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Brewing Analytes Scheme - (BAPS/Campden BRI)

EPTIS factsheet 129961 | Last revision 2024-12-13 | URL: https://www.eptis.bam.de/pts129961 https://www.eptis.bam.de/pts129961

PT provider
PT provider LGC AXIO Proficiency Testing LGC AXIO Proficiency Testing
Based in United Kingdom
Language(s)
Remarks he LGC AXIO scheme is jointly run by LGC Proficiency Testing and Campden BRI, promoting quality in the measurement of chemical, microbiological and sensory analytes in real beer. Real beers and ales are widely consumed throughout the world. Global customers expect their beverages to consistently look and taste the same wherever they are. The real beer industry continuously aim to meet these high expectations, but maintaining and confirming the quality and reliability of a given product is a considerable challenge for production facilities and quality control laboratories. Microbiological test materials contain organisms typically encountered in the brewing industry and look at factors such as the identity of organisms, lactic acid bacteria count and wild yeast count. LGC AXIO Proficiency Testing recognises the challenges to your industry. This is why we created the BAPS scheme. For laboratories that perform the analysis of beer, participation in BAPS can provide confidence that results are meaningful and accurate, which, in turn, helps to ensure consistency in the quality of beer and integrity of the brand.
Keywords
Product groups Food and drink
Testing fields Analytical chemistry
Microbiology
Sensory testing
Technical details
Test item Tested property Testing method
Freeze-dried brewery spoilage organisms Lactic acid bacteria count -
Identity of Organism (high) -
Identity of Organism (low) -
Total Aerobic Microbial Count (pour) -
Total Aerobic Bacterial Count (spread) -
Total Anaerobic Microbial Count -
Wild Yeast Count -
Lager/Ale Original gravity -
Carbon dioxide -
Bitterness -
Alcohol by Volume -
Colour at 430nm -
Refractive index -
Sulfur dioxide -
pH -
Original Extract -
Haze at 0°C -
Haze at 20°C -
Present gravity (°Plato) -
Present gravity (°Sacc) -
Total Gas Pressure -
Lager Acetaldehyde -
Ethyl acetate -
Calcium -
Magnesium -
Potassium -
Sodium -
Phosphate -
Copper -
Zinc -
Chloride -
Nitrate -
Original gravity -
Carbon dioxide -
Bitterness -
Glucose -
Iron -
Alcohol by Volume -
Colour at 430nm -
Refractive index -
Dimethyl sulfide -
Sulfate -
Sulfur dioxide -
Total Polyphenols -
pH -
Maltose -
2-Methylbutanol -
3-Methylbutanol -
Dimethyl Disulfide -
Ethyl Hexanoate -
Free 2,3-Pentanedione -
Free Diacetyl -
Iso-Amyl Acetate -
Maltotetraose -
Maltotriose -
Methanethiol -
Methylthioacetate -
n-Propanol -
Original Extract -
Total Carbohydrate -
Isobutanol -
2 + 3-Methyl Butanol -
FAN (Free Alpha Amino Nitrogen) -
Total Soluble Nitrogen (TSN) -
Haze at 0°C -
Haze at 20°C -
Present gravity (°Plato) -
Present gravity (°Sacc) -
Total Gas Pressure -
Energy value (kcal) -
Energy value (kJ) -
Foam stability (HRV) -
Hydrogen Sulfide -
Iso-Alpha-Acids -
Tetra-Iso-Alpha-Acids -
VDK as Diacetyl -
Ale Bitterness -
Colour at 430nm -
Colour at 530nm -
Free 2,3-Pentanedione -
Free Diacetyl -
Iso-Alpha-Acids -
Tetra-Iso-Alpha-Acids -
VDK as Diacetyl -
Stout ale- 2024 Bitterness -
Alcohol by Volume -
Original Gravity -
pH -
Present Gravity -
Original Extract -
Attenuation Limit -
Carbon Dioxide -
Colour -
Remainder determination -
Total Diacetyl -
Total VDK -
Foam stability (HRV) -
Lager/Ale Sensory analysis Aroma - Alcoholic/Solvent -
Aroma - Burnt -
Aroma - Caramel -
Aroma - Cereal -
Aroma - DMS -
Aroma - Fruity/Citrus -
Aroma - Fruity/Estery -
Aroma - Hop -
Aroma - Malty -
Aroma - Other -
Aroma - Other Sulfur -
Aroma - Oxidised/Aged -
Aroma - Sweet -
Taste - Alcoholic/Solvent -
Taste - Astringent -
Taste - Bitter -
Taste - Body -
Taste - Burnt -
Taste - Caramel -
Taste - Cereal -
Taste - DMS -
Taste - Fruity/Citrus -
Taste - Fruity/Estery -
Taste - Hop -
Taste - Linger -
Taste - Malty -
Taste - Other -
Taste - Other Sulfur -
Taste - Oxidised/Aged -
Taste - Sour -
Taste - Sweet -
Alcohol free/low alcohol beer ABV (qualitative) -
ABV (quantitative) -
Gravity (Apparent, Present) -
Bitterness -
Colour at 430nm -
pH -
Beer - PFAS - NEW 2025 Perfluorobutanoic acid (PFBA) -
Perfluorooctanoic acid (PFOA) -
Perfluorononanoic acid (PFNA) -
Perfluorodecanoic acid (PFDA) -
Perfluorohexanoic acid (PFHxA) -
Perfluoroheptanoic acid (PFHpA) -
Perfluorohexane sulfonic acid (PFHxS) -
Perfluoroheptane sulfonic acid (PFHpS) -
Perfluorooctane sulfonic acid (PFOS) -
GenX (HFPO-DA) -
Beer - Bisphenol A - NEW 2025 Bisphenol A (BPA) -
Aims of the PT scheme
Target group of participants
Linked to specific legislation / standards
Additional, subsidiary aims
Number of participants
Accredited or otherwise reviewed by a 3rd party

Accredited by UKAS on the basis of ISO/IEC 17043 Please see current application form and scheme description for accredited and non-accredited status of test materials and analytes.

Operation is commissioned / requested by
Fees and frequency
Participation fee Depending on samples taken
Regularly operated Yes (12 rounds per annum)
Year of first operation February 1994
Contact details of the PT provider
Provider Contact person
LGC AXIO Proficiency Testing
1 Chamberhall Business Park, Chamberhall Green
BL9 0AP Bury, Greater Manchester
United Kingdom

Phone: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Web: https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597 https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597
Dr Julian Schwarz
Phone: +49 281 9887218
Fax:
Email: julian.schwarz@lgcgroup.com julian.schwarz@lgcgroup.com
If you find any mistakes please contact the responsible EPTIS coordinator in United Kingdom, Mr Savvas Xystouris. Mr Savvas Xystouris.
Disclaimer & Privacy Policy
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.23-SNAPSHOT.20230502124635-7925ae379a631fc1ececff45d2921c8db38877d5