Automated Brewing

August 26, 2025 by Bryan Cockfield 6 Comments

There’s little more to making alcoholic beverages than sugar, water, yeast, and time. Of course those with more refined or less utilitarian tastes may want to invest a bit more care and effort into making their concoctions. For beer making especially this can be a very involved task, but [Fieldman] has come up with a machine that helps automate the process and take away some of the tedium.

[Fieldman] has been making beers in relatively small eight-liter batches for a while now, and although it’s smaller than a lot of home brewers, it lends itself perfectly to automation. Rather than use a gas stove for a larger boil this process is done on a large hot plate, which is much more easily controlled by a microcontroller. The system uses an ESP32 for temperature control, and it also runs a paddle stirrer and controls a screen which lets the brewer know when it’s time to add ingredients or take the next step in the process. Various beers can be programmed in, and the touchscreen makes it easy to know at a glance what’s going on.

For a setup of this size this is a perfect way to take away some of the hassle of beer brewing like making sure the stove didn’t accidentally get too hot or making sure it’s adequately stirred for the large number of hours it might take to brew, but it still leaves the brewer in charge for the important steps.

Beer brewing is a hobby with a lot of rabbit holes to jump down, and it can get as complicated as you like. Just take a look at this larger brewery setup that automates more tasks on a much larger scale.

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The Guinness Brewery Invented One Of Science’s Most Important Statistical Tools

June 18, 2024 by Donald Papp 12 Comments

The Guinness brewery has a long history of innovation, but did you know that it was the birthplace of the t-test? A t-test is usually what underpins a declaration of results being “statistically significant”. Scientific American has a fascinating article all about how the Guinness brewery (and one experimental brewer in particular) brought it into being, with ramifications far beyond that of brewing better beer.

William Sealy Gosset (aka ‘Student’), self-trained statistician. [source: user Wujaszek, wikipedia]

Head brewer William Sealy Gosset developed the technique in the early 1900s as a way to more effectively monitor and control the quality of stout beer. At Guinness, Gosset and other brilliant researchers measured everything they could in their quest to optimize and refine large-scale brewing, but there was a repeated problem. Time and again, existing techniques of analysis were simply not applicable to their gathered data, because sample sizes were too small to work with.

While the concept of statistical significance was not new at the time, Gosset’s significant contribution was finding a way to effectively and economically interpret data in the face of small sample sizes. That contribution was the t-test; a practical and logical approach to dealing with uncertainty.

As mentioned, t-testing had ramifications and applications far beyond that of brewing beer. The basic question of whether to consider one population of results significantly different from another population of results is one that underlies nearly all purposeful scientific inquiry. (If you’re unclear on how exactly the t-test is applied and how it is meaningful, the article in the first link walks through some excellent and practical examples.)

Dublin’s Guinness brewery has a rich heritage of innovation so maybe spare them a thought the next time you indulge in statistical inquiry, or in a modern “nitro brew” style beverage. But if you prefer to keep things ultra-classic, there’s always beer from 1574, Dublin castle-style.

Making Beer Like It’s 1574, For Science And Heritage

April 30, 2024 by Donald Papp 14 Comments

Are you interested in the history of beer, food science, or just a fan of gathering “um, actually” details about things? Well you’re in for a treat because FoodCult (exploring Food, Culture, and Identity in early modern Ireland) has a fantastic exhibition showcasing their recreation of beer last brewed in the sixteenth century by putting serious scientific work into it, and learning plenty in the process.

A typical historical beer of middling strength was around 5% alcohol by volume, similar to a modern-day lager.

The recipes, equipment and techniques are straight from what was used at Dublin Castle in the late 1500s. This process yielded very interesting insights about what beer back then was really like, how strong it was, and what was involved in the whole process.

Documentation from the era also provides cultural insight. Beer was often used to as payment and provided a significant amount of dietary energy. Dublin Castle, by the way, consumed some 26,000 gallons per year.

In many ways, beer from back then would be pretty familiar today, but there are differences as well. Chief among them are the ingredients.

