Clients are able to select a level of service according to their requirements: the 'basic' service will consist of a
1-plate analysis giving a basic answer; a more detailed result will be obtained by choosing the 'intermediate' service based on a 2-plate analysis;
the 'advanced' service will give the most comprehensive result with samples being analysed on 4 media.
The cost for the analysis will depend on the level of service selected. Additionally, two rates of discount will apply
if more than 4 or more than 19 samples are submitted.
A simple report showing the total number of micro-organisms detected will be issued. If required, a more in-depth
interpretation of results (e.g. presumptive identification of organisms, advice as to actions to take) can be provided by the brewing experts at
Nutfield for an additional charge.
Brewing microbiology services we offer include:
Brewing yeast management
Yeast strain characteristics can change during prolonged use. Such changes can alter process performance and subsequently
the quality of the beer produced. Campden BRI Brewing Division can help you to check the quality of your culture so protect your brand from risk
We offer the best in yeast culture management, storage and despatch facilities to ensure our customers have a safe and
stable deposit of their brewing yeast strains.
- Long-term liquid nitrogen yeast storage system
- Yeast despatch service to routinely supply breweries with new cultures
- Strain characterisation by Chromosome DNA fingerprinting.
- Microbiological purity checks of yeast cultures
- Identification of number of yeast strains and their ratio
Cellar and Dispense Hygiene
The importance of good cellar management is widely understood within the brewing industry and it has long been recognised
that poor dispense hygiene is detrimental to beer quality. Many products and systems are now available in the market which claim to improve
dispense hygiene and to save money.
The comparative evaluation of the efficacy of such systems is often carried out in operating bars where results maybe
susceptible to many uncontrolled factors and where it is not always possible to incorporate essential measurements such as microbiological assays
and sensory analysis.
In response to the industry's need to critically evaluate competing products, Campden BRI has established standard
methods for evaluating cellar and dispense hygiene procedures.
- Does cleaner damage dispense compoents?
- Taste taints and appearance.
- Test in Trade
Campden BRI 'Model' Biofilm and Test Protocols
Most hygiene problems associated within beer dispense systems are caused by the occurrence of a slimy coating of
microorganisms, or, biofilm. To allow reproducible product evaluation, it is essential to be able to artificially generate such a biofilm.
Campden BRI have generated such a system, allowing trials to be developed to evaluate the cleanability and hygienic design of dispense systems
or components. Using this system also allows comparative studies to evaluate the efficacy of cleaning procedures, agents and preventative
Campden BRI Dispense Hygiene Test Facility
Campden BRI now has a purpose built test bar facility and has introduced a portfolio of standard protocols. The standard
tests provide both in-house scientific trials and intrade field evaluations of products, systems and components and are based both on sound
scientific principles and extensive experience of evaluating dispense products.
Fermentation research services
The Campden BRI fermentation suite is a state-of-the-art facility for the investigation of all aspects of brewery
fermentation. For example, our small scale reactors enable flexible and sophisticated control of a wide variety of operating conditions.
The suite is used for the following types of applications:
- Optimisation of any aspect of commercial yeast fermentation
- Evaluation of stress responses in yeast fermentation
- Feasibility studies for new product development
- Feasibility studies for new equipment development, e.g. on-line viable cell counters
- Evaluation of genetically modified yeast strains
- Development and optimisation of yeast propagation
- 'Vitality' testing of yeast populations
Any of these approaches can also be combined with our pilot plant facilities, our yeast
molecular biology expertise and our comprehensive sensory science and analytical services in order to meet with your exact requirements.
Risk management is critical to business success. Poor hygiene standards ultimately result in product spoilage leading to
expensive product recall and damage to a brand image.
Campden BRI's microbiological auditing service is specifically designed to minimise this risk, thus:
- Reducing costs of trade returns
- Improving product quality and consistency
- Enhancing customer image through independent impartial auditing
In order to secure supermarket beer contracts, a brewery was asked to provide independent evidence of hygienic
manufacturing conditions. We carried out microbiological quality analyses, which indicated high quality operations. This greatly assisted the
brewery's efforts to win contract business.
A brewing company was experiencing substantial returns due to microbial spoilage. A Campden BRI audit identified the
contamination sources. Process changes were duly implemented to improve hygiene, resulting in reduced returns of about ca. 40%.
Yeast molecular biology services
Campden BRI has a state-of-the-art facility for the investigation of aspects of brewing yeast genetics and molecular detection methods for microbes.
We use a number of molecular applications to provide a range of services for our clients, which include:
- CHEF Karyotyping: Chromosomal characterisation of brewing yeast
- Real Time qPCR for detection and identification of contaminants
These are complemented by our brewing yeast management and fermentation research services to provide a complete one-stop
shop for all aspects of brewing yeasts.
Standard analyses and due diligence analyses for beer, malt and barley.
State of the art facilities for specialist analysis and testing.
Legal and product brand protection services.
Your partner in continuing improvement in sustainable practices.
Malting and brewing pilot plant and process teams.
Full range of product development specifically for beer.
Brewing yeast management and microbiology services.
Specialist panels and independent objective assessment.
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 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