ASBC Methods of Analysis - Beer-18: Iron
ASBC Methods of Analysis
Iron in beer can be detrimental to its organoleptic characteristics, stability, and quality. Thus the iron content of beer should be as low as possible. Metallic notes are derived from contamination of beer with metal ions, and metallic odors can also be produced by lipid oxidation. This method determines iron content, mg/L, by colorimetry, by atomic absorption spectrophotometry, and by analysis with ferrozine.