10/05/2026
I am leaving Szkoła Fermentacji with a lot of useful conversations and a clear message: sugar control matters across the whole brewing ecosystem. 🍺
During the event, I had the chance to speak with brewers from different types and sizes of breweries, as well as academics working on topics ranging from wort preparation innovation to low- and non-alcoholic beverages.
What connected many of these discussions was the same practical challenge: understanding fermentable sugars better, earlier and more often.
For large-scale production, this means better process control and consistency.
For craft breweries, it means making better decisions during fermentation and packaging.
For research teams, it means having accessible data to test ideas, compare processes and move faster.
This is exactly where Beer-o-Meter can help: by making fermentable sugar testing easier to perform frequently, whether you are running industrial processes, craft-size batches or experimental work.
One thing that stood out to me was how large breweries combine innovation with efficiency. Not by simply buying every new tool available, but by building a culture that stays open, curious and focused on continuous improvement.
That mindset is relevant for breweries of every size — and for academic labs as well.
Events like Szkoła Fermentacji show that progress happens when brewers, scientists and technology providers talk openly and look for practical ways to collaborate.
Thank you to everyone I spoke with. Let’s keep the discussion going.
If you are working on fermentation control, low/no-alcohol beer, sugar management or process optimisation, I would be happy to connect and explore how Beer-o-Meter can support your work. 🔬
ProcessControl CraftBeer BrewingIndustry LowAlcoholBeer NonAlcoholicBeer QualityControl FoodTech BreweryInnovation