While the ingredients themselves are unsurprising in nature, it is in fact impossible to 100% recreate the beer from 1574 for a simple reason: these ingredients no longer exist as they did back then. Nevertheless, the team did an inspired job of getting as close as possible to the historical versions of barley, oats, hops, yeast, and even the water. Continue reading “Making Beer Like It’s 1574, For Science And Heritage” →

Probably The World’s Most Expensive Bar Bot

March 7, 2023 by Jenny List 4 Comments

Bar bots, or robotized bartenders, are a fun feature of events in our community, because there’s nothing like a cocktail untouched by human hand. Usually they have a row of bottles and a slide on which you put the glass, but [SecurityWriter] relates a tale of an altogether much grander affair. Given a weekend with a group of friends and an enterprise-grade IBM tape library robot, they did what any sensible engineer would do. They turned it into a bar bot.

Most readers probably won’t have seen a consumer grade data tape for decades, but in the enterprise space they’re very much the most cost effective backup solution. Large corporations have vast numbers of them, and IBM sells robots which retrieve them automatically from huge storage racks. When a group of young techs were given the tedious task of cataloging the whole thing and found themselves stuck in an empty data center for a weekend, of course they produced what was probably the world’s most expensive automated drinking game. Stocking the shelving system with booze and using the command line control for the robot they were able to have it deliver their beverages, and shockingly they managed to do so without the whole thing breaking.

It’s a hack, even if it’s one of which by necessity no evidence remains. Sadly Hackaday doesn’t have a tape library, or you can bet we’d be tempted to give it a try ourselves. Never mind, we can continue to sample more conventional bar bots from time to time.

Why Do Brits Drink Warm Beer?

August 16, 2022 by Jenny List 152 Comments

Traveling through mainland Europe on a British passport leads you to several predictable conversations. There’s Marmite of course, then all the fun of the Brexit fair, and finally on a more serious note, beer. You see, I didn’t know this, but after decades of quaffing fine ales, I’m told we do it wrong because we drink our beer warm. “Warm?”, I say, thinking of a cooling glass of my local Old Hooky which is anything but warm when served in an Oxfordshire village pub, to receive the reply that they drink their beers cold. A bit of international deciphering later it emerges that “warm” is what I’d refer to as “cold”, or in fact “room temperature”, while “cold” in their parlance means “refrigerated”, or as I’d say it: “Too cold to taste anything”. Mild humour aside there’s clearly something afoot, so it’s time to get to the bottom of all this. Continue reading “Why Do Brits Drink Warm Beer?” →

Another Way To Recycle Those Empty Beverage Cans

November 27, 2021 by Orlando Hoilett 14 Comments

Do you ever sit around thinking of ways to repurpose things in your house? Well [BevCanTech] found a way to recycle some of his empty beverage cans by turning them into homemade wire.

The premise is simple. He cut 2 mm thick strips of wire from the beverage can along its circumference, creating a thin, long “wire” spool. He sanded the ends of each strip to crimp pieces of his homemade wire together. He found he could get about four meters from a standard-sized beverage can, probably roughly 12 oz, as he unraveled the can. He then used crimp connectors to connect his homemade wires to the battery terminals and also to the end of a flashlight. He used a red cap from another can as a pseudo light diffuser and lampshade, creating a pretty cool, almost lava lamp-like glow.

Maybe the meat of this project won’t be as filling as your Thanksgiving meal, but hopefully, it can serve as a bit of inspiration for your next freeform circuit design. Though you’ll probably want to smooth those sharp edges along your homemade wire.

Centaur Costume Features Drinks Cooler And Walking Legs

November 12, 2021 by Lewin Day 4 Comments

Let’s say it’s Halloween, and you’re a big fan of centaurs. At the same time, you want to be easily able to store your drinks on ice and always have them to hand. Well, this costume from [David Yakos] might be the one for you.

Construction is simple. Two small bike wheels were fitted to the cooler using bits of a broken chair, and the other end of the cooler is simply fitted around the wearer’s waist with a strap.

The rear centaur legs are carved out of foam board, and attached to the rear wheels with a bolt through the spokes. The top of each leg is attached to a rod, which slides into the frame holding the wheels on. It keeps the top of the legs roughly where they should be but lets them move, allowing the legs to “walk” as the wheels rotate.

It’s not exactly an advanced build, but we simply love the idea of costumes that keep drinks cold all night. Hiding the cooler as a centaur’s body is really just the icing on the cake. Of course, if you’ve got your own costume design for keeping your beverages chilled and frosty, do let us know. Video after the break.

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