From the perspective of individual technological steps
in beer production, we offer assistance with:

Wort preparation – verification of analytical parameters of input raw materials, optimization of the milling machine function, overall evaluation of mashing and lautering technology, comprehensive evaluation of the lautering regime, evaluation of hop boiling technology, assessment of hopping, efficiency of the whirlpool tank, improvement of the whirlpool tank function, utilization of slurry wort, extract balance of the brewhouse, use of enzymes and other preparations, evaluation of special analytical parameters of wort, optimization of cooling, sanitation regime, commissioning of new units or parts of brewhouses, warranty tests.

Main fermentation and secondary fermentation – classic and CKT, yeast management: determination of solids concentration, determination of oxygen concentration, monitoring of fermentation, monitoring of thermodynamic fermentation regime, monitoring of special analytical criteria, assessment of the technological properties of various yeast strains, monitoring of microbiological purity, comparison of different technologies, microbiological and chemical control of seed and waste yeast, determination of the appropriate operating regime of the propagation station, supply of pure yeast culture, sanitation regime.

Filtration, stabilization, and bottling — optimization of the filtration process, analytical analyses of diatomaceous earth, filter cartridges, and stabilizing agents, laboratory, quarter-scale, and pilot-scale verification of stabilization, design and operational testing of a suitable stabilization process, filtration, bottling, and pasteurization of samples, monitoring of the pasteurization effect, sanitation regime.