Abstract
Abstract Four new methods relating to beer were released by the American Society of Brewing Chemists (ASBC) prior to their publication in t h e forthcoming revised edition of their book of methods. Three of these methods were subm i t t e d to t h e AOAC and were adopted as official first action: (1) cuprethol alternative method for the determination of copper in beer; (2) color of laboratory wort method to replace the present methods; ami (3) caloric content of beer as calculated from analytical data . The fourth method, “Accelerated Haze After Chilling,” was regarded as outside the field of general interest to the AOAC and therefore was not submitted for adoption. The methods proposed for adoption have been adopted as official first action.
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