Brewing Analytes (BAPS)
"... supporting microbreweries and global brands since 1989"
A long-standing partnership between LGC AXIO Proficiency Testing and Campden BRI, the Brewing Analytes proficiency testing scheme aims to promote quality in the measurement of chemical, microbiological and sensory analytes in beer. Having begun in 1989, BAPS is our second-longest-running programme and supports the testing and quality systems of many key breweries worldwide. Wherever they are globally, consumers of beers expect them to consistently look and taste the same. Brewers continuously aim to meet those high expectations, but maintaining and confirming the quality and reliability of a given product is challenging both for production facilities and quality control laboratories. Microbiological test materials supplied to laboratories participating in BAPS contain organisms typically encountered in the brewing industry - and help assess factors such as the identity of organisms, lactic acid bacteria count and wild yeast count. Meanwhile, our chemical samples support fundamental analysis including alcohol content, colour, pH, bitterness and carbon dioxide, as well as sugar and sulfur dioxide, and specialised alcohol-free, low alcohol and gluten testing. Participation in brewing analytes proficiency testing can provide laboratories with the confidence that their results are meaningful and accurate – which in turn helps to ensure consistency in beer quality, as well as brand integrity.
