Darrin Smith (1),
Gary Spedding (2), Amber Weygandt (2); (1) Eastern Kentucky University,
Richmond, KY, U.S.A.; (2) Brewing and Distilling Analytical Services
(BDAS), Lexington, KY, U.S.A.
Analytical
Poster
A number of quality issues have been raised recently that demand
attention in the brewing community. This presentation will present some
original data as well as provide a review of methods and noted
literature that has previously addressed problems and suggest where
research and development is still needed. Four areas to discuss will
include: 1) Haze issues: Nasty globular chunks of floating matter
(sometimes called “snow globes”) and mass gelatinous islands (“the
blob,” aka “elephant snot”) of unidentified matter are cropping up in
the craft beer segment, especially in hoppier beer styles and noted in
beers treated via centrifugation rather than filtration. We have some
answers and ideas but not the whole picture (for example unmalted black
barley was associated with the so called “elephant snot” issue
generations back). Uncovered forgotten literature that deals with these
problems shows these are not new concerns. 2) Protein determination in
beverages: A few years back, we evaluated new methods for protein
determination, as did the ASBC. Unfortunately, the requirements leading
to a potential replacement of the Kjeldahl method were not met.
Discussion of this issue will be presented and suggest that an
alternative is needed to truly and accurately determine total protein
levels in beer. 3) Hold the fats: New FDA mandates are calling for fat
determination in beers. We can discuss some of our findings that address
this matter and suggest that a database be established to assist
brewers and regulatory authorities. The total calories issue for beer
will also form a part of this discussion. 4) Malt testing: A desperate
need for malt testing facilities in the United States and Canada is
present right now. We will discuss potential avenues to resolve this
problem, especially now with the rise in craft malting and some
prospects here within the industry.
3) Hold the Fats: New FDA mandates are calling for fat determination in
beers. We can discuss some of our findings that address this matter and
suggest that a database be established to assist brewers and regulatory
authorities. The total calories issue for beer will also form a part of
this discussion.
4) Malt Testing: A desperate need for malt testing facilities in the US
and Canada is present right now. We will discuss potential avenues to
resolve this problem especially now with the rise in craft maltings and
some prospects here within the industry
Darrin Smith received a B.S. degree in chemistry from Missouri
Western State University (Saint Joseph, MO) and then attended the
University of Arizona (Tucson, AZ) to gain a Ph.D. degree in analytical
chemistry. Since 2003, he has been employed at Eastern Kentucky
University (Richmond, KY), where he predominately conducts analytical
chemistry and instrumentation lectures and labs. His area of expertise
is the analysis of samples utilizing chromatography and mass
spectrometry methods.
