A new tool for quality control in brewing

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The number of craft microbreweries in Canada has quintupled over the past decade due to shifting market interests, consumer taste preferences, and the demand for high quality products. To fine-tune flavor profiles and monitor product quality, brewers are taking a microscopic view of the brewing process. This desire to track brewing chemistry at a molecular level goes beyond monitoring metabolites and degradation products; brewers want to separate isomeric species which provide different flavors and monitor the interconversion of these species as an internal clock to gauge product freshness and shelf-life. For example, alpha-lupulic acid (aka