• Liquid Arts Forum and MBAA Tech Summit

    This past weekend was full of beer talk! On Friday, we attended the Liquid Arts Field to Foam Forum at Colorado State University, where event organizers sought to “connect CSU faculty and staff with their industry counterparts in the entire beer supply chain to ignite research collaborations and public-private partnerships. Field to Foam!” Governor John Hickenlooper gave an interesting Keynote Address and then we broke out into groups to discuss issues affecting supply chain. We also worked to identify areas of research interest to both academic and private partners in the industry. A great moment for academics and private industry to come together around beer.

    On Saturday, we had the pleasure of attending the MBAA Rocky Mountain District Technical Summit in Fort Collins. This annual event brings brewers and industry professionals together to discuss a wide range of topics within brewing. The focus on technical topics make for a great networking and educational opportunity. This year’s presentations included:

    • Using Safety Data Sheets to Create a Safe Brewery Environment: What should we ask our chemical supplier?, Dana Johnson & Tony McCrimmon, Birko Corp
    • Malting Sensory Analysis: Advances & Applications, Lindsey Barr, New Belgium Brewing/DraughtLab
    • What Breweries Need to Know about FSMA, Tamla Blunt, Colorado State University
    • D System Keg Valves-Safety & QA for your Draft Beer, Jon Graber, Micro Matic
    • CO2-Free Deaeration of Water-A New Revolutionary Degassing Technology, Stefan Meyering, Corosys Kellerworks
    • Sustainable Malting for a Dynamic Brewing Market, Dale West, Proximity Malt
    • Diastaticus 101: Background & Detection Methods, Mathew Peetz, Inland Island Yeast Co.
    • Panel: Overview of Small to Large QA Programs Across the Front Range, Jon Cross-Call to Arms Brewing Co, Brynn Keenan-Left Hand Brewing Co.

    Kathinka Labs enjoyed seeing friends and clients at the event, where we had a booth set up to answer questions and offer information about our analytical lab services. Cheers!

  • Mexico City’s Craft Beer Scene on the Rise

    by Mel Antone, QA/QC Consultant & Sensory Specialist

    Mexico City is home to nearly 9 million people and 30 craft breweries! While I was lucky enough to sample beer from many of these breweries at the beer festival, Copa Cerveza MX, there was only enough time to visit a few in person. As I reflect on my immersion into Mexico’s beer scene there are three major takeaways that I’d like to share, and they happen to be beautifully represented by three of the breweries I was fortunate to visit.

    1) La Chingonería: Sense of community is strong

    La Chingonería is located Southeast of the city center in Colonia Granjas Mexico. I ventured out for a brewers breakfast that it’s founder, Isaac Aroche, kindly hosted. While the word ‘Chingon’ might seem questionable to some, the meaning that Isaac has embraced is an endearing expression of his brewery’s mission. Translated from his website, “Chingonería is a colloquial Mexican term that is used only in those places where we feel at home, where there is an exacerbated freedom of the language, where words are means to cultivate coexistence, where you can take away the shoes and give way to laughter.”   This concept seems well embodied by La Chinonería’s unique business plan – a brewery co-op, if you will. I know of at least 3 breweries who have invested in a piece of the puzzle that appears to be one of the larger craft production facilities in Mexico City. One company contributed its brewhouse, another shares its bottling line, and each of the breweries had contributed their own fermenters. La Chingonería and many other breweries in Mexico have gotten their start utilizing concepts similar to these, including contract brewing and alternating proprietorships.   A shared home where multiple business can coexist, learn from one another, and elevate each other is truly what Isaac and his collaborators have harbored. I believe there is a lot that we can learn from this model.

    La Chingonería’s brewery

    La Chingonería’s brewery, comprised of equipment owned and shared by various breweries operating under the same roof.

