Analysis of the Brewing Process: Moisture in Beer Ingredients Supporting a Global Market
Authors: Sartorius | Last updated: June 2022
Overview
The consistency and quality of beer starts with the raw ingredients: malt, barley and hops. To avoid fungal contamination, it is critical to check the moisture content of raw ingredients before starting the brewing process. Additionally, moisture content in malt is an important factor in optimizing extract and breakage, which affects beer quality during storage.
To meet the needs of Sartorius customers in beer production and quality testing, we performed a moisture analysis study on various ingredients used in the beer brewing process. The study used the MA160 moisture analyzer, which conducts thermogravimetric testing via an infrared heating element. The data showed good correlation with reference data from the oven method, with additional benefits for brewery workflows.
- Document type: Application Note
- Page count: 11
- Read time: 8 minutes
Key Takeaways
- The MA160 moisture data correlate very well to the oven reference values for percent moisture.
- We can perform moisture analysis and achieve essentially the same results in a fraction of the time.
- The MA160 moisture analyzer provides ease-of-use, convenience, affordability, and availability worldwide.
This Resource is Designed for:
- People working in beer QC testing labs
- Laboratory testing, monitoring and beer beverage consultancy services companies
- Beer testing, inspection companies
- Government and research
Applications Supported:
- Moisture testing of beer ingredients
Inside this Resource:
Figure 1. Rahr 2 - Row Malt Before Analysis (A) and Rahr 2 - Row Malt After Analysis (B).