Beer-o-meter

One device to test it all! pH, TFS, EBC, ABV. The cheapest & the easiest way to improve process control at your brewery!

31/08/2026

We’re coming to Hopfendankfest! 🍺🔬

Come and meet us at the B**r-o-Meter stand, have a b**r with us and discover what we’re trying to bring to the b**r world.

Our mission is simple: make useful brewing and fermentation analysis easier, faster and more accessible — not only for large breweries with dedicated laboratories, but also for craft brewers and people who simply want to understand their b**r better.

During Hopfendankfest we’ll be testing b**rs, talking about fermentation, residual fermentable sugars, wort preparation, hop creep and all the strange things that sometimes happen between brew day and the finished b**r.

Have a b**r you’re curious about? Bring it along.

Have a brewing problem you’ve been thinking about?
Come and talk to us.

Or just stop by, have a b**r and learn what B**r-o-Meter is all about.

We’re looking forward to meeting brewers, homebrewers and b**r enthusiasts in Cologne. 🍻

**rOMeter **r **rScience

25/08/2026

🍺🌿 Dry hopping. Hop creep. Fermentable sugars. Better control.

I’ll be presenting our B**r-o-Meter work on dry hop control at the CBP Fall Virtual Conference | Oct. 5–6, 2026! 🔬📊

We’ll show how monitoring fermentable sugars can help brewers understand what happens after dry hopping, detect renewed fermentation and make better decisions before packaging. 🍻

Huge thanks to Andrew Coplon & Craft B**r Professionals for having me!

💻 It’s virtual — so join us from your brewery, lab or even your couch!

**rOMeter **rProfessionals **r **rQuality 🍺

12/08/2026

Day 0: all clear. Day 14: guess who? 🦠🍺

Microbial contamination doesn’t always appear when b**r leaves the packaging line. Cells may be below detection limit or stressed then recover during storage.

That’s why vigilance matters:

🔬 Retain samples from the start, middle and end of packaging
🗺️ Link every result to a tank, hose, filler, package and date
🧼 Re-test after cleaning, maintenance or replacement
📈 Watch pH, fermentable sugar, carbonation and sensory changes

One positive result is a warning. A recurring pattern is evidence and it can point you towards the source.
Don’t test only to reject a batch. Test to learn, locate and prevent.

Read the full article through the link in bio.
**rlab **rquality

23/07/2026

We made the cover of the newest BRAUWELT magazine! 🍺📖

We are proud and very happy to see B**r-o-Meter featured in such an important brewing publication.
Make sure to check out either the German or international edition — both are packed with valuable knowledge and practical insights for brewers.
We are excited about the opportunities ahead in the German market.

And stay tuned… something special for BRAUWELT readers is coming soon. 👀

**rOMeter **r

13/07/2026

🔬B**r-o-Meter is proving that fermentation control goes far beyond b**r.

Our collaboration with Parrhesia Fermentery is another strong validation that our technology can support a much wider range of fermentation processes, including fermented soft drinks, culinary beverages, kombucha-style products and other living foods.

B**r-o-Meter gives producers real-time insight into fermentable sugars and pH, helping them understand how fermentation develops, when it is complete and whether the final product is stable and consistent.

That means better control, faster product development, stronger repeatability and more confident scale-up.

Parrhesia invited us to contribute after an introduction by Daan van Oldeniel from Triade, and the feasibility study is supported by SNN through a Proeftuin subsidy.

For us, this project is an important step forward. It demonstrates that B**r-o-Meter is not just a brewing solution. It is a versatile fermentation-monitoring platform with applications across food, beverages and biotechnology.

One platform. Multiple fermentation processes. Better decisions.

**rOMeter

06/07/2026

Www.testmyb**r.com

🇳🇱 Onze nieuwe website is live! 🚀🍻

We hebben onze website vernieuwd om brouwers sneller en eenvoudiger te begeleiden naar wat zij zoeken: bieranalyses, procescontrole, laboratoriumdiensten of praktische kennis om het brouwproces beter te begrijpen en te verbeteren. 🔬📊

Met de nieuwe structuur willen we duidelijker laten zien hoe B**r-o-Meter en onze labservices kunnen helpen bij betere beslissingen in de brouwerij — van fermentatiecontrole en suikermetingen tot kwaliteitschecks vóór het verpakken. ⚙️🍺

Daarnaast breiden we onze educatieve materialen verder uit. Want uitstekend bier brouwen begint met proceskennis. 📚✨

Met praktische informatie, voorbeelden en inzichten willen we brouwers ondersteunen bij het maken van bier met meer vertrouwen, consistentie en controle.

Neem een kijkje op onze nieuwe website en laat ons weten wat je ervan vindt! 👀💬

Measure smarter. Brew better. 🍻

**rOMeter **r **r

🇬🇧 Our new website is live! 🚀🍻

We have rebuilt our website to help brewers find what they are looking for faster and more easily — whether it is b**r analysis, process-control tools, laboratory services, or practical knowledge to better understand and improve the brewing process. 🔬📊

With the new structure, we want to show clearly how B**r-o-Meter and our lab services can support better decision-making in the brewery: from fermentation control and sugar monitoring to quality checks before packaging. ⚙️🍺

We are also expanding our educational materials. Because excellent b**r starts with process knowledge. 📚✨
Through practical information, examples and insights, we want to support brewers in making b**r with more confidence, consistency and control.