    2) Cerveceria Principia: Off site taprooms drive business and give new breweries a platform for visibility

    The guys at Principia generously hosted a judge’s reception early in the week, where they offered their drinks and food after a long day of beer evaluation. Their tasting room is just a month old and located near the World Trade and Convention Centers, a very busy area with visitors. The space is small, and certainly could not accommodate a brewing facility, but the location of the tasting room puts their name on the map for locals and tourists alike. They offered two American-style IPAs, a Session IPA, and an American Wheat beer, the latter two for which they were awarded medals at the competition. Additionally, their list offered selections from a number of other craft breweries. This concept, allowing for breweries to have smaller storefronts in more populated areas, is commonly found in Mexico City and surely embraces the sense of community as a gathering place to eat, drink, be merry, and even taste some guest taps as well.

    The beer selection at Principia Tasting Room, including guest taps.

    3) Casa Cerveza Cru Cru: Quality first, but aesthetics should match

    If there were medals awarded for ‘Most Beautiful Brewery’ Luis Enrique de la Reguera, founder of Casa Cerveza Cru Cru, would be a strong contender for gold. The facility is located in a place called La Romita. It is a very small, pre-hispanic village that has been well preserved within the huge growth and metamorphosis that has occurred in it’s surrounding colony, La Roma. It’s preservation can be attributed to the fact that it is home to the second oldest church in North America, Santa María de la Natividad Aztacalco, built in the 15th century.   Why all of this history? Because, Luis’ brewery was built inside the church’s monastery!

    I was very happy to visit Cru Cru for a festival kick-off party. The ceilings are nearly 40 feet tall, and the walls are adorned with pre-hispanic paintings that are protected by the government. Lucky for Cru Cru drinkers, this space doubles as a tasting room for the public. (Cru Cru has a beautiful, off-site terrace tasting room and eatery near the city center as well). Luis’ brewery is one example of the attention put forth to provide a beer experience that is just as much focused on aesthetics as it is on quality. While visiting tasting rooms and touring the festival grounds I was amazed by the level of graphic design, taproom decor, and overall artistic marketing that the Mexican craft brewers generally evoke. While I will always insist that quality comes first, it’s such a treat to be equally, artistically inspired as well.

    While the brewhouse is a beauty in and of itself, most of the art on the walls at Casa Cerveza Cru Cru dates back to pre-hispanic times (15th century).

    These are just three of the many incredible breweries that are growing and thriving in Mexico. While I have observed that this younger industry has taken some pages out of the American and European books, its clear that we can expect to see a certain, unique flare to Mexican craft beer. These are exciting times, and I look forward to sharing more experiences as they come!



    Ciudad de México, ¡hogar de casi 9 millones de personas y 30 cervecerías artesanales! Tuve la suerte de probar las cervezas de muchas de estas cervecerías en el festival, Copa Cerveza MX, lamentablemente solo tenía poco tiempo para visitar algunas en persona. Meditando sobre mi experiencia en la escena cervecera de México, me gustaría compartirles tres de las principales conclusiones, las cuales están hermosamente representadas por tres de las cervecerías que tuve la suerte de visitar.

    1) La Chingonería: el sentido de comunidad es fuerte

    La Chingonería está ubicada al sureste del centro de la ciudad en Colonia Granjas, México. Me aventuré a disfrutar de un desayuno de cerveceros que su fundador, Isaac Aroche, invito muy amablemente. La palabra ‘Chingon’ puede ser cuestionable para algunos, el significado que Isaac ha adoptado es una expresión entrañable de la misión de su cervecería. Traducido de su sitio web, “Chingonería es un término coloquial mexicano que solo se usa en aquellos lugares donde nos sentimos como en casa, donde hay una libertad del idioma, donde las palabras son medios para cultivar la convivencia, donde puedes quitarte los zapatos y dar rienda suelta a la risa “. Este concepto parece estar bien incorporado en el plan de negocios de La Chinonería: una cooperativa cervecera. Conozco al menos 3 cervecerías que han invertido en una pieza del rompecabezas que parece ser una de las instalaciones de producción artesanal más grandes en la Ciudad de México. Una compañía contribuyó la sala de cocción, otra comparte su línea de embotellado y cada una de las cervecerías aportó sus propios fermentadores. La Chingonería y muchas otras cervecerías en México han comenzado a utilizar conceptos similares a estos, que incluyen cervecerías por contrato y propietarios alternativos. Un hogar compartido donde negocios múltiples pueden coexistir, aprender unos de otros es lo que realmente Isaac y sus colaboradores han creado. Pienso que hay mucho que podemos aprender de este modelo.


