Abstract
Replicate beer samples were degassed using ASBC Method Beer-1D (rotary shaker) and the Innlab decarbonyzer. Assessments of alcohol and real extract (RE) were made using an Anton Paar beer analyzer. The results for foam-active (FA) and haze-active (HA) proteins also were compared. RE and alcohol results were significantly lower (P < 0.001) with the decarbonyzer than with the Beer-1D method, indicating more vigorous removal of CO2 and other volatile compounds. The results for HA and FA proteins were not significantly different between the two methods.
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