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Abstract 100

Comparison of methods for degassing beer for analysis

J. Amer. Soc. Brew. Chem. 65 (4): 229-231, 2007

K.J. Siebert and P.Y. Lynn

Replicate beer samples were degassed with ASBC method Beer-1D (rotary shaker) and with the Innlab Decarbonyzer. Assessments of alcohol and real extract were made with an Anton Paar Beer Analyzer. Comparisons of results of foam-active and haze-active protein were also made. Real extract and alcohol results were significantly lower (p < 0.001) with the Decarbonyzer than with Beer-1D; this indicates more vigorous removal of CO<sub>2</sub> and other volatile compounds. The results for haze-active and foam-active protein were not significantly different between the two methods.

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