To maintain optimal quality, we have a state-of-the-art quality laboratory, equipped with Anton Paar tools, among others, essential for ensuring the flexibility, volume, and quality of our custom beers.

The importance of the quality laboratory at BCB: for a best-in-class contract brewery! (PART 1)

The Alcolyzer 3001: precise quality control for our custom beers
The Alcolyzer 3001 allows for rapid and reliable measurement of the alcohol percentage of our custom beers, without the need for chemicals or distillation. This process ensures maximum speed, quality, and flexibility to manage your production volume. The alcohol content is measured with extreme precision (up to 0.01%), an essential aspect in the production and control of our non-alcoholic beers as well as all our custom beers.
The DMA 4501: ultra-fast analysis guaranteeing maximum quality
The DMA 4501, a high-precision density meter, analyzes the beer’s composition and accurately measures the extract content, a crucial parameter for monitoring fermentation and evaluating the final product. The analysis is ultra-fast:
- Precise 4-digit measurement
- In just 20 seconds
Commitment to quality, volume, and flexibility at BCB
The Alcolyzer 3001 and the DMA 4501 generate detailed and reliable measurement data, crucial for maintaining consistent quality in the production of our custom beers. Thanks to advanced technologies such as optical spectroscopy and digital density measurement, we obtain reliable results quickly, enabling an efficient production process while significantly reducing the risk of error.
In our contract brewery, we use the Alcolyzer 3001 and the DMA 4501 to analyze each batch of beer at every key stage:
- During brewing
- During fermentation
- After conditioning and storing the custom beers
The collected data not only ensures rigorous quality management but also optimizes the brewing processes to increase efficiency and flexibility.
Other interesting posts
- Special Yeasts – Biotechnology in the Brewery
- The Technology Behind Alcohol-Free Beer: Stopped Fermentation – The Art of Timing
- Reverse Osmosis – The Precision of Membrane Filtration
- The Technology Behind Alcohol-Free Beer: Vacuum Distillation – Extracting Alcohol