A LITTLE

GUIDE TO
ANALYZING
BEER
 A LITTLE
GUIDE TO
ANALYZING
BEER

Contents

A history of innovation ......................................... 5

Our team ............................................................. 8

A company on a mission .................................... 10

Rapid analysis of beer and beverage ................... 15

The ultimate guide to spectroscopic

methods in beer ................................................. 16

BeerFoss™ FT Go ............................................... 20

When fermentation becomes

© FOSS an open book .................................................... 25

FOSS, Hillerød Denmark What does it take to run

2024 by FOSS a successful brewery?......................................... 28
A L I T T L E G U I D E T O A N A LY Z I N G B E E R

A history of
innovation
Founded in 1956 by the innovative
engineer Nils Foss, his ambition was
to offer automated and cost-efficient
alternatives to time-consuming analyses
in the food and agricultural industries.

We are still family-owned and today we are the

leading global provider of analytical solutions for
the food and agricultural industry. We cover dairy,
feed and forage, grain, flour milling and oilseed
processing, laboratories, meat, raw milk testing,
wine and beer.

Though much has changed in more than 60

years, our approach to business and development
of innovative analytical solutions has not.
↑
FOSS advertisement
from the late 1950s

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7 out of 10
maltsters use FOSS
instruments to analyze
their grains and malts

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Our team
Rasmus is part of the
beverage R&D-team and
scientist in our Front-end
Innovation group. He has
been part of the BeerFossTM
FT Go project since the
very beginning and knows
We are always on the lookout for sustainable everything about practical
beer analysis. With a degree
solutions that will make food production in Chemical Engineering
better, and we’re continuously developing and working with beer, he
is an expert on fermentation
new innovations supporting proven methods, and knows the function
and introducing new pioneering solutions to of every little piece in the
BeerFoss FT Go️.
existing problems.
←
We spend 10% of revenue on research and Over the past years, our
colleague, Nikolaj, has been
development each year, which is expected to add up co-developing and fine
to over 130 million EUR over the next 5 years. tuning the BeerFoss FT Go️.
With a huge passion for
the craft, Nikolaj has been
We are passionate about brewing and strive towards working in the brewing
industry throughout his
creating solutions that can optimize production and career and obtained a Msc.
help breweries get the most out of their daily brew. in brewing science and
technology before joining
FOSS.

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4 ways FOSS 4 ways we can help

you in your brewery
helps you build 1. Reduce energy costs

a more sustain-
By testing the beer throughout the brewing process,
BeerFoss™️ FT Go tells you exactly when the beer is
finished fermenting. This can shave days off the time

able brewery
your beer spends in tank, and therefore reduces each
beer’s carbon footprint.

2. Reduce waste
BeerFoss️ FT Go helps you to reduce waste by
ensuring quality. By analyzing your beer samples
We have a holistic approach to sustainability throughout the brewing process, you know if your
that transcends company operations and beer will turn out as expected. Not only does this
procedures. We use our knowledge to secure consistency, but this insight also helps prevent
develop solutions that support sustainable breweries from making costly adjustments to save a
practices by providing robust data to food fermentation, or even having to dump a batch.
and beverage companies across the beer
industry. This comprehensive approach 3. A better use of the world’s resources
enables our clients to make optimal use of Malt is a valuable and vulnerable raw material.
increasingly limited resources and get the Globally, FOSS is the leading provider of grain testing
best quality beer to their consumers. solutions, and our grain instruments secure the best
quality of malt and ensure that you pay the right price
for your raw materials.

4. Long instrument life span

Our instruments are made to last a lifetime. Our
care service packages provide on-site and off-site
services and spare parts can be purchased for all our
instruments. BeerFoss FT Go also requires very little
maintenance, and all cleaning solutions are non-toxic.

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It’s possible for me to

get around 400 litres
more out of every brew
and that’s 400 litres
directly in my pocket
MICHAEL RAHBEK, NØRREBRO BRYGHUS

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Rapid
analysis of
beer and
beverage

No degassing of samples, no worries about

varying quality, no need to handle different
items of analysis kit – just easy beer analysis
for consistency, creativity and profit in craft
brewing.

The development of rapid and easy multi-parameter

beer analysis follows in the slipstream of popular
solutions that FOSS has developed for other
application areas, for example, in the wine industry.

