CDR BeerLab® is a simple, fast and reliable analysis system of beer.
A complete and compact instrument for monitoring every stage of the brewing process.
For every master brewer and breweries of all sizes.
Product Information.
CDR BeerLab®
With the CDR BeerLab® analysis system, it is possible to carry out a wide range of analyses of beer, wort and water with just one instrument more quickly and easily than is possible with traditional methods – and all this independently, without the need for external laboratories.
Reagents are pre-filled into vials and ready to use, you do not have to handle toxic or carcinogenic agents, sample preparation is absent in the case of water or very simple in the case of beer and wort according to a method developed by researchers of the CDR laboratories. Results are obtained within minutes and are in accordance with those obtained with reference methods.
| Available Pack Sizes | 1 pcs |
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Gallery
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Acetaldehyde (Ethanal) analysis in beer, wine and must
ART. ID.: CDR300417/CDR300415
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Determination of Total sulfur dioxide (SO₂) in Beer and Tea
ART. ID.: CDR300865/CDR300860
CDR BeerLab® allows to determine Total sulfur dioxide (SO2) in beer giving the result in 2 minutes, avoiding the time-consuming distillation of the EBC reference method and the using of dangerous and…
Determination of zinc in water
ART. ID.: CDR300845
Zinc analysis with CDR BeerLab® allows, in a simple and fast way, to quantify the concentration of the analyte in the water used in the brewing process.
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Determination of Fermentable Sugars in Beer/Wort and Plant-based Beverages
ART. ID.: CDR300855/CDR300850
In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol.
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Determination of Fermentable Sugars in beer/wort and wine/must
ART. ID.: CDR300355/CDR300335
In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol.
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Analysis of water alkalinity
ART. ID.: CDR300985/CDR300980
Alkalinity is probably the most important parameter for beer producers as it has a direct effect on the mash.
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Determination of polyphenols in beer
ART. ID.: CDR301335/CDR301330
The presence of polyphenols in beer can cause off flavours and unwanted turbidity.
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IBU test in beer and wort
ART. ID.: CDR301365/CDR301360
The test allows to determine the level of bitterness of beer (IBU), measuring the quantity of iso-ɑ-acids present in the wort or in the finished beer.
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Determination of Calcium on beer, wort and water
ART. ID.: CDR301345/CDR301340
Calcium analysis allows, in a simple and fast way, to quantify the concentration of the analyte in the water used in the brewing process and to control this parameter in the wort during the production process.
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Analysis of Zinc in Wort
ART. ID.: CDR300995/CDR300990
Zinc analysis allows, in a simple and fast way, to quantify the concentration of the analyte in the wort during the production process.
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Determination of Acetic Acid in beer and wort
ART. ID.: CDR300893/CDR300895
The determination of Acetic Acid is important in some categories of beer and in the identification of organoleptic defects.
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Determination of Vicinal diketones (VDKs) in beer
ART. ID.: CDR300925/CDR300930
VDKs (Vicinal Diketones) are metabolic products of yeasts which form in constant proportions during fermentation.
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Determination of Yeast Vitality
ART. ID.: CDR300903/CDR300900
Is the yeast you are utilizing alive and healthy?
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Determination of potassium in water
ART. ID.: CDR300683/CDR300680
Potassium analysis with CDR BeerLab® allows, in a simple and fast way, to quantify the concentration of the analyte in the water used in the brewing process.
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Determination of sulfate in water
ART. ID.: CDR300685/CDR300690
Sulfate analysis with CDR BeerLab® allows, in a simple and fast way, to quantify the concentration of the analyte in the water used in the brewing process.
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Determination of bicarbonate in water
ART. ID.: CDR300663/CDR300660
The analysis of bicarbonates allows, in a simple and fast way, to quantify the concentration of the analyte in the water used in the brewing process.
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Determination of chloride in water used in brewing process
ART. ID.: CDR300705/CDR300710
The analysis of chloride allows, in a simple and fast way, to quantify the concentration of the analyte in the water used in the brewing process.
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Determination of magnesium in water used in brewing process
ART. ID.: CDR300673/CDR300675
Magnesium analysis allows, in a simple and fast way, to quantify the concentration of the analyte in the water used in the brewing process.
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Determination of Fermentable Sugars in beer/wort, vineagar and wine/must
ART. ID.: CDR300384
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Determination of Alcohol by Volume (ABV)
ART. ID.: CDR300735/CDR300740
The test allows to measure alcohol by volume (ABV) inall kinds of beverages, including beer, wine, cider, soft drinks, kombucha vinegar, bakery products and many more.
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Determination of FAN in beer and wort
ART. ID.: CDR300785/CDR300780
FAN analysis with the CDR BeerLab® method gives the possibility to carry out with accuracy the appropriate corrections before and during the alcohol fermentation.
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Determination of Lactic Acid (D + L) in Beverages
ART. ID.: CDR300715/CDR300720
Lactic Acid is the product of the fermentation made primarily by microbial activity.
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Determination of pH in wort
ART. ID.: CDR300625/CDR300620
pH value in the wort in the mashing phase is a very important parameter to assure the perfect conversion of starch in simple sugars.
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Determination of Starch in Beer/Wort and Plant-based Beverages
ART. ID.: CDR300615/CDR300610
In the mashing phase starch is converted in fermentable sugars by specific enzymes (amylase) present in the malt.
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Determination of Colour in beer and wort with CDR BeerLab®
ART. ID.: CDR300655/CDR300650
The chromatic characteristics of a beer are defined by its colour which is measured at 420 nm.
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Determination of Fermentable Sugars in beer and wort
ART. ID.: CDR300645/CDR300640
In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol.
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Determination of Glycerol in beer/wine/cider
ART. ID.: CDR300515/CDR300520
Glycerol is a natural by-product of alcoholic fermentation.
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