What is Beer Forcing (Aging) Test?

Beer Forcing Test Method

"Beer Forcing Test" is a test conducted to determine the durability and quality of the product during the packaging process of beer. This test is carried out to check the integrity of beer bottles or boxes during transportation and storage. During the test, beer bottles or boxes are held under a specific pressure and kept for a certain period of time. Throughout this time, it is expected that beer bottles or boxes do not burst or leak.

Beer forcing test is frequently used by beer manufacturers and is a part of the production process. This test is employed to identify potential issues that may arise during the packaging process. Among these issues are product leaks, bottle bursts, or degradation of product quality due to high temperature or pressure.

Labo R&D team has developed the BFT Series for the most challenging and healthiest testing of beer. Beer Forcing Tests, also known as Accelerated Stability Tests, are conducted with our BFT 100 and BFT 200 models.


These tests are conducted according to standards determined by beer manufacturers. These standards can define factors such as test pressure, test duration, and test temperature. Generally, this test is conducted using specialized devices and the results are used by manufacturers to evaluate product quality. Labo offers products in two different capacities for this test (Labo BFT Beer Forcing-  Aging Test Devices).

Circulators are specialized devices used to control the temperature required for the test. They are used to test the durability of beer bottles or boxes at a specific temperature.


Circulators typically have a specially designed tank. In this tank, beer bottles or boxes are kept within a specific temperature range. The continuous circulation of the liquid in the tank is ensured. This process ensures that the temperature is evenly distributed to all sides of the beer bottles or boxes. Beer aging test is a test conducted to determine the shelf life of beer. In this test, the stability and quality of the beer are determined by storing it under different temperature and time conditions. The beer aging test helps manufacturers determine how the taste, aroma, and color properties of the beer change over time, assisting them in determining when the beer can be consumed.

Beer aging test is generally referred to as "accelerated stability test" and is used by beer manufacturers to determine the quality and shelf life of their produced beers. This test is conducted to mimic the natural aging process of beer.

In the test, the produced beers are stored at a certain temperature range (usually between 0°C and 60°C) for a specific period of time, and the temperature is periodically changed. During this period, beer samples are taken at specific intervals to measure quality parameters such as alcohol content, acidity, color, aroma, and taste. This provides information about the quality and shelf life of the beer. This test helps determine the quality and shelf life of the beer before it is bottled. It is also used to determine when the fermentation of beer is complete and it is ready for bottling. It is also used to understand how the beer's quality is affected by changing conditions such as temperature, light, and oxygen levels. It is an important part of quality control to ensure the long-term durability and freshness of the beer.


Tests like accelerated stability tests or aging tests are commonly used in the fermented beverage industry, especially in the beer industry. It is an application that saves manufacturers time by controlling various quality parameters such as packaging durability, taste, texture, turbidity, color, and shelf life of products.

How is Beer Aging Test Conducted?

Preparation: Before the test, beer samples are kept at a specific temperature and homogenized.

Taking Control Samples: Before taking test samples, control samples are taken to determine the initial quality of the samples. Control samples are used to compare the changes in the samples during the aging process.

Placement of Samples: Samples are placed in Beer Aging Test Devices where specific temperature/time changes will occur. Typically, a cycle is created with 0°C for 12 hours and 60°C for 12 hours. The number of cycles is determined according to the manufacturer's test standards. Generally, it is assumed that a daily cycle provides a monthly aging. In Labo brand devices, this process can be programmed with software, and the entire test cycle is automatically executed without the need to be present. Temperature/time measurement results can be reported and archived as .xml files at the end of the test. Additionally, users can create and save as many different scenarios as they wish and start the test without wasting time by calling up the desired scenario through the software.

Analysis and Reporting: Samples need to be tested at specific intervals. This allows tracking changes in the aging process of samples and reporting results. Test results can contribute to the improvement of the production process or the enhancement of beer quality.

For detailed information about Beer Forcing circulator models you can see our BFT Series web page  and can contact our project engineers from at info@labo.com and +90 216 329 11 77.