ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Beer-31: Free Amino Nitrogen (International Method)

ASBC Methods of Analysis

Beer

Beer-31
Free Amino Nitrogen (International Method)

VIEW METHOD

Summary
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.