ASBC Methods of Analysis - Beer-39: Chloride
ASBC Methods of Analysis
Chloride is associated with palate fullness and contributes to the perception of body in a beer. Excessive chloride may inhibit yeast flocculation and promote corrosion of cans. Chloride in beer is determined by titrating the available chloride ion and detecting the presence of excess titrant cation occurring in solution after the end point is reached. Excess Ag+ titrant can be detected by conductivity measurement. This method determines chloride concentration (mg/L) by conductometric titration and by mercurimetric titration.