How do we validate the beer quality?

The beer samples are collected in sanitised containers, packed in an air freight approved esky with an ice pack and then delivered to the airport. The ‘cold chain’ is maintained throughout the journey through to delivery at the microbioligists.

Once received, the samples are placed in petri dishes, incubated and then we wait for 5 days for the counting of microbiological bacterial colonies.

The microbiologists are NATA endorsed and experts at testing products for the brewing industry.

How can you test the beer quality?

Your draught tap beer should have a healthy head on it, around 1.5cm is ideal. It should look healthy and be free of any dirt bubbles down the side of the glass.

The beer should be bursting with life and a head that doesn’t disappear quickly.

Lacing is a great example of a well poured beer with a head that lasts, clean lines and a clean glass.

CellarControl validation

Case Studies

We undertook a comprehensive validation process with The Precinct Tavern, Darwin and The Hotel Darwin.

In both venues we tested a benchmark of their previous regime and then carried out multiple agar plate test analysis’ once we had our solution completely commissioned.

  • The Precinct Tavern we tracked the beer quality over 6 months, taking samples in months 2, 4 & 6.
  • Hotel Darwin, we tracked the beer quality though the 6 week journey, taking samples at days 1, 23 & 41.

The following results were from samples taken at the end of a 6 week period.