Beer–1
Page 1 of 2
SAMPLING
Analytical data developed on a sample of beer reflect Let beer flow through sampling port long enough to
only the sample obtained. Whether the analysis is to be cool the previously heated surfaces.
chemical, physical, or microbiological, the sample must Collect sample in a sterile flask, using aseptic tech-
be representative of the lot of beer to be examined. nique for removal of flask closure and its replacement
Where microbiological examination is to be made, spe- (Note 1).
cial precautions must be taken to avoid contamination. Where a diaphragm port has been installed, pierce
sterilized diaphragm with a sterile needle and let beer
flow through it into sterilized sample flask (Note 2).
A. PREPARATION OF BEER SAMPLE
FOR CHEMICAL AND PHYSICAL ANALYSIS
Notes
Use of Recommended Beer Degassing Methods and 1. Sample flasks should be large enough to hold sam-
Alternatives Matrix and Recommended Beer Degass- ple required without overfilling the flask or bringing the
ing Methods and Alternatives—Comparison Chart is liquid (or foam) up into the neck of the flask. A sample
advised. Click on links to access matrix and chart, or go flask of ample size also makes it easier to mix the con-
to Lab Basics section to view. tents of the flask thoroughly just before plating or mak-
ing other tests.
1958, rev. 1975, 1999, 2013 2. The external surface of the diaphragm must be ster-
ile before inserting sampling needle. Precautions must
be taken to be sure that the pad covering the diaphragm
B. ASEPTIC SAMPLING is in full contact with it and that it contains sufficient
FROM TANKS AND LINES alcohol or other antiseptic to keep the outer surface of
the diaphragm moist and sterile.
Samples collected should accurately represent the
microbial population of the beer inside the tank or line. Reference
Precautions must therefore be taken to avoid contamina- 1. American Society of Brewing Chemists. Report of Subcommit-
tion of the beer samples during collection by organisms tee on Microbiological Controls. Proc. 1966, p. 255.
that may be harbored in sampling ports, zwickels, or
1966, rev. 1975
sampling cocks. Because of the variety of sampling ports
installed on brewery equipment, it is not possible to
describe a sampling procedure that will apply to all C. ASEPTIC SAMPLING
situations. The method given below is by way of sugges- FROM FINISHED PACKAGES
tion, rather than a standard procedure.
When sampling canned beer, clean top of can and
Apparatus flame off. If can is of the pull-top type, use other end of
(a) Butane (or propane) torch with brush (coarse) tip. can for sampling. Opener should be dipped in alcohol
(b) Sterile pipe cleaners, 5-mm, or cotton swabs. and flamed off.
(c) Sterile sample flasks, narrow-mouth, plugged with When sampling bottle beer, dip opener into alcohol
cotton or provided with other type of aseptic clo- and flame off. After cap has been removed, flame open-
sure. ing of bottle. After opening package, use sterile petri
(d) Sterile sampling needles, if tanks are equipped with dish to cover package if it is a can and the cap if package
diaphragm sampling ports. is a bottle. Sterile aluminum foil may be used alterna-
(e) Alcohol, 70%, ethyl or isopropyl. tively for this purpose.
Any apparatus used to obtain a sample from the pack-
Method age must be sterile.
Flush sampling port by letting beer flow out of it
freely for 5–10 sec with valve fully open. 1971, rev. 1975
Scrub clean all surfaces of sampling port that will
come into contact with beer as sample is withdrawn. D. DECARBONATION
Swab with sterile cotton swab or pipe cleaner soaked in BY A ROTARY SHAKER
70% alcohol.
With a butane torch, flame all surfaces of sampling The rotary shaker method for beer decarbonation
port that will come into contact with beer sample. Con- describes a thorough and consistent method of beer
tinue flaming until surface is dry. decarbonation. This method standardizes decarbonation
doi: 10.1094/ASBCMOA-Beer-1
Beer–1
Page 2 of 2
variables such as temperature, shaking velocity, and Precision
time. The decarbonated beer is then analyzed by stan- Based on a collaborative study (Ref. 1), repeatability
dard analytical methodology. coefficients of variation for original gravity, alcohol, and
real extract in beer samples showed ranges of 0.1–0.4,
Reagent 0.1–0.5, and 0.1–0.2%, respectively, and were judged
(a) Tributyl phosphate (TBP), Fisher B-404-500, or acceptable. Reproducibility coefficients of variation for
equivalent. original gravity, alcohol, and real extract showed ranges
of 0.6–1.0, 0.8–1.6, and 0.4–1.0, respectively, and were
Apparatus judged acceptable.
(a) Water bath, 20°C (±1°C) For nonalcoholic beer samples decarbonated by the
(b) Rotary shaker, capable to 300 rpm, Lab-Line, model rotary shaker method, repeatability coefficients of varia-
3518, or equivalent. tion for original gravity, alcohol, and real extract were
(c) Platform for rotary shaker, Lab-Line, model 3524-7, 0.3, 1.7, and 0.5%, respectively. Reproducibility coeffi-
or equivalent. cients of variation for original gravity, alcohol, and real
(d) Erlenmeyer flasks, 500-mL wide-mouth baffled extract were 1.0, 6.4, and 0.8%, respectively.
flask, Pope Scientific no. 10069MWM, or equiva-
lent. Premark to 250 mL. Note
(e) Aluminum foil. Significantly lower original gravity and real extract
(f) Pipetter, 10–100 µl. determinations were found for beers decarbonated by the
(g) Pipet tips, 10–100 µl. rotary shaker method compared to those decarbonated
according to the Beer Degas Matrix. This difference was
Method anticipated, as Constant and Collier (Ref. 2) found that
Attemperate beer sample to 20°C. the rotary shaker method provides more complete decar-
Pipet 10 µl TBP (reagent a) into a 500-mL wide- bonation of beer samples, thereby ameliorating the influ-
mouth baffled Erlenmeyer flask. Transfer approximately ence of residual CO2 on specific gravity determinations.
250 mL of attemperated sample by bringing liquid to
premarked level on flask; then add another 10 µl TBP References
(reagent a). 1. American Society of Brewing Chemists. Report of Subcommittee
On the flask, place aluminum foil cover with 10-mm on Beer Decarbonation by a Rotary Shaker Method. Journal
56:196, 1998.
diameter hole in the center of the foil, crimping the foil 2. Constant, M. D., and Collier, J. E. J. Am. Soc. Brew. Chem. 51:1,
down around the mouth of the flask; place flask on 1993.
rotary shaker and shake for exactly 12 min at 190 rpm.
Beer sample is now ready for analysis. 1998
