Hach Beverage Articles
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Reference Standard For TPO Analytical Methods
1/21/2016
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.
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Final Product Quality Control: Orbisphere Total Package Analyser
1/21/2016
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.
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Monitoring CO2 Purity In A Brewery
1/21/2016
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.
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Why Measure Dissolved Oxygen In The Brewery?
1/21/2016
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.
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Where To Measure Dissolved Oxygen In The Brewery
1/21/2016
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.
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Effluent Organic Load Control Using Continuous TOC Monitoring
11/19/2015
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.
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How BrewDog Tested Bitterness And Color In Its Beer
8/21/2015
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.
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Greencore Foods Saves Time And Money With Waste Water Treatment Solution
8/21/2015
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.
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Analyzing Oxygen: Final Product Quality Control In Beer Bottling
8/21/2015
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.