Looking closely at beer with a method usually used in the biomedical field reveals far more ways to tinker with its taste.
A single type of beer contains at least 54 proteins from barley, yeast and corn, a new way of analyzing beer reveals.
The technique could help producers improve the head and other qualities of their products.
A common brand of German beer was found to contain 54 types of proteins, more than four times the amount found in any other beer, a finding brought to light with a technique normally used in the biomedical field.
Besides giving insight into what makes beer what it is, the technique could help beer drinkers learn more about what they're buying. The findings could also help manufacturers detect contamination or make a foamier, clearer or otherwise better product.
"This opens up a completely new horizon in beer analysis in general, and also in the analysis of any beverage," said lead author Pier Giorgio Righetti, of the The Polytechnic Institute of Milan. "We are now analyzing a lot of other beverages and finding a lot of surprising things that producers don't know are in their beverages."