The analysis of beer represents a significant analytical challenge in several respects. For one, beer is a very complex sample containing a wide range of components including vitamins, amino acids, proteins and bitter acids, all imparting peculiar organoleptic properties to the drink.

The presence and quantity of certain compounds are monitored to ensure a consistent product. In typical settings for process and quality control of beer production, the analysis of low molecular weight components would benefit from high resolution chromatographic separation, driving the laboratory throughput up and costs down.

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