Analyzing Free Amino Nitrogen (FAN) in Different Beer Styles

The chapter explores the sources of Free Amino Nitrogen (FAN) in imperial IPA, hazy IPA, and lager beers, emphasizing the role of malt as the primary contributor. It discusses the impact of yeast nutrients, hops, and brewing methods on FAN levels, highlighting the complexity of factors influencing FAN content. The analysis delves into the interaction of amino acids with yeast, the variations in FAN levels during fermentation, and the implications of FAN retention on flavor stability in the final products.