Analysis of polysaccharide and proteinaceous macromolecules in beer 

using asymmetrical flow field-flow fractionation

Wyatt instrumentation (Eclipse 3+, DAWN and Optilab) was used to detect

the presence of proteins and polysaccharides in beer that are the result of

the brewing process. While the presence of some of these brewing 

'by-products' is desirable due to their contribution to foaming and 

palatability, excessive and/or unwanted proteins and polysaccharides can 

contribute to the undesirable formation of beer haze or increase viscosity or 

turbidity of the beer. AF4 analysis, in conjunction with UV/MALS/dRI, of beer 

samples taken at any point in the production process is shown to be a very 

practical, relevant and promising analytical tool for the beer-making industry.

Tügel, I.; Runyon, J. R.; Galindo, F. G.; Nilsson, L. Journal of the Institute of Brewing  

2015, 121, 44-48. doi:10.1002/jib.195