Hops and Brewing Analysis Lab

Analyzing Hops from "farm to glass"

The vision of the Hops and Brewing Analysis Laboratory is to provide a comprehensive analytical testing portfolio that serves both the Craft Brewer and Hop Farmer in the Indiana brewing industry. Using scientific standard methods developed by the American Society of Brewing Chemists (ASBC), the Hops and Brewing Analysis staff work with the agricultural and craft brewing industries testing hops, malted grains, and finished goods. Data is used to support and aid development of our agricultural and industrial stakeholders.


 Jean Jensen performing analysis in the fermentation laboratory

  • Hops Testing and Analysis
  • Malted Grain Efficiency and Analysis
  • Brewing and Fermented Product Analysis


 Types of Testing​


  • Hops: % Moisture, Alpha/Beta Acid Content, Hops Storage Index
  • Malted Grains: Mealiness, % Moisture, Extracts, and Color/Brightness
  • Brewing: ABV, IBU, Caloric Content, Specific Gravity (Original/Finish), Extracts (Apparent, Real), Color, pH
  • Total Oils (Hops) and Dissolved CO2 (Brewing)


 Lab Facilities


  • Industry Standard Equipment
  • Controlled Environmental Conditions
  • Computerized data collection and reporting system


 We provide specific analysis, testing design, and research opportunities customized and developed to suit the needs of clientele.

 For more details on how Purdue Food Science Hops and Brewing Analysis Laboratory may serve you, please contact:


 Jean Jensen

Research Scientist/Lab Manager

Hops and Brewing Analysis Laboratory

Phone: (765) 494-7997





Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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