Bitter units

For the determination of bitter units of beer primarily the bitter substances iso-octane are extracted. Furthermore, beta-acids and delta-acids are in beer wort, these contribute also to the bitter taste. For beer classification, the concentration of bitter units plays an important role.

  • Methodes
  • Limit of detection
  • Naturally content
  • Reason of the analysis
  • Photometry
  • 0 – 100 bitter Units (depends on the type of beer)
  • for the classification of the beer