Richardson, Balling & Co

Richardson, Balling & Co.

Saccharometer

The brewing process began to enter the realm of science in the 18th century. Advances, such as the steam engine followed by refrigeration, ensured rapid progress in beer production in the 19th century. However, even earlier, three rather inconspicuous inventions were also crucial to quantifying and more accurately conducting the brewing process: the thermometer, the microscope and the saccharometer. For the first time, the saccharometer allowed brewers to determine the extract content of their wort and the degree of attenuation during fermentation.