Fermly

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Fermly

A Colorado-based fermentation testing lab specializing in analytics, sensory support, and shelf-stability insights.

Get data you can drink to, and Fermly Know Your Craft!

28/04/2026

Pistachi-yo!

Bruh! These create a delicious and unusual flavor combo in beer. Downright lux!

But, don't sleep on the oils. More frustrating than a sealed shell, head retention goes fast when the pistachio's natural oils come into play. Extracts and flavorings are more common than using the actual nuts, but hey, some trial and error can sort out that stability issue. Need to give the consumer and TTB a heads up though about this characterizing ingredient and allergen.

16/04/2026

One molecule can make your beer fruity—or funky. Meet caprylic acid.

Caprylic acid (octanoic acid) is a medium-chain fatty acid produced by yeast during fermentation. In small amounts, it becomes the building block for fruity esters like ethyl octanoate. Balanced well, and the levels support bright fermentation character. Too much? It can stress yeast and introduce fatty or goaty off-notes.

Want to understand the molecules shaping your beer’s flavor? Follow for brewing chemistry that explains every pint. 🍻

14/04/2026

Bouquet or fruit salad?

Lychee brings delicate tropical sweetness and floral aromatics thanks to compounds like linalool and geraniol, which are the same molecules that show up in some hops. In beer, its aroma often pops more than its sweetness, amplifying tropical hop character.

Lychee purée adds fermentable sugars that can restart fermentation if you’re not careful. Its aromas also fade quickly with oxygen or heat.

TBH, though, we made a lychee rice lager collab once, and it was better before the lychee.

02/04/2026

Collagen: Not an anti-aging treatment for beer!

Collagen-derived proteins (proline-rich) in isinglass finings carry a positive charge. When added to beer, they attract negatively charged yeast and haze particles, causing them to clump together and settle. This electrostatic interaction speeds clarification, helping brewers produce bright, stable beer without altering flavor.

01/04/2026

DISSOLVED OXYGEN SNIFF TEST CERTIFICATION

Since everyone is offering online education and certifications, we decided we would, too!

Forget expensive meters!
With Fermly’s new training program, you’ll learn to detect DO using only your nose and vibes.

Course modules include:
• Recognizing the aroma of 30 ppb oxygen
• Blindfolded tank sniffing
• Advanced cardboard perception

Early testers report accuracy within ±10 ppm.

Registration opens today!

27/03/2026

Samwise may enjoy some crispy taters, but in a beer? Keep to the culinary, hobbro!

The "cooked potato" note in lager is from Strecker (also sounds like a character from LOTR) aldehyde called methional that can build up during storage and contribute to the classic "old beer" flavors.

When scientists spiked fresh beer with methional, phenylacetaldehyde, and trans-2-nonenal, the result tasted 72% like naturally aged beer. Translation: those molecules are basically the Nazgûl of staling.

Store beer warm, and these compounds can show up faster than Pippin running off to grab a pint!

So basically, flavor stability, although blamed a lot on just oxygen and time, is more complicated with a cascade of aldehydes that will show up if you don't put out that fire YOU FOOLS! Yeah, that's right. That Morgul blade stab is your fault.

Anyways, happy Friday! Check out the link below for more information on methional!

https://pubs.acs.org/doi/abs/10.1021/jf049178l

26/03/2026

Potatoes are the best, but should we pick up the smell of a cooked one in beer?

Methional is a Strecker aldehyde formed from the amino acid methionine during malt kilning, wort boiling, and oxidative reactions during beer aging. lt has an extremely low flavor threshold and signals flavor instability. Even tiny increases can push beer toward stale, cooked vegetable notes.

Follow for more cool beer science facts!

24/03/2026

If citrus fruits have an overachiever cousin, it's yuzu.

Yuzu (Citrus junos) packs intense citrus aroma thanks to oils like limonene and γ-terpinene. Brewers often use juice, zest, or extract to add bright citrus lift to saisons, lagers, and sours. A little goes a long way, and its fragrance can easily steal the spotlight.

Juice adds fermentables, zest adds oils, and either can shift fermentation, foam, or flavor balance. And if your label says “yuzu,” the TTB may want a formula submission.

Would you put yuzu in a hazy IPA, a lager, a sour, or a seltzer?

19/03/2026

Beer remembers every degree of heat, and HMF is proof of it.

Hydroxymethylfurfural (HMF) forms when sugars break down under heat during kilning and wort boiling. It’s not a flavor driver, but a chemical “receipt” of thermal exposure.

Fun fact: HMF is considered an off-flavor in non-alcoholic beers!

Follow to learn more about chemistry in beer and more!

18/03/2026

Choosing Your AI Companion

Artificial Intelligence (AI) tools are no longer a novelty for creating images of god-like brewers or a punchline to a poor marketing attempt, but are being integrated into operations workflows and beyond. From recipe drafting and Standard Operating Procedure (SOP) cleanup to tank scheduling and Cost of Goods (COGS) modeling, chat-based AI systems can reduce hours of structured thinking to minutes, saving time and money. However, the key question for beverage producers isn’t whether to use AI, but which tool fits the operation and goals.

So, what are the AI chatbots out there, and how can they practically support the beverage industry?

Check out this article from for more!

https://probrewer.com/operations/innovation/choosing-your-ai-companion-for-your-beverage-business/

17/03/2026

Indigo+Girls=Cool Music Indigo+Alcohol=Complicated

Indigo (𝘐𝘯𝘥𝘪𝘨𝘰𝘧𝘦𝘳𝘢 𝘵𝘪𝘯𝘤𝘵𝘰𝘳𝘪𝘢) is famous as a dye, not a food ingredient. Its signature blue requires chemical reduction/oxidation steps that don’t happen in normal brewing, so you won’t reliably get that dreamy blue, just a nightmare regulatory headache.

Indigo leaves aren’t commonly recognized as safe for brewing use. That means TTB formula approval + safety documentation, and even then, approval isn’t guaranteed. Plus, the flavor? Earthy and bitter.

If you are chasing color, go for butterfly pea flower. If you are looking for innovation and a challenge, make sure it is safe, stable, and compliant.

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http://www.fermly.com/

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