A measure of the level of nitrosamine compounds in beer. These compounds arise from the nitrosating of amide or amine groups during malt production or by bacteria during fermentation. Levels in malt are today very low at less than 0.5mg per Kg due to careful management during kilning of malt. Levels due to bacterial action depend on the cleanliness of yeast used in fermentation. Acid washing of yeast will reduce these bacteria.

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