An on-site lab provides brewers the opportunity to test their batches throughout the brewing/fermentation process in order to prevent unwanted bacteria growth, additional acidity, etc.

In order to sell consumable food or beverage products, manufacturers must meet certain criteria before they can legally be sold for consumption. The results gathered from brewery samples are typically related to quality control (QC), shelf-life and stability, and the presence of microorganisms within the beer, wine, or liquor, all necessary pieces of data to determine whether each product is fit for sale. There are some brewers that manage to open and sustain their breweries without the presence of an on-site lab, but for many, sending samples out to third party labs to be analyzed can become time-consuming and difficult to organize. If taking control of your brewery’s testing and analysis sounds like the best next-step for your facility, keep reading to learn some of the basics of how to start a brewery lab. Having an on-site lab ensures you will always have access to the information you need in order to ensure your recipe stays consistent and that your ingredients are top-notch. Having your own brewery lab isn’t just about becoming better or improving what you have already been perfecting for years. While you can send your samples out to be tested by third-party labs, doing your testing and analysis in-house can help you to gain more insight from results and make more precise and informed improvements/changes. You likely have a deep knowledge of all things relating to the brewing and consuming of beer, but you may not know just what it takes to ensure your beer is fit for the consumer market.

If you have a passion for beer and are planning on opening your own brewery, there are a few things you may not yet have considered. Microanalysis and Microbiological Control.

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