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DisplayTitle Building a Quality Control Lab: An Introduction to Starting and Growing a Quality Program
Page Content MBAA TQ https://doi.org/10.1094/TQ-57-1-0222-01 |  VIEW ARTICLE Melissa Antone. QA/QC Consultant, Golden, CO, U.S.A.
Abstract
The beer quality lab is no longer
a concept reserved for large breweries with endless budgets. With the growth of
the craft beer industry has come the availability of tools and resources
curated with smaller breweries in mind. This article discusses recommendations
for measuring yeast quantity and health, fermentation performance, brewery
sanitation, and packaging metrics. Furthermore, topics such as data analysis, sensory
analysis, and using a beer archive to understand shelf life are explored. For
many of the concepts, peer-reviewed Methods of Analysis (MOAs) provided by the American Society of Brewing Chemists
(ASBC) are cited. It is advised that the reader consider an ASBC membership for
access to the corresponding MOAs as a beneficial supplement to this resource.
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