Cas Meijling

"Integration of an ABER Yeast Monitor for yeast pitching guarantees and is a major part of, a consistent quality, improved fermentation performance, optimisation of cellar capacity and simpler operation. The ABER system is especially interesting if there is a demand for flexibility due to, various fermentor capacities, various wort qualties, various yeast strains, continuous production regimes and limited assistance by QA."

Cas Meijling is a brewing consultant and previously worked with Oranjeboom and Inbev Leuven (now ABInbev). 

Cas.Meijling@nldc.be

Binding Brewery, Frankfurt

According to Mrs Elke Schuermeyer and Dr Andreas Ludwig from the Radeberger Gruppe Central Laboratory, "The Yeast Monitor requires minimal maintenance: a routine monthly check is made to compare the Yeast Monitor reading with the live cell concentration but the instrument settings are not changed. As a consequence, the Yeast Monitor is completely integrated into the process."

Binding Brewery, Frankfurt, Germany

Roel van der Weide

Brewers become more and more aware of the fact that a good yeast management is essential for a stable product.  I’ve experienced  the Aber systems (first as a user, now in sales) to be the most reliable and accurate systems for optimal yeast management.

Roel van der weide is Area Sales Manager for la-biosystems
www.la-biosystems.com  

Dr David Quain 

Yeast pitching systems incorporating the Aber based system are described as the best that is currently available and capable of delivering a pitching rate that is plus or minus 5% of the desired value.

Dr David Quain of Red-ts and formerly Head of Technology and Dispense Development, Coors Brewers  
http://www.red-ts.com

Dr Alastair Pringle

"In my opinion, Aber Yeast Monitors are the best way to reproducibly
pitch yeast into wort and so assure consistent fermentation and beer flavor"

Dr Alastair Pringle,  Pringle-Scott LLC and formerly Senior Director of Brewing Research at Anheuser Busch

http://pringle-scott.com

Prof. Chris Boulton

"The Aber Biomass meter is the accepted benchmark for viable
yeast measurement in the brewing industry"

Prof Chris Boulton, University of Nottingham Brewing School and formerly Senior Scientist at Coors Brewers.
http://www.nottingham.ac.uk/brewingscience/about.htm