A Craft of Precision and Passion

Every great beer begins in the mash tun, where malted barley is mixed with hot water. This crucial stage unlocks the sugars that yeast will later transform into alcohol. This step is where science and art converge—creating the foundation for every flavor. pH sensors are vital in this process, ensuring optimal enzymatic activity.

For large breweries, METTLER TOLEDO’s robust solutions, such as the InPro pH sensor, with its unbreakable design and CIP (clean-in-place) tolerance, ensure seamless monitoring and precision. Advanced process analytics, including inline turbidity and CO₂ sensors, help maintain consistency, clarity, and carbonation across high-volume production. These technologies enable brewers to meet rigorous quality standards with every batch, whether destined for a crisp lager or a hazy IPA. Smaller operations, like microbreweries, use compact lab equipment, including pH meters and density meters, to achieve similar precision on a smaller scale. While they may not implement process analytics systems like larger facilities, their focus on quality control and experimentation allows them to push the boundaries of flavor and creativity.

Innovation and tradition coexist in brewing, regardless of the scale of operation. As Chris Treanor, Head Brewer at Qrew Brew in Switzerland, shared in our podcast, “The brewing process might seem the same, but innovation is transforming every aspect of it.” Even microbreweries require essential lab equipment, such as pH meters, density meters, and CO₂ analyzers, to maintain top-notch quality and experiment with unique styles. Meanwhile, large-scale breweries are leading the way in process automation, utilizing advanced analytics tools to monitor and optimize every stage, from mash to packaging. This technology ensures consistency while supporting sustainability goals.

Both large and microbreweries, like Qrew Brew, are committed to sustainability. Many breweries are already reducing emissions and maximizing the use of byproducts like spent grain, using them in agriculture and even mushroom farming. These efforts demonstrate how the industry embraces its environmental responsibility while preserving the art of brewing.