Dana Garves, founder of Oregon BrewLab, explains some of the key tools to ensure impeccable quality standards when working with a contract brewer.
The New School Beer: Oregon BrewLab/Labrewatory/Coldfire Brewing Collaboration “Against the Currant”
After supplying Oregon brewers with quality control and beer analysis for over a year, Oregon BrewLab’s Dana Garves is going Against the Currant and offering brewers the chance to analyze her first commercial beer, a Belgian-style Tripel made with currants. This extremely limited release is only available in Eugene at ColdFire Brewing starting November 3rd, with 100% of the proceeds being donated to the Eugene Science Factory.
Many brewpubs are eager to implement quality control, but are hesitant for a number of reasons. The main concern is that quality control (QC) is too expensive for a brewpub budget. This is a common misconception; in the technological age, scientific equipment is available at affordable prices. Some believe QC is an overwhelming program to establish, despite manageable execution. My aim is to demonstrate that quality control a) is affordable, b) allows brewers to brew better, more consistent beer, and c) ultimately saves money.
Major labels such as Budweiser have always had staff scientists doing quality assurance and control (QA/QC), but in-house labs at small to medium-sized operations are becoming more and more common. Dana Garves established and ran the QA/QC lab at Oregon’s Ninkasi Brewing Co. Four years into the job, she opened the lab to home-brews made by Ninkasi staffers. “Pretty soon, people were bringing favors for other companies,” she says. In 2014, she struck out on her own to form BrewLab, an independent brewing analytical services provider.
Dana Garves is a brewing chemist who owns and operates BrewLab, a company that provides chemical analyses for breweries, cideries, meaderies, and home brewers. In this interview, Garves talks about her early interest in studying Chemistry, her experiences attending the University of Oregon, her interest in STEM education for girls, her work at Ninkasi, and her decision to start her own company. Garves also talks at length about the Ninkasi Space Launch, a year long project that she was involved with as a chemist.
Saccharomyces cerevisiae, better known as yeast, is vital to life; without it there would be no fermentation. Yeast is the lifeblood of mead, beer, wine, and cider influencing our culture, society, and economy. Add yeast to any sugary liquid and given the proper environment, will produce bubbly carbon dioxide and sweet sweet ethanol.
Northwest Brewing News: BrewLab Offers Analysis for Anyone
After building her skills of quality assurance and quality control, sensory evaluation, and chemical analysis at Ninkasi Brewing, Dana Garves has formed BrewLab, a Eugene-based lab that offers quick and affordable 12-point analysis of fermented beverages. (Jun/Jul 2015, pg 26)
Last Call with Dana Garves
Dana Garves believes the future of craft beer lies in quality control. (Jun #101, last page. Subscription required for viewing.)
American Craft Beer Radio - June 20, 2015
Gary and Katie are in studio this week, joined in person by Paul Vismara and Bryan Jansing, authors of Italy Beer Country, along with Andrea Frizzi, chef and owner of Il Posto. On the phone, they talk with Justin Hiatt of Brix Taphouse and Brewery and Dana Garves of Oregon BrewLab.
Portland Kettleworks Launches Labrewatory
Along with the brew system, Portland Kettleworks has reached a deal with Oregon BrewLab to run diagnostics on the beer brewed. Along with customer feedback, a full analyzed report on the beer will be made available.
Opportunities for women grow within Lane County’s craft beer industry
The Oregon Brewers Association ranks Oregon as No. 1 in the country in terms of craft breweries per capita, with one brewery for every 100,000 residents who are 21 and older. There were 16 craft breweries in Lane County at the end of last year, according to the Oregon Brewers Guild, with women in leadership roles in several of them.
BrewLab to Assist Craft Brewers in its Quality Assurance & Quality Control
Sensing a need for QA/QC in the brewing industry Dana Garves founded BrewLab. With a background in chemistry and a professional craft brewing history of building the QA/QC Lab at one of the nations fastest growing breweries, Ninkasi Brewing, Garves began operations at BrewLab in Eugene, OR this past October.
Chemist Opens BrewLab for Beer Analysis
BrewLab uses state of the art technology to provide high accuracy results at a low cost. Brewers everywhere are rejoicing for an ABV analysis that only costs $20, requires only 4oz of sample, and gives access to digital results within 48 hours. Analyses include: ABV, ABW, IBU, Color (SRM and tristimulus), pH, real and apparent extract, RDF, ADF, Calories/12oz, and original and final gravities.
The Science of Brewing Beer
Beer is big in the northwest. And lots of people are making it… commercially and at home. A new business, BrewLab is geared toward helping home-brewers with improving the beer they make in their kitchens and garages.