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The most important success factors of a brewery are to brew a high-standard beer and to sell this product successfully on the market. Especially, guaranteeing an objective product quality is a difficult task, in terms of beer quality, for craft brewers. Following these product stability parameters is not only necessary to secure the expiry date but also with regard to the repeatability of the brews (from batch to batch). To evaluate the precision of a small brew house (1 hL), three different beer types, lager beer (Pilsener), pale ale (K&ouml, lsch), and wheat beer (Wei&szlig, bier) were repeatedly produced and analyzed. It was found that small fluctuations in the wort preparation, in terms of time or analysis, have no noticeable difference on the sensory characteristics of the final product. Nevertheless, strict adherence to the brew recipe and raw material monitoring are necessary in order to keep these deviations as minimal as possible. Finally, this study verified that microbrews can be repeated so that the consumers will not detect any differences with their five senses in the end.