Shortcomings in Standard Instrumental Methods for Assessing Beer Color

Abstract

The colors of four beers (two lagers, an ale, and a stout) were compared by the ASBC spectrophotometric method and by a Lovibond three-field Comparator. The two instruments yielded similar color values, other than with the stout. The beers were then diluted so that they displayed the color of the palest product when measured by the ASBC method. However, by paired comparison tests, sensory panelists were able to differentiate certain of the 10 possible combinations of similar and dissimilar samples. The two diluted lager products could not be differentiated by observers, but they could be distinguished from diluted ale and diluted stout, which, in turn, were perceptibly different. Standard instrumental methods of color assessment are probably adequate for quality control purposes within a product style but may have shortcomings for predicting perceived color of beers that have been adjusted by using highly colored materials.