Conservation in Beer: Barley, Hops, and Finished Beer – #365papers – 2017 – 71

#365papers for March 12, 2017

Jerumanis, 1985, Quantitative analysis of flavanoids in barley, hops, and beer by high-performance liquid chromatography (HPLC): Journal of the Institute of Brewing, v. 91, p. 250-252.

What’s it about?

This paper takes a liquid chromatographic approach to determining where compounds important to the success of beer come from. Polyphenols (including flavanoids) can contribute to haze, coloration, and taste in beer. The authors describe methods to extract the polyphenols and analyze them.

This is just a methods paper, so they really don’t draw conclusions from the analyses that they did. Should such a paper be published today, there would have to be an important research question associated with it. Science has changed in the last 30 years…

Why does it matter?

This method makes it possible to quickly check the quality of your beer and of your ingredients, most likely for quality assurance. It’s best to be rid of ingredients and bad beers before letting them ferment for weeks.

Why did I read this?

Another ‘break’ from reading about the middle Eocene, this is. Plus, it’s chemistry. Maybe these kinds of analyses can form the basis of an entrepreneurial venture for me…

Published by paleololigo

Scientist (Paleontology, Geochemistry, Geology); Writer (Speculative and Science Fiction, plus technical and non-technical Science); Mom to great boy on the Autism spectrum; possessor of too many hobbies.

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