Determination of Oxalate in Beer and Beer Sediments Using Ion Chromatography. David Madigan and Ian McMurrough, Guinness Brewing Worldwide Research Centre, St. James's Gate, Dublin 8, Ireland; and Malcolm R. Smyth, School of Chemical Sciences, Dublin City University, Dublin 9, Ireland. J. Am. Soc. Brew. Chem. 52:0134, 1994.

A rapid ion chromatographic method for the determination of oxalate in soluble and insoluble forms in beer is described. Soluble oxalate was measured in centrifuged beer samples that were injected directly onto the chromatographic column after dilution with water. Insoluble oxalate in beer sediments was isolated by centrifugation and redissolved in 1M HC1. The acidic solution then was injected directly onto the chromatographic column. The chromatographic separation was achieved using an anion exchange column eluted with carbonate/bicarbonate eluent, using suppressed conductivity detection. Samples were also analyzed for calcium by flame atomic absorption spectroscopy. The method was used to analyze a number of stout beers containing varying amounts of added calcium and also to determine the fate of oxalate during the brewing process. A negative correlation between soluble calcium and soluble oxalate in beer was observed, whereas a positive correlation between insoluble calcium and insoluble oxalate was noted.

Keywords: Analysis, Beer, Brewing, Ion chromatography, Oxalate, Sediments