    2) Cervecería Principia: impulsan el negocio y brindan a las nuevas cervecerías una plataforma para la visibilidad.

    Los chicos de Principia generosamente organizaron una recepción para los jueces a principios de la semana, donde ofrecieron sus bebidas y comida después de un largo día de evaluación de la cerveza. Su sala de degustación tiene solo un mes y está ubicada cerca de los World Trade and Convention Centers, un área muy concurrida entre turistas y locales. El espacio es pequeño, y ciertamente no podría acomodar una instalación de elaboración de cerveza, pero la ubicación de la sala de degustación pone su nombre en el mapa para locales y turistas. Ofrecieron dos IPA de estilo americano, una Session IPA y una cerveza American Wheat, a estas dos últimas se les otorgaron medallas en la competencia. Además, su lista ofrecía selecciones de otras cervecerías artesanales. Este concepto, que permite a las cervecerías tener escaparates más pequeños en áreas más pobladas, se encuentra comúnmente en la Ciudad de México y seguramente abraza el sentido de comunidad como un lugar de reunión para comer, beber y ser feliz.


    3) Casa Cerveza Cru Cru: la calidad es primero, la estética también.

    Si se otorgaran medallas por “La cervecería más hermosa”, Luis Enrique de la Reguera, fundador de Casa Cerveza Cru Cru, sería un fuerte contrincante para el oro. La instalación está ubicada en un lugar llamado La Romita. Es un pueblo prehispánico muy pequeño que ha sido bien preservado dentro del gran crecimiento y metamorfosis que ha ocurrido en su colonia cercana, La Roma. Su conservación se puede atribuir al hecho de que es el hogar de la segunda iglesia más antigua de América del Norte, Santa María de la Natividad Aztacalco, construida en el siglo XV. ¿Por qué toda esta historia? ¡Porque la cervecería de Luis se construyó dentro del monasterio de la iglesia!

    Fue una gran experiencia poder visitar Cru Cru para una fiesta de lanzamiento del festival. Los techos tienen casi 40 pies de alto y las paredes están adornadas con pinturas prehispánicas que están protegidas por el gobierno. Por suerte para los bebedores de Cru Cru, este espacio funciona como una sala de degustación para el público. (Cru Cru tiene una hermosa sala de degustación de terraza fuera del sitio y un restaurante cerca del centro de la ciudad también). La cervecería de Luis es un ejemplo de la atención puesta en ofrecer una experiencia cervecera centrada tanto en la estética como en la calidad. Mientras visitaba las salas de cata y recorría los terrenos del festival, me sorprendió el nivel de diseño gráfico, la decoración de taberna y el marketing artístico en general que los cerveceros artesanales mexicanos evocan. Aunque siempre insistiré en que la calidad es lo primero, también es un placer ser inspirado artísticamente.

    Estas son solo tres de las muchas cervecerías increíbles que están creciendo y prosperando en México. Si bien he observado que esta industria joven ha sacado algunas páginas de los libros estadounidenses y europeos, está claro que podemos esperar ver un cierto y único brote de la cerveza artesanal mexicana. ¡Son tiempos emocionantes, y espero compartir más experiencias cuando lleguen!



