Shelf Stability and Clarity Test:
These are the torture tests. The beer is put in clear glass bottles. They are bombarded by heat and bright fluorescent light. Quality Control Technicians use these tests to estimate the beer’s shelf life under the worst possible conditions.
Foaming Tests:
To yield the right amount of “head” when it’s poured or drawn, every brew has to have a constant foaming level. The “head” is an important part of the beer’s appearance and flavour, and it’s carefully checked by precise laboratory methods.
Spectrophotometer and Analytical Testing:
Colour adds enormously to beer enjoyment, as do the many fine flavour constituents of any brew. All are carefully analyzed by brewing scientists.
Carbonation Testing:
Testing to determine the proper carbonation or gas content of each bottling run is vital to freshness and flavour.
Tasting:
This is where most of the testing is done. No amount of equipment beats the honest opinion of a trained tasting technicians.
