Small breweries have become a growing trend in the Pacific Northwest, as well as nationwide. Many lack the advantages large breweries have when it comes to quality analysis and control. Since components that make up beer and affect taste are not regulated, it is important to promote quality to consumers. The objectives of this study were to modify and develop QA/QC protocols from the American Society of Brewing Chemists Methods for Craft Breweries (ASBC) for use in classrooms or small breweries. This work focused on developing methods for international bitterness units (IBU), alcohol by volume (ABV) and standard reference method (SRM) for beer. Samples were obtained from local breweries and analyzed using the standard operating procedures (SOP) developed in the study. A standard beer, Keystone Light, was used to verify the results of each test. Instrumentation included UV-Vis spectroscopy and gas chromatography with a flame ionization detector.

Investigation of quality control and analysis for small breweries

251st National Meeting (2016)

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