The basis of a consistent product is the standardization of its production process. Understanding and controlling production parameters is paramount to achieving high quality that can be replicated and scaled. The production of beer has benefited from myriad of technological advantages throughout history to achieve qualitative consistency and extended shelf life. Inventions such as the microscope offered new tools for brewers to determine the root cause of changes in the product. Similarly, existing technologies have been optimized to achieve higher accuracy, reduced form- factor, and increase their overall capabilities. While large-scale brewing operations are outfitted with specialized equipment for this task, small and medium craft breweries often rely on external services to measure beer properties due to the economic entry barrier of specialized machinery and labor. This study compares the performance of a portable full-range spectrophotometric device against specialized hardware using standard methods on testing beer color, alcohol by volume (ABV), bitterness, and total sugars. As these parameters vary by beer style, two different brands of three different beer styles were analyzed. When measuring color using CIELab, the portable unit yielded a higher standard deviation than standard methods. When measuring Alcohol by Volume, all methods yielded results within regulatory standards allowance. When measuring bitterness, the portable unit followed similar ordinal behavior to spectrophotometry with a higher standard deviation. Total sugar measurement results were inconclusive due to experimental challenges. Beer recipe formulation is often referred to as a combination of art and science. Brewing apprenticeships require on-the-job training and continued education to understand the underpinnings of a successful beer recipe. Using component ratios in the malt bill, yeast pitching, water chemistry, and hops additions can be a useful tool for brewers. Bottle conditioning or refermentation during packaging is a traditional method of carbonating at the packaging step, leveraging the carbon dioxide produced by yeast during fermentation and reducing the need for extraneous CO2. Several sources of sugar have been utilized by brewers for this purpose, normally in the form of a liquid solution. This work explores the usage of different sugar sources and their potential implications on refermentation and flavor.