Analysis of the Brewing Process: Moisture in Beer Ingredients Supporting a Global Market
Authors: Marie C. Jordan | Last updated: June 2022
Overview
The MA160 is moisture analyzer capable of thermogravimetric testing via the use of infrared heating through an AURI (nickel-chrome) tubular element; allowing for standard drying and gentle drying methods to be employed. This unit is ideal for applications in the beverage industry as it is able to accommodate testing on the myriad of products used in the production of a drink like beer – and capable of storing all the methods and results generated for and by those activities in its high capacity memory. To meet the needs of the Sartorius customer, the Moisture Lab focused its endeavors on the moisture analysis of hops, malt, barley and yeast – key ingredients in brewing beer. Having researched different forms and the most popular types and variations available in these categories, we determined the best range of data would come from testing specifically a distillers yeast, a flaked barley, whole leaf hops, pellet hops, wheat malt and row malt.
- Document type: Application Note
- Page count: 11
- Read time: 6 Minutes
Key Takeaways:
- Understanding the importance of moisture analysis in beer brewing.
- Insights into the MA160 moisture analyzer's capabilities and benefits.
- Knowledge of official AOAC methods for moisture analysis.
- Data on moisture content in key beer ingredients.
The efficiency and reliability of the MA160 compared to traditional methods.
This Resource is Designed for:
- Beverage industry professionals
- Brewing companies
- Quality Control Specialists
- Researchers and scientists in food and beverage technology
- Equipment manufacturers and suppliers in the beverage sector
Applications Supported:
- Moisture Analysis
- MA160 Moisture Analyzer
- Analysis of hops, malt, barley, and yeast in brewing