The technology is based on a well proven form of

infrared analysis called Fourier Transform Infrared
↑
(FTIR). FTIR is particularly suited for rapid and reliable
Demonstrating the analysis of beer and liquid samples.
BeerFossTM FT Go at
a brewery.
Additional services available through the latest in

The data helps us to

networking software create a total solution. For
instance, self-maintenance diagnostics and online

be a better brewery
support helps users to keep everything running right.
Inexpensive reagents, consumables and maintenance
ensure low running costs and make for easy analytical
MORTEN VALENTIN LUNDSBAK, AMAGER BRYGHUS beer operations.

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The ultimate guide

to spectroscopic
Q&A with
Kasper Winther Jørgensen
Senior Data Scientist, FOSS

methods in beer What is FTIR? What is NIR? And NIR (800 – 2500nm). Because
how does infrared spectroscopy the spectra generated by an FTIR
work? analyzer are based on many data
“Broadly, infrared spectroscopy points, it provides a highly accurate
is a principle where light interacts spectral representation of the
What are the different spectroscopic methods with organic matter in different sample under analysis. In fact,
and what are their advantages? We have ways. By measuring light’s interac- the accuracy and repeatability of
been speaking with our in-house Senior Data tion with different materials, you results are often at least as good,
Scientist, Kasper Winther Jørgensen, about get valuable insight about the if not better, than traditional
spectroscopic analysis and the advantages of material’s composition. chemical analysis, but obviously
using FTIR compared to NIR when analyzing Near-Infrared (NIR) is one tech- hard to prove. At the same time,
craft beer. nique that is often used in spec- measurements take less than a
troscopic analysis. It uses the elec- minute and are chemical-free.
The craft brewing industry is constantly evolving and tromagnetic spectrum between Compared to traditional wet
many breweries that started as small micro-breweries 700nm and 2500nm and is an chemistry analysis, using infrared
are now reaching considerable beer production accurate and rapid analysis refer- spectroscopy for quality control
totals each year. With production growth, many ence method that is well-suited for analysis is an easy-to-use, accurate,
craft breweries are reaching a point where it is more quantitative determination of the low-cost method. In a brewery,
beneficial to use in-house quality control methods major constituents in most types of infrared spectroscopy analysis can
rather than outsourcing this key activity to external food and agricultural products. save time and money in many ways
labs. Spectroscopy is becoming a more and more FTIR stands for Fourier Transform and is a non-destructive analysis
common method by which breweries track and Infrared, and is a spectroscopic method that allows data to be
monitor their beer production and fermentation. technique that makes use of the collected without the need to throw
electromagnetic spectrum from away raw material. Additionally,
So, what is spectroscopy? And what are the different 2500nm and 25000nm. This is the you perform multiple analyses of
spectroscopic methods and their advantages? ‘mid-infrared’ region, and this is why one samples simultaneously with
We have been speaking with our in-house Senior FTIR is sometimes called Mid IR. little or no sample preparation,
Data Scientist, Kasper Winther Jørgensen, about The mid-infrared spectrum and you can take these
spectroscopic analysis and the advantages of using 2500nm – 25000nm is broad measurements around the clock.”
FTIR compared with NIR when analyzing craft beer. in comparison to, for example,

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How do different spectroscopic Where in the brewing process can

methods give insights into malt you use spectroscopic analysis?
and beer analysis? “The short answer is that you
“FOSS has been using NIR since can use spectroscopic analysis in
the 70s and NIR is an excellent way every stage of brewing. From raw
of measuring moisture percentage, material analysis to the finished
starch, and protein in grain and beer. FOSS has been using infrared
other raw materials before the technologies to support grain
brewing starts. It is also used growers and maltsters for more
when analyzing cheese, cream, than three decades.
and unhomogenized milk as the With FTIR spectroscopy, you
penetration depth is important to can measure ABV, density, gravity,
obtain a representative measure- real extract, RDF, pH, calories (and
ment throughout a sample with an more) to help you track production
uneven consistency. data and ensure that your quality
While this is great for grains and standards are consistent.”
solid materials, for most liquids, measure all of the key parameters, Secondly, FTIR is more sensitive
FTIR has turned out to be a more Craft breweries often view from ABV to density to real extract, and can therefore measure both
reliable solution. themselves as brewing better to get insights into the wild world low and high alcoholic beer with
The dairy industry was the first tasting and better-quality bev- of fermentations, and be sure that greater accuracy than NIR . It is
to benefit from the convenience erages than macro beers, but you are brewing the exact beer you also much more adaptable when
and speed of FTIR analysis is taste and quality something want, every time. By tracking and measuring all kinds of sour, hoppy,
through pioneering FOSS solutions that can be measured with spec- recording data values throughout or sweet beer. Samples do not
introduced in the 1980s and FTIR troscopy? production and fermentation need to be degassed or filtered
is now the leading method to test “Taste is a very subjective thing, through to packaging, you can prior to analysis since FTIR is able
milk and dairy products for fat and but quality is certainly something ensure that specifications are met, to measure the critical alcohol
protein content. that can be measured. and consistency is achieved.” molecules and ignore the particle
FTIR analysis has also become an When speaking about beer, ‘noise’.
important tool for winemakers ever quality control is about ensuring In summary, what are the bene- On top of this, FTIR is not a single-
since FOSS introduced FTIR analysis that a certain style meets the fits of FTIR in craft beer? purpose measurement solution.
to the industry in 1999. It is not specifications that have been made “The benefits of FTIR in beer are New features can be added
that winemakers could not make for the specific style of beer. This plenty. First of all, the mid-infrared depending on customer needs and
high-quality wine before, but now includes specific combinations of spectrum of 2500nm – 25000nm we are constantly working on new
they can do it more consistently barley and hops, fermentation, is broad in comparison to, for features to be added. This is a great
with objective data available to temperature, and finishing of the example, NIR (800 – 2500nm) and advantage for craft breweries that
cross-reference their instincts product. You also need to be sure because the spectrums generated by are often much more experimental
and judgement. We also use FTIR that you hit the ABV listed on your an FTIR analyzer are based on many and constantly looking for new
technology in our BeerFossTM FT Go labels to avoid taxation issues. data points, it provides a highly ways of producing and using
to bring these benefits to the craft With Near Infrared (NIR) and Mid accurate spectral representation of different ingredients when creating
beer industry.” Infrared (IR) spectroscopy, you can the sample under analysis. new types of beer.”

