Braustest

Braustest is a term used in brewing contexts to describe a small set of quality-assurance or development tests applied to beer during recipe development or routine production. The term is not part of formal, standardized brewing guidelines, and its exact meaning and procedures vary between breweries and researchers.

Origin and usage: The word braustest combines the German prefix brau- meaning “brew” with the English word test. In practice, it is an informal label used by some craft brewers and researchers to refer to a lightweight, quick assessment rather than a full laboratory analysis.

Typical components: A braustest commonly includes sensory evaluation by trained tasters, measurements of foam stability and carbonation, and basic instrumental measurements such as pH, gravity, or color. Visual checks for clarity and a brief record of aroma and flavor notes are also common.

Process and purpose: The tests are usually performed on small sample lots or pilot batches to compare recipes, flag potential failures, or track batch-to-batch consistency. Results guide adjustments to malt blends, hopping, fermentation conditions, or filtration and packaging plans.

Limitations and relation to formal methods: Because braustests are informal, results can vary with panel composition and equipment. They are typically supplementary to formal QA programs (chemical analyses, accredited sensory panels) rather than a replacement. Related concepts include sensory analysis, beer quality control, and foam stability testing.