Lucas Chadwick (1),
Tim Lozen (1), Wilhad M. Reuter (2), Andrew Tipler (2); (1) Bell's
Brewery Inc., Kalamazoo, MI, U.S.A.; (2) PerkinElmer Inc., Shelton, CT,
U.S.A.
Analytical
Poster
Sour beers are one of the fastest-growing categories in the beer
market. The degree and character of tartness are key attributes. Sour
beers may age for several months, or even years, to achieve the desired
flavor. Several different bacteria, including acetobacter, lactobacilli
and pediococci, as well as yeast (Dekkera/Brettanomyces)
are employed, alone or in tandem, to create the vast array of sour
flavors. Lactic and acetic acids are among the key contributors
responsible for the tartness in most sour beers. This presentation will
outline the development and optimization of an HPLC method to measure
lactic and acetic acids in sour worts and Berliner weisse beers made
with various Lactobacillus species. In addition, a summary and
practical comparison of available methods, including reflectometric- and
titration-based methods, will be presented. The HPLC method is ideal
for high-throughput optimization of starter cultures, while a
combination of reflectometry and titration was found to be the method of
choice for single production samples.
Lucas Chadwick received a B.A. degree in chemistry from Kalamazoo
College in Kalamazoo, MI. He went on to earn his Ph.D. degree from the
University of Illinois at Chicago (UIC), where his work at the UIC/NIH
Center for Botanical Dietary Supplements Research focused on the
pharmacognosy of hops. After a postdoctoral appointment in the Botanical
Center, he began employment at Kalsec, Inc., where he worked on natural
antioxidants and process development. In 2006, Luke co-founded
Wrightwood Technologies and was subsequently awarded a Small Business
Innovative Research Grant to automate a preparative chromatographic
technique known as countercurrent chromatography. Luke joined Bell’s
Brewery, Inc. in 2010 as quality/lab manager and has served as senior
scientist at Bell’s since 2015.
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