Take a look at our new website and let us know what you think! 👀💬

Measure smarter. Brew better🍻

15/06/2026

Bij brouwen en fermentatie heeft de juiste informatie pas echt waarde wanneer die op tijd beschikbaar is om ernaar te handelen.

Deze post is geïnspireerd door gesprekken met brouwerijen en fermentatieproducenten die pas op zoek gaan naar analytische informatie nadat een probleem zich al heeft ontwikkeld. Op dat moment kan testen nog steeds verklaren wat er is gebeurd, maar de kans om het huidige proces bij te sturen is vaak al voorbij. De inzichten kunnen dan meestal pas worden toegepast bij de volgende batch.

Daarom is tijdig testen belangrijk.

Bij B**r-o-Meter bieden wij laboratoriumdiensten voor bier- en fermentatietesten om producenten te helpen hun proces beter te begrijpen, onderbouwde beslissingen te nemen en uitdagingen op het gebied van kwaliteit of consistentie op te lossen.

Afhankelijk van de vraag ondersteunen wij brouwerijen en fermentatieproducenten ook met data-interpretatie en met het kiezen van de juiste testen voor de situatie. Niet elke uitdaging vraagt om een volledig analytisch panel. Soms is de meest waardevolle stap juist het kiezen van de juiste metingen op het juiste moment, zodat de resultaten direct in het huidige proces gebruikt kunnen worden.

Of je nu een kwaliteitsprobleem onderzoekt, consistentie wilt verbeteren, een proceswijziging wilt valideren of een meer gestructureerde kwaliteitscontrole wilt opbouwen: wij helpen graag bepalen welke informatie nodig is en hoe je die praktisch kunt gebruiken.

Heb je een procesvraag of wil je je kwaliteitscontrole versterken? Neem gerust contact met ons op.

**rOMeter CraftB**r Brouwerij Procescontrole Laboratoriumtesten Bieranalyse Fermentatiewetenschap

12/06/2026

🍺 Still a few spots available for our Golden Ale workshop at B**rze! 🍺

Together with Derek Walsh, we will dive into the beautiful world of Golden Ale: flavour profile, process choices, practical brewing tips, and tasting. We will also discuss how better process control can help you brew more consistently and with more confidence.

It is a great opportunity for brewers and b**r enthusiasts to learn, taste, ask questions, and connect with others from the brewing community. You can also bring your own b**r sample for testing. 🔬🍻

📍 B**rze Brouwerij
📅 24 June
🕐 Start: 13:00

Want to join? Book your spot by reaching out to:
📩 contact@testmyb**r.com
📩 [email protected]

**rOMeter **rze **r B**rWorkshop ProcessControl B**rQuality CraftBrewing Bier Brouwerij B**rEducation 🍻

02/06/2026

🍺 Join us at B**rze for a workshop dedicated to the world of Ales!

On 24 June at 13:00, B**r-o-Meter and Derek Walsh will host a workshop at BEERZE Brouwerij (Ivo Kaanen), where we will focus on the Golden Ale b**r style.

Golden Ale is a highly drinkable and well-balanced style, typically characterised by a bright golden colour, clean malt profile, moderate bitterness, refreshing finish, and delicate fruity, floral, or lightly hoppy notes. It is a b**r style that may appear simple at first glance, but requires careful control of recipe, fermentation, and process conditions to achieve the desired flavour balance.

During the workshop, we will discuss:
🍻 the typical flavour profile of Golden Ale
⚙️ how brewers can steer the process to achieve the desired sensory result
🧪 how testing and process control can support consistency and quality
👃 tasting examples and discussing practical brewing choices

We will also bring samples for tasting, and participants are welcome to bring their own b**r samples for testing.

Brewers and b**r enthusiasts are warmly invited to join us & come thirsty for knowledge and ready to explore the beautiful world of Ales.
📅 24 June
🕐 13:00
📍 B**rze

To book your spot, please contact:
📩 contact@testmyb**r.com
📩 [email protected]

**rze **rOMeter **rWorkshop **r Brewing BrewingScience B**rQuality ProcessControl SensoryEvaluation B**rTesting CraftBrewing DutchB**r B**rEducation

20/05/2026

🍻 New Brouw! Magazine no. 34 is out!
A couple of weeks ago, the newest edition of Brouw! Magazine was published and we read Derek’s article about Saison b**rs with great interest.
Saison is a beautiful and unique b**r style, but also one that is not always easy to control.
One important finding deserves attention:
➡️ in too many cases, the declared ABV on the label was not confirmed by standard EBC methods.
That is a problem but it is a problem that can be solved.
The reason may be linked to the yeast used for fermentation. Saison yeasts are tricky to control, and if this is not properly included in calculations and process control, the final b**r may not match what the brewer thinks is happening.
For us, the conclusion is clear:
✅ better process design
✅ better fermentation control
✅ better analytical testing
✅ better understanding of yeast behaviour
This is what we present in our column, we show how we worked with and on fermentation control: following sugars, understanding yeast activity and helping brewers stay in control of the process.
Good b**r needs creativity but professional brewing also needs control. 🍺
Have questions about fermentation, ABV, sugars or process control? Reach out. We are happy to help! www.testmyb**r.com
**rOMeter **r QualityControl

Adres

Groningen

Website

https://testmybeer.com/

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