Success story – Kathinka Labs


Kathinka Labs is a QA/QC and consulting lab with locations in Colorado and Panama City, Panama. Kathinka’s Panama location has commercial yeast and the methylene violet and slides for the Oculyze for sale, along with services to help breweries’ Quality Programs.

Kathinka also offers training to many breweries and labs across the USA and Latin America. One of the newest methods they have been implementing and training on is the Oculyze system. With the microscope and automated yeast cell counting technology, it has greatly reduced the time and expertise to perform accurate yeast counting.

Kathinka’s  clients have been very excited and receptive to switching from manual counting to the Oculyze. One of these clients, Maria Yuja Bendeck, is the Quality and Lab Manager at Cerveceria La20 in San Pedro Sula, Honduras. Lauren Sandell, Lab Manager at Kathinka Labs spoke regarding the Oculyze now that she has been using it in the brewery for 8 months.

Maria Yuja Bendeck, Quality and Lab Manager at Cerveceria La20

Maria Yuja Bendeck, Quality and Lab Manager at Cerveceria La20

Oculyze Questionnaire – La20’s Maria Yuja Bendeck


Maria Yuja Bendeck, Quality and Lab Manager at Cerveceria La20

Maria: This user-friendly microscope has given us the opportunity to access useful data every day in a matter of minutes while reducing human error in regards to manual yeast counts.

Lauren: In working with many breweries and implementing the Oculyze, they have been able to count more fermenters and yeast slurries on any given day. Even the brewer can take a few minutes to perform a count, since the technology is automated and cuts down the counting time.

Maria: Since we can monitor the fermentation closely and we know what is happening in real-time, quicker decisions can be made with more certainty.

Maria: You can easily lose track of important data and therefore important decisions cannot be made.

Lauren: Understanding your yeasts’ health and viability is critical to achieving continuous success in your beers. As we see viability drop or the doubling time increase, we can evaluate whether the yeast should be re-pitched or not. If you don’t perform routine yeast counting, you are not able to be aware of your yeast and cellar performance.

Maria: Yeast counts are vital to fermentations to monitor the health of the yeast. A healthy yeast yields a great product.

Lauren: How often is enough?

Maria: At La20, we monitor our yeast fermentations at least twice a day and sometimes more depending on the beer.

Maria: I am happy to say that we have not had a negative occurrence and with the help of the Oculyze Microscope, I hope to never have one.

Maria: How easy it is to use and it facilitates performing yeast counts in multiple fermentations in a short amount of time with accurate results.