troublesome to a brewer as oxygen. Even a small amount introduced at the wrong time causes oxidation. But, oxygen is also a critical element during the fermentation process. From wasted brewing materials and operator resources to souring a consumers experience with off flavours, there are plenty of reasons to pay close attention to oxygen throughout the brewing process. The good news is that with the proper tools to monitor and measure oxygen throughout the brewing process, a brewery can perfect flavours and keep batches on store shelves longer.
Without monitoring oxygen levels throughout the brewing process, the finest hops, grain, and water won’t add up to much. Oxygen is a tricky element to control; but, with the proper measuring equipment, oxygen can be kept in check, allowing brewers to ensure their product quality and increase batch longevity.
Hopefully, every craft brewer is aware of the serious nature of ensuring the quality of their beer. Many brewers will tell you that instruments like hydrometers, pH meters, and microscopes are absolutely essential to evaluate key quality aspects of beer. However, if you ask the same brewers if a UV-spectrophotometer is an essential piece of analytical equipment in the brewery, the answers can be quite varied.
When Martin and James founded BrewDog in 2007, they were looking to produce new and different types of brewed lagers and ales compared to the ones that dominated the UK market. Initially, they started with brewing tiny batches, filling the bottles by hand, and selling their beers at local markets and out of the back of their old beat up van.
The quest for a TPO (Total Package Oxygen) reference standard is still open, despite the wide use of methods and devices measuring this important parameter in the brewery. Today TPO is one of the unique parameters in the beer analyst’s toolbox that has no standard. Below, a new method to build a TPO standard is described and compared with other methods. This new standard is then used to evaluate the TPO measurement through existing methods.
The hop processing company of Hopfenveredlung St. Johann is processing around 25.000 metric tons of hops per year to pellets. At their production site in St. Johann, Hallertau, Germany, they run a state of the art pilot brewery.
Carbon dioxide in the brewery is recovered during fermentation with two main criteria: avoid presence of air with critical impact on the final product taste and shelf life. Additionally, a maximum CO2 recovery yield is expected. In this application report, HACH’s solutions for reliable oxygen measurement into the recovered CO2 are presented.
Beer contains many substances that react on exposure to oxygen. These oxidation reactions are greatly accelerated by warm storage and pasteurisation, since oxidation is more rapid at higher temperatures. Neglect of proper oxygen levels can cause noticeable changes in taste and clarity of the final beer.
Once in the brew kettle, boiling removes dissolved gases. This de-aerated wort is then normally cooled to around 10°C to 15°C before transfer to the fermenter. Yeast is then added together with oxygen to allow yeast growth.
In order to effectively manage organic load elimination in wastewater treatment, it is necessary to have continuous organic monitoring, so that the process can be adjusted according to the actual organic load. This information is critical in determining when to end treatment.
With no standard method for in- house testing of bitterness and color of its final product, Brewdog wanted to implement a solution to utilize these parameters and ensure proper quality control in its beer.
This article explains how Greencore Foods overcame the challenges of managing its waste water treatment during wash-downs of processing tanks and lines during clean-in-place procedures.
The hop processing company of Hopfenveredlung St. Johann is processing around 25.000 metric tons of hops per year to pellets. At their production site in St. Johann, Hallertau, Germany, they run a state of the art pilot brewery. One of the key functions of the pilot brewery is to run trials on a variety of brewing functions, including raw product (hops and hop-products) and technology (including bottling, brewing and analytical instrumentation), as well as product development. These trials are done for the shareholders Barth Haas Group and HVG and other breweries or suppliers on a contract basis.