ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Beer-37: Potassium by Atomic Absorption Spectrophotometry (International Method)

ASBC Methods of Analysis

Beer

Beer-37
Potassium by Atomic Absorption Spectrophotometry (International Method)

VIEW METHOD

Summary
Potassium can influence the flavor of the beer at higher concentrations depending on the style. Potassium is also critical for yeast growth and carbohydrate metabolism. This method determines potassium concentration (mg/L) by atomic absorption spectrophotometry.