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METHODS

 Beer
 
  9.1Sampling of Beer before Filling
  9.2.1Alcohol in Beer by Distillation
  9.2.2Alcohol in Beer by Catalytic Combustion (Archived method)
  9.2.3Alcohol in Beer by Refractometry
  9.2.4Ethanol in Beer by Gas Chromatography
  9.2.5Correction of Volatile Acidity (formerly published as IOB Method 9.7) (Archived method)
  9.2.6Alcohol in Beer by Near Infrared Spectroscopy
  9.3.1Ethanol in Alcohol Free and Low Alcohol Beers: Enzymatic Method (IM)
  9.3.2Ethanol in alcohol free and low alcohol beers by Gas Chromatography
  9.4Original, Real and Apparent Extract and Original Gravity of Beer
  9.5Real Degree of Fermentation of Beer
  9.6Colour of Beer: Spectrophotometric Method (IM)
  9.7Final Attenuation of Beer
  9.8Bitterness of Beer (IM)
  9.9.1Total Nitrogen in Beer: Kjeldahl Method
  9.9.2Total Nitrogen in Beer: Dumas Combustion Method
  9.10.1Free Amino Nitrogen in Beer by Spectrophotometry (IM)
  9.10.2Free Amino Nitrogen in Beer by discrete analyser (NOPA method)
  9.11Total Polyphenols in Beer by Spectrophotometry (IM)
  9.12Flavanoids in Beer by Spectrophotometry
  9.13.1Iron in Beer by Spectrophotometry with 2,2-Bipyridyl or 1,10-Phenanthroline (Archived method)
  9.13.2Iron in Beer by Spectrophotometry with Ferrozine (IM) (Archived method)
  9.13.3Iron in Beer by Atomic Absorption Spectrophotometry (IM)
  9.14.1Copper in Beer by Spectrophotometry with ZDBT (IM) (Archived method)
  9.14.2Copper in Beer by Spectrophotometry with Cuprethol: Rapid Method (IM) (Archived method)
  9.14.3Copper in Beer By Atomic Absorption Spectrophotometry (IM)
  9.15Nickel in Beer by Spectrophotometry with Dimethylglyoxime (Archived method)
  9.16Sodium in Beer by Atomic Absorption Spectrophotometry (IM)
  9.17Potassium in Beer by Atomic Absorption Spectrophotometry (IM)
  9.18Magnesium in Beer by Atomic Absorption Spectrophotometry (IM)
  9.19Calcium in Beer by Atomic Absorption Spectrophotometry (IM)
  9.20Zinc in Beer by Atomic Absorption Spectrophotometry (IM)
  9.21Chloride in Beer: Conductometric Method (IM) (Archived method)
  9.22Sulphate in Beer: Gravimetric Method (Archived method)
  9.23Nitrate in Beer: Enzymatic Method (Archived method)
  9.24.1Vicinal Diketones in Beer: Spectrophotometric Method
  9.24.2Vicinal Diketones in Beer: Gas Chromatographic Method
  9.25.1Total Sulphur Dioxide in Beer: Distillation Method
  9.25.2Total Sulphur Dioxide in Beer: Enzymatic Method (Archived method)
  9.25.3Total Sulphur Dioxide in Beer: p-Rosaniline Method (IM)
  9.26Total Carbohydrate in Beer by Spectrophotometry
  9.27Fermentable Carbohydrates in Beer by HPLC (IM)
  9.28.1Carbon Dioxide in Beer: Titration Method (RM)
  9.28.2Carbon Dioxide in Beer: Instrumental Method (Archived method)
  9.28.3Carbon Dioxide in Beer: Pressure Method
  9.28.4Carbon Dioxide in Beer by Thermal Conductivity Sensors
  9.28.5Determination of dissolved Carbon Dioxide in Beer by Volume Expansion
  9.29Haze in Beer: Calibration of Haze Meters
  9.30Prediction of Shelf-Life of Beer
  9.31.1High Molecular Weight β-Glucan Content of Beer: Enzymatic Method (Archived method)
  9.31.2High Molecular Weight β-Glucan Content of Beer: Fluorimetric Method
  9.32Acetic Acid in Beer: Enzymatic Method
  9.33Glycerol in Beer: Enzymatic Method
  9.34Lactic Acid in Beer: Enzymatic Method
  9.35pH of Beer (formerly published as IOB Method 9.42)
  9.36Anions in Beer by Ion Chromatography: Chloride, Sulphate, Nitrate and Phosphate (IM)
  9.37.1Measurement of Dissolved Oxygen by Optical Sensors
  9.37.2Measurement of Dissolved Oxygen by Electrochemical Sensors
  9.38Viscosity of Beer: Glass Capillary Viscometer (IM)
  9.39Dimethyl Sulphide and Other Lower Boiling Point Volatile Compounds in Beer by Gas Chromatography
  9.40Sensitive Proteins in Beer by Nephelometry
  9.41Alcohol Chill Haze in Beer (Test Chapon)
  9.42.1Foam Stability of Beer using the NIBEM-T Meter
  9.42.2Determination of the foam stability number for beer and beer-mixed beverages with the Steinfurth Foam Stability Tester
  9.43.1Specific Gravity of Beer using a Pyknometer
  9.43.2Specific Gravity of Beer using a Density Meter
  9.44Lead in Beer by Atomic Absorption Spectrophotometry
  9.45Energy Value of Beer by Calculation
  9.46Decarbonation of Beer
  9.47Iso-α-acids and reduced iso-α-acids (Rho, Tetra, Hexa) in beer by HPLC
  9.48N-Nitrosodimethylamine (NDMA) content of Beer