Beer & Hops Analyses

Analytical Packages

We have state-of-the-art analytical equipment and extensive experience in developing new analytical methods. Analyses offered for beer and hops can be found in the following drop down menus. ALAB subscribes to the American Society of Brewing Chemist methods. Please contact us if you require analysis that is not listed. For available Mead analyses, please see the Wine & Cider page.

Basic

Parameter - Method - Price

pH^* - Electrochemistry - $7

Density/Specific Gravity^* - Digital Density Meter - $7

Conductivity^* - Electrochemistry - $7

Turbidity^* - Nephelometer - $7

^{*=Accredited Test}

Alcohol

Alcohol^*

Parameters: Alcohol by volume

Method: Anton Paar Alcolyzer

Price: $28

^{*=Accredited Test}

Acids Analyses

Organic Acid Profile

Parameters: Oxalic, tartaric, malic, lactic, acetic, citric, succinic acids

Method: HPLC-UV-VIS

Price: $50

Single Organic Acid

Parameter: One of the above listed organic acids (e.g. lactic, acetic)

Method: HPLC-UV-VIS

Price: $28

Total Acidity^*

Parameter: Total acidity

Method: Skalar - Segmented Flow Analysis

Price: $28

Volatile Acidity^*

Parameter: Volatile acidity

Method: Skalar - Segmented Flow Analysis

Price: $28

Sorbic Acid^*

Parameter: Sorbic Acid

Method: HPLC-UV-VIS

Price: $22

^{*=Accredited Test}

Sugars Profile

Sugars Profile^*

Parameters: Glycerol, Fructose, Glucose, Sucrose, Maltose, and Lactose

Method: HPLC-RI

Price: $44

^{*=Accredited Test}

Metals Analysis

Metals^*

Parameters: Arsenic, cadmium, cobalt, copper, and lead

Method: Inductively coupled plasma mass spectrometry (ICP-MS)

Price: $94

If samples are not to be provided in their final packaging, please use new, clean, plastic containers.

^{*=Accredited Test}

Ethyl Carbamate

Ethyl Carbamate^*

Parameters: Ethyl Carbamate (Urethane)

Method: GC-MS-MS

Price: $143

Ethyl carbamate is a spontaneously forming compound that has been deemed carcinogenic by Health Canada

Please allow a 10 day turn around time for this analysis.

^{*=Accredited Test}

Calories and Carbohydrates

Parameters: Calories, Carbohydrates, Protein, Alcohol by Volume

Method: Alcolyzer (NIR/DMA) - Alcohol and Real Extract; ASBC and AOAC methods for Calories, Carbohydrates, Protein, and Ash.

Price: $94

Total Sulphur Dioxide

Total SO₂ ^*

Parameters: Total SO₂

Method: Skalar Segmented Flow Analysis

Price: $33

Beer: Total SO₂down to 2.5 ppm. Beer containing more than 10 ppm must be labeled as containing sulphites.

^{*=Accredited Test}

Caffeine

Parameters: Caffeine

Method: HPLC-DAD

Price: $53

Bitterness (IBU)

Parameters: Iso-Alpha Acids

Method: HPLC-DAD

Price: $33

Hops Analyses

Alpha and Beta Acids

Method: ASBC Hops- 6 & 14- Toluene Extration + HPLC-DAD

Price: $50

Hops Storage Index

Method: ASBC Hops- 12 - Toluene extraction and spectrophotometry

Price: $17

Moisture Content

Method: ASBC Hops- 4C - Air Oven

Price: $33

Hops Analysis Package

Parameters: Alpha and Beta Acids, Hops Storage Index, Moisture

Method: ASBC Hops- 6 & 14, 12, and 4C

Price: $77

Sampling Instructions:

Obtain a representative sample of ~100g. Dry cones (10% moisture), pellets, or wet hops are accepted.

Representative samples should be taken from at least 4 locations depending on sample type
In the yard – select from different plants and locations
Post-harvest/palletization – select from bottom, top, and sides of piles
Post bagging/baling – choose samples from multiple bags or bales and positions within

Yeast Analysis

Parameters: Yeast count and viability

Note: Analysis intended for yeast cultures and product under fermentation. Not recommended as a method to make sure that product is free from yeast prior to bottling. Limit of quantitation is 50,000 cells/mL

Price: $44

How to Submit Samples

Step 1: Complete the Sample Submission form on pages 1 & 2 (either by hand or in Acrobat).

Wine/Grape/Cider/Mead

Beer & Hops

Spirits

Beverages (Non-standard Alcoholic and non-alcoholic) & Food

Step 2: Print the completed form and place inside a suitable shipping box containing the sample(s). Juice or samples that are fermenting must be shipped/delivered on ice. If shipping, ensure samples are well padded to prevent breakage.

Step 3: Clearly label the sample(s) with the type of product and a number (ex: dark rum, #001).

Note: a minimum of 150 mL of each sample is required. Please ensure that all submitted samples are homogeneous and representative, clearly labelled and placed in new or clean, dry plastic or glass bottles (note: containers may have held water). Please see sample submission forms for full requirements.

Step 4: Mail or drop off the sample(s) – please email ahead of time if dropping off samples.

Step 5: Drop off at David Huestis Innovation Pavilion (between 9:00 and 4:30, or by special arrangements)

3pm cutoff for Grape Ripening Analysis

Enter main doors of Elliott Hall (6 University Ave.). Take the stairs on the left to the second floor McCain Commons. Cross the walkway to Room 249 (alab). If no one is there, leave the package outside the lab – please email alab@acadiau.ca or text 902-698-1012 to notify the lab technician that it has been left.