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2024: Year of the Beverage Spoiler
As a beverage microbiology lab, we have never seen as many outbreaks as we have in the past year. Regional industry leaders across the country are coming to us, suffering devastating losses. In a new…
How pH impacts beer quality
Paying close attention to pH can help ensure good brewhouse efficiency, product stability, and flavour outcomes. Here, we’ll discuss the key moments in your process where pH impacts beer quality! pH: what is it? pH…
Bitterness or astringency?
A classic point of confusion among sensory practitioners: is it bitterness or astringency? Turns out, it could be both. Here, we’ll discuss the differences, similarities and limitations of testing. Bitterness: strictly taste In beer, we’re…
Microbial spoilage in beverages
Why spoilage happens With an estimated trillion species of bacteria, yeasts and other microbes, how on earth do we determine the risk of microbial spoilage in beverages? This depends on the product and the process…
Free amino nitrogen (FAN)
Why do acetaldehyde, excessive esters or higher alcohols form in some batches, and how can we predict and prevent them?
