IBU test in beer and wort

The test allows to determine the IBU (level of bitterness of beer) , measuring the quantity of iso-ɑ-acids present in the wort or in the finished beer.

The possibility to test IBU during the boiling phase or during fermentation allows to know the real responsiveness to the theoretical calculations and allows to supervise every production batch, ensuring a high quality standard.


Test Principle

Iso-ɑ-acids are extracted from beer through an appropriate solvent. After centrifugation the extract is read at 270 nm and the coloration is related to the degree of bitterness of the sample.

Reference Method Correlation

To curry out the Correlation curve samples for ibu test using the CDR BeerLab® and the UKAS accredited spectrophotometric method (Campden BRI Method AM/003 based on EBC Analytica 9.8, 2004). The curve was obtained as part of the comparative study of the analytical methods of CDR BeerLab® and the reference methods conducted by the Campden BRI international laboratory

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

The Analyzers for process and quality control in beer brewing


CDR BeerLab®

  • Complete analysis panel, supplied already configured
  • Up to 16 determinations simultaneously
  • Possibility of carrying out analyses of the same sample
  • Integrated printer
  • Full connections (LAN - USB - Bluetooth barcode/QR code reader)

CDR BeerLab® Jr

  • Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
  • Up to 3 determinations simultaneously
  • Wireless connection to external printer
  • USB connections