Molecular fingerprinting of craft beer during the aging process by headspace sampling and GC-MS analysis

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This project is a collaboration between Broadhead Brewing Company and Dr. Jeffrey Smith of Carleton University, both located in Ottawa, Ontario. Broadhead is interested in understanding exactly what happens to the different molecules in their beer throughout the aging process. By understanding the changes occurring to their beer over time, Broadhead will be able to better advise distributors and consumers on the optimal storage and handling conditions for their products, to ensure that the customers always get the highest quality beer. Dr. Smith is an expert in the field of analytical chemistry. His research team will analyze beer, stored in several different conditions for periods up to five months, using a technique called gas chromatography-coupled mass spectrometry. This system will allow Dr. Smith to determine the identity and quantity of the different molecules present in Broadhead's beer, and how they change over time. Correlating these changes to the overall quality of the beer will help determine why the taste and aroma of beer changes over time. The outcomes of this project will help Broadhead maintain the highest standards for their products, increase the efficiency of their brewing processes, and ensure that Canadians can enjoy the best possible beers.