  • Copa Cerveza de Mexico 2017

    Copa Cerveza Mexico



    Copa Cerveza Mexico judges

    by Mel Antone, QA/QC Consultant & Sensory Specialist

    Esta semana tuve el honor de participar como juez en la Copa Cerveza de México 2017, en Ciudad de México. La Copa Cerveza es la mayor competencia, festival y exposición de cerveza en México, donde se unen cervecerías de todo el país para exponer con orgullo su arduo trabajo entre sus colegas y clientes.

    Este es el 8vo año de la competencia, su magnitud y popularidad han crecido muchísimo. 175 cervecerías participaron y 767 cervezas fueron evaluadas y consideradas para ser galardonadas. El grupo de 27 jueces estaba integrado por cerveceros profesionales de varios países (Ecuador, España, Italia y EE. UU.), escritores de cerveza, cerveceros caseros, proveedores de cerveza y educadores. Cada uno de nosotros evaluó 50 muestras el primer día y 40 en el segundo, otorgando medallas de oro, plata y bronce en aproximadamente 35 categorías. En la mañana del tercer día, asignamos un puntaje a las cervezas ganadoras de medallas de oro de cada categoría, este pequeño grupo fue nuestra selección para escoger “Lo mejor del Show“.

    La competencia se asemeja mucho al festival que se celebra en estados unidos, Great American Beer Festival. Sin embargo, lo que más se destaca de la Copa Cerveza de México es el particular juicio “Lo mejor del Show“, que ocurre en vivo en la ceremonia de premiación, en el escenario, en español, con tres jueces. Tuve la suerte de ser elegida como uno de los mejores jueces de Show, uniéndome a mi buen amigo Pat Fahey del Programa de Certificación Cicerone y a mi nuevo amigo David Castro, propietario de Cervezas La Cibeles en Madrid. Si bien el español de David es perfecto, aterciopelado, mantuvo la conversación fluida cuando Pat y yo pudimos expresar nuestros pensamientos con la claridad suficiente para nombrar las 11 cervezas ganadoras de la medalla de oro para el prestigioso premio. Al final del proceso de evaluación y conversación improvisada de 45 minutos, llegamos a un acuerdo para reconocer a un Imperial Stout como “El mejor del Show“. Los orgullosos creadores de la cerveza ganadora son de una cervecería llamada Beer Factory, ubicada aquí en la Ciudad de México.

    La ceremonia de premiación fue una muestra enérgica de orgullo y emoción para todos los ganadores. ¡Fue un gran privilegio presentar las placas y estrechar la mano de tantos cerveceros artesanales de México con muchisimo talento!. En los próximos días, comenzará el festival de la cerveza y la exposición, lo que permitirá hablar con muchos de los cerveceros, probar sus cervezas, ofrecer consejos y celebrar sus éxitos.

    Está claro que la calidad y la capacidad de beber es importante para los fabricantes de cerveza aquí en México, aunque siempre hay espacio para mejorar, estoy muy impresionada por la industria en general.

    Si estás interesado en saber más sobre la competencia y sus ganadores, visita: http://www.copacerveza.mx/.



  • Una nueva aventura para los tanques de Ziemann

    30-31 de octubre de 2017. Amberes, Bélgica

    El Puerto de Amberes en Bélgica estuvo muy ocupado la semana pasada transportando la nueva fábrica de cerveza (75 bbl CW) de la Russian River Brewing Company desde el rio al océano en la terminal MCS al lado izquierdo del rio Scheldt, Amberes. Desde aquí los tanques navegaran por el Atlántico, cruzaran a través del Canal de Panamá y por ultimo pasaran por el Pacífico hasta llegar el Puerto de Oakland en la Bahía de San Francisco.

    Son 6 semanas de viaje, desde comienzos de septiembre hasta mediados de octubre, para todos los tanques (mash tun, lauter tun, hervidor y whirlpool). Los tanques se deben empacar muy bien para asegurar que no se dañen con agua de mar u otros equipos cargados en los barcos. Todo está supervisado por una compañía de logística especializada en este tipo de carga.