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Applications
BeerFoss™ FT Go Components
Alcohol
Units
% vol
Wort
N/A
Ranges within product type
Fermentation
0 - 20
Beer
0 - 20
Hard Seltzer
0-16
Comments

At 20 °C
Specific gravity None 1.03 - 1.14 1.003 - 1.14 1.003 - 1.14 0.985 - 1.086
BeerFoss™ FT Go is a competitive solution that provides calculated
Density g/ml 1.03 - 1.14 1.003 - 1.14 1.003 - 1.14 0.983 - 1.084 At 20 °C
key test data for more effective quality control of the Real extract °Plato N/A 0 - 32 0 - 20 0 - 22
whole brewing process. It is easy to use and delivers Apparent extract °Plato 8 - 32 0 - 32 0 - 12 -4 - 21 Calculated
results within 3 minutes. Original extract °Plato N/A 0 - 32 6 - 32 5 - 32 Calculated
Real degree % N/A 0 - 100 0 - 100 0 - 100 Calculated
of fermentation
Apparent Degree % N/A 0 - 100 0 - 100 0 - 100 Calculated
of Fermentation
pH None 4.5 - 5.5 3.0 - 5.0 3.0 - 5.0 2.6 - 5
Calories Kcal/100 g N/A N/A 20 - 134 20 - 128 Calculated

Technical specification
Analysis time Less than 3,5 min
Noise level < 70 db (A)
Sampling
Sample volume 6 -10 ml
Sample preparation Wort and fermentation: Filtration*
Beer: None (no need for degassing)
Hard Seltzer: None
Sample temperature 15 - 25° C
Maintenance
Cleaning Automatic and programmable
Test Automatic, integrated. Self test option

*Use BeerFoss™ FT Go filtration device. Provided with the purchase of BeerFoss™ FT Go.

Installation requirements
Power supply 100-240 VAC, 50-60 Hz
Sample types Parameters Power consumption 60 VA (12 V, 5 A)

Wort, fermentation, finished Alcohol, SG, density, pH, RDF, Ambient temperature 15-25 °C
Ambient humidity < 80 % RH
beer and hard seltzer. ADF, calories and extracts.
Ambient CO2 concentration < 2000 ppm
Weight 11 kg (Including Zero/Clean liquids)
Technology Dimensions (h x w x d) 285 x 345 x 280 mm
FTIR technology. For best performance place the instrument on a stable surface away from
Environment
excessive and continuous vibrations

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Because I have constantly

measured values and high
measurement accuracy, I
find deviations relatively
quickly, which previously
happened either too late
or the results couldn’t be
determined before to the
right degree of accuracy
SASCHA BRUNS, LANDGANG BRAUEREI

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When fermentation
becomes an open book
Many breweries buy a BeerFossTM FT Go as a
quick and easy way to measure ABV in beer.
But there are many other benefits of measur-
ing the beer throughout the brewing process.
From wort to finished beer - we have been
speaking with two of our in-house specialists,
Nikolaj and Rasmus, about their passion for
beermaking and their excitement about data
as guidance when making top-quality beer.

