#365papers for January 4, 2017
What’s it about?
This paper presents a means by which beer, in various stages of its production, can be easily tested for off-flavors and other faults without having to wait for the final product to ferment and carbonate.
Why does it matter?
Making beer is a time consuming and expensive process. With this method, bad batches of beer can be identified before they’ve occupied fermenters and bright tanks for days or weeks, thus providing breweries a change to dispose of bad batches and start new ones without losing weeks of time waiting for a final product.
Why did I read this?
This paper discusses two things near and dear to me: mass spectrometry and brewing beer. I don’t actually do this type of mass spectrometry, but I understand it and think this application is really cool!