Cluster Analysis of Beer Flavor Components. II. A Case Study of Yeast Strain and Brewery Dependency. T. Jacobsen, Brewing Industry Research Laboratory, Forskningsveien 1, Oslo, Norway; and R. W. Gunderson, Department of Mathematics, Utah State University, Logan 84322. J. Am. Soc. Brew. Chem. 41:0078, 1983.

The fuzzy cluster elliptotype family of algorithms was used to cluster data from gas chromatographic analyses of beer from three Norwegian breweries. Twelve chemical compounds were measured. Through cluster analysis, we have retrieved the same three groups as were found by sensory analyses of the beer. The chemical compounds that may be used to discriminate between the breweries are discussed. The influence of the yeast strain dominated the influence of the brewery in determining the final concentration of the chemical compounds analyzed.

Keywords: Brewing, Chromatographic analysis, Cluster analysis, Sensory analysis, Volatiles