    El equipo fue cargado en un barco pequeño en las instalaciones de Ziemann en Burgstadt en el río Main. El barco navegó por el río, conectado por un rin y luego tomó el canal costero hasta el Puerto de Amberes… este viaje duró 2 días. El transatlántico viajará otras 4-5 semanas para llegar a la costa oeste de los Estados Unidos. Las imágenes muestran los diferentes tanques, todo el proceso de tuberías montado y listo.

    Toda esta operación se hará 2 veces más, también serán transportados todos los fermentadores de Ziemann antes de fin de año. Serán inspeccionados a finales de enero del 2018, luego harán el viaje en camión hacia Bremerhaven, Alemania y tomaran el transatlántico a Oakland, California, donde llegaran a mediados de abril.

    Te mantendremos informado!


  • Russian River new brewhouse equipment New Russian River Brewhouse Sets Sail

    proost blog 11.07.17


    Left Bank Scheldt River, Antwerp, Belgium. October 30-31, 2017

    Big day in the Port of Antwerp, Belgium, especially busy last week because the entire new brew house (75 bbl CW) for the Russian River Brewing Company was being transferred from the river barges to the ocean liner at the MCS terminal on the left bank of the river Scheldt in Antwerp. The next phase will be to sail the Atlantic, travel through the Panama Canal and back up the Pacific to the Port of Oakland at San Fransisco Bay.

    In the last six weeks – from the beginning of September to mid October – with all the vessels (mash tun, lauter tun, kettle and whirlpool) ready, the next phase of all pre-piping and pre-wiring was in full swing at the Ziemann plant. It is the goal to have as little welding work as possible done on site in the brew house area. This does mean that a lot of packaging preparations need to be made to make sure that none of the vessels get damaged by salt water or other equipment loaded on the ships. All is supervised by a logistics firm specialized in this type of cargo.

    All the equipment was loaded on a barge at the Ziemann facility in Burgstadt at the River Main. The barge sailed down the River Main, connected on over the Rhine and then took the inter-coastal waterway down to the Port of Antwerp, a trip of a total of 2 days. The ocean liner will take another 4-5 weeks to make it to the West Coast of the US. The pictures show the different vessels within the wooden areas, the entire process piping mounted and ready under the vessels in between the vessel legs.

    The same operation will happen two more times. First, all the Ziemann fermenters will make the trip by the end of the year, barge to Antwerp, ship to Oakland. All the open top fermenters will be inspected at the end of January 2018 and then make the trip by truck to Bremerhaven and then ocean liner to Oakland as well with an estimated arrival time of mid April in California. We keep you posted!


    proost: [noun] “cheers!” in Flemish; usually said when drinking with friends and family.

  • Support Sonoma Pride!

    Our friends in Sonoma County recently experienced one of the most devastating fires in California state history, destroying thousands of homes and taking many innocent lives. Sonoma County is home to Russian River Brewing Co., owned and operated by our friends and clients, Vinnie and Natalie Cilurzo. Vinnie and Natalie are currently helping to raise funds for relief efforts and we hope you will consider supporting this important cause.

    Sonoma Pride was originally conceptualized by Natalie and Vinnie Cilurzo in July 2015 to celebrate the bounty and greatness of Sonoma County.  Since that time, two beers (Amasa and Dauenhauer) have lived under the Sonoma Pride brand as an annual release at the Russian River Brewing Company brewpub.  Under the dire circumstances Sonoma County is facing post-fires, Natalie and Vinnie have redirected the use of the Sonoma Pride name to help those in need after the tragic fires in Sonoma County.  Instead of re-brewing Amasa and Dauenhauer (which have long production times) they are simply brewing a beer called Sonoma Pride to help those in need.

