Friday, September 19, 2014

Brewing Industry Accolade for Gary Spedding and BDAS, LLC

We are proud to be among a select listing of individuals regarded by the editors at All About Beer magazine as influential in the Brewing World and Beer Scene. Thanks to Stan Heironymous for our interview and piece.

Thursday, March 27, 2014

New Statement from Brewing and Distilling Analytical Services, LLC

"For the alcohol beverage manufacturer who chooses to put quality first for their own customers, our brewing and distilling analytical services group is the company they select to help them attain the highest quality standards because they know we are a dedicated team with the expertise and the knowledge to best answer their analytical questions and help lead them to the success they desire."

Are you following us on Facebook?  If not you may be missing out on a lot of neat conversations. Book reviews, methods notes, beverage testing tips and news, state of the industry articles and items and instrument reviews and how to tips. Tables, charts, dialog, peer reviewed papers, “white papers” and more! Wine, beer and spirits news – all day and (nearly) every day.  On LinkedIn instead or as well? Join us there for professional opinions and questions and answers.  Lead in though with Facebook:

Sunday, September 22, 2013

New Weekly News Newsletter from BDAS, LLC

Here is a link to SCRIBD uploaded newsletter from BDAS, LLC. Instead of multiple daily posts to FB I am looking to do a weekly newsletter. Let me know your thoughts on this and what you would like to see.


Friday, September 20, 2013

Link to FAN Paper

Here is a link to an open access journal paper we presented a few years back.

Many other articles of interest to brewers and distillers in particular.


In this study we present a ninhydrin based microwell assay that can be utilized in place of the traditional Kjeldahl method for the determination of the protein content of beer or wine. In addition, the assay is ideal for the determination of free amino acids in beer (FAN), a term understood and used by brewers, and yeast assimilable nitrogen (YAN) used by enologists. The assay only measures alpha amino acids and ammonia so other nitrogen sources are not detected, resulting in a 30% reduction in total protein of a variety of beers compared to the Kjeldahl method, which measures nitrogen from all sources. The results also showed that only 25% of the total “protein” in beer is actually derived from peptides larger than 3,500 Kd. Analysis of beer or wine with the microwell assay for total usable nitrogen was compared to the standard FAN and YAN methods and conditions were determined for maximal efficiency and precision. Superior results were obtained with low reaction volumes and a stable sodium acetate buffered ninhydrin reagent at pH 5.5. As an alternative, for use with cuvettes, a reduced volume FAN assay using the same pH 5.5 sodium acetate buffered ninhydrin reagent gave comparable results. The assay is economical, rapid, accurate and applicable to large numbers of samples.