Hach Beverage Articles
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Monitoring Fan In Brewery Applications
10/4/2016
To control flavor and quality, brewers rely on a number of tests to prove and maintain consistency.
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Accurate In-Line Dissolved Ozone Measurements In Bottled Water
1/27/2016
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.
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Quality And Expertise In Colour Measurement: A Success Story
1/27/2016
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.
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HQD - The Best Solutions For Accurate Results In All Applications
1/27/2016
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.
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Color Measurement In Brewing With DR 6000
1/27/2016
Color measurement is becoming more and more important in the brewing industry as awareness of quality increases.
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New Methods In Photometry: Testing A New Spectrophotometer
1/27/2016
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).
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Oxygen Monitors Optimise Quality & Flavour Part 1: Amperometric And Optical Sensors
1/26/2016
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.
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Oxygen Monitors Optimise Quality & Flavour Part 2: Measure, Calibrate, Maintain
1/26/2016
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.
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The Spectrophotometer And Beer: A Love Story
1/21/2016
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.
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Testing Bitterness And Colour In Finished Beer: A Case Study
1/21/2016
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.