Chemical Analysis of Low Alcohol-Beer

Abstract

The growing demand for low- and alcohol-free beers has prompted significant innovation in brewing science to maintain sensory quality while adhering to alcohol content regulations. This study applied a multi-platform analytical approach to characterise the chemical composition of five low-alcohol beers from Jump Ship Brewing. Inductively Coupled Plasma–Optical Emission Spectrometry (ICP-OES) quantified microelements (Na, K, Ca, Mg, P, S) to assess mineral content and potential functional beverage positioning.