Testing the quality of beer

Testing and analysis is vital in beer production to ensure that brewers meet the exacting specifications laid down by legislation and the quality standards required by consumers and retailers. This applies to materials at all stages of the process - including ingredients such as malted barley, hops and yeast, and processing aids such as filter media or finings.

Many of the analyses we have developed are specific for beer; the tests we carry out range from relatively straightforward analyses, such as colour or alcohol content, to specific methods for biological, chemical or physical contaminants.

Range of mycotoxin tests

Because of their relevance to the sector, we have developed a range of mycotoxin tests covering deoxynivalenol (DON), ochratoxin A, aflatoxins, cytochalasin E and fumonisins, for example, using liquid chromatography linked to mass spectrometry (LC-MS/MS), which allows simultaneous screening for a range of mycotoxins. We also regularly test for nitrosamine formation, pesticide residues, taint and flavor defects, processing contaminants, metals and packaging migrants.

The newly acquired LC-MS/MS system provides us with the capability to expand the analyses available for mycotoxins, agricultural contaminants, and low levels of pesticides, as well as chemical contaminants such as acrylamide and bisphenol A, effectively creating a 'one-stop-shop' for all the brewing industry´s testing and analysis needs.

Contact: Ian Slaiding
+44(0)1737 824206
ian.slaiding@campdenbri.co.uk