Alcohol Chemistry C&EN

St. Patrick’s Day: The Chemistry of Guinness – in C&EN

By March 17, 2017
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Infographic on the chemistry of Guinness. It details how a mix of carbon dioxide and nitrogen is responsible for the bubbles, iso-alpha-acids are responsible for bitterness, and melanoidins are responsible for the beer's dark colour.
Click to view and download the graphic on the C&EN site

Happy St. Patrick’s Day! Here’s a throwback to an old edition of Periodic Graphics which looks at the chemistry behind the bubbles and bitterness of Guinness. You can view the full graphic over on the C&EN site.

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