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Campden BRI logo
Beer

Taint troubleshooting

Our approach to identifying and providing advice on the source of taints and off-flavours is to combine our expertise in sensory and analytical chemistry. First, our sensory team will profile the taint in order to provide an indication of the source of the taint or off flavour. Second, this work is backed up by the chemists who may use sophisticated analysis such as LC-MS/MS or GC-MS to identify the compound causing the taint.


Combined, we aim to provide you with a rapid and robust answer to your taint problems.


Contact us

If you would like further information please email us at support@campdenbri.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.


Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207