How do brewers measure the alcohol in beer?
Instek Control • August 15, 2017
Alcoholic strength and measurement in beer is generated as a function of both the quantity of fermentable sugars originally present in beer wort and the extent to which those sugars are actually fermented by yeast. The initial original gravity of wort is a measure of the specific gravity (SG) of the wort at 20°C (where, simplified, water at a standard reference temperature has an SG of 1.0000) and is also known as the original extract. INSTEK CONTROL are able to provide solutions of superior reliability and precision.
We have exciting and accurate sensor technology that will ensure that products are produced to consistently high standards, and that processes run with optimized efficiency, to consume the least amounts of energy and raw materials. Our systems and sensors are used in brewery and beverage industries throughout the entire manufacturing process. Centec, one of our suppliers, stand for comprehensive expertise in the cold process area of the brewery.
Alcohol Measurement Sensors for the Brewery Industry:
- ALCOHOL MONITOR
measures the content of alcohol (ethanol) in a mixture of water and ethanol. The alcohol measurement is done during the production of beer and beer-based mixed drinks.
- RHOTEC ALC-TAX
allows measuring alcohol during the production, when alcohol content needs to be determined by a certified instrument for reasons of taxation.
- BEER MONITOR
measure simultaneously alcohol and extract during the production of beer and beer-based mixed drinks.
For more information on these sensors, contact Raymond Karsten +27 73 420 3757 / +27 12 998 6326 or click here .
For more information on these sensors, contact Raymond Karsten +27 73 420 3757 / +27 12 998 6326 or click here .
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