Avery Brewing Company in Boulder, Colorado has introduced a Cellometer to their brewing process, improving their procedures, as well as the product’s taste and quality. The Cellometer is employed as a quality control check over the yeast cells inside the facility’s fermenters. Making sure the yeast cells fermenting the beer are healthy and enzymatically active ensures a high quality product, with fewer mutated and/or dying cells that can negatively affect the beer’s flavor.
Adam, the owner of Avery Brewing Co. says that the Cellometer has “changed the way we made beer and it also changed the way our beer tastes”.
Brewery scientists combine diluted yeast cell sample with the fluorescent dye propidium iodide and pipet that mixture onto a Cellometer slide. In seconds, the instrument reports yeast cell viability and vitality, informing the scientists whether or not this batch of yeast is suitable to use in the next batch of brewing.
Cellometer verifies yeast cells’ viability and vitality, improving quality control processes and the ultimate taste and quality of the company’s product.
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