Determination of Bitterness in beer and wort
The test allows to determine the level of bitterness of beer, measuring the quantity of iso-ɑ-acids present in the wort or in the finished beer.
The possibility to verify this parameter 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.
The traditional methods
The traditional methods for measuring bitterness often requires a laboratory with a laboratory technician, UV/Vis spectrophotometer, water bath, glassware, solvents etc. and can take anywhere from 15 – 30 minutes.
Features of CDR BeerLab® method
- It uses the optimized EBC reference method.
- The analysis can be performed directly at every step of the beer production process and so you have the possibility to study your recipe optimizing the additions of the hops and monitoring the actual extraction of the bitter.
- The test can be performed in approximately 6 or 7 minutes by anyone.
The systems to test of bitterness (IBU) in beer and wort
Bitterness levels can be measured using CDR BeerLab®, a system which enables you to carry out a wide panel of chemical analyses on beer and water, using a single instrument, in a process that is faster and simpler than traditional methods.
With CDR BeerLab® brewers and breweries of any size can independently carry out brewing process controls without having to rely on external laboratories.
|CDR BEERLAB®||CDR BEERLAB® JUNIOR|
Beer and Wort:
Configuration with tailored panel of analyses
Beer and Wort:
|Simultaneous Sample Analyses||16||3|
|Multiple Analyses on a Sample||–|
Test type: End Point.
Time testing: 6-7 minutes.
Are possible test sessions with several samples, up to 16 for CDR BeerLab® and 3 tests for CDR BeerLab® Junior.
Reference Method Correlation
To curry out the Correlation curve samples were analysed for bitterness content 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
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.
CDR BeerLab®: The Effect of Late and Dry-Hopping on IBU Value
It has been thought that late-hopping and dry-hopping do not contribute to IBUs in beer, however, in Hackney Brewery, an english brewery, brewers have been able to conduct an investigation into this with a very fast and easy in-house quality control without the need for a chemical laboratory: CDR BeerLab®. With CDR BeerLab® the analysis can be performed directly at every step of the beer production process and so you have the possibility to study your recipe optimizing the additions of the hops and monitoring the actual extraction of the bitter. [More…]
Reagent test Kits
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
- Codice *300635 – The kit, designed for 10 tests
- Codice *300630 – The kit, designed for 100 tests
The reagents have a shelf-life of 12 months.
Use on beer or wort. The beer sample needs to be degassed (we recommend to use an ultrasonic bath) before taking the sample. For higher accuracy in the analysis of wort we recommend to centrifuge the sample.
|Analysis||Measuring range||Sample volume||Resolution||Repeatability|
|Bitterness||5 – 100 IBU||100 μL||0.1 IBU||0.5 IBU|