In sour beers, acids are the byproduct of bacteria breaking down glucose to lactic or acetic acid. Both are important to the overall flavor of sour beer but too much of either result in off-flavors. Many brewers use titration methods to determine the total acidity in their beer. However, methods for determining individual acid concentrations are sparse. Here we will present a method to determine the concentration of acids against known standards using HPLC and GC-MS. In addition, malts and hops are two essential elements of beer. Quality control is implemented in breweries to ensure no cross contamination between yeast or bacteria. While the final products of malt grains and hops have been studied, there is not a wealth of literature for implementing hops and malt analysis. Here we will show results from using HPLC and GC-MS to analyze hops and malt grains.

Utilizing HPLC and GC-MS in brewing

2019 Spring National Meeting

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