Craft Beer Laboratory Skills 3: Analytical Chemistry/Instrumentation

Craft Beer Laboratory Skills 3: Analytical Chemistry/Instrumentation

Part three of the series will include basic chemistry techniques and some more advanced instrumentation used in the beer quality lab. We will discuss standard methods of the American Society of Brewing Chemists (ASBC) and the importance of standardization and repeatability. Participants will perform analyses including bitterness units, alcohol content, density, CO2 volumes, dissolved oxygen, and total package oxygen. Lab activities will involve an Anton Paar packaged beverage analyzer, UV/Vis spectrophotometer, Zahm & Nagel air tester, and mini gas chromatography system.

Audience

Current and prospective brewery quality control laboratory staff

Topics Include

  • Lab safety
  • SOPs and standard methods
  • Calibration techniques
  • Bitterness units test procedure
  • Spectrophotometry
  • Chromatography

Learning Objectives

  • Recognize important features of a chemistry laboratory safety program.
  • Learn about safety data sheets and hazard communication.
  • Be familiar with SOPs, ASBC methods, and the importance of clear standardized instructions.
  • Identify parameters typically measured in a brewing laboratory.
  • Be familiar with some analytical chemistry techniques and instrumentation in a brewing laboratory.
  • Learn control charting and data analysis techniques.
  • Be introduced to principles of quantitative instrumental analysis, including internal and external standard calibration, and the impact of method selection on the results.
  • Gain experience with gas chromatography, bitterness units testing, color spectrophotometric method, and automated package beverage analysis.
Craft Beer Laboratory Skills 3: Analytical Chemistry/Instrumentation

Request this Course

Level: Intermediate

Lecture HoursLab or Activity HoursTotal

Delivery Options

Face-to-Face
Delivered in a classroom or lab setting.

College Options

Colleges that are able to offer this course.

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