Ion Chromatography: A Versatile Technique for the Analysis of Beer

The compounds of interest for the beer industry range from inorganic ions and organic acids that contribute to the overall taste and bitterness of the beverage, to proteins, carbohydrates, and alcohols that are monitored to determine the extent of fermentation. Ion chromatography is an efficient technique for the analysis and quantification of ions in solution and is rapidly becoming the method of choice. This application note describes the use of ion-exchange or ion-exclusion chromatography for the determination of five classes of compounds of interest to the brewing industry, including carbohydrates, alcohols, organic acids, inorganic anions, and inorganic cations.