This is a High-Performance Liquid Chromatograph (HPLC). This awesome piece of analytical equipment can measure the concentration of different compounds present in beer, wort, and hops. We use it to measure the concentration of humulone, cohumulone, lupulone, and colupulone in hops. These are collectively known as alpha and beta acids in brewing terms. The alpha acids (humulone and cohumulone) are isomerized during the boil to produce iso-alpha acids – which are responsible for the bitter taste of beer.
The HPLC can also separate out different sugars present in wort or beer. Some of those sugars can be metabolized into carbon dioxide and ethanol by brewing yeast, while others cannot be fermented and give body and flavor to beer.