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 faster fermentation could pay back
A cleaner, more consistent pitch shortens fermentation — so 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% faster fermentation.
Assumes fermentation normally takes 5 days, about 10% faster with a measured pitch (typically 10–20%), and 340 operating days a year. A planning aid — results depend on brewery size, capacity and margins. Quality gains come on top.
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.