    To learn more and to support the victims of the wildfires in Sonoma County please visit www.sonomapride.com

  • 2018 Panama Micro Brew Fest & Masterclass


    January 26 & 27, 2018 – Panama City, Panama

    The first ever edition of the Panama Micro Brew Fest took place in the year 2013. The festival has since then been consolidated as an annual summer event and platform which unites the scene that revolves around the industry and its protagonist, craft beer. Throughout the course of one week, several activities take place which give craft beer aficionados the opportunity to experience the craft beer scene like never before in the country and region.

    Since its inception, the festivals annual growth has been exponential and accompanied in parallel by the expansion of the local craft beer marked. This sixth edition of the festival reaffirms our commitment to foster the positive growth of the craft beer industry in Panama and to empower local and regional producers by creating a space where they can display their products, launch their brand, gain knowledge, expand their networks and improve their offer for future international exhibition.

    Learn more at www.microbrewfestpanama.com

    El Micro Brew Fest inició en el 2013 y ha logrado consolidarse como una plataforma anual. Durante una semana la Cerveza Artesanal es la protagonista, logrando reunir a toda la escena como nunca antes en la industria cervecera local y empujando a toda la región a venir y disfrutar de un país pintado de verano.

    El mercado de cervezas artesanales sigue creciendo al igual que nuestro festival. Es por esto, que en esta sexta edición confirmamos nuestro interés en seguir ayudando a crecer la escena y a potenciar a cada productor, brindándoles un evento en el que podrán darse a conocer, lanzar sus marcas, ampliar su conocimiento, crear conexiones y mejorar su oferta en miras de exposición internacional.


    Masterclass by Kathinka Labs – January 23-24, 2018

    As part of the Micro Brew Fest in Panama, this two-day intensive seminar on the subject of OFF FLAVOR DETECTION will integrate new sensory analysis techniques with expert talks from renowned brewers and industry suppliers from the global brewing industry, imparting theoretical and practical knowledge and training on the influence of raw materials and production processes on the quality and final flavor profile of craft beer.

    The OFF FLAVOR DETECTION seminar has limited availability and is intended for anyone who wants to learn more about this subject and improve their brewing processes.

    A certificate will be given that will validate each assistant’s participation in this MasterClass. For more information please contact microbrewfestpanama@gmail.com or megan@kathinka-assoc.com.

    Masterclass by Kathinka Labs – 23-24 de Enero, 2018

    Este seminario OFF FLAVOR DETECTION intensivo de dos días integrará nuevas técnicas de análisis sensorial con charlas maestras de expertos cerveceros y proveedores de la industria cervecera mundial, ofreciendo entendimiento teórico/práctico de la influencia de las materias primas y los procesos productivos sobre la calidad del perfil de sabor final de la cerveza.

    Para poder elaborar cerveza artesanal de alta calidad, es necesario que el cervecero entienda en qué puntos de su proceso productivo se pueden crear sabores no deseados que afecten el perfil de sabor final de su cerveza, identificarlos oportunamente y qué acciones correctivas tomar para solucionarlos.

    Contacto: microbrewfestpanama@gmail.com

  • On the Road with Russian River in Germany


    Michaelismesse, Miltenberg, Germany, September 3, 2017

    We have traveled a long way and are a bit jet-legged. Although we are tired we cannot go to sleep. Vinnie & Natalie Cilurzo, owners of Russian River Brewing Company and I are here for the factory acceptance test (FAT) for the new brew house (75 bbl/90 hl Cold Wort) they are building in Windsor, CA. This is an exciting trip that has been a long time coming!

