There has been a large increase in the sale of craft beers, which pride themselves as having distinctive flavours and colour by using proprietary recipes of cereals and flavourings. As craft beers sell for a premium price over large scale produced beers, having a method to distinguish the two types is important to prevent fraud. The use of 1H NMR and chemometrics to identify metabolites in craft beers, which are absent in large scale produced beers has been used by various researchers around the world. In a recent paper, Italian researchers developed a protocol for NMR anlaysis with chemometrics enabling the automatic identification and quantification of metabolites in approximately thirty seconds per spectrum. Craft beers possessed lower concentrations of adenosine/inosine and trehalose and higher levels of trigonelline, asparagine, acetate, lactate, and succinate when compared with large scale produced beers. These results give a starting point for the development of a standardised protocol to distinguish between the two types of beers.

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