A new method of analysing beer has been discovered which could provide a welcome boost to the brewing industry.
Researchers at the Polytechnic Institute of Milan applied a technique which is traditionally used in the biomedical field to study the proteins found in beer, reports newsdiscovery.com.
Pier Giorgio Righetti, lead author of the report, claimed the technique can be used to analyse a range of beverages.
He told the news provider: "This could be great for consumers to track which grains a producer has been using that they are maybe not declaring. It could also help brewers refine their products.
"Now that we know how many trace proteins there are, producers could eliminate proteins that give a bad taste to beer or enhance the amount of proteins that give a better perfume."
The report, published in the Journal of Proteome Research, revealed that the researchers were able to remove peptides from beer samples to look at proteins.
Typical Guttridge equipment used in the brewing industry includes; elevators – bucket elevators – valves
