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The Brü Lab
Episode 136 | Free Amino Nitrogen (FAN) w/ Dr. Glen Fox
Dec 6, 2023
Dr. Glen Fox, Anheuser-Busch Professor of Malting and Brewing Sciences at UC Davis, joins to discuss Free Amino Nitrogen (FAN) in beer. They explore its role in brewing, yeast fermentation, and the impact of malting and mashing processes on FAN levels. Measuring FAN is important for flavor and quality, and they discuss the effect of enzymes on FAN levels during mashing. Also, storage proteins and future studies on FAN are mentioned.
01:07:17
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Quick takeaways
- Free amino nitrogen (FAN) is essential for yeast health and fermentation in beer.
- The mashing process and ingredients like hops can influence FAN levels in beer.
Deep dives
Understanding Free Amino Nitrogen (FAN)
Free amino nitrogen (FAN) is the term used to describe the amino acids that are free in malt and wort. It includes amino acids as well as dipeptides and tripeptides. FAN is essential for yeast health and fermentation. It is primarily derived from the breakdown of storage proteins in the malt during the malting process and can also come from hops and other ingredients used in brewing. Measuring FAN levels in beer can provide insights into potential off-flavors and quality issues.
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