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CHEMICAL CHARACTERIZATION OF DIFFERENCES BETWEEN ALES AND LAGERS
Author(s) -
Pickett J. A.,
Coates J.,
Peppard T. L.,
Sharpe F. R.
Publication year - 1976
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1976.tb03763.x
Subject(s) - chemistry , sulfur , identification (biology) , characterization (materials science) , food science , organic chemistry , biology , materials science , nanotechnology , botany
The chemical identification of the substances responsible for differences between ales and lagers has been investigated, using new as well as established techniques. The two types of beer are broadly similar in composition, but lagers are characterized particularly by higher levels of certain sulphur compounds, and ales by higher levels of certain heterocyclic compounds. Several compounds have been identified for the first time as beer components.