Iníciate in the beer world with all the enthusiasm of the universe, but without forgetting that, beyond getting the perfect recipe or dominating the technical steps, there is a factor that can make the difference between a memorable beer and one that goes unnoticed: quality.
Navigating between the mastery and the control of excellence
At first, the passion for creating a good beer occupies all our attention. Learn from scratch, understand each stage of the process, and get each bubble to have the taste we dream seems enough. However, as we advance, a key question arises: are we putting enough emphasis on the quality we are really achieving?
What really does ‘quality’ mean in the beer world?
The concept of quality may seem something abstract, but in essence, it refers to the set of attributes that a beer must have to meet both explicit and implicit expectations of consumers. In simple terms, it is not enough for a beer to be good; It must be constant, reliable and delivered in its best version in each liquid bite.
The difference between good and exceptional: more than an ideal, a need
Ken Grossman, founder of the renowned Sierra Nevada Cervecería, leaves us with a phrase that resonates in every brewer: creating a high quality beer is not a simple task. Maintaining that quality in each lot, in each bottle, in each glass, is even more challenging. The real mission is not only to make a great beer, but each consumer receives exactly what he expects, without unpleasant surprises.
The dangers of growing without quality control
In a market where new artisanal proposals proliferate daily, the risk of brands without rigorous quality assurance programs is high. Flying by The Seat of Their Pants, some producers throw beers with defects, pollution or simply with flavor and aroma standards that leave much to be desired. This can damage the reputation of the sector and make the consumer think that all artisanal beers are equal, which far from being true, can be a difficult obstacle to overcome.
Basic foundations to implement effective quality control
To prevent improvisation from putting quality in check, it is best to start with the simple: maintain the cleanliness and sanitization of facilities and materials, and perform basic controls in the raw materials and at each stage of the elaboration process. Hygiene is not just a formality; It is the first line of defense against pollutants that ruin beer.
Measurements and tests: a practical guide for brewers who want constant quality
Many controls can be done with affordable investments and basic knowledge. Here, we share the most important:
Chemical analysis to leave anything to chance
PH measurement: is essential to understand how water interacts in the process. During the maceration, we look for a pH between 5.2 and 5.6; Then, in fermentation, it usually goes down between 3.8 and 4.2. Monitoring this helps us detect possible contamination or alterations in fermentation.
Density control: before and after fermenting, measuring the amount of sugars available allows you to verify that fermentation progresses as it should. To do this, we use densimeters or refractiers, the latter being very useful for their versatility and speed.
Microbiological control for beers in its purest form
Viability of yeast: Determine how many living cells are in the sample and make sure at least 90%. Yeast health is essential for clean and predictable fermentation.
Bacteria surveillance: Bacterial contamination can ruin the beer, so through a simple microscope, it can be identified if the yeast is in good condition and if there is any unwanted intruder in the sample.
The art of precision: sensory analysis
It is not enough for a beer to have good aroma and flavor; Understanding what makes it special or what you need to improve is key. A structured sensory analysis – realized by professionals or by committed brewers – helps detect deviations such as flavors to popcorn, green apples, cooked vegetables or a smell of cardboard.
Techniques to value beer objectively
From the simple selection of samples to determine if the beer meets the ideal characteristics, to preference tests between different versions, everything is based on the sensory experience. The use of trained panels or even a quick evaluation at home can make a difference.
What happens in the bottle or can?
The control does not end in the elaboration. It is also important to monitor how beer reacts once bottled or canned. Dissolved oxygen measurement, for example, is a key tool: excessive levels can cause oxidation and changes in aroma and taste, affecting the useful life and final quality.
Dissolved oxygen in beer may seem a minor detail, but in reality, it can be the factor that ruins the profile you worked so much to achieve.
An investment in quality, a return in fidelity
Do not forget that the commitment to quality not only benefits beer itself, but also builds the reputation of the brand, strengthens consumer confidence and guarantees the sustainability of the business – is small or large. Never underestimate the power of a good well -controlled beer!
In the end, that meticulous and constant quality of quality can be the difference between an impressive portfolio and a false step that costs expensive. In the beer universe, quality is not only a goal, but a continuous path full of learning.
