Free amino nitrogen in brewing

Annie E. Hill*, Graham G. Stewart

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

83 Citations (Scopus)
365 Downloads (Pure)


The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavour and aroma compounds in the final beer. This review summarizes research on Free Amino Nitrogen (FAN) within brewing, including various methods of analysis.

Original languageEnglish
Article number22
Issue number1
Early online date18 Feb 2019
Publication statusPublished - Mar 2019


  • Brewing
  • Fermentation
  • Free amino nitrogen
  • Wort
  • Yeast

ASJC Scopus subject areas

  • Plant Science
  • Food Science
  • Biochemistry, Genetics and Molecular Biology (miscellaneous)


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