On-site yeast analysis for breweries
Your pitch, measured — on the floor, in a minute
Built for breweries — fast, on-the-floor yeast measurement for any brewing Saccharomyces, ales and lagers. Most valuable if you repitch yeast, run more than one site, or fight batch-to-batch consistency — without the overhead of a lab bench or a tank-integrated skid.
The numbers that decide the pitch — at a glance
Left: °Plato, batch volume and target rate in — the exact amount to pitch out. Right: viability, concentration and cells in active growth — one read-out, one minute.
Brew faster without compromising on quality
Pitching the right amount every time means faster, more predictable fermentation — so tanks free up sooner and the same brewhouse turns out more beer.
What a shorter fermentation could pay back
A measured pitch puts the right number of viable cells in the tank, so the batch reaches target sooner and the same brewhouse fits more batches. Enter your own numbers to see the payback.
Your numbers
Based on about 8 more batches a year (~€40'000 extra margin), from ~10% less time in the tank.
Assumes fermentation normally takes 5 days and reaches target about 10% sooner with a measured pitch (typically 10–20%), across 340 operating days a year. A planning aid — results depend on brewery size, capacity and margins. Quality gains come on top.
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A 20% faster fermentation
A well-known Swiss brewery brought Amphasys yeast analysis into daily production and cut fermentation time by about 20% — more consistent beer, and more runs per year.
Repitch on a number, not a hunch
Repitched yeast can't be taken on trust — every crop drifts, and generation count tells only half the story. A viability read before pitching turns reuse into a decision: below ~65%, adjust the amount instead of finding out in the tank a day later.
Single cells, measured electrically
Each cell passes through a microfluidic channel and is read individually by electrical impedance — viable or not, no stains, no dyes. The scatterplot builds in seconds; the full read-out lands in about a minute.
Single-cell yeast analysis reads every cell individually instead of averaging the slurry: viable and dead cells, concentration, cells in active growth, and the ready-to-pitch amount — label-free, dedicated to brewing Saccharomyces via the AmphaChip Yeast.
Frequently asked questions
Which cells can it measure?+
How is it different from other methods?+
Can it be used on harvested yeast?+
At what viability should I stop pitching as usual?+
Does it work for distilling or cider?+
How fast, and any prep?+
How much faster can fermentation get?+
Pitch on the number
The beer is the brewer’s craft. Measuring the yeast — down to the single cell — is ours. See it on a real culture, or talk it through with a specialist.
