HORACE BROWN MEMORIAL LECTURE THE ROLE OF NITROGEN IN BREWING

Abstract

The development of chromatographic methods of analysis in the 1940's and 1950's allowed detailed investigations to be made into the role of nitrogenous compounds in malting and brewing. The development of individual amino acids during malting, their extraction in the brewhouse and assimilation by culture yeasts during fermentation are reviewed as are their effect on the quality of the final beer. 1987 The Institute of Brewing & Distilling