Yes! The SC-200 or SC-300 can be used to test beer, cider or any other beverages. The pH is independent of the beverage or whatever solution it’s measuring.
The TA is also; it’s just a matter of how you calculate and report the final answer. Wine TA is usually reported in terms of tartaric acid, but the Vinmetrica TA titration actually measures acidity as equivalents per liter (eq/L), converting it to g/L of tartaric acid by the equation
TA (g/L tartaric) = 2 * V
as in the manual. The equation assumes the acid is mostly tartaric (true for wine) and incorporates tartaric acid’s equivalent weight** of 75 g/eq into its factor of 2.
For measuring the TA levels in a sour beer you would use the equivalent weight for lactic acid (90 g/eq) since that is the prevalent acid. You can adjust the result of using the above equation to report lactic acid instead of tartaric as follows:
g/L lactic = 90/75 * g/L tartaric.
For TA levels in cider, use the equivalent weight 67 for malic acid since that is the prevalent acid.
**Equivalent weight = molecular weight divided by the number of acid groups. Tartaric and malic acids both have two acid groups, so their equivalent weights are one-half of their molecular weights. Lactic acid has only one acid group, so its equivalent weight and molecular weight are the same.