    To try to get us sleepy, Michael Kurzweil, the GM of Ziemann Burgstadt, is taking us to the Michaelismesse in Miltenberg. A 650 year old tradition here, an event not all that different from a county fair in Colorado, except that people are dressed different – traditional Bavarian dress and there is beer everywhere and for everybody. The event is a big market with a huge beer tent. I guess sales people have been getting thirsty for 650 years, hence the purpose of the beer tent. Now, of course, the beer tent is the main attraction with the band and the market is still there, although smaller then before. Only beer brewed in Miltenberg can be served at the fair so since two years only Faust is served. Our friend Cornelius Faust, third generation brew master, and his cousin Johannes Faust, serve us proudly their beer in the one liter glasses. A wonderful classic, but drier and less malty then what I am used to, Festbier (Octoberfest beer) is what they brewed for this year’s festival. They serve 1,000 hl of this beer in the 10-day festival, so needless to say, the beer was more then drinkable. Prost!

    Ziemann Production Facility, Burgstadt, Germany, September 4, 2017

    I slept well. Vinnie did not. Too much excitement for today! It’s not everyday that you see your new, dream brewhouse for the first time. We go to the Ziemann factory and at Hall 6 all the new brewing vessels for the new Russian River brewery are standing proudly, shining in the middle of hundreds of boxes and crates full of parts. The next step is the pre-piping of all the vessels to create a functioning brew house.

    Lots of excitement for a brand new brew house!

    We start with the mash tun for a detailed review of all the piping orientations and workmanship. Really wonderful to see how well these vessels have been made and although we have not made any beer in them the feeling is good. Special are the “star” designs at the bottom of both Whirlpool and Lauter, eliminating the mild steel support structure you see under conventional brew houses. We delve into more details and at the Lauter we decide to also go into the vessels, Vinnie & Natalie lead the charge. A partly assembled racking device is already in place. The false bottom with slotted plates is fully mounted and ready to do it’s job. A detail that turns out really nice is the decision to polish the entire vessel wall (above and below) the main brewing floor.

    We all feel good – real good – and after review of the 3D model and countless details we go back to the Adler Hotel. Time for dinner and a beer from our friends at Faust! Tonight, we drink the Weizen and Bayerische Hell, great beers, also brewed on a new Ziemann brewhouse.

    Thanks Cornelius & Johannes for the great beer! Thanks Michael and Ziemann team for the great looking brewing vessels! Lets get them safe to the U.S. so we can start brewing more Russian River beers.



  • Second Kathinka Chemist Receives TTB Certification

    Congrats to Lauren Sandell for receiving her TTB certification from the Alcohol and Tobacco Tax and Trade Bureau! Lauren is Kathinka Labs second TTB certified chemist as well as a talented Lab Technician.

    With this certification, Lauren is certified by TTB to perform alcohol by weight (ABW), real extract, specific gravity, total color, and bitterness units for beer for the purpose of export. If your brewery is in need of TTB certification you can order analyses through our website: www.kathinkalabs.com/product/brewttb/. We guarantee your results within 48 hours of receiving your samples. Cheers!

  • Cider Testing Now Available!

    hard cider testing

    Kathinka Labs is now offering analytical analyses for cider makers! Our lab team will measure the analytical parameters that are most important to creating a high-quality cider your customers will want to drink again and again. Packages include:

    • Cider¹ – Analytical Analysis of Alcohol
    • Cider² – Full Analytical Analysis of Cider
    • Titratable Acidity (TA) – add to any Cider package for an additional fee

    What’s Titratable Acidity?

    Titratable Acidity (TA) approximates the amount of total acidity, associated or dissociated, by measuring how much of a strong base (generally sodium hydroxide – NaOH) it takes to reach an endpoint of pH 8.2. The level of titratable acidity is important to know before and after the primary fermentation of your hard ciders.

    The acidity level before fermentation can affect the rate of alcoholic fermentation, the type of flavor components produced, and the likelihood of having undesirable flavors. The acidity level after fermentation affects the overall balance and acceptability of a cider. Knowing these numbers is critical to your cider house’s quality assurance program!

    For questions about analytical analysis for hard cider please contact us at 970-449-5180 or email Lauren Sandell, Lab Technician, at lauren@kathinka-assoc.com.