That includes testing batch samples for alcohol by volume, or ABV, or for other chemicals that are either desirable or undesirable in particular beverages.

“It can be simple things such as analytical work, if a brewery wants to know how much of a chemical is in a batch, or what changed from batch to batch,” Fong said. “It helps them get some feedback so they can improve their processes.”

The idea of offering lab work to craft beverage makers arose after faculty in the VCU engineering school took some of their students to Hardywood to learn about the various sorts of engineering that are necessary for a commercial brewery.

“People may superficially think that brewing beer is not an intensive process,” Fong said. “But all of the steps are very engineered. We thought it would be an interesting thing for our students to see.”

Now, “we are looking to expand this (lab service) and have a centralized facility that all the breweries can utilize,” said Fong, who is currently able to provide services for just a handful of breweries, without charge. A longer-term goal is to acquire more lab equipment and offer more testing services, which would necessitate charging a fee.