Nikolaj and Rasmus both have a background in the

brewing industry. Nikolaj studied brewing science
to become a Master Brewer at the University of
Copenhagen before joining Copenhagen’s famous
brewpub Warpigs as a brewer. Rasmus worked at
Carlsberg along with his studies at the Technical
University of Denmark – and on the side he brews
excellent beer in his basement.

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“You won’t get anywhere based on Do you have any good advice for
your gut feeling. You always need breweries, that are interested in
data to find out where things went making more analysis in-house?
right or wrong,” Rasmus adds. “Define your way of doing
things and create a system that
Q&A with When does it get really inter- is manageable,” Rasmus says.
Nikolaj and Rasmus esting? “Instead of measuring the beer
Specialists, FOSS “Troubleshooting” they both here and there, create a system for
agree. “The fermentation process when in the process to measure
is a living process that can be your beer and repeat it every time
affected by so many different external you make this beer. When you have
factors depending on the yeast, created a functional system of when
temperature, water etc. When you to measure your beer, you can start
start linking data to what happens in adding new measuring points into
Craft breweries often promote When did you first realize the actual brewing process, you can your system,” Rasmus adds.
themselves as a better-tasting the importance of data in the start replicating the exact process “The more consistent data you
and better-quality alternative brewing process? and then look at trends to optimize get about your brew, the more you
to macro breweries, but is taste “When you study brewing an already excellent beer. This is learn about your beer and gradually
and quality something that can science, you quickly realize that when it becomes really interesting,” fermentation will become an open
be measured? you need good data to be able Nikolaj and Rasmus agree. book.”
“Taste and quality are very to do the same beer twice. And
subjective things,” Nikolaj and when data is available you just
Rasmus agree. “Consistency on the want to know more and more,”
other hand is something that can Rasmus says.
easily be measured and producing “The first time I wanted to
consistent beer goes hand-in-hand redo a nice tasting experimental

The processing is actually

with making quality beer,” Rasmus beer, we thought we did the same
adds and explains that this is what exact thing, adding the same

very complex, and this is

macro breweries are really good ingredients etc. But the outcome
at doing. “Craft breweries are was completely different, and data

also the reason I choose the

really good at challenging existing would have helped us localize
brewing methods and analyzing when in the process, the beer had

BeerFoss to help me simplify

their beer throughout the brewing gone wrong,” Nikolaj adds.
process helps making consistent

the quality control work of all

beer, ” he says. “When you have Where in the brewing process
created a really good beer, you need should you analyze your beer?

the products of both plants

to know exactly how it has been “Everywhere in the brewing
done, so that you can replicate it process! And where you want to
and make the same beer over and know more or you don’t feel in
over again.” control,” Nikolaj says. NICOLA PERRA, OWNER OF BIRRIFICIO BARLEY

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What does
it take to run
a successful
brewery?
Great Divide Brewing Company is a
pioneering American craft brewery based
in Denver, Colorado. Founded in 1994, they
brew all sorts of exciting beer styles and
have become one of the most decorated
breweries in America.

According to Director of Operation, Jeff Martin, the

secret behind running a successful brewery is all
about being consistent “(..) batch to batch, year to
year, so when you go and grab a Titan IPA, you know
that it’s going to taste like a Titan IPA every time you
pick it up from the grocery store.”

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“What really drives us is being consistent”

Especially with higher

This is where the BeerFossTM FT Go has been really
helpful. “It gives us the data to dive in along the

levels of alcohol, the

entire process to make sure that we are consistent.”
Jeff says: “One of the abilities we were really missing

BeerFoss has been a

in-house, was the ability to track ABV and now we
have a very robust, quick, easy system that allows

big help, as it enables

us, not only to look at the whole fermentation curve
but also making sure that our finished product also is

us to track at what point

finishing right where it is expected to.”

the yeast starts to get

“We take samples every single day and out of that,
I can tell if something is going to go wrong earlier,

stressed. Then we can

to correct the processes earlier. It has probably saved
us three or four of the beers since receiving the

add nutrition to see if

BeerFoss,” Tim Batog, R&D Innovation Brewer, adds.
“Creating new recipes every week is a lot of dialing-

this provides a change

in processes. A lot of new recipes don’t behave the
same way as other recipes do and tracking that part

in the next batch

is incredibly helpful.”

“With FOSS you have an answer, a real digital answer.

It takes the guesswork out of it, which has been my OLI BANKS, STIGBERGETS BRYGGERI
favorite part about it and that’s huge for the company
and myself,” Tim Batog concludes.

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