Giants of brewing history: Richardson, Balling & Co.

This article explores the historical significance of the saccharometer in the brewing industry. The saccharometer, a device used to measure the extract content of wort and the degree of fermentation, played a crucial role in improving the consistency of beer production and aiding in tax collection. While the invention of the saccharometer cannot be attributed to one person, the article highlights the contributions of scientists such as John Richardson, Sigismund Friedrich Hermbstädt, and Karl Josef Napoleon Balling. Balling, in particular, made important advancements in measuring and displaying extract content, which paved the way for further developments in the field. The text also discusses the contributions of Karl Balling and Carl August von Steinheil to the measurement of beer strength. Balling created the Balling saccharometer, which became the official standard for determining alcohol content and residual extract in beer by the Austrian government. Steinheil, on the other hand, developed an optical measuring device for liquids, including beer, which laid the foundation for modern refractometers. Both Balling and Steinheil made significant contributions to the field of beer analysis. [Extracted from the article]