Oils and fats

Frying oils and fried snacks

Fish Oil

Olive oil

Palm oil

Bakery products and spreads

Nuts

Milk and dairy products

Egg products

Tomato derivatives

Vinegar

Food

Wine

Beer

Cider

Kombucha

Coffee Fermentation

Green coffee, roasted coffee and beverage

Water for coffee preparation

Analyses of Soft Drinks with CDR DrinkLab

Soft Drinks

Analyses of Fruit Juices with CDR DrinkLab

Fruit Juices

Tea Analysis from Leaves to Drink with CDR DrinkLab

Analyses of Plant-based Beverages with CDR DrinkLab

Plant-based Beverages 

Kefir

Analyses of Drinking Water with CDR DrinkLab

Water

Beverage

Animal feeds and silages

Pet Food

Animal food and silages

Validations

The <a href="/cdrbeerlab/analyses/bitterness-ibu-beer">accurate determination of bitterness</a>, expressed in International Bitterness Units (IBU), is a cornerstone of beer quality control. Traditionally, laboratories rely on the <a target="_blank" rel="noopener noreferrer" href="https://www.mebak.org">MEBAK B-400.17.110 reference method</a>, a protocol based on solvent extraction and spectrophotometric analysis. While highly reliable, it requires skilled personnel, dedicated laboratory equipment, and time-consuming sample preparation.A recent study conducted by the <a target="_blank" rel="noopener noreferrer" href="https://www.chemie.uni-hamburg.de/en/institute/lc.html">Institute of Food Chemistry at the University of Hamburg</a> evaluated whether the <a href="/cdrbeerlab">CDR BeerLab®</a> system could deliver results comparable to the MEBAK method while offering operational advantages for routine brewery analyses.

Introduction

Thirteen different beers, covering a bitterness range of 3 to 50 IBU, were analyzed in triplicate using both approaches. The MEBAK method served as the benchmark, while the CDR BeerLab® employed its photometric analyzer with pre-filled cuvettes and simplified reagent handling.The evaluation applied rigorous statistical tools:<ul><li>Correlation analysis (R = 0.9997; R² = 0.9993)</li><li>Bland-Altman plots for agreement assessment</li><li>Paired t-test and F-test to verify differences in means and variances</li><li>Coefficient of Variation (CoV) to assess repeatability</li></ul>

Methodology

The results demonstrated excellent comparability:<ul><li>Mean differences between the two methods were negligible, with no statistically significant bias (p = 0.12).</li><li>Variability was statistically indistinguishable (F-test p = 0.92).</li><li>Repeatability was strong for both, with mean CoV values of 0.61% (MEBAK) and 1.02% (CDR BeerLab®).</li><li>Bland-Altman analysis confirmed that differences across samples were within narrow ranges, supporting interchangeability.</li></ul>

Key Findings

Correlation of mean IBU values obtained with the reference method MEBAK and the CDR BeerLab® method

Correlation of mean IBU values obtained with the reference method MEBAK and the CDR BeerLab® method. 

Beyond equivalence in analytical accuracy, the study highlighted several operational benefits of CDR BeerLab®:<ul><li>Rapid analysis compared to conventional protocols.</li><li>Ease of use, requiring only minimal operator training.</li><li>Reduced reagent consumption: approximately 20 times less than the MEBAK method.</li><li>Improved safety profile, avoiding large volumes of isooctane, a hazardous solvent.</li><li>Lower environmental impact thanks to reduced chemical waste.</li></ul>

Practical Advantages of CDR BeerLab®

The University of Hamburg’s comparative study confirms that CDR BeerLab® is statistically equivalent to the MEBAK reference method for IBU determination. For breweries and laboratories, this means a validated alternative is available that combines analytical reliability with speed, convenience, and sustainability.

Conclusion

Download the University of Hamburg report on MEBAK vs. CDR BeerLab® for IBU analysis.

Comparing the MEBAK Reference Method with the CDR Beerlab® - T.-O. Karstens, AG Buchweitz, Institute of Food Chemistry, University of Hamburg  

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