Beer Quality
Control Tests

• Includes: ABV, Calories, Carbohydrates, Color, IBU, Protein, Real Extract, and Real Degree of Fermentation.
• Requires: 355 mL (12 oz)
• $159.75 (25% discount)

• Includes: ABV, Calories, Carbohydrates, and Protein.
• Requires: 355 mL (12 oz)
• $102.60 (10% discount)

• Includes: Hop Resistant Lactobacillus and Pediococcus, Diastaticus, and Microbial Contamination.
• Requires: 355 mL (12 oz)
• $142.50 (5% discount)

• Includes: Bicarbonate, Calcium, Carbonate, Chloride, Iron, Magnesium, Nitrate, pH, Phosphorus, Potassium, Sodium, Sulfate, Total Alkalinity, Total Dissolved Solids (est.), Total Hardness (lime)
• Requires: 355 mL (12 oz)
• $85

The all-important Alcohol by Volume and Alcohol by Weight! TTB required! Don’t rely on a calculation when you have to be accurate within 0.30% v/v. Get it right the first time so when the TTB or ABC audits you, you can say, ‘Look! Imbibe checked and we are dead on!’

• Requires: 100 mL
• $31

*ABVs requiring distillation need 200 mL and will be charged an additional $20

Something none of us actually want to know but chain stores (>20 stores) are now required to display this information. *sigh*

• Requires: 100 mL
• $21

The main macro nutrient present in beer.

• Requires: 100 mL
• $31

Measures carbohydrates when PVPP was used during production; extra tests are required to accommodate for the use of PVPP.

• Requires: 200 mL
• $46

Carbonation is the final touch that gives a product a bit of acidity and a lot of mouthfeel. Improperly balanced and the product may be lacking or unpleasant.

• Requires: 3 cans or bottles
• On-site testing available
• $36

For those who really want to be consistent in the appearance of their products. Or if you are entering in GABF or WBC and want to make sure you fall within style guidelines.

• Requires: 100 mL
• $16

How do your hydrometers compare to a fancy density meter? Why not double check and make sure they aren’t drifting? Data can also be provided as Specific Gravity or Real Extract.

• Requires: 100 mL
• $21

Dissolved oxygen has the biggest impact on product age and shelf stability. The less there is at packaging, the longer the shelf life will be.

• On-site testing only

Diastaticus is a variation of Saccharomyces cerevisiae that is able to convert starches into CO2 and alcohol. It is occasionally used as a saison yeast but is usually considered a contaminate. With diastaticus’ ability to consume food sources other yeast variations cannot, it tends to stick around longer, leading to over carbonation, over attenuation, and off-flavors (notably medicinal flavors). Due to these characteristics, a contaminated product is at risk of exploding days to months after reaching market.

• Requires: 50 mL
• $50

A measure of the amount of assimilable nitrogen in your wort to ensure there is enough to promote yeast growth.

• Requires: 50 mL
• $31

Some of the worst, most common bugs to infect beer. Let’s make sure they aren’t present.

• Requires: 50 mL
• $50

Internationally recognized measurement to judge bitterness in beer.

Requires: 50 mL
$41

A general check for yeast, bacteria, and mold that shouldn’t be there.

• Requires: 355 mL (12 oz)
• $50

You can’t argue with free! While hopefully you have a pH probe to measure the wort/beer throughout your process, it is always good to double check its accuracy. If you don’t have a pH probe…well, you should get one; it will help your brew, fermentation, and product consistency immensely.

• Requires: 50 mL (may be combined with 50 mL used for another test)
• FREE

A macro nutrient whose measurement is required by the FDA as part of any Nutrition Facts label.

• Requires: 50 mL
• $31

Measures protein when PVPP was used during production; extra tests are required to accommodate for the use of PVPP.

Requires: 200 mL
$46

A measure of wort sugar that takes alcohol content into consideration.

• Requires: 50 mL
• $21

A measure of the extent to which wort sugar was converted into alcohol.

• Requires: 50 mL
• $21

A better way to measure perceivable acidity in sours than pH.

• Requires: 50 mL
• $26

Measured as diacetyl, a buttery or butterscotch flavor and aroma created by yeast during fermentation and broken-down during rest or aging. The test converts and measures all precursors so there won’t be any surprises after packaging.

• Requires: 200 mL
• $46

Did you intentionally inoculate with wild yeast or is that contamination?

• Requires: 375 mL
• $50