Improve your beer quality control

All processes in the beer production must be designed to ensure continuously high product quality

Beer is brewed using naturally grown products that vary from year to year and from harvest to harvest. The brewer must react to these changes to produce a beer of stable quality, and moreover, the beer must also taste the same year after year in order to meet the customer's expectations. To hit this moving target, a lot of experience is necessary. And that is the art of brewing beer.

Our offering

Endress+Hauser is here to help you run your process consistently on a high-quality level day and night. Our state-of-the-art sensor technology supports the brewing process. Constantly improved accuracy of process sensors, along with high repeatability enables you to run your process in the most efficient manner. Our offering stands for:

  • Stable product quality

  • Reliable process measurement

  • Optimized raw material use

  • Energy conservancy

  • Best availability of the brewery

Learn more about how to improve your brewing processes

Processes in the brewhouse ©Endress+Hauser

In the Brewhouse – from malt reception, mashing and lautering to wort boiling

Fermentation and filtration process in brewing ©Endress+Hauser

The fermentation and filtration process

Process instrumentation in the beer filtration ©Endress+Hauser

Process instrumentation in the beer filtration process

Process instrumentation in the beer maturation and filtration ©Endress+Hauser

Instrumentation in the beer maturation and filtration process

Processes and applications

Monitoring in the brewhouse

Brewhouse - Optimizing yield and quality of wort production

  • The pH value in the mash and foundation water must be monitored to achieve best conditions and complete starch conversion. Non-glass pH sensors and retractable holders combined with Memosens technology guarantee highest reliability and accuracy.

  • To see the real yield, a Coriolis mass flowmeter provides temperature compensated flow, totalized value and totalized Brix or Plato° values

  • Mash tun level is measured with highest reliability using the temperature compensated Deltapilot hydrostatic level sensor. Remote electronics make access easy.

  • Liquified adjuncts and dextrose may be added with high accuracy to optimize raw material usage. The Proline Promass flowmeter provides the best temperature stability, precise measurement and Heartbeat verification for accuracy.

Quality control in brewing

Fermentation - Consistent quality batch after batch

  • The goal of fermentation is to produce alcohol. Based on the condition of the yeast the oxygen supply level is controlled, allowing the yeast to populate at an optimum rate.

  • Reliable temperature measurement is key throughout the brewing process. Highest quality RTDs combined with ultra-fast response time in hygienic design ensure optimal temperature control.

  • Extract measurement with an accuracy of 0.15 Plato° in fermentation vessels with Coriolis flowmeter or Vibronic density measurement ensure a stable fermentation process by allowing continuous adjustments.

Filtration of beer

Filtration - Production with minimal beer loss

  • Minimize beer loss with combination of high performance metering: Electromagnetic flowmeter for water and Coriolis flowmeter for combined flow including extract (Plato°) value.

  • Differential pressure is a common indicator for filter performance. Conventional DP transmitters or electronic DP systems provide the needed reliability.

Process photometers

Color based in-line detection of beer types

Breweries often produce many different types of beer. It is quite a challenge to keep a clear overview in production. To ensure production runs smoothly and to reduce beer loss, manufacturers must, where possible, distinguish the individual types automatically and directly inline. Dual-channel photometers are used for the measurement, making it possible to analyze color absorbance according to EBC guidelines. Together with a conductivity measurement, the individual beer types can be identified.

Instrumentation in the CIP process

Cleaning in place (CIP) optimization

  • CIP concentration is critical to food safety but also has big impact on the use of detergent and wastewater costs. Conductivity transmitters have very fast temperature compensation ensuring minimal beer loss during beer/water transitions.

  • Correct flow velocity is mandatory to achieve best cleaning results. The Promag H flowmeter provides best value for money. The integrated conductivity signal can be used for phase shift operation.

  • Level measurement of aggressive chemicals can be solved using different options depending on tank size and user preference. The measuring principles hydrostatic level, capacitance, ultrasonic or free space radar are most common.

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Meet our expert

Our Endress+Hauser experts have decades of industry experience and a detailed understanding of your manufacturing processes. This knowledge enables them to help you improve your beer quality control and reach the next level of product quality. That's why we at Endress+Hauser call ourselves the people for process automation - meet Matthias Schützeberg, one of those people.


Trust our reliable instruments for quality measurement that supplies the necessary data for ideal processes, supports suitable solutions for tracking and tracing your beer and minimizes product losses. Our experienced team of industry and application experts helps you select the right process instrumentation for your critical parameters.

  • 52 weeks

    stable product quality and processes thanks to best-fit instrumentation for your critical parameters

  • 30%

    less water and chemicals used in your CIP process

  • 100%

    compliance to industry standards and regulations