Abstract
Small and medium breweries require reliable quality control systems because fermentation variation can affect flavour, attenuation, microbial safety, and batch consistency. This study examines the use of digital fermentation logs for traceable brewing quality control. Fermentation records were structured around temperature, density, pH, dissolved oxygen, yeast pitching rate, tank activity, sampling time, corrective actions, and sensory observations. The results show that digital logs improved batch traceability by linking process deviations with final beer quality outcomes. Density and pH trends helped identify sluggish fermentation, while temperature records supported better interpretation of ester and higher alcohol variation. Digital documentation also reduced dependence on informal operator notes and improved repeatability across brewing teams. The study demonstrates that traceable fermentation logging can support preventive quality control in small and medium breweries. Overall, structured digital records improve consistency, accountability, troubleshooting, and long-term process learning in brewing operations.