Where Science and Beer
Come Together

We are a group of PhD scientists and engineers that have a passion for beer and learning how things work. Our approach towards brewing was a bit different. To make high-quality beer, we first started discovering how brewing works chemically, analysing beer and what constitutes its quality.

There are over 40 dimensions and 300 compounds impacting flavour and quality that help shape beer in a specific way, and their analysis can be quite complex. The insights derived from these analyses have the potential to improve efficiencies, save costs, and offer a path for product differentiation. We soon realised this is the true path to redefining the standard of craft beer.