ASBC Methods of Analysis - Beer-31: Free Amino Nitrogen (International Method)
ASBC Methods of Analysis
Free Amino Nitrogen (International Method)
The free amino nitrogen content (FAN) of a finished beer reflects primarily the utilization of wort free amino nitrogen during fermentation. Evaluation at various stages of fermentation may also be useful in charting the progressive loss. This method determines the FAN, mg/L, of finished beer.