Our staff includes a wide range of experts on all aspects of alcoholic beverage production. On the technical and R&D side this encompasses beer and malt analysis, cereal science, hop chemistry, instrumentation, flavour and appearance of beer, yeast, fermentation and microbiology. All areas of safety and wholesomeness from micro-nutrients and anti-oxidants through to detection of contaminants are covered backed up by extensive knowledge of legislation and good practice guidelines. Our other areas of expertise include brand definition and development, commercial brewing and malting practice together with accreditation and quality systems such as UKAS, HACCP and ISO9002.

For further information contact Richard Sharpe using the Contact Us button.

TROUBLESHOOTING

This often has a multidisciplinary approach, headed by state-of-the-art analytical techniques. Using either histology, particle size analysis or scanning electron microscopy we can identify a haze or foreign body and, using expertise gained over 25 years, suggest a source and remedial action. For raw materials we offer a taint analysis service that can involve both sensory and chromatographic techniques. If flavour stability is a problem an oxidation audit can be commissioned. Foam can be assessed either biochemically or by appearance profile, and an investigation of dispense conditions can be undertaken.

For further information contact Robert Muller using the Contact Us button.